Patatas bravas

Patatas bravas is a potato dish that originates from Spain. It is often paired with a spicy dipping sauce called “salsa brava”, a tomato-based sauce, but it can also be eaten with aioli.

Credit: Jiwon Kim

• serves

  6

• prep

  10 minutes

• cook

  25 minutes

• difficulty

  Easy

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Perfect Potatoes

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 1 kg baby potatoes
• 1 litre vegetable oil, for deep-frying
• Salt and black pepper
• 1 tbsp finely shredded flat-leaf parsley, to serve

For the salsa brava

• ¼ cup extra virgin olive oil
• 2 garlic cloves, bruised
• 1 tbsp tomato paste
• 2 tsp Turkish red pepper paste
• 2 tsp smoked paprika
• 1 tsp mild Korean chilli powder
• 200 ml vegetable stock
• 2 tsp potato starch mixed with 50 ml vegetable stock
• 1 tsp red wine vinegar

Instructions

1. Place the potatoes into a large saucepan and cover with water. Bring to a simmer over medium heat, then cook for 15 minutes, or until a sharp knife can easily pierce the potato. Drain well and allow to cool.
   
2. Heat enough oil to deep-fry in a large saucepan to 180˚C. Halved the cooled potatoes and squeeze them gently to break them up. Deep-fry the potatoes in batches, until browned and crisp. Remove from the oil with tongs to a large bowl and sprinkle well with salt and black pepper.
   
3. While the potatoes are cooking, make the salsa brava. Heat the oil and garlic in a small saucepan over medium heat and cook until the garlic is lightly browned, then remove the cloves from the pan with tongs. Add the tomato paste, pepper paste, paprika and chilli powder, stirring well to combine. Gradually pour in the vegetable stock, followed by the starch mixture to thicken. Stir through the red vinegar and remove from the heat.
   
4. Place the fried potatoes onto a large serving platter and drizzle with the salsa brava. Sprinkle with the parsley and serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Perfect Potatoes

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G