Patatas Bravas - the perfect Spanish appetizer
The Occasion: Dinner party appetizers with a Spanish flair. Or munchies to go with a few beers. Really, what occasion doesn’t call for fried potatoes?!
Ever since our vacation to Spain earlier this year we’ve hosted a few dinner parties modeled after Spanish style meals and socializing. By this I mean that meals are leisurely, highly social with lively conversation prized as much or more than the food and drink, multi-course with lots of small bites, and may last for many hours.
What Makes This Special? The potatoes are cooked twice, resulting in OMG DELICIOUS – golden and crispy outside and tender inside. Nuff said. No wait, the sauce is also awesome. Now it’s nuff said.
Ever since our vacation to Spain earlier this year we’ve hosted a few dinner parties modeled after Spanish style meals and socializing. By this I mean that meals are leisurely, highly social with lively conversation prized as much or more than the food and drink, multi-course with lots of small bites, and may last for many hours.
What Makes This Special? The potatoes are cooked twice, resulting in OMG DELICIOUS – golden and crispy outside and tender inside. Nuff said. No wait, the sauce is also awesome. Now it’s nuff said.
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The Playlist: Patatas Bravas translates to Fierce Potatoes in English, referring to the spices that appear in the dish three ways. Let’s give a listen to Fierce People by German electronic duo Blank & Jones as you read on.
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Crisp-tender patatas bravas with luscious paprika-spiced dipping sauce
Serve With: Spanish wine or gin-tonics. We like this white Rioja which is rich with flavor but also light and refreshing – Lopez de Haro. Vermouth is also a trendy cocktail in Spain right now. It’s not to my taste, but you do you.
Set the Table: I like to serve the sauce for the patatas bravas separately, in a small bowl or squeeze bottle like you would find at a burger joint for ketchup. One time I drizzled the sauce over the potatoes on the platter – so pretty, but some of the luscious tater crispiness was lost. It’s best to squeeze a little sauce onto the plate and dip the potatoes in before each bite.
Set the Table: I like to serve the sauce for the patatas bravas separately, in a small bowl or squeeze bottle like you would find at a burger joint for ketchup. One time I drizzled the sauce over the potatoes on the platter – so pretty, but some of the luscious tater crispiness was lost. It’s best to squeeze a little sauce onto the plate and dip the potatoes in before each bite.
The Verdict: This is neither fast nor easy (but not difficult either, more of a medium effort) and it gets messy as the hot oil bubbles and spatters. Make it anyway. This oh-so-worth-it dish will turn any meal into a special occasion and make your friends very happy.
As noted, the potatoes are dubbed ‘fierce’ thanks to a paprika-heavy spice mix that appears three times: first in the potatoes’ boiling water; next when the potatoes are tossed in a spice-salt blend after being fried; and finally in the savory dipping sauce. It’s more about flavor than burn-your-face-off hot, but you can adjust the seasonings up or down to suit your preference. Please click on the photos to enlarge them and read the captions.
As noted, the potatoes are dubbed ‘fierce’ thanks to a paprika-heavy spice mix that appears three times: first in the potatoes’ boiling water; next when the potatoes are tossed in a spice-salt blend after being fried; and finally in the savory dipping sauce. It’s more about flavor than burn-your-face-off hot, but you can adjust the seasonings up or down to suit your preference. Please click on the photos to enlarge them and read the captions.
| Print The Recipe- Chef John's Patatas Bravas |
Chef John's Patatas Bravas
Recipe source: Chef John via Allrecipes
INGREDIENTS:
Dipping Sauce:
DIRECTIONS:
Recipe source: Chef John via Allrecipes
INGREDIENTS:
Dipping Sauce:
- 1 clove garlic, minced, or more to taste
- ½ teaspoon smoked paprika
- 1 pinch salt
- 8 ounces mayonnaise
- ½ ounce sherry vinegar, or more to taste
- 1 ¼ teaspoons tomato paste
- ¼ teaspoon ground chipotle peppers
- 1 pinch cayenne pepper, or more to taste
- 1 tablespoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon ground chipotle peppers
- 64 ounces cold water
- 1 tablespoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 2 bay leaves
- 2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 16 ounces vegetable oil for frying
DIRECTIONS:
- For the dipping sauce: Combine garlic, 1/2 teaspoon smoked paprika, and a pinch of salt in a mortar and pestle or mash together in a small bowl until smooth. Then add the garlic mix to a food processor along with mayonnaise, sherry vinegar, tomato paste, 1/4 teaspoon chipotle chile powder, and cayenne pepper until combined. Cover and refrigerate the dipping sauce.
- Note: You may wish to serve the dipping sauce from a squeeze bottle or a small serving bowl with a spoon.
- For the spice blend: Mix 1 tablespoon salt, black pepper, 1/2 teaspoon smoked paprika, and 1/2 teaspoon chipotle chile powder together in a small bowl. Set spice blend aside.
- For the potatoes: Pour water into a large saucepan and stir 1 tablespoon salt, 1 teaspoon smoked paprika, cumin, and bay leaves into water. Bring to a boil, reduce heat to low, and cover; simmer for 10 minutes.
- Stir potatoes into water-paprika mixture, bring to a boil, and simmer until potatoes are tender but not fully cooked, 4 to 5 minutes. The tip of a paring knife should easily insert into the center of a potato cube.
- Drain potatoes and transfer to a wire rack to cool completely, about 45 minutes or longer.
- Note: You can make the recipe ahead this far about 2 hours in advance. Leave the cool, dry potatoes on the wire rack and cover with a clean dish towel.
- Heat vegetable oil in a large cast iron skillet or Dutch oven to 350 degrees F (175 degrees C). Add cooled potato cubes and cook, stirring frequently, until golden brown, 5 to 6 minutes.
- Transfer potatoes to a baking sheet lined with paper towels to cool slightly.
- Toss in a bowl with spice blend.
- Transfer the seasoned potatoes to a serving platter and pass the dipping sauce.
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