When visiting Spain you can count on pork and potatoes- or jamon & patatas bravas as they are better known. These cubed sized bites are just crispy and soft enough to make you feel like you’re eating fried food when you are not. The more traditional recipe involves first boiling the potatoes and then frying them in hot oil. As a common side dish in Spain you then dip in a red mayo sauce and drift off to carb dreamland. It is worth mentioning that this recipe involves fewer steps which gets the food to your mouth faster. Celebrate the flavors of Barcelona by making this recipe and streamlining the process by baking instead of frying.
Patatas Bravas Recipe
- 4 large potatoes cubed (any kind, but russet is best)
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon smoked paprika
- ½ teaspoon regular paprika
- ½ teaspoon ground black pepper
- ½ teaspoon ground chipotle peppers (crushed chili flakes will work in a pinch)
Dipping Sauce
- 1 clove garlic, minced
- ½ teaspoon smoked paprika
- 1 pinch of salt
- 1 cup mayo
- 1 tablespoon sherry vinegar
- 1 teaspoon tomato paste
- ¼ teaspoon ground chipotle peppers
- 1 pinch cayenne pepper
Preheat the oven to 450 degrees and line a baking tray with foil or a silpat. The oven needs to be hot, hot to crisp up the outside of the potatoes. In a bowl, combine the seasoning for the potatoes and olive oil. Coat the cubes of potato and spread out in a single layer on the baking tray. Place the potatoes in the oven for 30 minutes. While potatoes are baking, mix dipping sauce in a bowl and place in the refrigerator to cool. Once potatoes are baked crisp on the outside and then soft on the inside, remove from the oven to cool. Pour yourself a drink. Enjoy as a side with the dipping sauce.
