patatas bravas
I love these at tapas restaurants, so I decided to make them myself.
prep time
15 Min
cook time
1 Hr 30 Min
method
Bake
yield
6 serving(s)
Ingredients
- POTATOES
- 1/3 cup olive oil
- 3 pounds russet potatoes, peeled and cut into chunks
- 1/4 cup water
- 2 tablespoons corn starch
- salt
- AIOLI
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 1/2 cup mayonnaise
- 2 tablespoons olive oil
- salt
- BRAVAS SAUCE
- 2 tablespoons olive oil
- 1 medium shallot, minced
- 1 tablespoon all-purpose flour
- 1/2 teaspoon cayenne pepper
- salt and pepper
- 1/4 cup sweet vermouth
- 1/4 cup water
- 2 teaspoons sherry vinegar
- 1 tablespoon smoked paprika
- salt and sweet paprika, for serving
How To Make patatas bravas
-
Step 1To make the potatoes: Preheat the oven to 450 degrees. Pour the olive oil on a rimmed baking sheet. Set aside.
-
Step 2Mix the potatoes with 1/4 cup of water and place them in the microwave. Microwave for about 8 minutes, stirring once.
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Step 3Drain the potatoes and dry them with a paper towel. Sprinkle the potatoes with the corn starch and salt.
-
Step 4Place on the sheet with the olive oil in a single layer. Place in the oven and bake until crispy and browned, about 30 minutes. Flipping once.
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Step 5Make the Aioli. Mix all ingredients together and set aside.
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Step 6For the sauce, add the 2 tablespoons of olive oil to a saucepan. Add the shallots and cook for about 2 minutes.
-
Step 7Whisk in the flour, cayenne pepper, and salt, and brown it a bit.
-
Step 8Add the Vermouth and 1/4 cup of water and whisk. Stir in the smoked paprika, salt, and the remaining olive oil.
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Step 9To serve, place the potatoes on a plate and top with the sauce, then the aioli. Sprinkle with sweet paprika and salt.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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