Chef John's Patatas Bravas recipe
All Recipes Side Dish Potato Side Dish Recipes
Ingredients
- Dipping Sauce: 1 clove garlic, minced, or more to taste ½ teaspoon smoked paprika 1 pinch salt 1 cup mayonnaise 1 tablespoon sherry vinegar, or more to taste 1 teaspoon tomato paste ¼ teaspoon ground chipotle peppers 1 pinch cayenne pepper, or more to taste Spice Blend: 1 tablespoon salt ½ teaspoon ground black pepper ½ teaspoon paprika ½ teaspoon ground chipotle peppers 2 quarts 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 2 cups vegetable oil for frying
Nutrition Info
- 678 caloriescarbohydrate: 43.3 gcholesterol: 20.9 mgfat: 55.3 gfiber: 5.8 gprotein: 5.6 gsaturatedFat: 8 gservingSize: -sodium: 3885.4 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Chef John's Patatas Bravas
Directions
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Combine garlic, 1/2 teaspoon smoked paprika, and a pinch of salt in a mortar and pestle or food processor, process until smooth. Mix in mayonnaise, sherry vinegar, tomato paste, 1/4 teaspoon chipotle chile powder, and cayenne pepper until combined. Cover and refrigerate dipping sauce.
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.
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.
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 and serve with dipping sauce.