Name: Patatas Bravas
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 large ripe tomatoes; Spanish extra‑virgin olive oil; 1 tsp sugar; 1 bay leaf; 1 tsp pimentón (Spanish sweet paprika); pinch cayenne pepper; 1 tsp sherry vinegar; 4 garlic cloves, peeled; ½ tsp fresh lemon juice; 1 lb Idaho potatoes, peeled & cut into 2‑inch cubes; Salt to taste

Instructions

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1Prepare the brava sauce: grate tomatoes, strain to obtain 1½ cups puree; heat 2 tbsp olive oil, add puree, sugar, bay leaf, pimentón, cayenne; simmer 10 min until reduced and deep red; stir in sherry vinegar and salt; set aside.

2Make the alioli: crush garlic with salt into a paste, mix in lemon juice, then whisk in olive oil drop‑by‑drop until thick and creamy; set aside.

3Peel potatoes and cut into 2‑inch cubes; optionally scoop a small well on top of each cube.

4Heat olive oil in a deep pan to 250 °F (120 °C); working in batches, poach potatoes until tender but not colored, about 15 minutes; remove and drain.

5Increase oil temperature to 350 °F (175 °C); fry potatoes again in batches until crisp and golden, about 2 minutes; drain and season with salt.

6Arrange potatoes on a platter with the wells facing up; spoon brava sauce into each well, add a dab of alioli, and finish with a light sprinkle of pimentón.

Patatas Bravas

Ingredients

Instructions

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