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Chef John's Patatas Bravas
Chef John's Patatas Bravas
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
90 minutes
Chef John's twist on Spanish patatas bravas: crispy seasoned potato cubes with a zesty, spicy dip.
Ingredients:
  • 1 clove garlic, minced, or more to taste
  • 0.5 teaspoon smoked paprika
  • 1 pinch salt
  • 1 cup mayonnaise
  • 1 tablespoon sherry vinegar, or more to taste
  • 1 teaspoon tomato paste
  • 0.25 teaspoon ground chipotle peppers
  • 1 pinch cayenne pepper, or more to taste
  • 1 tablespoon salt
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon paprika
  • 0.5 teaspoon ground chipotle peppers
  • 2 quarts cold water
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 2 bay leaves
  • 2 pounds russet potatoes, peeled and cut into 1-inch cubes
  • 2 cups vegetable oil for frying
Instructions:
  • Create flavorful dipping sauce by blending garlic, smoked paprika, and salt until smooth. Stir in mayonnaise, sherry vinegar, tomato paste, chipotle chile powder, and cayenne pepper. Refrigerate sauce for maximum taste.
  • Prepare the spice blend by combining salt, black pepper, paprika, and chipotle chile powder in a small bowl. Set it aside for later use.
  • In a large saucepan, combine water, salt, smoked paprika, cumin, and bay leaves. Bring to a boil, then reduce heat, cover, and simmer for 10 minutes to infuse flavors into the water.
  • Add potatoes to flavorful water, bring to a boil, and gently simmer until potatoes are nearly tender, 4 to 5 minutes. Test doneness by easily inserting the tip of a knife into a potato cube. Drain and let cool on a wire rack for about 45 minutes.
  • Heat vegetable oil in a large cast iron skillet or Dutch oven until it reaches 350°F (175°C).
  • Cook the cooled potato cubes until they are golden brown, stirring frequently for 5 to 6 minutes. Drain the potatoes on a paper towel-lined baking sheet. Mix them in a bowl with the spice blend and serve with the dipping sauce.

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