Patatas Bravas Españolas, the ultimate comfort food of the Spaniards. If you’re going to ask if these are some version of potatoes and fries with ketchup and mayo, then you and my husband have something and common. Hilariously enough, those were the first words to come out of his mouth as he tried these Patatas Bravas Españolas for the first time.It should come as no surprise that these are ridiculously easy to make. Good luck sharing and if you think that will be a problem make double!
Patatas Bravas Españolas
Ingredients
Potatoes
- FOR THE POTATOES
- 2 medium Yukon gold potatoes
- 1 tbsp extra virgin Spanish olive oil
- sea salt
- black pepper
- GARLIC AIOLI
- 2 cloves garlic
- 1 egg yolk
- 1/2 tsp lemon juice
- 1/2 cup extra virgin Spanish olive oil
- sea salt
Brava Sauce
- 1 clove garlic minced
- 1/2 spanish pepper
- 1/4 tsp smoked paprika
- 1/2 cup tomato puree
- sea salt
- black pepper
- white sugar
Prepare
- 1.First, peel 2 medium sized yukon gold potatoes, rinse them under cold running water and pat them completely dry, then cut each one into 4 quarters and cut each quarter into 6 evenly sized pieces and transfer into a large bowl, drizzle in a generous tablespoon of extra virgin Spanish olive oil, season with sea salt and a kiss of freshly cracked black pepper and toss together until well combined, transfer the potatoes into a baking tray lined with foil paper, make sure the potatoes are all in a single layer, add into a pre-heated oven bake/broil option at 250 C – 480 F between 22-23 minutes.
Aioli
- 2.Then, while the potatoes are cooking make the aioli and brava sauce, to make the aioli mince 2 cloves of garlic and add them to a mortar, using a pestle pound down on the garlic until you form a paste, then add 1 organic egg yolk, 1 teaspoon of fresh lemon juice and season with sea salt, start slowly pouring in about 1/2 cup of extra virgin Spanish olive oil while you stir everything together with the pestle, once all the oil is incorporated and you have achieved a mayonnaise like consistency (this takes between 3 to 4 minutes), cover the mortar and set aside.
Brava Sauce
- 3.Next, to make the brava sauce finely mince 1 clove of garlic and deseed a spicy pepper and finely dice it, heat a small nonstick frying pan with a medium heat and add 1 tablespoon of extra virgin Spanish olive oil, about 1 minute later add the diced peppers and minced garlic and mix with the oil, 30 seconds later add a generous 1/4 teaspoon of smoked paprika and mix it all together, then add 1/2 cup of tomato puree and season with sea salt, freshly cracked black pepper and a kiss of white sugar, lower the fire to a low heat and mix until well combined and let it simmer until the potatoes are done.
- 4.Finally, once the potatoes are cooked transfer them into a shallow bowl, then add the brava sauce on top of the potatoes and add a couple spoonfuls of the aioli, garnish with freshly chopped parsley, enjoy!
