Patatas Bravas with Smoky Paprika Sauce

By Sprig Originals ✓ · cooked up in Sprig

Shatter-crisp potato cubes — parboiled first so the insides go creamy and the edges fracture — under a glossy, pantry-paprika bravas sauce and a quick garlic aioli. It's the $12 tapas-bar plate everyone orders, built from a bag of russets and a jar of smoked paprika. Fry them for the full effect, or air-roast at 425°F for a hands-off version that still crackles.

Ingredients

• 2 lb russet potatoes (about 3 large)
• 1 tbsp kosher salt, for the boiling water
• 1 tbsp distilled white vinegar
• 4 cups neutral oil for frying, such as canola or peanut
• 1 tsp flaky sea salt, for finishing
• 1 tbsp chopped fresh flat-leaf parsley

• 3 tbsp extra-virgin olive oil
• 1 small yellow onion, finely chopped
• 3 cloves garlic, thinly sliced
• 1 tbsp sweet paprika
• 2 tsp smoked paprika (pimentón de la Vera)
• 1/2 tsp cayenne pepper, or more to taste
• 1 tbsp all-purpose flour
• 2 tbsp tomato paste
• 1 cup canned crushed tomatoes
• 3/4 cup vegetable broth or water
• 1 tbsp sherry vinegar
• 1/2 tsp granulated sugar
• 3/4 tsp kosher salt

• 1/2 cup mayonnaise (use vegan mayo to keep it plant-based)
• 1 clove garlic, grated on a microplane
• 1 tsp fresh lemon juice
• 1 tbsp extra-virgin olive oil
• 1 pinch kosher salt

Instructions

1. Peel the potatoes and cut them into even 1 1/4-inch cubes — irregular cubes with a few flat faces are ideal, since flat faces brown best. Rinse the cubes under cold water for 30 seconds to wash off surface starch.
2. Put the potatoes in a large pot, cover with cold water by 2 inches, and add the 1 tablespoon kosher salt and the white vinegar (the acid keeps the cubes from disintegrating). Bring to a boil over high heat, then reduce to a strong simmer and cook 7 to 9 minutes, until a paring knife slides into a cube with slight resistance at the center. Do not cook them to fully soft.
3. Drain the potatoes in a colander and let them steam-dry, undisturbed, for 10 minutes. Then shake the colander firmly 3 or 4 times to rough up the exteriors — those scuffed edges become the crunch. Spread on a rack or paper towels; they can sit up to 2 hours, or chill uncovered in the fridge for even crisper results.
4. Make the sauce: heat the 3 tablespoons olive oil in a medium saucepan over medium heat. Add the onion and cook 6 to 7 minutes until soft and translucent. Add the garlic and cook 1 minute more.
5. Pull the pan off the heat for 15 seconds, then stir in the sweet paprika, smoked paprika, cayenne, and flour. Return to low heat and stir constantly for 45 seconds — paprika scorches fast and turns bitter, so keep it moving. Stir in the tomato paste and cook 1 minute until it darkens.
6. Whisk in the crushed tomatoes and broth. Bring to a simmer and cook 12 to 15 minutes, stirring occasionally, until thick enough to coat a spoon. Stir in the sherry vinegar, sugar, and 3/4 teaspoon salt. For a smooth tapas-bar texture, blend with an immersion blender or in a regular blender for 30 seconds. Keep warm.
7. Whisk the aioli ingredients together in a small bowl and refrigerate until serving. Thin with a teaspoon of water if you want a drizzle-able consistency.
8. To fry: heat 2 inches of neutral oil in a Dutch oven to 300°F. Fry the potatoes in two batches for 5 minutes per batch — they won't color much — and transfer to a rack. Raise the oil to 375°F and fry each batch a second time for 3 to 4 minutes, until deep golden and audibly crisp. Drain on the rack and season immediately with flaky salt.
9. To air-roast instead: toss the parboiled cubes with 3 tablespoons olive oil and roast on a preheated sheet pan at 425°F for 30 to 35 minutes, flipping once at the 20-minute mark; or air-fry at 400°F for 18 to 22 minutes, shaking the basket twice.
10. Spread the warm bravas sauce on a serving platter, pile the potatoes on top (or spoon the sauce over in wide stripes), drizzle with aioli, scatter parsley over, and serve immediately with toothpicks while the edges are still crackling.

Chef's tips

Nutrition (per serving, estimated)

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