Patatas Bravas - Spanish Fried Potatoes
User Reviews
5
Patatas Bravas - Spanish Fried Potatoes
Description
In this recipe, peeled potatoes are cut into large chunks and briefly boiled in water with baking soda to soften the outer surface and promote a roughened texture when fried. After cooling and seasoning with kosher salt, the potatoes are pan-fried in oil heated to a suitable temperature to achieve golden, crisp exteriors without overcrowding the pan. This method yields a balance of crunchy edges and tender centers for each piece.
The patatas are customarily served with a savory homemade bravas sauce that adds a spicy, smoky element and optionally complemented by garlic aioli for a creamy, pungent counterpoint. These flavors complement the potatoes’ earthy richness and provide a classic Spanish tapas experience. Typical pairings include other small plates like spicy garlic shrimp or tomato bread.
For efficiency, the potatoes can be parboiled ahead and refrigerated overnight to dry, improving texture on frying day. Selecting starchy potatoes like russet or Idaho is recommended for best crisping results due to their lower moisture and higher starch content.
Ingredients
- 3/4 teaspoon baking soda
- 4 to 5 russet potato about 2 pounds, peeled and cut into large 2-inch chunks
- kosher salt
- extra virgin olive oil or a healthy natural cooking oil of your choice
To Serve:
- 1 Homemade Bravas Sauce Recipe
- 1 garlic aioli store-bought is fine, optional, of your choice
Instructions
- Fill a medium saucepan with water and bring it to a boil.
- As soon as the water boils, add the baking soda (it will foam a little). Carefully add the potatoes and allow the water to come to a boil. Boil the potatoes for about 1 to 2 minutes (no longer). Drain the potatoes well in a colander.
- Transfer the potatoes to a large sheet pan and season them well with kosher salt. Toss to make sure the salt is well distributed, then be sure to spread the potatoes in one single layer.
- Set the potatoes aside or transfer to the fridge to cool completely (you can do this ahead of time and leave the potatoes in the fridge overnight, but it’s important for them to cool completely).
- In a medium skillet, heat 1 cup of the oil over medium-high heat. When the oil begins to bubble gently, add one piece of potato to test, if the oil around it bubbles a lot, it is ready. Add the rest of the potatoes and spread them out well. You may need to do this in batches so as to not crowd the pan. Cook in the oil, tossing occasionally and making sure the potatoes are well-coated in the oil, until they are golden brown on all sides, about 20 to 25 minutes. Watch them carefully, as they can go from perfectly cooked to burned in a short time.
- While the potatoes are cooking, work on the bravas sauce (if you did not make it ahead of time).
- Using a slotted spoon, transfer the potatoes to a tray lined with paper towels to drain excess oil. Immediately season with another pinch of kosher salt.
- Finish with a good drizzle of bravas sauce and aioli of your choice (if using). Serve immediately with more bravas sauce to the side.
Notes
- Starchy potatoes such as russet or Idaho are best for achieving crispiness.
- Parboiling and chilling the potatoes overnight helps improve the fried texture.
- Serve hot with bravas sauce and optional garlic aioli for an authentic tapas experience.
- Patatas bravas pair well with other Spanish tapas like garlic shrimp or tomato bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 2713 kcal
% Daily Value*
| Calories | 271.3kcal | 14% |
| Carbohydrates | 25.7g | 9% |
| Protein | 3g | 6% |
| Fat | 18.1g | 28% |
| Saturated Fat | 2.5g | 13% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13.1g | 66% |
| Sodium | 338.1mg | 14% |
| Potassium | 592.4mg | 13% |
| Fiber | 1.8g | 7% |
| Vitamin A | 1.4IU | 0% |
| Vitamin C | 8.1mg | 9% |
| Calcium | 18.8mg | 2% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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