How to Make Super Crispy Patatas Bravas
Dan teaches Julia how to make the best Spanish-Style Potatoes, or Patatas Bravas.
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Dude, it's not "Alley-oh-lee", it's "Ah-yoh-lee".
The sauce is basically a form of spicy ketchup with the addition of the tomato paste.
Fun fact, the first time I cooked for my mother-in-law, I cooked this. And set my kitchen on fire. Great first impression 😅
I'm spanish, from Madrid, (original city from Patatas Bravas dish) your recipe is almost perfect, just in case: About the sauce, Brava sauce has onion and we never add water we add chicken soup, you can add, or not, tomato sauce, the original one doesn't have tomato, and add small amount of flour. About the potatoes, your way of cooking potatoes is perfect, most people don't cook (boil) potatoes before frying them, and that's a mistake. Great job.
yum!
Thank you.
and wtf is alloly ???Alohi is easy to make bud
wheres the onion in the bravas sauce and he didnt cook the vinager???
The potato hack is a winner! So creamy inside and crunchy outside. Thx!!
Tough to make all i oli and salsa brava with tomatoe. Lol.
Aïoli isn't a mayonnaise, it's garlic, olive oil and lemon, like Arabic Toumeya.
These are not patatas bravas. It's like a variant and I suppose their version of it, but not really authentic patatas
Great Great Great , I love it. useful People .
potatoes look good but that's not bravas sauce
The link does take me to the recipe, however, I have to "sign up" to get the recipe. I cry FOUL
As long as we're cheating: I just used sriracha mayo.
Que patatas bravas más lamentables
Love patatas bravas. One suggestion for the heat is to use a good quality spicy smoked paprika. It's a more commonly used Spanish ingredient than cayenne and gives a richer flavor to go with the heat. I'm sure the cayenne is good (haven't tried it yet) but the paprika gives it an extra dimension to go with the smoked, non-spicy paprika.
EYE-OLI not ally-oli
Mouth watering I hate u but love the recipe
Vegetable oil? Seriously? I guess you can tell it's not Spain's Test Kitchen.
What TH is kosher salt ?
Is that a kind of religiuos salt ?
This recepy is Spaninsh right ?
This is what happens when a guy has no idea and understands, firstly, the patatas bravas, they are fried with OLIVE OIL, not that oil that I use, they do not have aioli, they are only with the brava sauce, If you add aioli, they are bravioli, the potato is fried in olive oil, and the brava sauce is not made like that, it is made with onion, garlic, chicken broth, flour to thicken, spicy and sweet paprika to taste, and a little of vinegar, you can also add green and red peppers, and cayenne, or chili, or whatever spicy you like, but it is optional
This recipe is the best. Awesome dry, crunchy outside, moist inside just amazing. The sauce outstanding as well. You just need to graduate the spices to that it’s not tooo hot 🌶🌶. But overall you want that smoky paprika taste. really love it ❤️!!
From Barcelona here, Patatas bravas sauce NEVER contains tomatoes. You missed out the following steps: After sautéing add flour until well mixed, chicken/beef broth whether from cubes or meat itself. Then add white wine or beer. Simmer until alcohol evaporates. To make it smooth, cool a bit and use a hand blender to crush all solids, even flour lumps. Believe me. The broth and wine/beer would add more flavour to the sauce.
As an spanish, I have to say that both sauces are absolutely OFF. We don´t use tomatos, and we don´t use mayo or aioli. I guess this taste good, but they are not patatas bravas.
Keeping the potatoes in the oil for 20 to 25 minutes seems an awfully long time. And I loved the recipe. Thanks for posting.
Why do you not flip them over to and baking sheet with paper towels to get rid of the oil on the top of the potatoes?
I was in Sitges, Spain in 2019 and on my way to a musical performance in a little church on the hill next to the beach. So as there was some time left I sat down in this open air restaurant with an amazing seaview near to the church. I did not understand a thing on the menu, decided to order Patatas Bravas after the waiter told me it has potatoes as the main ingredient. And it was fantastic. But the sauce was not tomatoe based, it had more of a white colour and was simply divine. I had the same dish somewhere else later the week and although it was also nice, it did not come close to the first one
I'm sorry but this recibe not is a spanish patatas bravas
Yeah. BS. All wrong. Sorry but that is NOT how to make Patatas Bravas.
If she doesn’t stop mmhmming
Frying the potatoes is a nice cancer recipe.
At about 2 minutes he says to "dry" the potatoes in the pot over low heat "for just 30 seconds", then "So now the potatoes are off the heat" he adds the salt, stirs for 30 seconds then "I'm going to turn off the heat".
I thought the heat was already off???
So do you stir the salt in while the potatoes are off the heat or on the heat?
And, how much tomato paste was that?
Idaho took me here
I can already tell that she's gonna ask to speak to my manager.
Ravioli, ravioli,
Give me the a-li-oli.
I used to love this channel for the information AND the personalities. Now, your hosts act like disingenuous robots trying to sell something, and it's rather offputting.
gonna try this tonight
Ai-o-li. Not alioli.
Love what you do, but I hate this new infomercial-like format.
Instead of baking soda I like to use hydrofluoric acid. It brings out the extra crispness of the potato and gives it more of a smoky flavor
CREDIT TO KENJI
There's a chef in Sweden trying to get us to stop boiling potatoes in salted water as the salt breaks down the structure (?) of the potato which causes it to soaks up more water and loose flavour. What are your thoughts on this?
The chef's name is Paul Svensson.
someone watched kenji's food lab video on crispy roasted potatoes.
Where is the guy with the bowtie
The BA Kitchen in the Upside Down.
THAT'S A BRILLIANT IDEA!👌👌
Those potatoes look great the way they was cooked and you all must have loved eating them.