Saucepan@saucepan · Shared this recipeFollowSpanish · sideCrispy Patatas BravasCrispy double-fried russet potatoes tossed in smoky bravas sauce and served with garlic aioli, parsley, and optional fried eggs.total1 hr 45 minprep15 mincook1 hr 30 minservings4Original recipe on themodernproper.comKeep this recipeAdd a copy of Crispy Patatas Bravas to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings0.5 cup mayonnaise1 tbsp fresh lemon juice, from 1 lemon1 garlic clove, minced2 lb russet potatoes, peeled and diced into 1½ inch cubesvegetable oil, for fryingSea salt, to taste4 eggs, optional, friedFresh flat leaf parsley, for serving2 tbsp extra-virgin olive oil0.5 yellow onion, thinly sliced2 garlic cloves, minced2 tsp smoked paprika0.25 tsp cayenne pepper1 tsp sugar0.5 tsp kosher salt1 can diced tomatoes, 14-ounce0.25 cup white wine vinegarStepsClear checksTap an ingredient or step to check it off.1Step 1: Set a cooling rack inside a rimmed sheet pan.2Step 2: Make the aioli. In a small bowl, combine the mayonnaise, lemon juice, and garlic.3Step 3: Make the potatoes. Attach a deep-fry thermometer to the side of a large, heavy pot. Add the vegetable oil to the pot over medium-high heat. Once the oil reaches 300°F, working in batches, add the potatoes to the hot oil and cook until lightly brown, 5 to 7 minutes. Transfer the potatoes to the cooling rack and let them cool completely, 45 to 60 minutes.4Step 4: While the potatoes cool, make the sauce, heat the olive oil in a large skillet over medium heat. Add the onions and cook, stirring, until tender, about 10 minutes. Add the garlic and cook, stirring until fragrant, about 2 minutes more. Stir in the paprika, cayenne, sugar, salt, tomatoes, and white wine vinegar and bring to a simmer. Cook until thickened, about 10 minutes. Use an immersion blender to blend the liquid directly in the skillet. (Alternatively, transfer the liquid to the base of a blender, let cool briefly, and blend until smooth.)5Step 5: Once the potatoes have cooled completely, reheat the oil in the pot over medium-high heat. Once the oil reaches 370°F, working in small batches, return the potatoes to the oil and cook until golden brown, 3-5 minutes. Transfer the potatoes to a serving dish and toss with the bravas sauce, then sprinkle with salt to taste.6Step 6: Serve the potatoes topped with the aioli, any remaining bravas sauce, parsley and fried eggs, if using.getsaucepan.com/r/4f673e32-7201-4ec5-8c43-44b1d518cdad · Original: https://themodernproper.com/patatas-bravas
