Patatas Bravas

I've had this potato dish pinned for some time now and thought it would be a great side for Christmas brunch. I made the sauce early in the brunch prep process and then set it aside until I was ready to serve the rest of the meal. The original recipe calls for frying the potatoes but I did them in batches in my air fryer (whatever your preference is for cooking style!). The bravas sauce is rich and the garlic aioli adds another nice layer of flavor. Tomorrow's main dish blog is a quiche but I think adding the fried egg to the top of the potatoes was 100% worth it for both presentation and taste. 

Recipe from The Modern Proper.

3 medium russet potatoes (about 3 lbs), peeled and diced into 1 ½” cubes
Vegetable oil, for frying
Sea salt
4 eggs, fried (optional)
Flat-leaf parsley, for serving

Garlic Aioli
1/2 cup mayonnaise
1 tablespoon lemon juice, fresh squeezed
2 large garlic cloves, minced or grated

Bravas Sauce
2 tablespoons olive oil
1/2 yellow onion thinly sliced
2 cloves garlic, minced
2 teaspoons smoked paprika
1/4 teaspoon cayenne
1 (14 oz) can diced tomatoes
1/2 teaspoon salt
1/4 cup white wine vinegar

For the garlic aioli, combine all ingredients in a small bowl. Can be made ahead and refrigerated for up to two weeks.

Soak the cubed potatoes in cold water for five minutes, then pat dry and toss in a bowl with 1 tablespoon vegetable oil and a dash of salt. Air fry in two batches at about 350 degrees for 20 minutes, tossing halfway, until the potatoes are golden brown and crisp.

While the potatoes air fry make the sauce. Heat the oil in a small saucepan over medium heat. Saute the onions for 10 minutes before adding the garlic and sauteing for an additional two minutes. Add the paprika, cayenne, salt, tomatoes, and white wine vinegar. Simmer for 10 minutes and blend with an immersion blender.

Toss the finished potatoes in bravas sauce, top with garlic aioli, a fried egg and a pinch of chopped parsley for serving.  


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