Spanish Potatoes, also known as patatas bravas, show that the Spanish really know what to do when it comes to side dishes! The potatoes themselves are deep fried to golden-brown and bring an incomparable crunchiness before being served up with a deeply savory and seasoned paprika sauce and a creamy, tangy garlic mayo! Who needs ketchup when Spanish Potatoes already come with the best dipping sauces around! Fries will have to up their game if they want to compete with these tater treats!
Ingredients
For the potatoes:
- 1 1/2 pounds Russet potatoes, peeled and cut into 1 1/2-inch cubes
- oil, to taste
- 3/4 teaspoon salt
- For the garlic mayo sauce:
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
For the bravas sauce:
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 2 teaspoons sweet smoked paprika
- 1 teaspoon hot smoked paprika
- 1 cup chicken broth
- 1 bay leaf
Directions
Step 1 –Soak the potatoes in cold water for 30 minutes.
Step 2 –Place 2 cloves of the minced garlic on a cutting board and sprinkle with 1/4 teaspoon of the salt.
Step 3 –Mash the garlic with the flat side of a knife blade until a smooth paste forms.
Step 4 –Transfer the garlic paste to a small bowl.
Step 5 –Whisk the mayonnaise, the lemon juice, and 1 tablespoon of the olive oil into the garlic paste until it is smooth.
Step 6 –Cover the garlic mayo sauce and refrigerate it until ready to serve.
Step 7 –In a small saucepan, heat 2 tablespoons of the olive oil over medium heat.
Step 8 –Add the onion to the oil and cook, stirring, until it is tender, about 2-3 minutes.
Step 9 –Add the remaining minced garlic to the onion and cook until it is fragrant, about 1 minute.
Step 10 –Stir the flour, the sweet paprika, and the hot paprika into the onion mixture until it is smooth.
Step 11 –Gradually stir the chicken broth into the onion mixture.
Step 12 –Add the bay leaf to the onion mixture and bring it to a boil.
Step 13 –Cook the bravas sauce, stirring constantly, until it has thickened, about 6-8 minutes.
Step 14 –Transfer the saucepan from the heat and allow the bravas sauce to cool slightly.
Step 15 –Discard the bay leaf.
Step 16 –Using an immersion blender, purée the bravas sauce.
Step 17 –Return the bravas sauce to the heat and cook until it is heated through. Keep the sauce warm.
Step 18 –Drain the potatoes and pat them dry with paper towels.
Step 19 –In a deep-fat fryer or an electric skillet, heat the remaining oil to 250 degrees F.
Step 20 –Fry the potatoes until they are tender, about 8-10 minutes.
Step 21 –Transfer the fried potatoes to paper towels to drain and cool completely.
Step 22 –Increase the heat of the oil to 375 degrees F.
Step 23 –Fry the potatoes again, turning them frequently, until they are crisp and golden-brown, about 3-4 minutes.
Step 24 –Drain the potatoes on paper towels.
Step 25 –Sprinkle the potatoes with the remaining salt while they are still hot to make sure it adheres.
Step 26 –Serve the potatoes with the garlic mayo and the bravas sauce.