Patatas Bravas
Do not be fooled by their small size; these potatoes pack a flavorful punch. This is a tapas-style potato dish, crafted to be enjoyed in small and shareable bites, as a happy hour appetizer.
This recipe requires a little bit of work, but it is worth it. Give the potatoes time to dry out, so they don't cause hot oil to spatter, and cook them in batches if you don't have a pot that's large enough to prevent crowding. Crowding potatoes will drop the temperature of the oil and cause the potatoes to get soggy and oily. You want them to be light and crisp, and ready to dip into your favorite sauces.
This will serve 6-8 people as a tapas appetizer, or 4 people if it's a side dish at dinner.
Prep Time: 20 min.
Cooking Time: 50 min.
Servings: 4-8
Cooking Method: Stovetop
Category: Appetizers and Snacks, Vegetables
Cuisine: Mediterranean
Ingredients:
- 1 clove garlic, minced
- 2 teaspoons Smoked Sweet Paprika, divided
- 2 Tablespoons Kosher Salt, divided, plus more to taste
- 1 cup mayonnaise
- 1 Tablespoon dry sherry
- 1 teaspoon tomato paste
- 3/4 teaspoon Chipotle Meco Chile Powder, divided
- 1/2 teaspoon Black Pepper Medium Grind
- 2 quarts cold water
- 1 teaspoon Ground Cumin
- 2 Organic Bay Leaves
- 2 pounds russet potatoes, peeled and diced into 1-inch cubes
- 2 cups vegetable oil, for frying
Instructions:
- Make dipping sauce. Combine minced garlic, 1/2 teaspoon Smoked Sweet Paprika, and a pinch of Kosher Salt in a mortar and pestle or food processor and process until smooth. Mix with mayonnaise, dry sherry, tomato paste, and 1/4 teaspoon Chipotle Meco Chile Powder until fully combined. Cover and refrigerate.
- Make spice blend. Mix 1 Tablespoon Kosher Salt, Black Pepper Medium Grind, 1/2 teaspoon Smoked Sweet Paprika and 1/2 teaspoon Chipotle Meco Chile Powder in a bowl. Set spice blend aside.
- Pour 2 quarts water into a large saucepan and add 1 Tablespoon Kosher Salt, 1 teaspoon Smoked Sweet Paprika, Ground Cumin, and Organic Bay Leaves. Bring to a boil, reduce heat to low, and cover; simmer for 10 minutes to season the water.
- Add potatoes to seasoned water, bring to a boil and simmer potatoes until tender, though they should not be cooked all the way through. The tip of a paring knife should insert into a potato cube, but not go all the way through. Drain potatoes and transfer to a wire rack to cool and dry out, about 30 minutes.
- Heat vegetable oil in a Dutch oven or cast iron skillet to 350 degrees F/175 degrees C. Add cooled potatoes and cook, stirring gently to prevent splashing, until golden brown, 5-6 minutes. Transfer potatoes to a baking sheet lined with paper towels and cool slightly. In a bowl, toss potatoes with spice blend and serve with dipping sauce.
