Patatas Bravas (Madrid Style)
Patatas Bravas (Madrid Style)
4
Calories/serving: —Protein/serving: —Fat: —Carbs: —Fiber: —Sugars: —Sodium: —Iron: —Ingredients
- 2large russet potatoes
- enougholive oil to coat the cut potatoes well
- plenty ofwater
- plenty ofsalt
- 1tbsp olive oil
- 1tbsp flour
- 1cup vegetable stock
- 1tsp hot paprika
- 1tsp mild or smoked paprika
- A sheet pan and a rack
- A large pot to boil the potatoes
- A perforated ladle to move the potatoes around and remove them when done
- A colander or perforated cookie sheet to drain the potatoes when done
For the potatoes
For the sauce
Equipment
Instructions
Instructions
1Cut potatoes into 2 inch pieces (usually quarters depending on the size of your potatoes).
2Place in a bowl with abundant water and put in the fridge for a few hours, preferably overnight. This step will allow the starches to rinse out from the surface, facilitating better crisping in the next steps.
3Boil water in a large pot and salt well.
4Cook the potatoes the boiling water for about 10 minutes until tender but not coming apart.
5Drain the potatoes into a colander. Optional step: if you shake the potatoes while in the colander, the surface will break up and facilitate better crisping in the final steps. Place on a rack in a sheet pan. Allow the potatoes to air dry for about 20 minutes to 1 hour.
6Place uncovered in the refrigerator for a few hours until the surface moisture has evaporated.
7If you have a dehydrator, you can accelerate this process. Place them in your machine and dehydrate at 125F for about 2 hours.
8Place the dehydrated potatoes in the freezer, uncovered, for a couple of hours.
9When ready to cook them, take them out, place them in a bowl and toss with olive oil
10Place them back on the rack and place in a 390F oven for about 10 to 15 minutes until they start to crisp up.
11Remove them from the oven and let them cool at room temperature for about 1 to 2 hours.
12Meanwhile crank up your oven to 470 to 490F. Place the potato rack back in the oven and cook them there for 10 to 20 minutes, watching them carefully to make sure they do not get too crispy or burnt.
13Remove, place in a tray, and pour the sauce over them.
For the sauce
14Heat up the olive oil gently.
15Add spices and toast lightly.
16Add flour and mix well. Cook for at least 2 or 3 minutes to remove the starchy taste.
17Add stock and cook until thickened, stirring constantly.
Serving
18Place the potatoes in a bowl and coat well with the sauce. Alternatively, if you want super crispiness, place the sauce in individual bowls and allow your guests to dip them in the sauce right before they eat each piece.
Chef's Notes
Madrid Memories
This dish is available in every bar in Madrid. I remember having it on a hot day in the middle of the summer, with my dear friend and adopted brother, Pablo Jauregui, close to the Puerta de Alcala.
The Authentic Way
Often misunderstood, the real version does not have aioli but it is made with oil, flour, stock and spices. This is the true Madrid style that locals have been perfecting for generations.