I always thought Patatas Bravas meant “brave potatoes,”which seemed a little strange since what was supposed to be so brave aboutthem? Amazingly delicious, yes, but valiant, fearless or courageous? I don’tthink so. Well, apparently my translation skills were lacking, and come to findout it actually means “fierce.” Now that makes sense. As advertised, these are fiercely textured, fiercelyflavored, fiercely presented, and fiercely enjoyed. How fierce is really up toyou and your inner Spaniard. There are as many patatas bravas recipes as homesin Spain, and this is nothing more than my latest rendition.
As long as you boil themfirst, fry crisp, and season earnestly, the rest is open to wildexperimentation. I’ve used all sort of blanching liquids, spice blends, andsauces, and never been disappointed.
My control around food is generally decent, but I am nomatch for a plate of these. Once you start with the toothpick, you’ll beimpaling and eating potatoes until they’re gone. If you are making these for agroup, just do in batches and keep warm in the oven until you have enough. Justdon’t salt until the last second, or they can get soggy. I hope you give thesea try soon. Enjoy!
Ingredients for 4 portions:2 pounds russet potatoesFor the boiling liquid:2 quarts cold water1 tbsp salt1 tsp smoked paprika1 tsp cumin2 bay leaves
For the sauce:1 cup mayonnaisegarlic to taste
pinch of salt 1 tsp tomato paste1-2 tbsp sherry vinegar1/2 tsp smoked paprika1/4 tsp chipotle powdercayenne to taste
For the spice blend (makes lots extra):2 tbsp salt1 tsp black pepper1 tsp smoked paprika1 tsp chipotle powderchopped parsley Pin It Now!
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