Fierce Potatoes (Patatas Bravas)
These crispy, golden potatoes get their fierce reputation from a bold, smoky tomato-garlic sauce cooled slightly with a touch of lime-infused mayonnaise. Parboiling the potatoes with a touch of baking soda is the key to creating an exceptionally crispy exterior and a fluffy, pillow-like center. It is a fun, lively side dish that brings a touch of Spanish warmth and casual elegance to any gathering.
Ingredients
Sauce
- 2 garlic cloves, peeled and minced, about 1 teaspoon
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- 1 teaspoon ground paprika
- ½ teaspoon cayenne pepper
- ½ cup crushed tomatoes
- 1 tablespoon sherry vinegar
- ¼ cup mayonnaise
- Juice of 1 small lime, about 1 tablespoon
Potatoes
Instructions
Sauce
- Use the flat blade of a large knife to make a paste out of the garlic and 1 teaspoon salt by squishing the two together while scraping back and forth across your cutting board.
- Heat 1 tablespoon olive oil in a skillet over low heat. Add the garlic paste to the skillet with the paprika and cayenne pepper. Cook for 3 minutes.
- Raise the heat to medium. Stir in the crushed tomatoes and sherry vinegar. Simmer for 2 to 3 minutes more.
- Remove the sauce from the heat and cool to room temperature. Fold in the mayonnaise and lime juice. Scrape the sauce into a bowl.
Potatoes
- Bring a large pot of water to boil over high heat.
- Add the potatoes and baking soda to the water. When the water begins to boil again, cook the potatoes for 2 more minutes.
- Drain the water from the pan and reduce the heat to low.
- Stir and cook for another minute to thoroughly dry out the potatoes.
- Transfer the potatoes to a platter.
- Pour vegetable oil about a third of the way up the sides of a deep pot.
- Heat the oil to 375°. You can use a candy thermometer to monitor the heat of the oil. Remember not to pour too much oil into the pot as it bubbles up quite a lot once you start frying the potatoes.
- Add the potatoes to the oil using a slotted spoon or wire skimmer. Do this in batches depending on the size of your pot.
- Fry until the potatoes are golden brown and crispy. Use a slotted spoon or wire skimmer to transfer the potatoes to paper towel lined baking sheets.
- Season with salt. To serve, place a spoonful of potatoes into a small bowl.
- Stir a dollop of sauce into the potatoes.
- Garnish the dish with fresh parsley and a wedge of lime.
The Heart of the Table
Placed in a shared bowl with its vibrant red sauce and lime wedges, this dish is a playful invitation to share and enjoy. The combination of spicy, smoky, and creamy flavors sparks conversation and brings a festive, communal energy to the table. It is the kind of dish that makes people reach across the table, sharing bites and laughter in a relaxed, casual setting.
The Art of the Host
- a teardrop weighted stainless steel bar spoon with a twisted stem
- a seamless, high-heat resistant silicone spatula in a soft slate grey
- unbleached, pre-cut parchment paper sheets for clean releases
- a flexible stainless steel slotted turner with a walnut handle
- a fine-blade microplane zester with an ergonomic soft-grip handle
- a professional Hawthorne strainer with a tight-coil spring
Neighborly Grace
- THE PRESENTATION: Serve these crispy potatoes in a shallow terracotta dish, drizzled dramatically with the smoky tomato sauce and a swirl of garlic-lime mayonnaise, topped with fresh parsley.
- THE POUR: A chilled, dry Spanish Rosé or a crisp Albariño that complements the smoky paprika and cuts through the richness of the fried potatoes.
- THE VIBE: Covered Veranda: A warm evening breeze and the sound of laughter create a lively, festive atmosphere perfect for casual grazing and shared stories.