Guillermo's Patatas Bravas
Crispy and fluffy potatoes are paired with spicy salsa brava, tangy romesco, and creamy aioli in this addictive Spanish snack.
Equipment
- Food Processor
Ingredients
Patatas Bravas
- 2 lbs russet potatoes, scrubbed and cut into 1-inch cubes
- ⅔ cup olive oil
- ⅔ cup avocado oil
- kosher salt
Romesco Sauce
- 12 oz. jarred roasted red peppers, drained
- 1 ½ cups canned tomatoes, crushed
- 1 cup roasted almonds
- 2 cloves garlic
- 1 tsp kosher salt
- 1 tsp smoked paprika
- ½ cup plain breadcrumbs
- 1 tbsp lemon juice, freshly squeezed
- 1 ½ tsp red wine vinegar
Aioli
- 1 clove garlic, minced
- 2 tbsp lemon juice, freshly squeezed
- ¾ cup mayonnaise
- kosher salt
- freshly cracked black pepper
Salsa Brava
- ¼ cup olive oil
- 4 cloves garlic, sliced
- 1 heaping tbsp tomato paste
- 1 tsp sweet smoked paprika
- 1 tsp hot smoked paprika
- ½ tsp crushed red pepper flakes (up to 1 tsp if more spice is desired)
- ⅛ tsp cayenne pepper
- 1 tbsp cornstarch
- 1 pinch kosher salt
- 1 cup chicken 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).