Patatas Bravas

Name: Patatas Bravas
Yield: 4
Ingredients: 2 lb Yukon Gold or russet potatoes, peeled and cut into bite-size cubes; 3 tablespoons olive oil (for roasting) or neutral oil for frying; Salt to taste; 2 tablespoons olive oil for salsa; 1 small yellow onion, finely diced; 2-3 cloves garlic, minced; 1 tablespoon sweet Spanish paprika; 1-2 teaspoons hot paprika or cayenne, to taste; 2 tablespoons all-purpose flour; 2 tablespoons tomato paste or 1 cup crushed tomatoes; 1.5 cups chicken or vegetable stock; 1-2 teaspoons sherry vinegar or red wine vinegar; Salt and black pepper to taste; Optional: Chopped parsley for garnish, garlic aioli for serving

Servings: 4

Difficulty: Medium

Ingredients

2 lb Yukon Gold or russet potatoes, peeled and cut into bite-size cubes
3 tablespoons olive oil (for roasting) or neutral oil for frying
Salt to taste
2 tablespoons olive oil for salsa
1 small yellow onion, finely diced
2-3 cloves garlic, minced
1 tablespoon sweet Spanish paprika
1-2 teaspoons hot paprika or cayenne, to taste
2 tablespoons all-purpose flour
2 tablespoons tomato paste or 1 cup crushed tomatoes
1.5 cups chicken or vegetable stock
1-2 teaspoons sherry vinegar or red wine vinegar
Salt and black pepper to taste
Optional: Chopped parsley for garnish, garlic aioli for serving

Instructions

For roasted potatoes (simpler method): Heat oven to 375°F / 190°C. Toss potato cubes with olive oil and salt. Spread on parchment-lined baking sheet in single layer. Bake 30-45 minutes, turning once, until tender and golden brown.
Alternative: For fried potatoes (traditional), soak cubes in cold water 20-30 minutes to remove excess starch, then drain and pat dry. Heat neutral oil in deep pot to about 325°F / 165°C. Fry potatoes until crispy and golden, about 12-15 minutes, in batches. Remove to paper towels and salt while hot.
For salsa brava: Heat 2 tablespoons olive oil in saucepan over medium heat. Add diced onion and cook 8-10 minutes until soft and lightly golden.
Add garlic and cook about 30 seconds until fragrant. Sprinkle in flour, stir and cook 1 minute to make a light roux.
Add sweet paprika and hot paprika/cayenne, stir for a few seconds (do not burn). Stir in tomato paste or crushed tomatoes and cook 1-2 minutes.
Gradually pour in stock, whisking to avoid lumps. Simmer 5-10 minutes until slightly thickened and smooth.
Add sherry vinegar, salt, and pepper to taste. For a smoother sauce, blend with immersion blender or regular blender until creamy. The consistency should be pourable but not runny.
Place hot roasted or fried potatoes on a plate. Generously spoon or drizzle salsa brava over the potatoes. Optionally add garlic aioli in streaks and sprinkle with chopped parsley. Serve immediately as a tapa.