PATATAS BRAVAS

Nothing beats crispy fries and these Patatas Bravas are the most crunchy potatoes I have eaten so far. They are a native of Spain where they are mostly served in bars as tapas. I love food that has history or a story to tell, and when I saw these I had to make them. I love how simple they are to make and the end result is totally awesome. You can devour them just as they are or dip in your very favorite sauce, hot or mild. These patatas bravas never saw the light of the next day after being cooked, thats how delicious they were!

INGREDIENTS

4 large potatoes
3 whole cardamom pods
2 bay leaf
1 tablespoon cumin
1 teaspoon Black Pepper
1 Teaspoon Paprika
1 Tablespoon Cilantro
2 Tablespoons Chili Tomato Paste
2 Tablespoons Mustard
Pinch Salt

METHOD

Add salt to pan with boiling water

Add 2 bay leaf

Add 3 cardamom pods

Add ground cumin

Add chopped potatoes

Boil potatoes until tender but not cooked through

Take out the bay leaf and cardamom pods. Drain water and lay the potatoes to completely dry out, around 45 minutes

Heat oil in deep pan and add the potatoes

Spread the potatoes so that they do not stick or clump together

Keep frying, once they start to float, they are almost ready

Fry them until crispy brown

Take off the heat and set aside in bowl to drain off excess oil

They should fall hard which is how the texture should be

To make coating spice, add salt to small bowl

Add black pepper

Add pinch paprika

Add chopped cilantro

Add in the crispy fried potatoes

Toss the potatoes to evenly coat with the spice mix

Traditionally they are served with toothpicks sticking in them and sauce on the side

The patatas bravas are so crunchy you can hear them as you bite. Thats the true test

I served mine with chili mustard sauce. Add 2 tablespoons chili sauce and mustard, whisk and you have your sauce

Patatas bravas are also unevenly shaped, so they are not like fries, wedges or cubed potatoes

Serve as a starter, side dish or snack for the kids by skipping the spices

Deliciousness right there

PATATAS BRAVAS

Recipe by Mulunga Alukwe

Prep time: 05 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

Yield: 2 Servings

Ingredients

  • 4
    Large Potatoes
  • 3
    Whole Cardmom
  • 2
    Bay Leaf
  • 1 Teaspoon
    Black Pepper
  • 1 Tablespoon
    Cumin
  • 1 Teaspoon
    Paprika
  • 1 Tablespoon
    Cilantro
  • 2 Tablespoons
    Chili tomato paste
  • 2 Tablespoons
    Mustard
  • Salt
    to taste

Cooking Directions

  1. Add salt to pan with boiling water. Add 2 bay leaf. Add 3 cardamom pods. Add ground cumin. Add chopped potatoes. Boil potatoes until tender but not cooked through
  2. Take out the bay leaf and cardamom pods. Drain water and lay the potatoes to completely dry out, around 45 minutes
  3. Heat oil in deep pan and add the potatoes. Spread the potatoes so that they do not stick or clump together. Keep frying, once they start to float, they are almost ready
  4. Fry them until crispy brown. Take off the heat and set aside in bowl to drain off excess oil
  5. To make coating spice, add salt to small bowl. Add black pepper. Add pinch paprika. Add chopped cilantro. Add in the crispy fried potatoes
  6. Toss the potatoes to evenly coat with the spice mix. Traditionally they are served with toothpicks sticking in them and sauce on the side
  7. I served mine with chili mustard sauce. Add 2 tablespoons chili sauce and mustard, whisk and you have your sauce. Patatas bravas are also unevenly shaped, so they are not like fries, wedges or cubed potatoes
  8. Serve as a starter, side dish or snack for the kids by skipping the spices

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