Patatas bravas is a Spanish recipe for crispy, fried potato tapas. It's traditionally served with romesco sauce and garlic aioli.
Ingredients
- 3/4 tsp baking soda
- 2 lbs potatoes, peeled and cut into large 2-inch chunks
- Salt, to taste
- 1 cup neutral oil or reserved fat
- Romesco Sauce
- Garlic Aioli
Preparation
- Fill a medium saucepan with water and bring it to a boil. As soon as the water boils, add the baking soda. Add the potatoes to the water and allow the water to return to a boil. Boil the potatoes for about 1-2 minutes, then transfer to a colander to drain.
- Spread the potatoes evenly over a sheet pan and season with generously with salt. Move the sheet pan to the refrigerator and allow to cool completely. You can prepare the potatoes ahead and cool them overnight, if desired.
- In a deep-sided skillet or pot, warm 1 cup of the oil over medium-high heat. The oil should be gently bubbling. Add the potatoes to the pot, stirring them gently to keep them from sticking. You may need to cook your potatoes in batches.
- Cook the potatoes in the oil, stirring occasionally, until the potatoes are golden brown on all sides, about 20-25 minutes.
- Using a slotted spoon, transfer the potatoes to a tray lined with paper towels to drain. Immediately season with more salt.
- Serve the potatoes hot with romesco sauce and aioli.
