These patatas bravas are Chef John's version of the classic Spanish dish of fried seasoned potato cubes served with a spicy, tangy dipping sauce.
Preparation Time
25 mins
Cooking Time
20 mins
Total Time
45 mins
Calories
678 Calories
Recipe Instructions
Step 1
Make dipping sauce: Combine garlic, smoked paprika, and salt in a mortar and pestle or food processor; process until smooth. Mix in mayonnaise, sherry vinegar, tomato paste, chipotle chile powder, and cayenne pepper until combined. Cover and refrigerate sauce.
Step 2
Make spice blend: Mix together salt, black pepper, paprika, and chipotle chile powder in a small bowl. Set aside.
Step 3
Make potatoes: Pour water into a large saucepan. Stir salt, smoked paprika, cumin, and bay leaves into water. Bring to a boil, reduce heat to low, and cover; simmer for 10 minutes.
Step 4
Stir potatoes into seasoned water, bring to a boil, and simmer until potatoes are tender but not fully cooked, 4 to 5 minutes. The tip of a paring knife should easily insert into the center of a potato cube. Drain potatoes and transfer to a wire rack to cool completely, about 45 minutes.
Step 5
Heat vegetable oil in a large cast iron skillet or Dutch oven to 350 degrees F (175 degrees C).
Step 6
Add cooled potato cubes and cook, stirring frequently, until golden brown, 5 to 6 minutes. Transfer potatoes to a baking sheet lined with paper towels to cool slightly. Toss in a bowl with spice blend and serve with dipping sauce.
Ingredients
1 pinch salt
1 tablespoon salt
1 cup mayonnaise
1 teaspoon tomato paste
2 bay leaves
1 teaspoon ground cumin
2 cups vegetable oil for frying
2 quarts cold water
1 clove garlic, minced, or more to taste
1 teaspoon smoked paprika
1 pinch cayenne pepper, or more to taste
1 tablespoon sherry vinegar, or more to taste
2 pounds russet potatoes, peeled and cut into 1-inch cubes
