Patatas Bravas

Hey Everyone, Welcome to today’s blog where I introduce how to make scrumptious Crispy Patatas Bravas from scratch. One of the many Classical Tapas you must try!

Origin Of Patatas Bravas–

Patatas Bravas is a dish from Spain. Potatoes are diced and fried in oil. They are served with an accompanied sauce. Usually paired with wine or can be served as a H’orderve. The UN recognized this dish as apart and intangible of Spanish gastronomy in 2010. Traditionally Tapas from Spain are finger foods that are aided with the consumption of wine. The Mediterranean weather encourages locals to partake in Siesta time. During this time, people relax, enjoying the breeze with light, refreshing foods. What better way to enjoy these moments than with Patatas Bravas freshly prepared from your pantry? They are perfect for spring and summer! All in all, Patatas y Bravas can be enjoyed throughout the year!

What I Added

To hyper Accentuate the flavor profile of this dish I additionally Created a dry rub seasoning for the potatoes. The spices pair oh so well with the sauce in its sweet, savory, and herbal notes, it’s irresistible. I recommend making this dry rub in advance. Prepare it before you start to fry the potatoes. This way, you have everything in place and ready to make your Patatas Bravas.

Ingredients- Servings-8

4 Kennebec potatoes peeled, cut into
1½-inch cubes, and rinsed under cold water until the water runs clear (rus-” sets are fine too, and those are what we first used for our Bravas, but the
Kennebecs are sweeter and try better)
½ gallon rice oil for frying (peanut or
¼ cup Bravas Salt

TBSp
¼ cup salt
1 tablespoon sugar
Pinch cayenne
1 tablespoon pepper
2 tablespoons Spanish smoked sweet paprika (Pimentón de la Vera)
2 tablespoons paprika

2 tablespoons Garlic Powder

2 Tablespoons Onion Powder

2 cups Bravas Sauce

½ yellow onion, thinly julienne
1 clove garlic, minced
3 tablespoons olive oil
2 nyora chilies
2 cups canned tomatoes
⅓ cup white wine vinegar
Splash white wine
2 tablespoons parsley, finely chopped

Directions

Bravas Salt
1. Toss all of your Bravas salt ingredients in a small bowl until well mixed.
Bravas Sauce
1. In a large sauté pan over medium heat, cook the onion and garlic in olive oil. This is a crucial first step in making your Patatas Bravas. Continue cooking until the onions are translucent. Stir in the rest of the ingredients and slowly simmer for about 1½ hours.
>3. Once cooled, use the same oil. If you are using canola, replace it with new oil. Fry them at about 370 degrees for 3 to 5 minutes. Cook them until they’re golden. They should be as crisp as perfect Patatas Bravas should be.
Potatoes
1. Heat your oil to 300 degrees. Use a deep fryer or a large, deep cast-iron pot. Set it over medium-high heat. Submerge the potatoes in rice oil for about 5 minutes.

If you’re using a
4. Strain the potatoes and toss them in the Bravas Seasonings first and then in the Bravas sauce. Serve hot on a platter topped with Aioli. Here a recipe for making Aioli from scratch!

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