Fried Patata Brava
Fried Patata Brava
Ingredients
For the Patatas
- 2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 4 cups vegetable oil, for frying
- 1/2 teaspoon salt, or to taste
For the Brava Sauce
- 2 tablespoons olive oil
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon smoked paprika
- 1/2 teaspoon cayenne pepper, or to taste
- 1 tablespoon all-purpose flour
- 1 cup canned crushed tomatoes
- 1/2 cup chicken broth
- 1 tablespoon red wine vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons aioli
Instructions
- 1
Prepare the potatoes: Place the cubed potatoes in a large bowl and cover with cold water. Let them soak for at least 15 minutes to remove excess starch. Drain thoroughly and pat very dry with paper towels. This step is crucial for crispy potatoes.
⏱️ 15 min
- 2
Make the Brava Sauce: Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
⏱️ 5 min
- 3
Add the minced garlic, smoked paprika, and cayenne pepper to the saucepan. Cook for 1 minute until fragrant, stirring constantly.
⏱️ 1 min
- 4
Stir in the all-purpose flour and cook for another minute, creating a roux. Gradually whisk in the crushed tomatoes and chicken broth until smooth.
⏱️ 2 min
- 5
Bring the sauce to a simmer, then reduce heat to low and let it cook for 10-15 minutes, stirring occasionally, until it thickens. Stir in the red wine vinegar, sugar, salt, and black pepper. Taste and adjust seasoning as needed. Keep warm.
⏱️ 15 min
- 6
Fry the potatoes: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F (175°C). Do not overcrowd the pot; fry the potatoes in batches if necessary.
⏱️ 5 min•🌡️ 350
- 7
Carefully add a batch of dried potato cubes to the hot oil. Fry for 5-7 minutes, or until golden brown and crispy. Use a slotted spoon to transfer the cooked potatoes to a plate lined with paper towels to drain excess oil. Sprinkle immediately with salt.
⏱️ 7 min•🌡️ 350
- 8
Repeat with the remaining potato batches. Once all potatoes are fried, arrange them on a serving platter.
⏱️ 5 min
- 9
To serve, generously spoon the warm Brava sauce over the fried potatoes. Garnish with fresh chopped parsley and a drizzle of aioli, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Fried Patata Brava
For the Patatas
- 2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 4 cups vegetable oil, for frying
- 1/2 teaspoon salt, or to taste
For the Brava Sauce
- 2 tablespoons olive oil
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon smoked paprika
- 1/2 teaspoon cayenne pepper, or to taste
- 1 tablespoon all-purpose flour
- 1 cup canned crushed tomatoes
- 1/2 cup chicken broth
- 1 tablespoon red wine vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons aioli
Instructions
- 1
Prepare the potatoes: Place the cubed potatoes in a large bowl and cover with cold water. Let them soak for at least 15 minutes to remove excess starch. Drain thoroughly and pat very dry with paper towels. This step is crucial for crispy potatoes.
⏱️ 15 min - 2
Make the Brava Sauce: Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
⏱️ 5 min - 3
Add the minced garlic, smoked paprika, and cayenne pepper to the saucepan. Cook for 1 minute until fragrant, stirring constantly.
⏱️ 1 min - 4
Stir in the all-purpose flour and cook for another minute, creating a roux. Gradually whisk in the crushed tomatoes and chicken broth until smooth.
⏱️ 2 min - 5
Bring the sauce to a simmer, then reduce heat to low and let it cook for 10-15 minutes, stirring occasionally, until it thickens. Stir in the red wine vinegar, sugar, salt, and black pepper. Taste and adjust seasoning as needed. Keep warm.
⏱️ 15 min - 6
Fry the potatoes: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F (175°C). Do not overcrowd the pot; fry the potatoes in batches if necessary.
⏱️ 5 min•🌡️ 350 - 7
Carefully add a batch of dried potato cubes to the hot oil. Fry for 5-7 minutes, or until golden brown and crispy. Use a slotted spoon to transfer the cooked potatoes to a plate lined with paper towels to drain excess oil. Sprinkle immediately with salt.
⏱️ 7 min•🌡️ 350 - 8
Repeat with the remaining potato batches. Once all potatoes are fried, arrange them on a serving platter.
⏱️ 5 min - 9
To serve, generously spoon the warm Brava sauce over the fried potatoes. Garnish with fresh chopped parsley and a drizzle of aioli, if desired.
⏱️ 1 min