One of Spains national dishes, patatas bravas! Made with a delicious red paprika and tomato sauce, fried crispy fried potatoes and a superb aioli sauce thats do live for! Make it and enjoy a piece of Spain on your plate! Ole!!!
RED SAUCE
1 tablespoon extra virgin olive oil
2 teaspoons garlic, minced to paste
1 teaspoon sweet smoked paprika
1/4 teaspoon onion powder
1/2 teaspoon salt
A pinch of black pepper
3/4 teaspoon cayenne pepper
1/4 cup tomato paste
1/2 cup water
GARLIC MAYO (AIOLI)
2 teaspoons sherry wine vinegar
1/4 cup vegan mayonnaise
1 teaspoon garlic paste (or to taste)
POTATOES:
2 1/4 pounds russet potatoes, peeled and cut into 1-inch pieces or baby potatoes
1/2 teaspoon baking soda
Salt to taste
3 cups vegetable oil
Fresh parsley and
smoked paprika for garnishing
METHOD:
FOR THE AIOLI:
Add the vegan mayo, sherry wine vinegar, and garlic paste into a small bowl and mix everything until combined. Put the aioli in the refrigerator until the potatoes are ready.
FOR THE SAUCE:
Heat olive oil in a small saucepan over medium-low heat until shimmering. Add garlic, paprika, salt, onion powder, black pepper, and cayenne, and cook until fragrant, about 30 seconds. Add tomato paste and cook for 30 seconds. Whisk in water and bring to a boil over high heat. Reduce heat to medium-low and simmer until slightly thickened, 4 to 5 minutes. Allow it to cool completely before serving. The sauce can be refrigerated for up to 3 days. Bring to room temperature before serving.
FOR THE POTATOES:
Bring 8 cups of water to boil in a large saucepan over high heat. Add potatoes and baking soda. Return to boil and cook for about 5 minutes. Drain and place the potatoes on a tea towel so they cool and dry completely.
Heat oil in a large Dutch oven over high heat to 375 degrees. Add all potatoes (they should just be submerged in oil) and cook, stirring occasionally until the potatoes become deep golden brown and crispy.
Transfer potatoes to a paper towel or a lined wire rack. Season with salt to taste. Transfer the potatoes to a serving bowl, add the red sauce and the aioli mayo on top of the sauce, sprinkle some smoked paprika and some fresh parsley and enjoy it!
CUPS CONVERSION:
1 cup = 250 ml / 8.45 oz
1/2 cup = 125 ml / 4.22 oz
1/3 cup = 85 ml / 2.87 oz
1/4 cup = 60 ml / 2.02 oz
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SPANISH POTATOES IN PAPRIKA & GARLIC MAYO – PATATAS BRAVAS #shorts – Recipe by chef Jana Pinheiro
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