Course Appetizer, Condiment, Main Course, Sauce, Side Dish, Snack, Veggies
Cuisine Mediterranean, Spanish
Servings 4
Equipment
Food Processor
Ingredients
Patatas Bravas
2lbsrusset potatoes,scrubbed and cut into 1-inch cubes
⅔cupolive oil
⅔cupavocado oil
kosher salt
Romesco Sauce
12oz.jarred roasted red peppers,drained
1 ½cupscanned tomatoes, crushed
1cuproasted almonds
2clovesgarlic
1tspkosher salt
1tspsmoked paprika
½cupplain breadcrumbs
1tbsplemon juice,freshly squeezed
1 ½tspred wine vinegar
Aioli
1clovegarlic,minced
2tbsplemon juice,freshly squeezed
¾cupmayonnaise
kosher salt
freshly cracked black pepper
Salsa Brava
¼cupolive oil
4clovesgarlic,sliced
1heaping tbsptomato paste
1tspsweet smoked paprika
1tsphot smoked paprika
½tspcrushed red pepper flakes(up to 1 tsp if more spice is desired)
⅛tspcayenne pepper
1tbspcornstarch
1pinchkosher salt
1cupchicken or vegetable broth
Instructions
Patatas Bravas
Bring a large pot of water to a rolling boil. Add the cubed potatoes to the water and boil until just tender, 10-14 minutes. Drain.
To a large saute pan or skillet, add the olive and avocado oils. Heat over medium high heat.
Add the boiled potatoes and fry them, flipping occasionally with a spatula, until golden brown and crisp, 7-9 minutes. Remove the potatoes to a paper towel-lined bowl or tray. Sprinkle with kosher salt immediately.Work in batches if necessary to avoid overcrowding the pan, until all potatoes have been fried.
Serve the potatoes with salsa brava, aioli, or romesco.
Romesco Sauce
Add all ingredients to a food processor and blend until smooth, 1-2 minutes. Season to taste.
Aioli
To a small bowl, add the minced garlic and lemon juice. Allow the garlic to soak in the lemon juice for 10-15 minutes to allow to flavor to mellow.
Blend the garlic, lemon juice, and mayonnaise until smooth. Season to taste with kosher salt and black pepper.
Salsa Brava
In a medium saucepan, saute the garlic in the olive oil over medium heat until golden. Remove the garlic (set aside and use to sprinkle over the potatoes, if desired).
To the olive oil, add the tomato paste, sweet smoked paprika, hot smoked paprika, crushed red pepper flakes, cayenne pepper, cornstarch, and kosher salt. Whisk until fully combined.
Slowly pour the broth into the saucepan, whisking constantly. Continue cooking the sauce over medium heat, whisking, until your desired thickness is reached (the sauce should be able to coat the back of a spoon).