Estate Dinners
Fierce Potatoes (Patatas Bravas)
The Strategy:
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
- 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
- 1 large russet potato, peeled and cut into ½-inch dice, about 3 cups
- ½ teaspoon baking soda
- Vegetable oil for frying
- Chopped fresh parsley, for garnish
- 1 small lime, cut into wedges, for serving
Instructions
- 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.
- 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.
Cook’s Tip
Adding a bit of baking soda to the boiling water helps to plump the potato cubes. The centers are puffy so that when we fry these little pieces, we don’t have to fry twice like in the other fried potato recipes. I use this method when I sauté zucchini slices. Just a bit of added baking soda to the pan helps to plump up the slices creating soft little pillows. Give it a try!
The full recipe lives in the Vault
Ingredients, step-by-step method, and every chef-tested detail are reserved for members of the Estate Registry.
Join the Estate Registry
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.
- 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.
