Patatas Bravas (Spicy Potatoes) (recipe)

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another recipe from jaleo in washington, dc.

 

Patatas Bravas (Spicy Potatoes)

 

8 cups olive oil for frying

4 Idaho potatoes, peeled and cubed into 1 x 1 1/2-inch

cubes

Salt to taste

3/4 cup Aioli

3/4 cup Tomato Sauce

 

Aioli

 

2 oz. garlic cloves

2 Tbs. lemon juice

Salt to taste

2 cups extra virgin olive oil,preferably Spanish

3 large eggs

1/2 cup water or more as needed

 

Tomato Sauce

 

1/2 cup extra virgin olive oil, preferably Spanish

1 onion, cubed

2 garlic cloves

1 bay leaf

1 small bunch thyme

4 tomatoes, chopped

Salt to taste

 

1. To make Patatas Bravas: Heat olive oil in a

deep-fryer or stockpot to 350F. Add potatoes

carefully, and fry until they are tender and golden

brown. Using a slotted spoon, remove potatoes from

oil, and set

aside in mixing bowl.

 

2. To make Aioli: Put garlic, lemon juice and salt in

a blender. Add 1/2 cup olive oil and eggs. With the

motor running, slowly add remaining oil until mixture

emulsifies, thinning it with water as needed.

 

3. To make Tomato Sauce: Heat oil in a large skillet

over medium-low heat, and saute onion until it is

slightly caramelized and the liquid has evaporated

off, about 10 minutes. Add garlic, and saute until

brown. Add bay leaf and thyme, and cook for 2 minutes.

Add tomatoes, and cook mixture for 20 minutes. Remove

from heat, stir well and season.

 

4. To serve, toss potatoes with salt, and pass with

Aioli and Tomato Sauce.

 

 

 

 

 

 

 

 

 

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