My favorite tapa to order any time I go to a tapas restaurant is Patatas Bravas. Everyone at the table always loves them, making them a good choice especially with picky eaters. How can you really go wrong with fried potatoes with dips? My favorite patatas braves were at a small restaurant in Salamanca near Plaza Mayor. They came with two sauces. Often, they only come with one sauce, but I like the two distinct flavors. Sometimes the red sauce is like a homemade ketchup, sometimes it is actual ketchup, but my favorites have a paprika sauce called Pimenton sauce. The white sauce is aioli. Some places just put out some regular mayonnaise, while others go with homemade aioli. I like the homemade aioli best.
My version of patatas braves is exactly what I love in the dish. The crispy fried potatoes are double fried. The first fry is meant to cook them the whole way through at a lower temperature. The second fry is a higher temperature to add color and crispiness. Immediately after removing the potatoes from the second fry, salt them.
I like to serve all the potatoes and both dips on a big plate so everyone can share. I like to combine the dips together. This is a fun, easy, delicious appetizer for any get together.
Prep Time: 1 hour
Cook Time: 15-20 minutes
Ingredients (6-8 servings)
- 2 egg yolks at room temperature
- 1/2 teaspoon salt
- juice 1 lemon
- 6 cloves roasted garlic
- 2/3 cup extra virgin olive oil
- 1 1/3 cup light tasting oil
- 1 tablespoon olive oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon smoked paprika
- 1 tablespoon sweet paprika
- 1 tablespoon half-sharp paprika
- 1 tablespoon flour
- 1 bay leaf
- 1 cup water
- salt to taste
- Ice Water
- 6-8 potatoes
- Oil for frying
In a food processor, add the egg yolk, salt, lemon juice, and garlic.
Turn on low and slowly drizzle in oil in a steady stream until it is all incorporated. It should be thick.
Remove from the food processor and store in a container with a lid.
Serve with hot potatoes.
In a small pan, heat the olive oil and cook the onions until translucent. Add the garlic and cook an additional minute. Add the paprikas and flour. Cook 1-2 minutes to cook out the raw taste of the flour. Add the water and the bay leaf. Simmer about 10 minutes until thick. Salt to taste. Allow to cool.
When cool, blend in the blender until smooth.
Serve with hot potatoes.
Cut the potatoes into small chunks. Soak in ice water for 30-60 minutes to remove some of the starch.
In a heavy, high wall pan, add 2-3 inches of oil. Heat oil to 325. Add potatoes in small batches. Cook until tender. Remove from the oil and drain on a paper towel lined plate.
When all potatoes have been cooked once, heat the oil to 375. In small batches, cook the potatoes until they are brown and crispy. Remove from the oil and drain on a paper towel lined plate. Salt to taste.
Serve hot with pimenton sauce and aioli.