PATATAS BRAVAS

Ingredients

Patatas:

2 pounds russet potatoes, peeled and cut into bite-size chunks (about 2”)

2 cups vegetable oil

 

Bravas Sauce:

½ cup Hellmann’s Light Mayonnaise

2 tablespoons olive oil

2 teaspoons paprika

¼ teaspoon cayenne pepper

½ teaspoon salt

2 teaspoons rice wine vinegar

 

Lemon Aioli:

1 cup Hellmann’s Light Mayonnaise

2 tablespoons lemon juice

1 tablespoon lemon zest

¼ teaspoon salt

1 tablespoon fresh parsley, chopped

Instructions

Place the potatoes in a large saucepan and cover them with cold water. Bring to a boil and cook for 8-10 minutes until the potatoes are just barely tender when pierced with the tip of a steak knife.  Drain in a colander and then place in an ice bath to stop the cooking and cool.  Drain again and spread them out on a rimmed baking sheet lined with paper towels.  Let them cool and dry completely.

While the potatoes cool, make the sauces.  Combine all of the ingredients for the bravas sauce in the base of a large bowl and whisk until smooth.  You will use this bowl to toss the potatoes in the sauce, so make sure it is large enough to hold all of the potatoes and toss.  Set aside.

Combine the ingredients for the aioli in a small bowl and whisk until smooth.  I like to transfer it to a squeeze bottom for pretty presentation, but you can also just drizzle onto the potatoes with a spoon.

Heat the vegetable oil to 350 degrees in a cast iron skillet or Dutch oven.  Line a rimmed baking sheet with a cooling rack (this will keep the potatoes from getting soggy when they come out of the oil).  Add the cooled potatoes to the oil in batches, careful not to crowd, and cook for 4-5 minutes, stirring occasionally, until golden brown and crispy on the outside. Remove them with a spider or slotted spoon to the cooling rack.  Fry the remaining potatoes.

Place all of the fried potatoes in the bravas sauce and toss to quote.  Place on a serving dish and drizzle with the lemon aioli.  Garnish with chopped parsley. Devour.

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