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Patatas Bravas

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Sonal from Simply Vegetarian777 has a very active facebook following and sometimes she will tag us with a challenge. The other day I received notification that Sonal had done just that.  She asked everyone to create or post a recipe using potatoes as an appetizer or side, no curries, it must be vegetarian and the potatoes should be in pieces not mashed or smashed. I immediately thought of one of my favorite potato dishes when I go for Tapas,  Patatas Bravas, crispy pieces of potato, deep fried and dipped in a spicy aioli. It really doesn’t get better than this. I found this recipe on America’s Test Kitchen and have to say their recipes are almost always spot on. I love the simple aioli using already prepared mayonnaise. I cut the recipe in half, it’s just me and I don’t need all of those potatoes.

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Patatas Bravas

The sauce

2 tsp neutral oil like vegetable or grapeseed

1 tsp garlic smashed to a paste (I used 1 large clove)

1/2 tsp sweet smoked paprika

1/4 tsp kosher salt

pinch of cayenne pepper

2 tbs tomato paste

1/4 cup water

2 tsp sherry vinegar

2 generous tbs mayonaise

Heat oil in small saucepan over medium low heat. Add the garlic. paprika, salt and cayenne and cook for about 30 seconds. Add the tomato paste and cook another 30 seconds. Add water and whisk on high heat until it comes to a boil, reduce heat to medium low and simmer for 4-5 minutes or until it is slightly thickened. Pour sauce into a bowl, add vinegar and let cool completely. When cooled whisk in the mayonaise. Sauce can be refrigerated for up to 24 hours, bring to room temperature before serving.

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The potatoes

1 1/2 lbs russet or yukon gold potatoes cut into 1 inch cubes.

1/4 tsp baking soda

Kosher salt

oil to fry

Bring large pot of water to a rolling boil, add the potatoes and baking soda. When they start boiling again cook for 1 minute. Drain the potatoes.

Return potatoes to the pan and cook over low heat shaking occasionally for another minute or until the water has evaporated. Remove from heat and add about 3/4 tsp of salt, stir with a rubber spatula until the potatoes are coated with a thick starchy paste. Transfer to a rimmed baking sheet to cool, they can stand at room temperature up to 2 hours.

Heat about 2 1/2 cups of oil in large dutch oven to 375 degree’s. Add all the potatoes, they should be submerged in the oil. Cook stirring occasionally with a slotted spoon or spyder until golden brown and crispy, approximately 20-25 minutes.

Transfer potatoes to a paper towel lined wire rack on a baking sheet. Season with salt and pepper. To serve spoon some sauce on the bottom of a platter. Arrange the potatoes on top and serve the remaining sauce on the side.

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71 Comments Post a comment
  1. Must be yummy

    September 4, 2016
  2. These look awesome…i make a versions of these quite often and they are always yummy! Thanks for sharing.

    September 4, 2016
    • It’s such a delicious dish, is your recipe on your site?

      September 4, 2016
      • no it looks like i never posted it 🙂 will do it soon. Also I noticed you used baking soda which I have not done before…what does it do for the potatoes?

        September 4, 2016
      • I don’t know,but I am going to look it up. It’s such a small amount in a lot of water. I know when I put it in the water it started fizzing and bubbling.

        September 4, 2016
  3. Nice 😀😀😀

    September 4, 2016
    • Thanks Elaine, I was thinking about a post you did a while back I think you used a similar method but roasted the potatoes. I want to find your post.

      September 4, 2016
      • It’s on my blog somewhere…probably not a good recipe for you right now though!!!

        September 4, 2016
      • I hope that didn’t sound rude…you know what I mean??!!

        September 4, 2016
      • I just wanted to compare methods. No it’s not and I only tasted the potatoes with an egg this morning and put the rest away. I am staying away from potatoes along with the rice, pasta and flour.

        September 4, 2016
      • Oh no not rude at all I knew what you meant. I stayed away except for a couple of little bites.

        September 4, 2016
  4. You did it, good job Suzanne. Your potatoes look delicious .

    September 4, 2016
    • Yes got it done, I wanted to make sure I got it done for Sonal. I am going to do a special post with your lemons, thank you so much.

      September 4, 2016
  5. Thank you dear Suzanne, an original and tasty way to do with potatoes – the sauce could be nice too with noodles ?
    Bises et amitiés – Bon dimanche – france 🙂

    September 4, 2016
    • Very tasty France, the sauce is wonderful and very flavorful. I am however not eating them, deep fried potatoes, mayonnaise. No merci!! Vous envoyer des baisers:o)

      September 4, 2016
  6. This looks amazing!

    September 4, 2016
  7. I love a good decent recipe for patatas bravas any day! Yummm!
    a great potato challenge from Sonal too! 🙂 xxx
    I was ill so I couldn’t participate. xxx

    September 4, 2016
    • Oh sorry to hear you are not well, hope you are feeling better now. Those fig rolls with chocolate would sure make me feel better.

      September 4, 2016
      • Ooh yes. My thyroid medication didn’t work anymore & I had to change the daily dosisdge. It took my body 4 weeks to get to normal again. Now, I am already better! No headaches & dizzyness anymore!

        September 4, 2016
      • Glad to hear you are feeling better😃

        September 4, 2016
      • yay! xxx

        September 4, 2016
  8. Potatoes are actually one of my favorite foods

    As of yet I haven’t met a Potato I did not like 😜

    September 4, 2016
  9. Glad you enjoyed this challenge with Sonal-I could not do fried though Suzanne, would have to be roasted in oven as I do not like fried foods. I know you ate just a few being especially careful with carbs, etc. nice job and happy you enjoyed! xx

    September 4, 2016
    • I know, I rarely if ever deep fry, I pan sauté all the time but deep frying nope, this recipe calls for it though and I wanted to give it a try. Must say the potatoes were not greasy at all, they were light and crisp and quite good. That said only a few went into my mouth.

      September 4, 2016
  10. Those look fantastic! I never would have thought to use baking soda in cooking the potatoes; genius.

    September 4, 2016
    • Hi Stacey, not sure what the baking soda does to the potatoes and it’s so little only 1/4 tsp. I know you add baking soda when boiling dried beans. Thanks so much. It’s a delicious recipe.

      September 4, 2016
      • Baking soda quickly breaks down the exterior of the potatoes while leaving their insides nearly raw, ensuring potatoes with a crisp, brown crust and a moist, fluffy interior. This works best with russet rather than yukon gold. As mentioned above, it will also increase the anount of oil that is absorbed. Isn’t it a shame that more tasty often means more calories?

        September 6, 2016
      • Yes I used russet potatoes for this and they were crispy on the outside and fluffy in the inside. It’s too bad yea for sure that these lovely treats are off limits. Thanks for explaining about the baking soda.

        September 6, 2016
  11. Suzanne, I love potatoes anyway. These are crispy golden perfection! Gorgeous! Talk about rising to the challenge… Yummy awesomeness. Mega hugs.

    September 4, 2016
    • I wish I didn’t love potatoes so much. They are hard to resist. Thank you so much Teagan.

      September 6, 2016
  12. Whether they are boiled, baked or deep-fried, potatoes will always remain my ultimate favourite food! This potato tapas looks amazing!

    September 4, 2016
  13. Wow this looks so good Suzanne!

    September 4, 2016
  14. The potatoes look and sound wonderful!

    September 4, 2016
  15. Delicious Suzanne! I could eat the entire plate!

    September 4, 2016
  16. Sandhya #

    I admire you for being able to rise to the challenge, Suzanne. Sonal had tagged me too but I could not find the time to participate. Tomorrow is a holy festival so I made sweets and a salad to take to friends homes tomorrow where about 40 of us celebrate together.
    Hope you are enjoying the labor day weekend!

    September 4, 2016
    • Yes I know you are in the midst of the holy days and festivals. Sounds wonderful that you have the large gathering of friends. I can imagine how amazing the food is.

      September 6, 2016
  17. Sandhya #

    The patatas bravas and the aioli are making me drool. It is my favorite tapas dish too. That starchy coating tastes simply delicious after frying!

    September 4, 2016
    • Thank you, yes those potatoes are so crisp and surprisingly not oily at all.

      September 6, 2016
  18. I love patatas Bravas, I always eat them as a tapa whenever I’m in Spain. Great recipe

    September 5, 2016
    • I’ve never had them in Spain, I bet that is amazing. Thank you so much.

      September 6, 2016
  19. I love fried potatoes and enjoy trying different ways to make them. Great recipe – thanks for sharing. Good for you on staying away from the carbs – I am trying to do that too 🙂

    September 5, 2016
    • Good luck to you as well Judi. I have been pretty good, a few minor slip ups but nothing major. Thanks so much, me too, love fried potatoes.

      September 6, 2016
  20. Absolutely loved the post Suzanne! Thankyou so much for bringing this to the collection 😀.
    The Aioli sounds so tempting. I often make a spicy mayo ketchup mix as a dip to my croquettes etc. yours is so full of flavor!
    I guess they add baking soda to the potatoes while boiling to make them soft and still keeping the texture intact…
    In India, there is a community who calls potatoes – batata..very close to patata :).. The world is a small place since the community had moved from Middle East or Mediterranean region, century ago or so….
    Thanks again for kind words 😍🙏

    September 5, 2016
    • Thank you so much Sonal for the inspiration. Small world definitely and we are all enjoined by our love of food.

      September 6, 2016
  21. This recipe sounds amazing Suzanne! I don’t know how Sonal does it. She’s sure a whirlwind and so kind to collaborate the way she does.

    September 5, 2016
    • She is amazing right, can’t keep up with her. It’s really something how all those great cooks come together like that. Thanks so much Julie.

      September 6, 2016
  22. Great choice Suzanne! I think of Patatas Bravas as a favorite Madrid tapa. Who doesn’t love potatoes?? Hope all’s well with you…

    September 5, 2016
    • Thanks so much Rhonda. Yes, there is a tapas restaurant near me and I order this each and every time I go there. All is well, thank you again.

      September 6, 2016
      • Fun! We love tapas places– our favorite is almost an hour away in Claremont– the cook is from southern Spain, so he makes the kind of tapas we remember from living there. We don’t get there very often. But On Christmas night (after all the Christmas hubbub is done, my girls and I set a simple tapa spread out on the coffee table and we sit around and eat and talk. It’s one of my favorite parts of Christmas. Love your posts Suzanne!!

        September 7, 2016
  23. Like the sauce! You mention both russet (floury) and yukon gold (waxy) potatoes — aren’t waxy potatoes better for this as they keep their shape better? Or do you want more of the starchy paste you mentioned so that the potatoes will become more crispy (and absorb more oil)?

    September 6, 2016
    • The recipe calls for russett but I happen to really like the taste of yukon gold which would have been my choice even though they are waxy. I use them for mashed potatoes and pretty much anything I make that calls for potato. Thank you so much Stefan.

      September 6, 2016
  24. When it comes to potatoes you can count me in! They look perfect!

    September 6, 2016
  25. I absolutely love the flavor of Yukon Golds and this sauce has a perfect zing for them!

    September 6, 2016
    • The sauce really is good with the potatoes, spicy and delicious. Thank you so much Mary Frances.

      September 6, 2016
  26. A great addition to a tapas feast.

    September 6, 2016
  27. Oh man, I could eat a plate full of these right now. Waiting on dinner now, lol. I’ll have to try this method AND the aioli some time, both sound great Suzanne! xoxo

    September 6, 2016
  28. vintagekittycom #

    What a fun challenge! Absolutely love patatas bravas, so great choice!

    September 7, 2016
  29. Looks easy enough! And I’m sure this is the kind of food where once you start, you can’t stop! 🙂

    September 7, 2016

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