Time: 1 hour 15 minutes
Complexity: easily
Servings: 4 - 6

Patatas bravas are the most popular appetizer in Spain. Potatoes are cut into large cubes and fried until crispy and golden brown on all sides and tender, almost creamy in the center. For perfect potatoes, pre-boil them until half-done, then quickly fry them in a pan and bake them in the oven. They're best served with a mayonnaise-based aioli sauce with roasted tomato and garlic. Drizzle the patatas bravas with the sauce and serve with skewers or toothpicks for easy spearing and snacking on your favorite alcoholic beverages, just like in Spain.

Ingredients:

• 4 large Russet Burbank potatoes, boiled until half-cooked, peeled and cut into 2cm cubes.
• Olive oil
• Half a small red onion, finely diced
• 2 cloves garlic, finely chopped
• 1 tbsp. l. smoked paprika
• 3/4 cup ready-made mayonnaise
• 1 large plum tomato, halved, seeded and roasted until soft
• A few drops of hot sauce (recommended: Tabasco)
• A little aged sherry vinegar
• Parsley leaves

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

potato, plum tomatoes, sherry vinegar, Tabasco sauce, mayonnaise, paprika

We recommend

Preparation:

Step 1
• Preheat oven to 190°C. Place the baking sheet in the oven.
Step 2
• In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the paprika and cook for 30 seconds. Let cool slightly.
Step 3
• Combine the onion mixture, mayonnaise, tomatoes, hot sauce, and vinegar in a food processor and process until smooth; season with salt and pepper to taste. Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes to allow the flavors to meld.
Step 4
• In a large, heavy-bottomed frying pan, heat 5 cm of pure olive or canola oil until shimmering. Add the potatoes, season with salt and pepper, and fry until golden brown on all sides.
Step 5
• Place the potatoes on a paper towel-lined plate to drain excess oil. Carefully remove the hot baking sheet from the oven, spread the potatoes evenly on the baking sheet, and bake until crisp, about 10 minutes. Remove the baking sheet and lightly salt the potatoes. Transfer to a serving platter, drizzle with a little aioli, and sprinkle with parsley leaves. Serve hot.

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