Patatas Bravas
Classic Spanish Tapas with Bravas Sauce and Garlic Alioli
Ingredients
Patatas Bravas
- 11.5 large Russet potatoes (peeled and cut into 1-inch cubes)
- count Salt (to taste)
- 5.75 small Onion (finely chopped)
- 23 clove Garlic (minced, divided)
- 5.75 tsp Smoked Paprika
- 5.75 tsp Sweet Paprika
- 2.875 tsp Hot Paprika
- 5.75 cup Tomato Sauce
- 2.875 cup Chicken Broth
- 5.75 tbsp Sherry Vinegar
- 11.5 large Egg Yolks
- 5.75 cup Olive Oil (for alioli)
- 5.75 tbsp Lemon Juice
- count Chives (for garnish, chopped)
Instructions
- Wash and Cut the Potatoes — Rinse the potatoes thoroughly under cold water. Peel them, then cut into 1-inch cubes.
- Prepare the Potatoes — Place the cubed potatoes in a pot of salted water. Bring to a boil and cook for 5-6 minutes until just tender. Drain well and pat dry with a paper towel.
- Fry the Potatoes — Heat a large skillet or deep pan with olive oil over medium-high heat. Fry the potatoes in small batches for 5-7 minutes each, or until they are golden and crispy. Transfer to a plate lined with paper towels and sprinkle with salt.
- Make the Bravas Sauce — In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Stir in the minced garlic and cook for another minute. Add the smoked, sweet, and hot paprika, then pour in the tomato sauce, chicken broth, and sherry vinegar. Let it simmer for 10-15 minutes until the sauce is thickened, then season with salt to taste.
- Prepare the Alioli — In a mixing bowl, whisk together the egg yolks and minced garlic until smooth. Slowly drizzle in the olive oil while whisking continuously to create a creamy emulsion. Add lemon juice and season with salt to taste, adjusting as needed.
- Assemble and Serve — Arrange the fried potatoes on a serving plate. Drizzle with both the bravas sauce and alioli. Garnish with chopped chives. Serve immediately while warm and enjoy!