Crispy Patatas Bravas Recipe

Fried potatoes are always comforting, but Spanish patatas bravas' hot red bravas sauce elevates them. Spanish potatoes are crispy on the exterior and fluffy on the inside. I have all the instructions. 

Ingredient

– ¾ teaspoon baking soda – 4 to 5 Russet potatoes, about 2 pounds, peeled and cut into large 2-inch chunk – Kosher salt – Extra virgin olive oil, or a healthy natural cooking oil of your choice – 1 Homemade Bravas Sauce Recipe – 1 Garlic aioli of your choice, store-bought is fine, optional

Direction

Water in a medium pot boils.Baking soda froths in hot water. Gently add potatoes and boil water. Boil potatoes 1–2 minutes. Use colander to drain potatoes.

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Season the potatoes with kosher salt on a big sheet pan. Make sure the salt is well distributed, then spread the potatoes in one layer.

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Make sure the potatoes are totally cold before storing them in the fridge (you may do this ahead of time and leave them overnight).

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In a medium pan, heat 1 cup oil over medium-high heat. Test oil with a potato. Ready if it bubbles a lot. Spread leftover potatoes thickly. Avoid overcrowding the pan by batching this. 

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Toss the potatoes periodically and coat them well in oil till golden brown on both sides, 20–25 minutes. They may rapidly char, so monitor them.

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If you didn't prepare it beforehand, create the bravas sauce while the potatoes fry.Transfer potatoes to a paper towel-lined tray to drain oil using a slotted spoon. Add another pinch of kosher salt immediately.

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Use your preferred bravas sauce and aioli to finish. Accompany with extra bravas sauce and serve immediately.

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also see

also see

Red Sangria  Recipe