Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Patatas Bravas - Brave Spanish Potatoes Recipe
    Lost? Site Map

    Patatas Bravas - Brave Spanish Potatoes

    1/3 Photos of Patatas Bravas - Brave Spanish Potatoes

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Dreamer in Ontario's Note:

    This recipe was published in the Toronto Star. The potatoes are adapted from Simone and Ines Ortega's 1080 Recipes and the aioli is from Gourmet. This dish is served in restaurants near Barcelona either as a side dish or as part of tapas. This recipe calls for chili but you could substitute ancho or chipotle powder. NOTE: the aioli has raw eggs. You could just mix the garlic and lemon juice with mayonnaise if you prefer.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    AIOLI

    POTATOES

    Directions:

    1. 1
      AIOLI:.
    2. 2
      In mortar using pestle, or on cutting board with knife, mince and mash garlic to a paste with a pinch of salt.
    3. 3
      Whisk together yolk, lemon juice and mustard in a small bowl.
    4. 4
      Combine 2 oils and dribble it into yolk mixture a little at a time, whisking constantly until emulsified. (If aioli separates, stop adding oil and whisk until it comes back together, then resume adding oil.).
    5. 5
      Whisk in garlic paste.
    6. 6
      Season with salt and pepper.
    7. 7
      Refrigerate, covered, until ready to use.
    8. 8
      POTATOES:.
    9. 9
      Bring large pan of salted water to boil over high heat.
    10. 10
      Add potatoes and cook until tender (about 20 to 25 minutes).
    11. 11
      Drain and cool.
    12. 12
      Peel cooled potatoes and slice into rounds.
    13. 13
      Transfer to serving plate.
    14. 14
      In bowl, whisk together oil, vinegar, paprika, garlic and chili powder.
    15. 15
      Drizzle paprika sauce and aioli over potatoes.
    16. 16
      Refrigerate any leftovers for another use.

    Ratings & Reviews:

    • on February 09, 2010

      55

      Wow, these are super! I can understand why they made it into a best of 2009 cookbook. The other reviewers are right, the combination of both sauces is fantastic (and I am not a mayo person at ALL). I do not eat raw egg, so I used pre-made mayo with the lemon and garlic added like you suggested. I also followed another reviewer and squeezed a little more lemon over the top too. YUM!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 21, 2009

      55

      Since I am paranoid about raw eggs, I mixed the mayo with lemon juice, garlic and a little mustard (not Dijon though). I used about 1/4 cup of mayo. Like Ice Cool Kitty, I thought the mix of sauces was out of this world. The smoky Spanish paprika was terrific. I too mixed it with chile powder. BF and I ate up the whole thing for dinner. Served it with roasted cauliflower. Thank you! Will definitely make this again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 17, 2009

      55

      This was really easy, and tasty too! I added garlic and about 2x the lemon juice to mayo to make a sort of thinnish consistency to make the lemony/garlic white sauce. The red sauce was made with smoky Spanish paprika and chili powder. The combination of the two sauces was awesome. I seasoned the potatoes with salt and pepper and squeezed a little lemon juice overall. Going into the normal rotation. Made for ZWT5.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

    Advertisement

    Nutritional Facts for Patatas Bravas - Brave Spanish Potatoes

    Serving Size: 1 (408 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 609.1
     
    Calories from Fat 288
    47%
    Total Fat 32.1 g
    49%
    Saturated Fat 4.6 g
    23%
    Cholesterol 52.4 mg
    17%
    Sodium 31.1 mg
    1%
    Total Carbohydrate 75.5 g
    25%
    Dietary Fiber 6.9 g
    27%
    Sugars 3.3 g
    13%
    Protein 7.8 g
    15%

    The following items or measurements are not included:

    white wine vinegar

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites