Patatas Bravas
Servings
4
servingsTotal time
50
minutesIngredients
2 lbs russet potatoes, peeled and cubed
neutral oil, for frying
salt, to taste
freshly chopped parsley, for garnish
- Bravas sauce
1/4 cup olive oil
2 tbsp paprika
1/2 tbsp cayenne pepper
1 tbsp cornstarch
3/4 cup chicken stock
1 tsp red wine vinegar
salt, to taste
- Garlic aioli
2 garlic cloves, minced
1/2 cup mayo
Directions
- Bring a pot of water to a boil. Add the cubed potatoes and boil for 5 minutes. Remove the potatoes and place on a baking tray to chill in the freezer for 20 minutes. Meanwhile, prep the rest of your ingredients.
- Make the garlic aioli, by combining the ingredients listed.
- To make the Bravas sauce, add olive oil, paprika, cayenne, and cornstarch to a small saucepan. Place the saucepan over medium heat and whisk until everything is well combined. Slowly pour in the chicken stock and continue whisking until the sauce has thickened. Add the red wine vinegar and whisk one final time. Taste and add salt as needed.
- Heat a pot of oil to 350°F. Fry the potatoes for 10 minutes, or until golden brown. Place fried potatoes on a wire rack to drain excess oil and immediately sprinkle with salt.
- Generously spoon the Bravas sauce over the hot, crispy potatoes. Drizzle the aioli on top or offer it on the side for dipping. Finish with a sprinkle of freshly chopped parsley, and serve immediately.