Chef John's Patatas Bravas
Serves: 5
Catharine Rutherford
1 January 1970
Based on User reviews:
63
Spice
49
Sweetness
41
Sourness
35
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tsp
Paprika (smoked)1 tbsp
Salt1 cup
Mayonnaise1 tsp
Tomato Paste1 tsp
Ground Black Pepper1 tsp
Ground Cumin2 cups
Vegetable Oil (for frying)Directions:
1
Combine garlic, 1/2 teaspoon smoked paprika, and a pinch of salt in a mortar and pestle or food processor; process until smooth
2
Mix in mayonnaise, sherry vinegar, tomato paste, 1/4 teaspoon chipotle chile powder, and cayenne pepper until combined
3
Cover and refrigerate dipping sauce
4
Mix 1 tablespoon salt, black pepper, 1/2 teaspoon smoked paprika, and 1/2 teaspoon chipotle chile powder together in a small bowl
5
Set spice blend aside
6
Pour water into a large saucepan and stir 1 tablespoon salt, 1 teaspoon smoked paprika, cumin, and bay leaves into water
7
Bring to a boil, reduce heat to low, and cover; simmer for 10 minutes
8
Stir potatoes into water-paprika mixture, bring to a boil, and simmer until potatoes are tender but not fully cooked, 4 to 5 minutes
9
The tip of a paring knife should easily insert into the center of a potato cube
10
Drain potatoes and transfer to a wire rack to cool completely, about 45 minutes
11
Heat vegetable oil in a large cast iron skillet or Dutch oven to 350 degrees F (175 degrees C)
12
Add cooled potato cubes and cook, stirring frequently, until golden brown, 5 to 6 minutes
13
Transfer potatoes to a baking sheet lined with paper towels to cool slightly
14
Toss in a bowl with spice blend and serve with dipping sauce