Updated: May 5
(with Remoulade Sauce)
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Patatas bravas means "spicy potatoes". It's a bar/restaurant dish from Spain, usually served as part of this new (to the US anyway) trending thing called Tapas. It typically consists of white potatoes that have been cut into 2-centimeter-wide cubes, fried, and served warm with a spicy sauce. This recipe is my version of this amazing Spanish appetizer ode to the fry.
So to give you some back story on how I started making these... when the COVID Pandemic hit the US we (like so many) hunkered down and settled in. To be honest... It's January 2021 and we're still hunkered in but, you know what they say? C'est La Vie.
Anywho... back in March, we started doing theme dinners once a week. At first, it was sort of all over the place, we did a theme of knights and dragons, fiesta, even a luau for one of my daughter's 3rd birthdays. Eventually, it was clear, that it was going to be a LOOOOONG time before we could do anything outside of our own home So, we decided to change it up and make the theme dinners culture-based. I would make the dinner based around Authentic (or as authentic as I could make it) foods, and the kids would come up with the music playlists (thank you Spotify) and trivia facts about the countries, regions, or cultures we had picked. We wrote down all the places we wanted to learn about, put them in a fishbowl, and started pulling papers (youngest to oldest child).
We have done everything from Greece to New Orleans. It's been a lot of fun to try different foods and we have actually discovered a lot of them that we really enjoy. I definitely recommend trying it out for yourself.
I will work on doing a blog post to help you get started.
For my youngest daughter's birthday weekend, it was Spain. SO I started my food research. I decided to go the Tapas route. I made:
A charcuterie (meat and cheese) board
Patatas Bravas with a garlic aioli
Obviously, the Patatas Bravas for the Favorite. I mean, they're basically cubed French Fries!
Last night, I decided to go Tapas Bar-themed and made everything finger-friendly. I made cubed-sized Beer Batter Fried Fish, these Patatas Bravas, green beans, and instead of spicy garlic aioli, I went Remoulade for the dipping sauce (this is one of my husband's favorite sauces and eats it with almost everything).
I have been informed this needs to be the new Friday Night Dinner Tradition, which I am totally for!
OK, On to the Recipe!
For the Patatas Bravas
3 medium-size potatoes (about a pound or less)
3 Tablespoons (and a little extra for the end) Salt
Water (for boiling)
Oil (for Frying) I personally prefer Peanut Oil, but any oil that can withstand high temp is OK.
Cast Iron Skillet (mine is over 60 yrs old, but when I do need to buy them, I love Lodge Brand).
For the Remoulade
1 1/4 cup mayonnaise
2 tablespoons spicy brown mustard
2 tablespoons finely chopped green onion
1 tablespoon horseradish
1 tablespoon Old Bay seasoning
1 teaspoon dill relish
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1 garlic clove, minced
Coarse salt, to taste
OK, got everything? Awesome! Let's get started.
Start by cleaning the potatoes, because we are NOT peeling them, so you don't want to boil them dirty.
Next, cube the potatoes about an inch in size and place them in a pot for boiling.
Then you will fill the pot of cold water. You want the water to be about and inch or so over the potatoes. Next add salt, stir a little to mix the salt in.
Boil them until just before done. (when you stab them with a fork, the fork will go through, but not break the potato apart).
Drain out the water and put the potatoes back in the pot you were just using for boiling. Put on low and cook off any excess water from the potatoes.
Turn off and set aside.
Let's make the remoulade sauce so it can sit.
Start with the mayonnaise, add everything else mix, taste for salt, if you find it needs it to add and set aside.
Next, take a deep frying pan and fill
Fill to about 1/4-1/2 full with oil (I personally like peanut, but any oil that withstands high heat - like vegetable or grapeseed - is fine). Turn your oil on to medium-high and heat until shimmery (or 350° F).
OK, Now, make sure you have everything ready before you start frying.
Have the potatoes near (if it's easier put them on a plate), then also have a pan with a rack on top ready for when you take the potatoes out. You'll also need a strainer/spider (when I'm frying in a pan I use a fish spatula), to get out the potatoes.
Is everything in a nice "assembly line" for matte? Yes? Sweet, let's get frying!
OK, take a portion of the potatoes (in my pan I can usually fry 1/4-1/3 of the potatoes) and carefully put them in the hot oil, let them fry until golden brown.
CAREFULLY take them out, waiting a bit for the oil to drip off, and place on a rack sitting on a pan.
Immediately salt the potatoes.
Repeat until all potatoes are done.
Serve immediately with the remoulade sauce. I like to serve mine with my Beer Batter Fish Fry.
ENJOY and Share!
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All rights reserved. You may not sell, trade, share (outside of sharing the link) or redistribute this recipe in any way or claim as your own. You may NOT use any of my photographs for your site. You may link this post to a list of recipes, giving credit for the recipe to myself and my site. ©2020 Jenn Smith of Smith Country, LLC