Patatas Bravas

Patatas Bravas is a side dish that serves 4. For $1.8 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. One serving contains 627 calories, 7g of protein, and 47g of fat. 633 people found this recipe to be flavorful and satisfying. A mixture of smoked paprika, canolan oil, white distilled vinegar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. From preparation to the plate, this recipe takes approximately 30 minutes. It is brought to you by Serious Eats. All things considered, we decided this recipe deserves a spoonacular score of 88%. This score is amazing. If you like this recipe, you might also like recipes such as Patatas Bravas, Patatas Bravas, and Patatas bravas.

Servings: 4

 

Ingredients:

Freshly ground black pepper

3 cups peanut or canola oil for frying

2 teaspoons dijon mustard

2 egg yolks

3 medium cloves garlic, grated on a microplane (about 2 teaspoons)

Kosher salt

2 teaspoons lemon juice, plus more to taste

1/2 cup extra-virgin olive oil

2 pounds russet potatoes, cut into 1- to 3/4-inch cubes

2 teaspoons hot smoked paprika

2 tablespoons distilled white vinegar

Equipment:

sauce pan

food processor

bowl

pot

whisk

frying pan

spatula

tongs

slotted spoon

paper towels

Cooking instruction summary:

Procedures 1 Place potatoes in a medium saucepan and cover with 2 quarts water. Add vinegar and 2 tablespoons salt and bring to a boil over high heat. Cook until potatoes are tender, about 7 minutes. Drain and set aside. 2 Meanwhile, combine egg yolks, mustard, lemon juice, garlic, and 2 teaspoons water in bowl of food processor. Run processor until homogenous, about 5 seconds. Scrape down sides of bowl. With processor running, slowly add canola oil in thin, steady stream, stopping to scrape down sides as necessary. Sauce should thicken and come together. Transfer sauce to a large bowl set in a heavy pot lined with a towel. Whisking constantly, slowly drizzle in olive oil. Season to taste with salt, lemon juice, and black pepper. Set aside. 3 Heat oil in a 12-inch non-stick or cast iron straight-sided sauté pan over medium-high heat to 350°F. Add potatoes in single layer and cook, shaking the pan and flipping the potatoes with a spatula or tongs occasionally until golden brown and crisp, about 5 minutes. Remove from heat. Using slotted spoon or wire-mesh spider, transfer potatoes to bowl lined with paper towels. Season to taste with salt and pepper. 4 Pile potatoes in a large bowl, drizzle with allioli, sprinkle with paprika and scallions, and serve, passing extra alli-oli tableside. Extra alli-oli will keep in the refrigerator for at least 1 week.

 

Step by step:


1. Place potatoes in a medium saucepan and cover with 2 quarts water.

2. Add vinegar and 2 tablespoons salt and bring to a boil over high heat. Cook until potatoes are tender, about 7 minutes.

3. Drain and set aside.

4. Meanwhile, combine egg yolks, mustard, lemon juice, garlic, and 2 teaspoons water in bowl of food processor. Run processor until homogenous, about 5 seconds. Scrape down sides of bowl. With processor running, slowly add canola oil in thin, steady stream, stopping to scrape down sides as necessary. Sauce should thicken and come together.

5. Transfer sauce to a large bowl set in a heavy pot lined with a towel.

6. Whisking constantly, slowly drizzle in olive oil. Season to taste with salt, lemon juice, and black pepper. Set aside.

7. Heat oil in a 12-inch non-stick or cast iron straight-sided sauté pan over medium-high heat to 350°F.

8. Add potatoes in single layer and cook, shaking the pan and flipping the potatoes with a spatula or tongs occasionally until golden brown and crisp, about 5 minutes.

9. Remove from heat. Using slotted spoon or wire-mesh spider, transfer potatoes to bowl lined with paper towels. Season to taste with salt and pepper.

10. Pile potatoes in a large bowl, drizzle with allioli, sprinkle with paprika and scallions, and serve, passing extra alli-oli tableside. Extra alli-oli will keep in the refrigerator for at least 1 week.


Nutrition Information:

Quickview
627k Calories
7g Protein
46g Total Fat
47g Carbs
21% Health Score
Limit These
Calories
627k
31%

Fat
46g
72%

  Saturated Fat
5g
37%

Carbohydrates
47g
16%

  Sugar
4g
5%

Cholesterol
97mg
33%

Sodium
242mg
11%

Get Enough Of These
Protein
7g
15%

Vitamin C
109mg
133%

Vitamin A
2959IU
59%

Vitamin E
8mg
57%

Vitamin B6
1mg
54%

Vitamin K
36µg
35%

Potassium
1148mg
33%

Manganese
0.5mg
25%

Folate
80µg
20%

Fiber
4g
20%

Phosphorus
187mg
19%

Vitamin B1
0.26mg
17%

Iron
2mg
16%

Magnesium
65mg
16%

Vitamin B3
3mg
16%

Copper
0.27mg
13%

Vitamin B5
1mg
12%

Vitamin B2
0.2mg
12%

Selenium
7µg
10%

Zinc
1mg
8%

Calcium
53mg
5%

Vitamin D
0.49µg
3%

Vitamin B12
0.18µg
3%

covered percent of daily need
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Related Videos:

Patatas Bravas -- Crispy Potatoes with Spicy Garlic & Chili Aioli

 

Fried Potatoes in Spicy Tomato Sauce (Patatas Bravas) - Easy Spanish Tapas Recipe

 

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