If you do a quick recipe search you will learn that Patatas Bravas are a staple tapas bar item. You will also learn pretty quickly that the bravas recipes are as varied as snowflakes. Traditionally, this fried potato dish is paired with a spicy tomato or paprika sauce and paired with a creamy aioli. I have seen it with cayenne pepper, hot paprika, chile peppers, Tobasco, you name it.
That begs the question, “What is the authentic recipe for Patatas Bravas?”. I think the answer is the same as “What is the authentic recipe for gumbo?”. However, this is supposed to be an easy recipe. Anything that it lacks in authenticity is owed to it’s ease of preparation.
Just to be clear, I love Spanish food, but my knowledge is limited to culinary school, hotel kitchens in the Caribbean, restaurants, knowledgeable peers and reading a lot of cookbooks. It has taught me that the lines of authenticity might be a little blurry.
Most recipes for this dish use diced potatoes, and my research says that is the authentic preparation. Think hash browns. Since we are talking about an easy recipe here, I am going to offer you the option of using a thin skinned baby potato, like dutch gold, cut in halves. This can add a level of convenience for some, and is a great variation. However, I am going to use diced potatoes because that is what is easiest for me.
The Bravas Sauce is what makes patatas bravas bravas. Fresh tomato and tomato paste, with some heat provided by smoked paprika, cayenne, and habanero pepper. This is the element of this recipe that is so varied. Like any popular dish, everyone puts their distinctive stamp on the recipe. What is your recipe for Chili like? You can adjust the level of spice to suit your taste, or to that of your crowd.
Patatas Bravas are usually complimented with an aioli sauce, and again I will offer an easy and more authentic method of preparation for that. The easy solution is to prepare a garlic mayonnaise, which is prepared by putting garlic…in mayonnaise. The traditional method is emulsifying garlic, egg yolk, and olive oil. Again, you can adjust the amount of garlic to suit your taste. If you like a milder garlic flavor you can also roast the garlic. That would be a roasted garlic aioli, but still appropriate, I think.
Regardless of which version you use, the result will be delicious Patatas Bravas with authentic flavors for your easy tapas party!
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Your Tapas Party Must Have Easy Patatas Bravas
All ingredients
Salsa Brava
Aioli
Fries Potatoes
Instructions
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Salsa Brava Preparation
Heat olive oil on medium heat in shallow sauce pan.
Saute' onion until translucent, add garlic and stir.
Continue to saute' 1 minute.
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Add tomato and diced chili pepper and saute' until tomato softens.
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Add spices and stir.
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Add white wine and bring to simmer, reducing by one third.
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Dust with flour.
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Stir in water.
Bring to simmer.
Reduce by one third.
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Using a buerre mixer puree mixture until smooth.
Simmer on low to thicken.
Season with salt to taste.
Thickness should be similar to ketchup. If too thick, adjust with water.
Aioli Preparation
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Grate garlic using a micro plane or fine grater into a mixing bowl.
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Add egg yolks and vinegar and whip lightly.
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Place bowl onto a dish towel and secure into a sauce pan.
This trick allows you to use one hand for the whip and the other hand to drizzle the oil. The handle of the saucepan will rest across your body, preventing the pan and the bowl from spinning. -
While continuously stirring drizzle a few drops of oil into mixture.
As mixture begins to thicken drizzle oil in a thin stream while mixing.
After oil is emulsified into egg yolks, beat vigorously for 30 seconds to thicken aioli.
Season with salt to taste.
Alternatively, simply mix garlic with 1 cup of mayonnaise. There are several brands of mayonnaise prepared with olive oil, which are a great fit for this recipe. For a milder garlic flavor, gently saute' the garlic in a little oil, being careful not to brown the garlic.
Fried Potato Preparation
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Bring 2 quarts of salted water to a boil.
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Blanch potatoes slightly in boiling water.
Drain and rinse with cold water.
Place in colander lined with kitchen towel to dry.
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Heat oil to 350 degrees in deep saute' pan
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Fry potatoes in oil until golden.
Place on paper towels to drain excess oil.
Season with salt and toss with chopped parsley.
To Serve
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Place fried potatoes in shallow serving bowl.
Drizzle with salsa brava.
Top with a dollop of aioli.
