The FAMOUS Patatas Bravas from Barcelona Spain | CLASSIC Tapas Recipe

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Heat 1/2 cup (120 ml) extra virgin olive oil in a large frying pan over medium heat.
2. Peel the potatoes and cut them into 2 cm (3/4 inch) bite-sized pieces. Add them to the hot oil, toss to coat, then turn them every 3 to 4 minutes so they fry evenly.
3. Meanwhile, heat 2 tbsp (30 ml) extra virgin olive oil in a small pan over medium heat for 3 minutes, then remove from the heat. Stir in 1 tsp (2.50 g) sweet smoked paprika, 1/2 tsp (1.25 g) hot smoked paprika and 1/2 tbsp (5 g) corn starch, whisking until smooth.
4. Return the small pan to medium heat. Slowly whisk in 1/2 cup (120 ml) vegetable broth, then add 1/2 tsp (3 ml) white wine vinegar and 1/4 tsp (1.50 g) sea salt. Whisk for 3 to 4 minutes until the sauce is light and creamy, then remove from the heat.
5. For the garlic mayo, put 1/2 cup (120 g) mayonnaise in a bowl and finely grate in 2 cloves of garlic. Add 1 tbsp (15 ml) olive oil and 1 tsp (5 ml) lemon juice, season with sea salt and black pepper, and whisk until creamy.
6. Fry the potatoes for 20 to 25 minutes, until golden all over. Drain them on paper towels, season with sea salt and move to a serving dish.
7. Whisk the brava sauce again to recombine it, drizzle it over the potatoes, top with a spoonful of garlic mayo and garnish with fresh parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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