The Pioneer Woman Tasty Kitchen
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Patatas Bravas

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

3

Description

A Spanish tapas recipe that will have you rethinking fried potatoes. Did I mention the sauce?

Ingredients

  • 8 cups Water
  • 1 Tablespoon Salt
  • 1 pound Baby Yukon Gold Potatos, Cleaned
  • 2 Tablespoons Olive Oil
  • 2 cloves Garlic, Minced
  • 1 whole Shallot, Minced
  • 1 Tablespoon Spanish Paprika
  • 1 Tablespoon Sriracha Or Your Favorite Hot Sauce
  • ½ cups Tomato Sauce
  • ½ cups Mayonnaise
  • ¼ teaspoons Salt
  • 1 pinch Cracked Black Pepper, Or To Taste
  • 1 cup Canola Oil

Preparation

Start by adding water into a medium sized pot. Add about a tablespoon of salt, then add in the whole potatoes. Bring this to a medium-high heat. Bring to a boil and cook for about 25 minutes, or just until the potatoes begin to soften. Drain the potatoes and set aside to let them cool.

Once the potatoes have cooled, cut them in half, then cut the halves in half. Basically you are shooting for cutting them into about one inch cubes.

During this time, make the sauce.

To another pot, add the olive oil, and bring to a medium-high heat. Add in the garlic and shallot and let those begin to sweat for a few minutes, stirring along the way. Toss in the paprika, hot sauce and tomato sauce. Give a good stir and let the sauce simmer for a few more minutes, then remove from heat and set aside to cool.

Once the sauce has cooled a bit, add in the mayonnaise. Stir, then season with salt and pepper, to taste. Cover and place in the refrigerator until you are ready to use on the potatoes.

Let’s just say the sauce is awesome, and you will want to start putting this on everything!

Heat a cup of canola oil on medium-high heat in a pot, or large skillet. When oil is hot add in the chopped potatoes, and cook them, stirring along the way, until they are golden brown and crisp on all sides. Remove them from the oil with a slotted spoon and let them drain on a plate lined with paper towels. Season the potatoes with salt and pepper.

Place the potatoes into your serving dish, then drizzle the sauce all over the potatoes. Now, dig in!

These Patatas Bravas are really, really awesome. I’m not kidding when I tell you this. They are perfectly crisp on the outside, and nice and tender on the inside. And when biting into them you get this wonderful bite from the sauce that is perfectly balanced by the mayonnaise. Mayonnaise and potatoes might just be your new best friend. Hope you enjoy!

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2 Reviews

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Avatar of Megan

Megan on 10.27.2013

These potatoes are amazing! I love how the potatoes themselves turned out – and the sauce is delicious!! I also used smoked paprika because that’s what I had on hand. My husband doesn’t like the texture of onions/shallots, so i used a hand blender to puree the sauce before I added the mayo. YUM. These will go on our regular rotation!

Avatar of mslaura022

mslaura022 on 10.22.2013

Love these!! Had them before but never considered making them at home. Surprisingly easy. I used some smaller potatoes from our garden and smoked paprika. Wonderful flavor and paired nicely with a fresh salad for a lighter dinner.

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