Spanish
Madrid-Style Patatas Bravas
Crisp fried potatoes with smoky paprika bravas sauce and a bright vinegar edge.
4 servings · 25 minutes prep · 35 minutes cook
Ingredients
Potatoes
- 2 lb, peeled and cut into 1 1/4-inch chunks
- 2 tsp, divided
- 5 cups, for frying, or enough for 2 inches depth
Bravas Sauce
- 3 tbsp
- 2 cloves, minced
- 1 tbsp, Spanish paprika preferred
- 1 tsp
- 1 tbsp
- 1 cup, or vegetable broth
- 1 tbsp
- 1/2 tsp, sauce salt
Directions
Prepare the Potatoes
- Place yukon gold potatoes in cold water with 1 teaspoon salt. Bring to a simmer and cook for 6 to 8 minutes, until the edges are just tender but centers are firm.
- Drain well, spread on a tray, and dry for 15 minutes. Roughened edges help the potatoes crisp.
Make the Sauce
- Heat extra virgin olive oil in a saucepan over medium-low heat. Add garlic and cook for 30 seconds.
- Stir in sweet paprika, hot smoked paprika, and all purpose flour for 30 seconds, keeping the heat low so the paprika does not burn.
- Whisk in chicken stock gradually. Simmer for 4 to 5 minutes, until glossy and lightly thickened. Stir in sherry vinegar and .
Fry and Serve
- Heat avocado oil to 350°F. Fry the potatoes in batches for 5 to 7 minutes, until deeply golden and crisp.
- Drain on a rack and season immediately with the remaining 1 teaspoon salt.
- Spoon bravas sauce over the hot potatoes or serve it alongside so the potatoes stay crisp.
