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Patatas Bravas

Patatas Bravas

  • Makes
    6 servings
  • Cook Time
    1¾ hours
  • Active time plus cooling
    40 minutes active
  • Rating

Patatas bravas is a popular Spanish tapa, and for good reason. Potatoes fried until perfectly crisp and served piping hot with alioli (the Spanish version of aioli) and a smoked paprika sauce (called bravas sauce) have universal appeal. To avoid having to fry the potatoes—the classic preparation—we first parcook chunked russets in the microwave, then coat them with cornstarch and finish them on a well-oiled baking sheet in a hot oven. This technique delivers fluffy-creamy interiors and ultracrisp exteriors without the hassle and mess of deep-frying.

Tip

Don’t use lower-starch potatoes. To get the correct browning and crispness, it’s important to use high-starch russet potatoes. Also, don’t cut the potatoes into small pieces. Largish two-bite chunks can roast long enough to achieve deep browning without overcooking on the inside.

Ingredients
  • For the potatoes:
  • ⅓

    cup plus 1 tablespoon extra-virgin oil

  • 3

    pounds russet potatoes, peeled and cut into 1½- to 2-inch chunks

  • 2

    tablespoons cornstarch

  • Kosher salt and ground black pepper

  • For the alioli:
  • 2

    medium garlic cloves, finely grated

  • 2

    tablespoons lemon juice or sherry vinegar

  • ½

    cup mayonnaise

  • 2

    tablespoons extra-virgin olive oil

  • Kosher salt

  • For the bravas sauce:
  • 3

    tablespoons extra-virgin olive oil, divided

  • 1

    medium shallot, minced

  • 1

    tablespoon all-purpose flour

  • ¼

    cup sweet vermouth

  • ½-1

    teaspoon cayenne pepper

  • Kosher salt and ground black pepper

  • 2

    teaspoons sherry vinegar

  • 1

    tablespoon smoked sweet paprika

  • For serving:

  • Kosher salt

  • 1

    tablespoon smoked sweet paprika

Step 1

To make the potatoes, heat the oven to 450°F with a rack in the middle position. Pour ⅓ cup oil onto a rimmed baking sheet and tilt to coat; set aside.

In a large microwave-safe bowl, combine the potatoes and ¼ cup water. Cover loosely and microwave on high until just shy of tender, about 8 minutes, stirring once about halfway through.

Step 2

Drain the potatoes, spread them on a kitchen towel and pat dry. Dry the bowl and return the potatoes to the bowl. Sprinkle with the cornstarch and ¾ teaspoon salt, then toss until evenly coated.

Drizzle with the remaining 1 tablespoon oil and toss again. Distribute in an even layer on the prepared baking sheet and roast until deeply browned and well crisped, about 40 minutes, flipping with a metal spatula once halfway through.

Step 3

While the potatoes roast, make the alioli and bravas sauce. To make the alioli, in a small bowl, mix the garlic and lemon juice, then let stand for 5 minutes. Whisk in the mayonnaise, oil and ¼ teaspoon salt, then set aside until ready to serve.

Step 4

To make the bravas sauce, in an 8-inch skillet over medium, heat 2 tablespoons of oil until shimmering. Add the shallot and cook, stirring, until just beginning to soften, about 2 minutes.

Whisk in the flour, cayenne and ¼ teaspoon salt, then cook, whisking constantly, until the flour is very lightly browned, 1 to 2 minutes. Gradually whisk in the vermouth and ¼ cup water followed by the vinegar.

Whisking constantly, bring to a full simmer, then remove from the heat. Whisk in the paprika and the remaining 1 tablespoon oil. Taste and season with salt and pepper, then transfer to a serving bowl; cover and set aside at room temperature until ready to serve.

Step 5

When the potatoes are done, use a slotted spoon to transfer them to a serving dish. Sprinkle with paprika, a big pinch of salt and black pepper, to taste, then toss. Serve with the alioli and bravas sauce.

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