Patatas Bravas

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Finely chop the yellow onion and mince 4 cloves of garlic for the bravas sauce.

   Ongeveer 5 min

   Tip van de kok: Mincing garlic finely helps it release its flavor more effectively into the sauce.

2. 2

   Heat 1 tablespoon of olive oil in a medium saucepan over medium heat until shimmering.

   Ongeveer 2 min

3. 3

   Add the chopped onion to the saucepan and cook, stirring occasionally, until it becomes softened and translucent, about 5-7 minutes.

   Ongeveer 7 min

   Tip van de kok: Don't rush this step; properly softened onions form the flavor base for the sauce.

4. 4

   Stir in the minced garlic for the bravas sauce and cook for another minute until fragrant, being careful not to burn it.

   Ongeveer 1 min

   Tip van de kok: Garlic burns quickly, so keep a close eye on it and stir constantly.

5. 5

   Pour in the canned crushed tomatoes, vegetable broth, and sherry vinegar. Add the smoked paprika, cayenne pepper (if using), sugar, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.

   Ongeveer 1 min

   Tip van de kok: Adjust the cayenne pepper to your preferred level of spice. For a milder sauce, omit it.

6. 6

   Bring the bravas sauce to a gentle simmer, then reduce the heat to low. Let it cook for at least 15-20 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly.

   Ongeveer 20 min

   Tip van de kok: For an extra smooth sauce, carefully blend it with an immersion blender or transfer it to a regular blender (once cooled slightly) after simmering.

7. 7

   While the sauce simmers, prepare the aioli. Mince 1 clove of garlic for the aioli.

   Ongeveer 2 min

8. 8

   In a small bowl, whisk together the mayonnaise, minced garlic for the aioli, 1 teaspoon of lemon juice, and 0.25 teaspoon of salt until well combined and creamy.

   Ongeveer 3 min

   Tip van de kok: For a brighter aioli, add a tiny pinch of finely chopped fresh parsley or chives.

9. 9

   Peel and cut the potatoes into 1-inch (2.5 cm) cubes. Rinse them under cold water to remove excess starch, then pat them very dry with paper towels.

   Ongeveer 5 min

   Tip van de kok: Thoroughly drying the potatoes is crucial for achieving a crispy exterior when frying.

10. 10

    Heat 500 ml of olive oil in a large, deep pot or Dutch oven over medium-high heat until it reaches 175°C (350°F).

    Ongeveer 5 min

    Tip van de kok: Use a deep-fry thermometer to accurately monitor the oil temperature. Maintaining the correct temperature prevents soggy or overly greasy potatoes.

11. 11

    Carefully add about half of the potato cubes to the hot oil, ensuring not to overcrowd the pot.

    Ongeveer 1 min

    Tip van de kok: Overcrowding the pot will lower the oil temperature, causing the potatoes to steam rather than fry, resulting in a less crispy texture.

12. 12

    Fry the potatoes for 8-10 minutes, or until they are golden brown and crispy, turning them occasionally with a slotted spoon.

    Ongeveer 10 min

    Tip van de kok: The potatoes should be tender on the inside and deeply golden and crisp on the outside.

13. 13

    Remove the fried potatoes with a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil. Season lightly with salt immediately.

    Ongeveer 1 min

    Tip van de kok: Seasoning while hot helps the salt adhere better to the potatoes.

14. 14

    Repeat the frying process with the remaining potato cubes.

    Ongeveer 10 min

15. 15

    Chop 2 tablespoons of fresh parsley for garnish.

    Ongeveer 1 min

16. 16

    To serve, arrange the crispy potatoes on a serving platter. Spoon the warm bravas sauce generously over the top.

    Ongeveer 2 min

    Tip van de kok: Ensure the bravas sauce is warm when serving for the best flavor experience.

17. 17

    Drizzle the creamy aioli over the sauce and potatoes, or serve it on the side for dipping.

    Ongeveer 1 min

    Tip van de kok: For an elegant presentation, use a squeeze bottle to drizzle the aioli in a decorative pattern.

18. 18

    Garnish with the chopped fresh parsley and serve immediately while the potatoes are hot and crispy.

    Ongeveer 1 min