Oven-Fried Patatas Bravas (Crispy Potatoes With Two Sauces)
Updated May 20, 2021
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds yellow-fleshed or russet potatoes, peeled and cut in 1½-inch chunks
- Kosher salt
- ½cup extra-virgin olive oil
- 1head garlic, separated into cloves but not peeled
- 2tablespoons extra-virgin olive oil
- 2garlic cloves, minced
- 2tablespoons all-purpose flour
- 1tablespoon tomato paste
- 1tablespoon pimentón dulce, or use sweet paprika
- 1teaspoon pimentón picante, ½ teaspoon chipotle chile powder or ¼ teaspoon cayenne
- 1cup chicken broth or water
- 1tablespoon sherry vinegar
- Kosher salt
- 2egg yolks
- 4garlic cloves, pounded, finely minced or grated
- 1½cups extra-virgin olive oil
- Kosher salt and black pepper
For the Potatoes
For the Salsa Brava
For the Allioli
Nutritional analysis per serving (4 servings)
699 calories; 51 grams fat; 8 grams saturated fat; 0 grams trans fat; 36 grams monounsaturated fat; 6 grams polyunsaturated fat; 55 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 10 grams protein; 869 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 450 degrees. Put potato chunks in a large bowl, season generously with salt and toss to coat. Leave for a few minutes to let potatoes absorb salt. Add olive oil and unpeeled garlic cloves and toss to coat well. (Don’t skimp on the oil; it can be strained and saved after cooking for future use.)
- Step 2
Transfer potatoes (and garlic cloves) and oil to a large cast-iron skillet or heavy roasting pan. Make sure to have potatoes in a single layer without crowding. (If necessary, use two pans.) There should be a good ½-inch oil in the bottom of the pan. Add more if required.
- Step 3
Place pan in oven and roast for 15 to 20 minutes, until potato chunks are well browned on the bottom. With a metal spatula, carefully turn chunks over. Reduce heat to 400 degrees, and continue roasting until potatoes are well browned and crisp, about another 15 to 20 minutes.
- Step 4
While potatoes are roasting, make the two sauces: For the salsa brava, put 2 tablespoons olive oil in a small saucepan over medium heat. Add garlic and let sizzle without browning, then stir in flour and let mixture sizzle. Stir in tomato paste, pimentón dulce and pimentón picante, then add chicken broth gradually, stirring well as the sauce thickens. Bring to a gentle simmer, add vinegar and cook for 5 minutes until the sauce has a gravylike consistency, but isn't too thick. Thin with a little more broth or water, if necessary. Season with salt to taste.
- Step 5
For the allioli, put egg yolks and garlic in a mortar or small bowl and whisk together. (Alternatively, use a mini food processor or stick blender, see note.) Add oil a few drops at a time, whisking vigorously with each addition. As the sauce thickens, add olive oil a teaspoon at a time. If the aioli gets too thick, whisk in 1 tablespoon water, then continue to whisk in remaining oil. The finished sauce should have the consistency of softly whipped cream. Season to taste with salt and pepper.
- Step 6
When potatoes are ready, use spatula to transfer to a pan lined with paper towels to blot, then to a warm serving dish. Sprinkle lightly with salt. Serve warm with the two sauces.
- To make in a blender or food processor, use 1 whole egg and 1 egg yolk instead of only yolks. Drizzle oil in a thin stream with motor running until the sauce thickens, which takes only a minute or so. Transfer to a small bowl, then thin with a little water and season with salt and pepper.
Private Notes
Comments
I have been making a version of these oven potatoes for several years (in fact, made them two weeks ago), but using less oil. In my method, I place a heavy pan -roasting or sheet- in the oven to heat while the oven is heating. Next, I add the cut potatoes which have been tossed with enough oil to coat to the pan. After that, the cooking method is similar to that used in the recipe. By the way, if your oven has a convection/convection roast setting, this is the perfect time to use it.
I live in Barcelona and haven't seen a single patata brava in months. It'll feel less like lockdown tonight with these for dinner. Here, patatas bravas are like what Margherita pizza is in Rome (my Italian friend tells me)... this simple dish showcases the quality of a chef's pantry and patience with basic, staple plates. You can find "patatas bravas" all over Spain--but the best restaurants and bars always serve them with care-- golden, not deep-fried, and with both of the sauces featured here.
Actually that is not Allioli, it's mayonaise with garlic, which is delicious too. And a lot easier to make! Allioli is only garlic and olive oil, you need to smash the garlics with the oil until you get a sauce, it's very difficult to get it right and it takes time, that's why in restaurants they use garlic mayo. Patatas bravas is a tapa (not a dish) that you normally order in bars and restaurants but we never cook at home. I'm Spanish btw ;)
Made w russets, worked fine; but try creamer potatoes next time. Sauces both worked, despite not enough evoo whipped in. Def cook in cast iron. Tough to get double batch done in a timely fashion.
I find that after you add the salt, the potatoes release a lot of water. If you get rid of that water before adding the oil (I use duck fat, which has a much higher smoking point than olive oil), you get browner potatoes.
I love this recipe however the use of the strained oil from the unpeeled garlic is questionable. There's residual/barely noticeable dirt sometimes in unpeeled garlic (the ends of the clove) that might contaminate the oil that is saved and re-used - i.e. botulism. Commercial garlic oil is rigourously manufactured so it's safe but at home, the unpeeled garlic, even cooked, might be problematic and the shelf life is limited (even in fridge)
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