Patatas Bravas Recipe

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

Cut baby red and baby white potatoes in half, and cut larger ones into quarters for uniform cooking.

In a mixing bowl, drizzle potatoes with 2 tablespoons of extra virgin olive oil and mix to coat.

Add 1 teaspoon of kosher salt and fresh cracked pepper to the potatoes.

Spread potatoes in a single layer on a cast-iron pan or cookie sheet.

Place the pan in a preheated oven at 400 degrees Fahrenheit for about 1 hour, turning the potatoes halfway through.

While the potatoes are baking, prepare the sauce by dicing half of a yellow onion.

In a saucepan over medium to medium-high heat, melt 2 tablespoons of butter.

Add the diced onion and cook for a few minutes until softened.

Stir in 1 and a half teaspoons of garlic shallot puree and 1/2 teaspoon of tomato paste, mixing well.

After cooking for about 5-8 minutes, add 1 bay leaf, 1 tablespoon of smoked paprika, and 1/2 teaspoon of cayenne pepper.

Sprinkle in 1 tablespoon of all-purpose flour and mix everything together.

Whisk in 1 and a half cups of chicken stock until it comes to a boil, then reduce to a simmer for about 10 minutes until thickened.

Once the sauce has thickened, add it back to the pan.

Remove the potatoes from the oven, ensuring they are crispy on the outside and tender on the inside.

Add the potatoes to the sauce and stir to coat them well.

Season with additional fresh cracked pepper and kosher salt to taste.

Plate the potatoes and serve with a fried egg on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens