Patatas Bravas
Potato cubes parboiled then fried until the shells crackle, served under a smoky sauce of sweet and hot pimenton, tomato and sherry vinegar. The sauce is thickened by reduction, not flour.
- 1
Warm the olive oil in a saucepan over medium-low heat. Add the garlic and cook 2 minutes, until fragrant and barely colored. Pull the pan off the heat, stir in both paprikas, and let them bloom 20 seconds so they do not scorch.
- 2
Return the pan to the heat and add the crushed tomatoes, water, sherry vinegar and 1/2 teaspoon of the salt. Simmer 20 minutes, until thick enough to coat a spoon. Blend smooth and keep warm.
- 3
Cover the potato cubes with cold water in a pot, bring to a boil, and simmer 6 minutes, until the edges are tender but the centers still resist. Drain and spread on a towel to dry completely, about 10 minutes.
- 4
Pour the vegetable oil into a heavy, deep pot, filling it no more than a third full, and heat to 350°F on a thermometer. Keep a lid nearby and never leave the pot unattended.
- 5
Lower the dried potatoes into the oil in two batches, adding them away from you. Fry 6 to 8 minutes per batch, until deep golden and crisp, letting the oil come back to 350°F between batches.
- 6
Drain the potatoes on a rack and season immediately with the remaining salt. Pile them on a platter, spoon the warm sauce over, and serve at once.
Ingredients
- 3 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 1 tablespoon sweet smoked paprika
- 1/2 teaspoon hot smoked paprika
- 1 (14.5 ounce) can crushed tomatoes
- 1/2 cup water
- 2 tablespoons sherry vinegar
- 2 teaspoons kosher salt
- 2 pounds russet potatoes, peeled and cut into 1 1/4-inch cubes
- 4 cups vegetable oil, for frying
Instructions
- 1
Warm the olive oil in a saucepan over medium-low heat. Add the garlic and cook 2 minutes, until fragrant and barely colored. Pull the pan off the heat, stir in both paprikas, and let them bloom 20 seconds so they do not scorch.
- 2
Return the pan to the heat and add the crushed tomatoes, water, sherry vinegar and 1/2 teaspoon of the salt. Simmer 20 minutes, until thick enough to coat a spoon. Blend smooth and keep warm.
- 3
Cover the potato cubes with cold water in a pot, bring to a boil, and simmer 6 minutes, until the edges are tender but the centers still resist. Drain and spread on a towel to dry completely, about 10 minutes.
- 4
Pour the vegetable oil into a heavy, deep pot, filling it no more than a third full, and heat to 350°F on a thermometer. Keep a lid nearby and never leave the pot unattended.
- 5
Lower the dried potatoes into the oil in two batches, adding them away from you. Fry 6 to 8 minutes per batch, until deep golden and crisp, letting the oil come back to 350°F between batches.
- 6
Drain the potatoes on a rack and season immediately with the remaining salt. Pile them on a platter, spoon the warm sauce over, and serve at once.