SPANISH CLASSICS 🇪🇸 ep. 2 - Patatas Bravas FULL RECIPE BELOW ⬇️ - INGREDIENTS - 4 large russet potatoes 1/4 tsp baking soda 1.5L canola oil (for frying) 1/2 yellow onion 1 large head garlic (12-15 cloves) 1.5 tsp Spanish paprika 1.5 tsp smoked paprika 1/2 tsp cayenne 3 tbsp + 1/4 cup olive oil 2 tbsp tomato paste 1/4 cup tomato purée 1 cup chicken stock 1 tsp sherry vinegar 1/2 lemon 1/2 cup neutral oil (grapeseed) 2 egg yolks 1/4 bunch parsley Fine sea salt (to taste) - INSTRUCTIONS - BRAVAS SAUCE 🌶️: 1. Peel and finely chop your 1/2 onion, along with 3 large garlic cloves. In a medium saucepot, sauté your onion and garlic in 3 tbsp of olive oil over medium heat. Once slightly caramelized, add your paprika(s) and cayenne. Sauté for another 30 seconds to toast the spices. Add your tomato paste, and sauté for another minute or so to allow the tomato paste to caramelize. Finally, turn the heat to low, and add your tomato purée and chicken stock. Allow the sauce to simmer for 4-5 minutes, or until it has thickened. 2. Give your sauce a few minutes to cool down slightly, then transfer it to a blender. Blend your sauce until smooth. Add a few dashes of sherry vinegar, as well as a pinch of salt to taste. Adjust the seasoning to your liking. Transfer your sauce to a container, and let it cool to room temperature. AIOLI 🧄: 1. Add 7-8 garlic cloves to a small pot, and cover with a 1/4 cup or so of olive oil. Place the pot over low heat, and cook the garlic gently until it can be easily mashed with a fork. Let cool to room temperature. 2. In a container, add 2 egg yolks, salt, the juice from half a lemon, your confit garlic cloves (removed from the oil), and 1 clove of raw garlic, grated with a microplane. Blend using an immersion blender. Slowly start drizzling in the olive oil from your confit garlic while blending. Then, start adding your neutral oil in a slow steady stream, while continuing to blend, until your aioli has thickened, and has the consistency of mayonnaise. If your aioli looks like it might split while you add your oil, you can add a small splash of cold water. This will help the emulsion. POTATOES 🥔: 1. Bring a large pot of water to a boil. While your water is heating up, peel your potatoes. Chop your potatoes into approximately 2-3 cm chunks. They do not have to be even or uniform. Once your water has come to a boil, add your baking soda. With your water still at an aggressive boil, add your potatoes, and boil them over high heat for 6-8 minutes, or until they are fully cooked through. When finished, transfer them to a large sheet tray fitted with a wire rack. This will allow all the steam to be released from the potatoes as they cool. Wait until your potatoes have fully cooled down and dried out before moving to the next step. 2. Heat your canola oil to 300 degrees Fahrenheit in a large heavy-bottom pot or deep fryer. Once the potatoes are in the oil, the temperature will drop to ~275 degrees Fahrenheit. Fry your potatoes in batches (likely 2-3 batches), for 5-6 minutes per batch, or until the edges of the potatoes have a light golden colour to them, and you see a pale skin/crust forming on your potatoes. Once more, transfer your potatoes to a tray fitted with a wire rack. Wait until your potatoes have fully cooled before proceeding to the next step. 3. For the final step (when ready to serve), pre-heat your canola oil to 350 degrees Fahrenheit. Fry your potatoes in batches for 3-4 minutes, or until dark brown and crispy. Toss your potatoes in a mixing bowl with a generous pinch of salt, and serve immediately. Drizzle your potatoes with plenty of your bravas sauce and aioli, and finish with a sprinkle of chopped parsley. #patatasbravas #tapas #spanish #classics #Recipe - @thestrongcook