Patatas Bravas

Name: Patatas Bravas
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 6 to 8 servings
Cuisine: SPANISH
Ingredients: 1 egg yolk; 1 tsp. Dijon mustard; 1/3 cup olive oil; 1/3 cup canola oil; 3 garlic cloves, finely minced; Juice of 1/2 lemon; Kosher salt and freshly ground pepper; 1/2 yellow onion, diced; 2 garlic cloves, minced; 1 can (28 oz./875 g) crushed tomatoes; 1/4 cup (2 fl. oz./60 ml) sherry vinegar; 2 tsp. sugar; 1 1/2 tsp. smoked paprika; Pinch of red pepper flakes; 2 Tbs. olive oil; Kosher salt and freshly ground pepper; Canola oil for frying; 2 lb. (500 g) russet potatoes, cut into wedges about 1 inch (2.5 cm) thick; Kosher salt and freshly ground pepper

Prep Time: 30 minutes

Cook Time: 35 minutes

Servings: 6 to 8

Ubiquitous in tapas bars in Spain, patatas bravas, bite-sized chunks of fried potato, are usually served with a paprika-infused tomato sauce or homemade aioli—or with both. Here we serve both sauces alongside the potatoes so your guests can use toothpicks or cocktail picks to dunk their potatoes themselves as they like, but you can also serve this as a side dish with the tomato sauce drizzled on top.

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Ingredients:

For the aioli:

1 egg yolk
1 tsp. Dijon mustard
1/3 cup olive oil
1/3 cup canola oil
3 garlic cloves, finely minced
Juice of 1/2 lemon
Kosher salt and freshly ground pepper

For the tomato sauce:

1/2 yellow onion, diced
2 garlic cloves, minced
1 can (28 oz./875 g) crushed tomatoes
1/4 cup (2 fl. oz./60 ml) sherry vinegar
2 tsp. sugar
1 1/2 tsp. smoked paprika
Pinch of red pepper flakes
2 Tbs. olive oil
Kosher salt and freshly ground pepper

For the potatoes:

Canola oil for frying
2 lb. (500 g) russet potatoes, cut into wedges about 1 inch (2.5 cm) thick
Kosher salt and freshly ground pepper

Directions:

To make the aioli, in a bowl, whisk together the egg yolk, mustard and 1 Tbs. of the olive oil until an emulsion forms. Combine the remaining olive oil and the canola oil in a measuring pitcher. Drop by drop, add 2 to 3 Tbs. of the oil mixture to the egg yolk mixture while whisking constantly. Once the mixture has thickened, add the remaining oil in a fine, steady stream, whisking constantly, until all of it has been incorporated. Stir in the garlic and lemon juice and season with salt and pepper. Transfer to a small serving bowl and set aside.

To make the tomato sauce, in a food processor, combine the onion, garlic, tomatoes, vinegar, sugar, paprika and red pepper flakes. Puree until the mixture is smooth.

In a large sauté pan over medium-high heat, warm the olive oil. Add the tomato mixture and cook, stirring occasionally, until the sauce has thickened slightly, 5 to 6 minutes. Season with salt and pepper. Remove from the heat and cover to keep warm.

Line a baking sheet with paper towels.

To make the potatoes, in a large sauté pan over medium heat, pour in canola oil to a depth of 1 1/2 inches (4 cm). Add the potatoes to the hot oil and cook, turning them with tongs as needed, until crispy, browned and tender throughout, 20 to 30 minutes. Transfer to the prepared baking sheet to drain. Season with salt and pepper.

To serve, transfer the tomato sauce to a small serving dish. Serve the potatoes warm with both sauces alongside, providing toothpicks or cocktail picks so guests can serve themselves. Serves 6 to 8.

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