SPANISH ¨DIVORCED¨ PATATAS BRAVAS

TIPS & TRICKS to Make this Recipe: Once the potatoes are cut, I like to soak them in cold water for 30 minutes. This helps remove some of the starch in the potatoes. Which once they´re fried, gives them a crispy texture in the outside and a melt-in-your-mouth texture in the inside. If you are short in time, you can skip this step

Ingredients

FOR THE POTATOES

  • 3 medium sized potatoes
  • 1 cup extra virgin olive oil 250 ml
  • pinch sea salt

FOR THE GARLIC MAYONNAISE

  • 1/2 cup mayonnaise 115 grams
  • 2 cloves garlic
  • 1/2 tsp lemon juice 2.5 ml
  • 1 tbsp extra virgin olive oil 15 ml
  • sea salt & black pepper
  • dash sweet smoked Spanish paprika

FOR THE BRAVA SAUCE

  • 1/4 cup extra virgin olive oil 60 ml
  • 2 tsp sweet smoked Spanish paprika 4.60 grams
  • 1 tsp hot smoked Spanish paprika 2.30 grams
  • 1 tbsp corn starch 7.50 grams
  • 1 cup vegetable broth 230 ml
  • 1/2 tsp white wine vinegar 2.5 ml
  • 1/4 tsp sea salt 1.5 grams
  • handful freshly chopped chives

Instructions

  1. Peel & wash 3 potatoes, cut each one into small 1/2 inch (1.25 cm) pieces, add the cut potatoes into a large bowl and fill with cold water, set aside
  2. Meanwhile make the sauces, first the garlic mayonnaise, add 1/2 cup (115 grams) mayonnaise into a bowl, finely grate in 2 cloves garlic, add in 1/2 tsp (2.5 ml) lemon juice and 1 tbsp (15 ml) extra virgin olive oil, season with sea salt & black pepper and whisk together until you form a creamy sauce
  3. To make the brava sauce, heat a small fry pan with a medium heat and add in 1/4 cup (60 ml) extra virgin olive oil, after 3 minutes transfer the hot olive oil into a bowl, add in 2 tsp (4.60 grams) sweet smoked Spanish paprika, 1 tsp (2.30 grams) hot smoked paprika and 1 tbsp (7.50 grams) corn starch, whisk together until there is no lumps
  4. Heat the same pan with a medium heat and add in the olive oil mixture, start whisking and at the same time slowly add in 1 cup (230 ml) vegetable broth, once all the broth has been added, add in 1/2 tsp (2.5 ml) white wine vinegar and 1/4 tsp (1.5 grams) sea salt, continue to whisk and cook for 3 to 4 minutes, then turn off the heat and set aside
  5. After soaking the potatoes for 30 minutes, drain into a strainer and rinse the potatoes under cold water, transfer the potatoes into a dishcloth and pat completely dry
  6. Heat a large fry pan with a medium heat and add in 1 cup (250 ml) extra virgin olive oil, after 5 minutes and the oil is hot but not smoking, add the potatoes into the pan, all in a single layer, mix every 5 minutes so they all evenly fry, after 20 to 22 minutes the potatoes should be perfectly fried, just pierce one with a toothpick, if it easily goes in, they are ready to go, transfer the potatoes into a dish with paper towels and season with sea salt
  7. Add the potatoes into a serving dish, whisk the brava sauce that has cooled off in the pan and then add over one side of the potatoes, add the garlic mayonnaise on the other side of the potatoes, sprinkle some freshly chopped chives over the brava sauce and sprinkle a dash of sweet smoked paprika over the garlic mayonnaise, serve at once, enjoy!

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