A patatas bravas dish is a classic spain tapas appetizer which basically entails cubed potatoes boiled, then deep fried/ baked and served with a spicy sauce / dip.

These patatas are super crispy on the outside yet gooey on the inside, topped with a spicy garlic Aioli sauce. Talk about a simple yet addictive appetizer or snack with tremendous flavor.

Here’s what you’ll need:

Prep time: 5 mins   Cook time: 25 min  Cool time: 10 min  Total time: 40 mins

Serves: 1 pax

Yields: 1 serving

Main Ingredients:

*For the potatoes*

  • 4 potatoes – peeled
  • 2 cups water
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 2 cups of vegetable cooking oil – deep frying

*For the Aioli sauce*

  • 250 ml of plain thick yogurt / OR / Mayonnaise
  • 1 Tablespoon of white vinegar /OR / Lemon juice /OR / lime juice
  • 3 cloves of garlic
  • 1/2 teaspoon of cayenne chili powder
  • 1 teaspoon of black pepper
  • 1 teaspoon of paprika
  • 1 teaspoon of salt
  • Cilantro leaves – chopped

Important tools used:

  • Sauce pan
  • cling film
  • paper towels /OR /serviettes
  • heat proof spatula
  • Sufuria
  • chopping board
  • knife
  • Bowl
  • wire rack
  • baking tray

Instructions:

Step 1: Prep the potatoes – Cut the potatoes into small cubes of almost the same size. Wash them, soak them. Set them aside.

Step 2: Prep the Aioli sauce/DipNB: I’ve improvised a mortar and pestle with a hand cheese grater and normal bowl”. First slice the garlic cloves and place them into your bowl. Add in the spices mentioned, and using the rounded handle of my hand cheese grater, smash all the mixture together to form a reddish paste. This will take a couple of minutes. Add in the thick plain yogurt + vinegar and mix everything until its all well combined with no lumps. Garnish with chopped cilantro leaves. Cover with cling foil and place in the fridge to chill until ready for use.

Step 3: Boiling the potatoes – Drain the water the potatoes were soaking in. In a sufuria, bring water to a boil, as you add in the spices mentioned. Once boiled, add in the cubed potatoes and cook them over medium heat until they are 90% done. Turn off heat, drain the water and place the potatoes on a wire rack to air dry and cool completely.

Step 4: Deep frying the boiled potatoes – In a non stick sauce pan, add some cooking oil and heat it over medium heat. Place a small piece of potato in the oil, if it starts to bubble up immediately, then the oil is hot enough and ready for frying. Gently add in the potatoes to the oil, let them fry until the bubble subside and the potatoes start floating on top.

Step 5: Cooling – Once they are all fried, place them on a baking tray aligned with paper towels to catch any excess oil as they cool.

Step 6: Garnish, serve and enjoy – Take out the Aioli sauce from the fridge. Plate the fried potatoes and add your Aioli sauce on top and finish the garnish with sprinkling some chopped cilantro leaves.

Tastie Dine - Author

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