- Prep time
- 1 hour PT1H
- Cook time
- 4-5 minutes PT5M
- 3-4 servings
Full of flavor and oh, so delicious, this classic Spanish tapa is made even better with homemade Aioli and Brava Sauce.
- 1 head garlic, whole
- 1 tablespoon extra virgin olive oil
- 2 Roma tomatoes
- 1 shallot, peeled
- 1 tablespoon sherry vinegar
- Salt to taste
- 2 egg yolks
- ½ lemon, juiced
- 1 tablespoon chopped garlic
- ½ teaspoon black pepper
- 4 tablespoons canola oil
- 2 tablespoons extra virgin olive oil
- Salt to taste
- 3 quarts water
- 3 tablespoons white vinegar
- 1 pound Yukon gold potatoes, 1-inch diced
- ¼ teaspoon cayenne
- 1 tablespoon smoked paprika
- 1 tablespoon salt
- ¼ teaspoon black pepper
- 1 quart vegetable oil for frying
- ½ bunch scallions, sliced, for garnish
Preheat oven to 350°F.
Start the Brava Sauce by cutting the top off the head of garlic and drizzling with olive oil. Wrap tomatoes, garlic and shallot together in foil and roast in oven until the garlic is tender, about 30-40 minutes.
For the Patatas Bravas, begin by adding water and vinegar to a sauce pot and bringing to a boil. Blanch potatoes until just tender, then drain and cool to room temperature.
When roasted garlic is tender, remove cloves from the head and place in a blender with tomatoes, shallot and sherry vinegar. Puree until smooth and adjust seasoning with salt to finish the Brava Sauce.
To make the Aioli, in a small work bowl, whip egg yolks with lemon juice, chopped garlic and black pepper until the eggs are frothy and pale in color. Slowly add the canola oil to emulsify, then mix in olive oil until completely incorporated. Adjust seasoning to taste with salt.
To make the Patatas Bravas seasoning, mix together cayenne, smoked paprika, salt and teaspoon black pepper.
Heat vegetable oil to 350°F, then fry the blanched potatoes until golden and crisp, approximately 3-4 minutes. Drain on a paper towel and toss with the smoked paprika mix.
Garnish Patatas Bravas with sliced scallions and serve with Aioli and Brava Sauce.