Patatas Bravas

It was a bit of a gloomy weekend in Milwaukee, and I was pretty much down for that. To be honest, I actually like a rainy weekend as it lends itself to slowing down, being lazy, and well, cooking comforting food. As I was looking through my freezer on Saturday, I realized I had a nice chunk of corned beef that I had made a few weeks back. I immediately thought I would set it out and either make sandwiches during the football game the following day, or better yet, make an awesome corned beef hash the following morning. Then I pulled back on that thought and thought of making something other than that, and something that I think my wife would like to try. This is when I thought of a great Spanish dish tapa dish known as patatas bravas. If you have never heard of patatas brava, don’t worry. Patas bravas are one of Spain’s favorite tapas, or small snack like foods that are commonly served at a bar or restaurant. I knew this was the direction I wanted to go in, and they are so simple to make that anyone can make them. Don’t even get me started on the sauce that coats this potatoes.

Patatas Bravas Recipe

Let’s get started:

Ingredients:

  • 1 lb baby yukon gold potatos, cleaned
  • salted water
  • 1 cup of canola oil
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1/2 cup tomato sauce
  • 1 tsp Sriracha, or your favorite hot sauce
  • 1 tbsp Spanish paprika
  • 1/2 cup of mayonnaise
  • 1/4 tsp salt
  • pinch of cracked black pepper

Start by adding water to a medium sized pot. Add about a tablespoon of salt, then add in the whole potatoes. Bring this to a medium-high heat, and cook for about 25 minutes, or just until the potatoes begin to soften. Drain the potatoes and set aside to let them cool. Once the potatoes have cooled, cut them in half, then cut the halves in half. Basically you are shooting for cutting them into about one inch cubes.

During this time, make the sauce.

To another pot, add the olive oil, and bring to a medium-high heat. Add in the garlic and shallot and let those begin to sweat for a few minutes, stirring along the way. Toss in the paprika, hot sauce, and tomato sauce. Give a good stir and let the sauce simmer for a few more minutes, then set aside to cool. Once the sauce has cooled a bit, add in the mayonnaise. Stir, then season with salt and pepper, to taste. Cover and place in the refrigerator until you are ready to use on the potatoes.

Let’s just say the sauce is awesome, and you will want to start putting this on everything!

How to make patatas bravas recipe

Heat a cup of canola oil on medium-high heat in a pot, or large skillet. After a few minutes, add in the chopped potatoes, and cook them, stirring along the way, until they are golden brown, and crisp. Remove them from the oil with a slotted spoon and let them drain on a plate lined with paper towel. Season the potatoes with salt and pepper.

Place the potatoes onto your serving dish, then drizzle the sauce all over the potatoes. Now, dig in!

Patatas Bravas Recipe

These patatas bravas are really, really awesome. I’m not kidding when I tell you this. They are perfectly crisp on the outside, and nice and tender on the inside, and when biting into them you get this wonderful bite from the sauce that is perfectly balanced by the mayonnaise. Mayonnaise and potatoes might just be your new best friend. Hope you enjoy!

Patatas Bravas
Author: 
Recipe type: Appetizers
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • 1 lb baby yukon gold potatos, cleaned
  • salted water
  • 1 cup of canola oil
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • ½ cup tomato sauce
  • 1 tsp Sriracha, or your favorite hot sauce
  • 1 tbsp Spanish paprika
  • ½ cup of mayonnaise
  • ¼ tsp salt
  • pinch of cracked black pepper
Instructions
  1. Start by adding water to a medium sized pot. Add about a tablespoon of salt, then add in the whole potatoes. Bring this to a medium-high heat, and cook for about 25 minutes, or just until the potatoes begin to soften. Drain the potatoes and set aside to let them cool. Once the potatoes have cooled, cut them in half, then cut the halves in half. Basically you are shooting for cutting them into about one inch cubes.
  2. During this time, make the sauce.
  3. To another pot, add the olive oil, and bring to a medium-high heat. Add in the garlic and shallot and let those begin to sweat for a few minutes, stirring along the way. Toss in the paprika, hot sauce, and tomato sauce. Give a good stir and let the sauce simmer for a few more minutes, then set aside to cool. Once the sauce has cooled a bit, add in the mayonnaise. Stir, then season with salt and pepper, to taste. Cover and place in the refrigerator until you are ready to use on the potatoes.
  4. Let’s just say the sauce is awesome, and you will want to start putting this on everything!
  5. Heat a cup of canola oil on medium-high heat in a pot, or large skillet. After a few minutes, add in the chopped potatoes, and cook them, stirring along the way, until they are golden brown, and crisp. Remove them from the oil with a slotted spoon and let them drain on a plate lined with paper towel. Season the potatoes with salt and pepper.
  6. Place the potatoes onto your serving dish, then drizzle the sauce all over the potatoes. Now, dig in!

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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