Who could possibly resist this? | Patatas Bravas Recipe | Bravas Sauce | Aioli Sauce

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

Wash the potatoes and peel them.

Slice the potatoes in half, quarter them, and cut into equal size chunks.

Rinse the potato chunks to remove dirt and debris.

Place the potatoes in a high-sided saucepan and add water, bringing it to a boil.

Once boiling, cook the potatoes for 10 minutes until slightly cooked but not fully.

Remove the potatoes using a slotted spoon to maintain their shape and let them air out and dry.

Place the potatoes in the fridge for 40 minutes to an hour to cool off.

Make the aioli by juicing half a lemon into a measuring cup.

Add 1 egg and 4 cloves of smashed garlic to the lemon juice.

Season with a dash of salt and add 1/4 cup extra virgin olive oil and 1/2 cup vegetable oil.

Blend with an immersion blender until emulsified, about 1 minute.

Set the aioli aside in the fridge.

To make the quick brava sauce, heat 3 tablespoons of extra virgin olive oil in a saucepan over medium to high heat.

Add 1/2 tablespoon sweet smoked paprika and 1/2 tablespoon hot smoked paprika, mixing well.

Add 1.5 tablespoons of flour and cook for 2-3 minutes to remove the raw flour taste.

Pour in 1 cup of chicken stock and whisk to combine, stirring until thick and glossy.

Taste and adjust seasoning as needed.

For the slow brava sauce, chop 1/2 of a yellow onion and sauté in 1/4 cup olive oil over medium to high heat until translucent.

Add 1 clove of minced garlic and cook for 1 minute.

Stir in 1 teaspoon hot smoked paprika, 1 teaspoon sweet smoked paprika, a pinch of red pepper flakes, and 1 teaspoon cumin, cooking for 1 minute.

Add 1 tablespoon white wine vinegar and 1 teaspoon sugar, stirring to combine.

Add 1 can of diced tomatoes and bring to a simmer over medium heat.

Add a pinch of oregano and stir, then reduce heat to low and simmer for 30 minutes, stirring occasionally.

Check the liquid level and add chicken broth or water if necessary.

After 30 minutes, blend the sauce to desired texture and taste for seasoning.

Heat oil to 350°F (176°C) for frying the potatoes.

Fry the potatoes in batches for 5-6 minutes until golden brown and floating.

Remove the potatoes and place on a baking sheet with paper towels to absorb excess oil, seasoning with salt.

Repeat frying until all potatoes are cooked and crispy.

Plate the fried potatoes and top with aioli and brava sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens