Spanish ¨Divorced¨ Patatas Bravas | Spanish Brave Potatoes Recipe

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen potatoes

Sweet potatoes add nutrients while frozen options save prep time.

aioli

🥗Healthier: yogurt-based sauce

💰Cheaper: mayonnaise

Yogurt reduces calories and adds tanginess.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: paprika

Regular paprika is more accessible and less expensive.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Canned tomatoes are budget-friendly and convenient.

Cut 3 medium-sized potatoes into small pieces that are half an inch thick and transfer them into a large bowl.

Fill the bowl with cold water to just above the potatoes and let them soak for about 30 minutes.

In a large bowl, combine 1/2 cup mayonnaise, 2 cloves of finely grated garlic, 1/2 teaspoon lemon juice, 1 tablespoon extra virgin olive oil, sea salt, and black pepper; whisk until creamy to make garlic mayonnaise.

In a fry pan, heat 1/4 cup extra virgin olive oil over medium heat for 3 minutes, then transfer to a bowl and mix in 2 teaspoons sweet smoked paprika, 1 teaspoon hot smoked paprika, and 1 tablespoon corn starch until smooth.

Return the mixture to the pan, add 1 cup vegetable broth, 1/2 teaspoon white wine vinegar, and 1/4 teaspoon fine sea salt; whisk and cook for about 3 minutes until creamy to make brava sauce.

Drain and rinse the soaked potatoes, then pat them dry with a dish cloth.

In a large fry pan, heat 1 cup extra virgin olive oil over medium heat for 3-4 minutes until hot but not smoking.

Add the potatoes in a single layer and fry for 20-22 minutes, turning every five minutes until golden and cooked through.

Remove the potatoes and drain on paper towels; season with sea salt.

Transfer the fried potatoes to a serving dish, pour brava sauce on one side and garlic mayonnaise on the other, and garnish with chopped chives and a dash of paprika.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens