Happy Foodie Friday! This recipe comes courtesy of Penny and Eleazar Martinez.
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Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!
Oh my goodness are these delicious. The Bravas sauce was a tasty addition that I never would have thought to add to potatoes. It provides a rich smokey flavor to the dish that is spectacular. I did not think the Patatas Bravas could be better until I sampled the wine along with it. The hint of pepperiness along with the fruitiness of the wine complimented this tapas beautifully.
A word of caution, when you heat up the oil to hot for frying the potatoes, be incredibly cautious putting them back in. The oil splashes more than you would imagine and oil burns are not fun. Though there is plenty of oil in the pan to crisp the potatoes, it is still hotter on the bottom. In order to get uniform crispiness I recommend flipping them halfway. I found that tongs made this easiest.
Makes 6 servings
Preparation Time: 35 Minutes
Cooking Time: 10 Minutes
Ingredients for the Potatoes:
*4 medium potatoes
*Olive oil (for frying, about 1-2 cups)
*Salt
*1/2 cup of homemade bravas sauce (recipe below)
Ingredients for the Bravas Sauce:
*1/3 cup of olive oil
*1 teaspoon of pimentón picante (hot smoked paprika)
*2 teaspoon of pimentón dulce (sweet smoked paprika)
*1 tablespoon flour
*1 cup of chicken broth
*Salt to taste
Preparation for the Bravas Sauce:
*Heat the olive oil in a small saucepan over medium heat.
*Remove the pan from the burner before it starts to smoke.
*Add the pimentón picante and pimentón dulce, and stir until they form a paste.
*Stir in the flour until combined. (My sauce was still quite runny so I ended up adding a little more flour until it thickened nicely.)
*Add the broth little by little, stirring constantly, until the sauce reaches the desired consistency.
*Season with salt to taste.
*Once potatoes are cooked, pour sauce over fried potatoes and enjoy!
Preparation for the Potatoes:
*Peel the potatoes, rinse thoroughly, and dry with a paper towel.
*Cut the potatoes into bite-size chunks.
*Heat the olive oil in a large skillet over medium heat.
*Add the potatoes and adjust the heat to the lowest setting, allowing them to pre-cook for a few minutes.
*Remove the potatoes and let them cool in the refrigerator for a few more minutes.
*Turn the heat up to high and add the potatoes back into the pan. (Be super careful. The hot oil splashes like crazy when you add the potatoes.)
*Fry until crispy and golden. (I cooked mine in two batches for about 5 minutes each, flipping halfway through.)
*Transfer the potatoes to a plate lined with paper towels to cool, and sprinkle with salt to taste.
*To serve, drizzle the bravas sauce over the potatoes.
This dish was featured along with two others in a Tapas spread. For the full experience be sure to try the others!
Recipe and Taste Tester - Alina Gersib