Patatas Bravas are a classic in tapas bars. And like so many “classics” of cuisine, there are several versions of the “true” classic. Some use the tomato sauce, some don’t. They use a garlicky sauce like mayonnaise or aioli, sometimes called “allioli”, which is egg based. I offer here my version, which includes a lazy man’s version of allioli, which uses a little jarred mayonnaise instead of egg yolks, mixed into a sherry vinaigrette. If frying the potatoes turns you off, see Chef’s Notes for two other options for crisping the potatoes.
INGREDIENTS:
6 tomatoes, halved through the equator and seeded ¼ small white onion, cut through root, root end left intact 1 teaspoon, or to taste, Pimenton de la Vera (smoked sweet paprika) 1 pinch cayenne or other hot chili powder, or to taste 1-2 teaspoons sugar, as needed Salt to taste 1 bay leaf 1-2 tablespoons high quality sherry vinegar 1½ – 2 pounds potatoes, peeled and cut into roughly 1-inch chunks Olive oil as needed, Spanish preferably ½ -1 cup Lazy Man’s Allioli sauce, as needed (see recipe)METHOD:
Heat the oven to 250°F. Line a sheet pan with paper towels.
Bring a large pot of water to the boil and salt it well. Once boiling, add the potatoes and cook until they are just turning tender. They should be cooked enough so they won’t be raw after frying, but not so done they fall apart in the oil. Drain the potatoes well and spread out on a clean kitchen towel.
Grate the cut side tomatoes on the large holes of a box grater into a non-reactive bowl. Reserve. Grate the onion on the fine holes or use a Microplane.
Heat a 2 quart chef’s pan or 10 inch sauté pan over medium heat. When hot, add 2-3 tablespoons of olive oil. When it is hot, add the onions and stir in and cook until the onion is tender and starting to caramelize. Sprinkle the Pimenton, cayenne, sugar, and bay leaf over the onions and stir in. When fragrant, add the tomato puree and toss to combine all the ingredients. Cook, stirring frequently to avoid scorching, until the sauce has reduced by 2/3rds and the color has deepened. Remove from the heat and season with salt. Allow to cool a little and then add 1 tablespoon of sherry vinegar. Taste for balance-you may want to add more vinegar, sugar, or salt. Adjust if needed, then set aside.
While the sauce reduces, heat a large heavy bottomed pan over medium-high heat. When hot, add enough oil to fill the bottom by ¼ inch. Get the oil hot, then use a slotted spoon to lower potatoes into the oil. Fry potatoes in a single layer with space between them so they crisp, not steam. Fry, turning as needed, until they are crisp and golden all over. Use the slotted spoon to remove them, allowing any oil to drip back into the pan. Place on the sheet pan with the paper towel, salt gently and place in the oven to keep warm. Repeat until all the potatoes are cooked.
When ready to serve, put a layer of Brava sauce on the plate, then add the potatoes on top, then add a spoonful of allioli to the side and serve. As a tapa, these would be served on small individual plates, or you can put them on a platter. Serve extra sauce on the side in ramekins and pass toothpicks or small forks. You could put the allioli into a squeeze bottle and drizzle it all over the potatoes if you wish.
Chef’s Notes:
If you wish, you could roast the potatoes. Either blanch them and toss in plenty of oil and roast uncovered in a 400°F oven until golden, turning to ensure even coloring, or oil them, put them in a covered dish and roast 30 minutes, then uncover and roast 15-20 minutes more to brown them. You could also blanch them as in the recipe and toss with plenty of oil and the sauté in a hot non-stick skillet. Pan frying in oil as in the recipe will give a nice crunchy exterior and the olive oil flavor will come through, but the other methods give fine results as well.
Some recipes call for tossing the potatoes in the sauce before serving which is nice, and a couple call for coating the potato in the sauce and then baking them to dry the sauce and concentrate its flavor. The recipe here gives a contrast of the wet sauce and the crisp potato that I find irresistible. The baked on sauce version make for a nice side dish with dinner.
Serves: 4
Source: Chef Andrew E Cohen
If you enjoyed this article, please consider sharing it!
Junto a socorro de terapia perdi 37 kg além de 3 meses, nada obstante em tal grau
rapido os perdi, desde que tão rapido os ganhei dentre desar
também devido a boa vieiro além disso alguns kg.
Cheguei aos 116, entrei sobre escavação nem alguma pessoa atualidade pensei naquele andar a
minha parlamento no entanto rejeição a do iátrico.