- 3 garlic cloves peeled
- Pinch of kosher salt
- ½ cup mayonnaise
- 2 tablespoons olive oil
- 1 lemon juiced
- ⅓ cup extra virgin olive oil
- 2 tablespoons smoked paprika
- ½ teaspoon cayenne pepper
- 1 tablespoon all purpose flour
- 1 cup vegetable stock
- ½ teaspoon kosher salt
- 1 tablespoon unsalted butter
- 4 Russet potatoes peeled and cut into 1” pieces
- 1 quart vegetable oil or canola
- 1 tablespoon smoked paprika
- ¼ teaspoon kosher salt
- Fresh cracked black pepper
To make the garlic aioli, use a microplane or garlic press to grate the garlic into a small bowl. Then add the mayonnaise, salt, and juice from one lemon. Mix together and set aside.
To make the bravas sauce, add the olive oil to a small saucepan. Add the paprika and cayenne pepper to the saucepan and stir to combine.
Whisk in the flour (for a thicker sauce, use up to 2 tablespoons of flour). Stir the flour mixture around in the pan until it becomes fragrant but not too brown.
Gradually whisk in the stock until the sauce begins to thicken. If the sauce is too thin, you can add more flour or if it’s too thick, simply add more stock.
When the sauce is your desired consistency, let it simmer for about one minute.
Finally, turn off heat and stir in the tablespoon of butter and salt. Leave the sauce on the stove so that it stays warm for easy drizzling.
Now we will par-cook the potatoes. Once the potatoes are cut, place them in a medium saucepan and pour cold water over them to cover by 1 inch.
Place the pot on a burner and turn the heat to high. Bring to a boil. Cook the potatoes until they are just slightly tender about (5-7) minutes.
Drain the potatoes and then lay on a dry dish towel or paper towel. Pat the potatoes so that they become dry.
While the potatoes are drying, heat one quart of vegetable oil in a large dutch oven (or a deep fryer if you have one). Bring the temperature of the oil to 350F.
Working in small amounts, fry the potatoes until they are golden brown (about 6-7 minutes).
Remove the potatoes from the fryer and drain off any extra oil. Sprinkle the potatoes with a pinch of salt.
For family-style tapas, pour the potatoes into a large serving bowl. Drizzle each sauce over the potatoes and serve immediately.
Enjoy your Perfect Patatas Bravas!
Calories: 641kcal | Carbohydrates: 47g | Protein: 6g | Fat: 50g | Saturated Fat: 9g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 865mg | Potassium: 1068mg | Fiber: 6g | Sugar: 4g | Vitamin A: 2929IU | Vitamin C: 27mg | Calcium: 55mg | Iron: 3mg