**Bravas Potatoes: A Sizzling Symphony of Spanish Delicacy**
Hailing from the vibrant streets of Madrid, bravas potatoes are a culinary masterpiece that tantalizes taste buds with a harmonious blend of crispy exteriors, tender interiors, and a spicy sauce that adds a touch of fire. These morsels of fried heaven are traditionally served as tapas, the delectable small plates that are a cornerstone of Spanish cuisine. Our collection of recipes takes you on a culinary journey through the diverse interpretations of this beloved dish, ensuring that every palate finds its perfect match. From classic renditions to innovative twists, each recipe captures the essence of bravas potatoes while showcasing the creativity and passion of our featured chefs. Get ready to embark on a sensory adventure as you explore the delightful variations of this Spanish icon.
GRILLED POTATOES WITH SPICY TOMATO AIOLI (PATATAS BRAVAS)
Steps:
- Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, about 12 to 15 minutes. Drain, let cool and cut each potato into 3/4-inch thick slices.
- Heat the grill to high.
- Brush the tomatoes with the some of the oil and season with salt and pepper. While the potatoes are cooking, place the tomatoes on the grill and grill until charred on all sides and soft, about 10 minutes. Remove from the grill when charred.
- Place the tomatoes, mayonnaise, garlic, paprika and chipotle in a food processor and process until smooth, season with salt and pepper. Can be made 1 day in advance and refrigerated.
- Brush the potato slices on both sides with some of the oil and season with salt and pepper. Place the potatoes on the grill, close the cover and grill until lightly golden brown and just cooked through, about 2 minutes per side. Carefully transfer the potatoes to a platter and garnish with the parsley. Serve the aioli drizzled over the potatoes or on the side.
PATATAS BRAVAS - BRAVE SPANISH POTATOES
This recipe was published in the Toronto Star. The potatoes are adapted from Simone and Ines Ortega's 1080 Recipes and the aioli is from Gourmet. This dish is served in restaurants near Barcelona either as a side dish or as part of tapas. This recipe calls for chili but you could substitute ancho or chipotle powder. NOTE: the aioli has raw eggs. You could just mix the garlic and lemon juice with mayonnaise if you prefer.
Provided by Dreamer in Ontario
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- AIOLI:.
- In mortar using pestle, or on cutting board with knife, mince and mash garlic to a paste with a pinch of salt.
- Whisk together yolk, lemon juice and mustard in a small bowl.
- Combine 2 oils and dribble it into yolk mixture a little at a time, whisking constantly until emulsified. (If aioli separates, stop adding oil and whisk until it comes back together, then resume adding oil.).
- Whisk in garlic paste.
- Season with salt and pepper.
- Refrigerate, covered, until ready to use.
- POTATOES:.
- Bring large pan of salted water to boil over high heat.
- Add potatoes and cook until tender (about 20 to 25 minutes).
- Drain and cool.
- Peel cooled potatoes and slice into rounds.
- Transfer to serving plate.
- In bowl, whisk together oil, vinegar, paprika, garlic and chili powder.
- Drizzle paprika sauce and aioli over potatoes.
- Refrigerate any leftovers for another use.
Nutrition Facts : Calories 609.1, Fat 32.1, SaturatedFat 4.6, Cholesterol 52.5, Sodium 31.1, Carbohydrate 75.5, Fiber 7, Sugar 3.4, Protein 7.8
PATATAS BRAVAS (FRIED POTATOES WITH ALLIOLI AND CHILE SAUCE)
Steps:
- . Make the brava sauce: Purée tomatoes, 1 tbsp. oil, wine, paprika, sugar, and chile in a blender. Season with salt, transfer to a bowl, and set aside. Make the allioli: Vigorously whisk egg yolk and garlic. While whisking, add 1 tbsp. oil in a thin stream until mixture thickens. Continue whisking, adding 7 tbsp. oil in a thin stream. Add lemon juice and milk, and season with salt; chill. 2. Pour oil into a 5-qt. pot to a depth of 1 1⁄2"; heat over medium heat until a deep-fry thermometer reads 220°. Meanwhile, halve potatoes crosswise. Using a small knife, shape each potato half into a 1 3⁄4" x 1" football shape. Transfer potatoes to oil and cook, turning occasionally, until tender and pale golden, 15-20 minutes. Using a slotted spoon, transfer potatoes to paper towels; chill. Remove pot from heat; reserve. 3. Heat the reserved oil over medium-high heat until a deep-fry thermometer reads 350°. Add potatoes; cook until golden brown, 3-5 minutes. Transfer to paper towels; season with salt. Serve potatoes with the reserved brava sauce and allioli.
PEPPERY BRAVAS POTATOES (RED OR YUKON WEDGES)
This recipe was found in my Cuisine At Home magazine. These spicy little things are addictive! Once you take a bite, your mouth will be begging for more :)
Provided by Dine Dish
Categories Potato
Time 1h
Yield 2 lbs
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees Combine oil, garlic, pepper flakes and salt in a large bowl; add potatoes and toss to coat.
- Spread potatoes on a baking sheet in a single layer; Cover with foil and roast for 15 minutes to steam.
- Remove foil and continue to roast potatoes an additional 30 minutes or until tender and brown, stiring once or twice.
BRAVAS POTATOES
Steps:
- Preheat oven to 400°. Combine oil, garlic, pepper flakes, and salt in a large bowl. Add potatoes and toss to coat. Spread potatoes on a baking sheet in a single layer. For good browning, see that a cut side of each wedge is in contact with the pan. Cover with foil and roast for 15 minutes to steam. Remove foil and continue to roast potatoes an additional 30 minutes, or until tender and brown, stirring once or twice.
Tips:
- Use a high-quality olive oil for the best flavor. - Cut the potatoes into uniform-sized pieces so that they cook evenly. - Boil the potatoes until they are just tender, but not too soft. - Fry the potatoes in a single layer so that they get crispy all over. - Season the potatoes with salt, paprika, and cayenne pepper to taste. - Serve the potatoes immediately with your favorite dipping sauce.Conclusion:
Bravas potatoes are a delicious and easy-to-make Spanish tapa. They are perfect for a party or snack and can be enjoyed by people of all ages. With their crispy exterior and tender interior, bravas potatoes are sure to be a hit. So next time you are looking for a new appetizer or side dish, give bravas potatoes a try. You won't be disappointed!
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