Patatas Bravas

Get ready to embark on a flavor adventure like no other! Welcome to Kelvin's Kitchen, where we're about to unleash a culinary sensation that will have your taste buds doing the salsa! Picture this: golden, crispy potatoes dancing in a whirlwind of spicy aioli, creating a symphony of flavors that will make your mouth water just thinking about it. Join me as we dive headfirst into the world of Crispy Patatas Bravas with Spicy Garlic Aioli – a dish so tantalizing, it's like a party on your plate! So, grab your forks, folks, because this recipe is about to take your taste buds on a journey they'll never forget! Let's do this! 💃🥔🔥

Patatas bravas is one of Spain's most popular tapas. They're the go-to choice for an appetizer or a snack to share along with a round of cañas. The reason is simple: there's no greater crowdpleaser than a plate of deep-fried potatoes topped with a delicious sauce, especially when alcohol is involved.

Potato Powerhouse: Did you know that potatoes are not only delicious but also packed with nutrients? They're a great source of vitamin C, potassium, and fiber, making this dish not only tasty but also nutritious.

Global Influence: The origins of Patatas Bravas can be traced back to Spain, where it's a beloved tapas dish. However, its popularity has spread far and wide, becoming a favorite appetizer in restaurants around the world. It's proof that good food knows no boundaries!

FAQs

Can I use different types of potatoes? Absolutely! While the recipe suggests Idaho potatoes for that perfect crispiness, feel free to experiment with other varieties to see what works best for you.
Can I adjust the spice level of the aioli? Of course! If you're not a fan of too much heat, you can tone down the spices or omit them altogether. It's all about tailoring the dish to your taste buds.
Can I make the aioli ahead of time? Definitely! Whip up the aioli ahead of your cooking session and store it in the fridge until you're ready to serve. It'll give those flavors even more time to mingle and dance.
How long should I fry the potatoes for? Aim for that perfect golden brown hue, usually around 6 to 7 minutes. Keep an eye on them to ensure they don't overcook or burn.
Can I bake the potatoes instead of frying them? While frying gives them that extra crunch, baking is a healthier alternative. Just toss them in the oven until they're crispy and golden.
What can I serve alongside Patatas Bravas? These crispy delights are versatile! Pair them with your favorite dips, salads, or even as a side to your main course for a complete meal.
Can I freeze leftover Patatas Bravas? Absolutely! Store them in an airtight container and pop them in the freezer for a quick and tasty snack later on. Just reheat them in the oven for that crispy goodness.
What other garnishes can I use? Get creative! Try sprinkling some grated cheese, chopped chives, or even a drizzle of balsamic glaze for an extra flavor punch.
Can I make this dish vegan? Definitely! Swap out the mayo for a vegan-friendly alternative, and you're good to go.
Where did the name "Patatas Bravas" come from? "Bravas" means "fierce" or "wild" in Spanish, reflecting the bold flavors of the dish. As for the "Patatas" part, well, that's just Spanish for potatoes – the star of the show!

Watch the video recipe

Patatas Bravas - Crispy Potatoes with Spicy Garlic & Chili Aioli

Ingredients for 2 portions:

1 pound russet potatoes

For the boiling liquid:

2 quarts cold water

1/2 tbsp salt

1/2 tsp smoked paprika

1/2 tsp cumin

2 bay leaves

For the sauce:

1/2 cup mayonnaise

garlic to taste

pinch of salt

1/2 tsp tomato paste

1-2 tbsp red wine vinegar

1/2 tsp smoked paprika

1/4 tsp chipotle powder

cayenne to taste

For the spice blend (makes lots extra):

1 tbsp salt

1/2 tsp black pepper

1/2 tsp smoked paprika

1/2 tsp chipotle powder

chopped parsley

Directions:

Combine garlic, 1/2 teaspoon smoked paprika, and a pinch of salt in a mortar and pestle or food processor; process until smooth. Mix in mayonnaise, red wine vinegar, tomato paste, 1/4 teaspoon chipotle chile powder, and cayenne pepper until combined. Cover and refrigerate dipping sauce.

Mix 1 tablespoon salt, black pepper, 1/2 teaspoon smoked paprika, and 1/2 teaspoon chipotle chile powder together in a small bowl. Set spice blend aside.

Pour water into a large saucepan and stir 1 tablespoon salt, 1 teaspoon smoked paprika, cumin, and bay leaves into the water. Bring to a boil, reduce heat to low, and cover; simmer for 10 minutes.

Stir potatoes into water-paprika mixture, bring to a boil, and simmer until potatoes are tender but not fully cooked, 4 to 5 minutes. The tip of a paring knife should easily insert into the center of a potato cube. Drain potatoes and transfer to a wire rack to cool completely for about 45 minutes.

Heat vegetable oil in a large cast-iron skillet or Dutch oven to 350 degrees F (175 degrees C). Add cooled potato cubes and cook, stirring frequently, until golden brown, 5 to 6 minutes. Transfer potatoes to a baking sheet lined with paper towels to cool slightly. Toss in a bowl with the spice blend and serve with dipping sauce.

Enjoy this amazing Patatas Bravas!

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