Patatas Bravas
Transport your taste buds to Spain with these iconic Patatas Bravas. Crispy, golden potato cubes are generously smothered in a rich, smoky bravas sauce with a hint of spice, then drizzled with a creamy, garlicky aioli. This vibrant tapa is an explosion of textures and flavors, perfect for sharing as an appetizer or a delightful side dish.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 1 godz. 15 min
- Porcje
- 4
- Trudność
- Średni
- Na porcję
- 556 kcal
Informacja o alergenach: może zawierać jaja i gorczyca. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
Składniki
- 900 gpotato, peeled and cut into 1-inch cubes
for frying
- 500 mlolive oil
bravas sauce
- 1 szt.yellow onion, finely chopped
- 4 ząbekgarlic, minced
- 400 gcanned crushed tomato
- 2 łyżeczkasmoked paprika
- 0,5 łyżeczkacayenne pepper(opcjonalnie)
- 120 mlvegetable broth
- 1 łyżkasherry vinegar
- 0,5 łyżeczkasugar
- 1 łyżeczkasalt
- 0,5 łyżeczkablack pepper, freshly ground
aioli
- 0,5 szklankamayonnaise
- 1 ząbekgarlic, minced
- 1 łyżeczkalemon juice, freshly squeezed
- 0,25 łyżeczkasalt
garnish
- 2 łyżkafresh parsley, chopped(opcjonalnie)
Sprzęt
Medium saucepan · Chef's knife · Cutting board · Small bowl · Whisk · Large, deep pot or Dutch oven · Deep-fry thermometer · Slotted spoon · Paper towels · Serving platter · Immersion blender (optional) (opcjonalnie)
Sposób przygotowania
Krok po kroku
- 1
Finely chop the yellow onion and mince 4 cloves of garlic for the bravas sauce.
Około 5 min
Wskazówka kucharza: Mincing garlic finely helps it release its flavor more effectively into the sauce.
- 2
Heat 1 tablespoon of olive oil in a medium saucepan over medium heat until shimmering.
Około 2 min
- 3
Add the chopped onion to the saucepan and cook, stirring occasionally, until it becomes softened and translucent, about 5-7 minutes.
Około 7 min
Wskazówka kucharza: Don't rush this step; properly softened onions form the flavor base for the sauce.
- 4
Stir in the minced garlic for the bravas sauce and cook for another minute until fragrant, being careful not to burn it.
Około 1 min
Wskazówka kucharza: Garlic burns quickly, so keep a close eye on it and stir constantly.
- 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.
Około 1 min
Wskazówka kucharza: Adjust the cayenne pepper to your preferred level of spice. For a milder sauce, omit it.
- 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.
Około 20 min
Wskazówka kucharza: 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
While the sauce simmers, prepare the aioli. Mince 1 clove of garlic for the aioli.
Około 2 min
- 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.
Około 3 min
Wskazówka kucharza: For a brighter aioli, add a tiny pinch of finely chopped fresh parsley or chives.
- 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.
Około 5 min
Wskazówka kucharza: Thoroughly drying the potatoes is crucial for achieving a crispy exterior when frying.
- 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).
Około 5 min
Wskazówka kucharza: Use a deep-fry thermometer to accurately monitor the oil temperature. Maintaining the correct temperature prevents soggy or overly greasy potatoes.
- 11
Carefully add about half of the potato cubes to the hot oil, ensuring not to overcrowd the pot.
Około 1 min
Wskazówka kucharza: Overcrowding the pot will lower the oil temperature, causing the potatoes to steam rather than fry, resulting in a less crispy texture.
- 12
Fry the potatoes for 8-10 minutes, or until they are golden brown and crispy, turning them occasionally with a slotted spoon.
Około 10 min
Wskazówka kucharza: The potatoes should be tender on the inside and deeply golden and crisp on the outside.
- 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.
Około 1 min
Wskazówka kucharza: Seasoning while hot helps the salt adhere better to the potatoes.
- 14
Repeat the frying process with the remaining potato cubes.
Około 10 min
- 15
Chop 2 tablespoons of fresh parsley for garnish.
Około 1 min
- 16
To serve, arrange the crispy potatoes on a serving platter. Spoon the warm bravas sauce generously over the top.
Około 2 min
Wskazówka kucharza: Ensure the bravas sauce is warm when serving for the best flavor experience.
- 17
Drizzle the creamy aioli over the sauce and potatoes, or serve it on the side for dipping.
Około 1 min
Wskazówka kucharza: For an elegant presentation, use a squeeze bottle to drizzle the aioli in a decorative pattern.
- 18
Garnish with the chopped fresh parsley and serve immediately while the potatoes are hot and crispy.
Około 1 min
Na porcję
Wartości odżywcze
- Kalorie
- 555,9kcal
- Białko
- 6,9g
- Węglowodany
- 50,9g
- Tłuszcz
- 36,7g
- Błonnik
- 7,3g
- Cukry
- 8,2g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
Patatas Bravas are a quintessential Spanish tapa, perfect for sharing alongside other small plates like gambas al ajillo or tortilla española. For a complete experience, pair with a crisp Spanish white wine like Albariño or a refreshing cerveza. You can make the bravas sauce and aioli a day ahead to save time, then simply fry the potatoes just before serving.
Store leftover bravas sauce and aioli separately in airtight containers in the refrigerator. Store leftover fried potatoes in an airtight container at room temperature for up to 1 day, or in the fridge for up to 2 days, though they will lose crispness.
To reheat the bravas sauce, gently warm it in a saucepan over low heat, stirring occasionally, until heated through. The aioli should be served chilled. To re-crisp potatoes, spread them in a single layer on a baking sheet and bake at 200°C (400°F) for 5-10 minutes, or air fry at 180°C (350°F) for 3-5 minutes, until hot and crispy.