Patatas Bravas (Spicy Spanish Potatoes)
YIELD: 4-6 servings PREP TIME: 20-25 min COOKING TIME: 20-25 min
- 2 tablespoons olive oil
- 1 1/3 tablespoons minced garlic
- 2 teaspoons Smoked Spanish Paprika
- 1 teaspoon Maldon Smoked Sea Salt
- 1 to 1 ½ teaspoons Aleppo Pepper flakes
- 1/2 cup tomato paste
- 1 cup water
- 2 teaspoons cooking sherry
- 2 teaspoons apple cider vinegar
- ¼ - 1/2 cup garlic aioli (optional)
- 2 ¼ pounds small yellow potatoes
- ½ teaspoon baking soda
- 1 ½ teaspoons Kosher salt
- 2-3 tablespoons olive oil
In a small saucepan, heat olive oil at medium low heat. Add minced garlic and sauté briefly until light golden color. Then add smoked paprika, smoked sea salt, and Aleppo Pepper flakes and cook for ~30 seconds until their aromas are released. Add tomato paste and cook for another 30 seconds. Add the water while stirring briskly to mix thoroughly, and bring the mixture to boil. Then reduce heat to simmer for 4-5 minutes until the sauce is slightly thickened. Pour the mixture into a bowl, stir in the cooking sherry and apple cider vinegar, and let cool.
Peel and cut potatoes into bite-sized pieces (about 1 inch cubes). Bring 8 cups of water to boil in a large saucepan. Add potato cubes and baking soda. Bring this mixture to a boil and cook for 1 minute. Then remove pan from heat and drain water from the potatoes while keeping potatoes in the saucepan. Next, place the saucepan with potatoes over low heat while gently shaking the pan for about 30-60 seconds until visible surface moisture has evaporated. Remove from heat, add 1 ½ teaspoons Kosher salt, and stir using rubber spatula for about 30 seconds until potatoes appear to be coated with a thick, starchy paste. Remove potatoes to a dish to cool. (Potato cubes can be held at room temperature for up to 2 hours at this point before frying.)
Heat olive oil in a non-stick frying pan, turning the potato cubes to brown all sides of the potatoes until they are a crisp golden brown (20-25 minutes). Transfer potato cubes to a paper towel to remove excess oil and season with smoked sea salt to taste. Put potato cubes in a large bowl and pour the tomato sauce on top. Serve immediately.
Sauce can be made 24 hours in advance and refrigerated until use. Warm the sauce to room temperature before serving with the fried potato cubes. A dollop of garlic aioli may be added as a garnish.
Paprika Maldon Smoked Sea Salt Alepppo Pepper