Patatas Bravas
Patatas Bravas
Savor this quick and easy Spanish-inspired recipe by Sarah Sharratt from UpRooted.
  • Difficulty Level Easy
  • Technique Mixed Stove Top
  • Preparation Time 25 minutes
  • Cooking Time 20 minutes
  • Yield 4 servings
As seen on UpRooted
Ingredients
  • Salsa Brava:
  • 2 tablespoons Olive Oil 
  • 1 medium Onion, roughly chopped  
  • 2 cloves Garlic, roughly chopped  
  • 1 teaspoon Piment d'espelette or Cayenne 
  • 2 teaspoons Sugar  
  • 2 teaspoons Red Wine Vinegar  
  • One 14½-ounce can diced Tomatoes  
  • Salt 
  • Potatoes:
  • 907 grams Yukon Gold potatoes, peeled and cut into 1-inch cubes 
  • Salt 
  • Mayonnaise:
  • ½ cup Mayonnaise 
  • 2 tablespoons Olive Oil  
  • 2 teaspoons Lemon juice  
  • Salt 
  • 1 Spring Onion or 2 Scallions, green parts only, chopped
Method
  1. For the salsa brava: Heat the oil in a medium saucepan over medium heat. Add the onions and saute, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and saute until fragrant, about 2 minutes more. Stir in the piment d'espelette and fry for another minute. Add the sugar, vinegar, canned tomatoes and 1/2 teaspoon salt. Reduce the heat to low and simmer, stirring occasionally, until the tomatoes have broken down and the flavors have had a chance to meld, about 10 minutes
  2. Remove from the heat and stir in 1/4 cup water. Carefully puree the mixture until completely smooth, using an immersion blender or in batches in a blender. If the sauce is too thick, add water 1 tablespoon at a time. Taste and adjust the seasoning
  3. For the potatoes: Put the potatoes in a medium stockpot and fill with just enough water to cover. Add 1 teaspoon salt and bring to a boil over high heat. Reduce the heat to medium and simmer gently until the potatoes are just cooked through and can be easily pierced with a sharp knife, 10 to 15 minutes (Be careful not to overcook the potatoes as they will start to disintegrate and lose their shape). Drain the potatoes and transfer to a serving dish. Let cool slightly.
  4. For the mayonnaise: While the potatoes cool, whisk together the mayonnaise, Olive oil, lemon juice and 1 teaspoon water in a small bowl until thoroughly combined. Season to taste with salt (Alternatively, you can skip this step and garnish the potatoes with just a squeeze of plain mayonnaise)
  5. To serve, spoon the salsa brava and a generous drizzle of the mayonnaise over the potatoes. Sprinkle with the spring onions and serve Basque-style with a lot of toothpicks

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