Serves: Makes 4 Servings
- Potato Bites:
- 1 pound Russet potatoes, peeled and cut into 1-inch cubes
- Vegetable or canola oil, for deep frying
- Kosher salt
- Bravas Sauce (recipe follows)
- Spicy Tomato Sauce (Brava Sauce):
- 2 tablespoons Spanish extra-virgin olive oil
- 1 (15 ounce) can tomato puree
- 1 teaspoon sugar
- 1 bay leaf, dried
- ¾ teaspoon Spanish smoked pimenton
- 1 pinch cayenne pepper
- 1-½ teaspoons sherry vinegar
- Kosher salt and freshly ground black pepper to taste
Procedures:In English, “patatas bravas” loosely translates to “potatoes with a temper,” referring to the spicy sauce drizzled over these fried potato bites. The potatoes are fried twice to make them extra-crispy on the outside.
Fill a large saucepan with oil to a depth of at least 3 inches and heat over medium heat until a deep-fry thermometer registers 275 degrees Place a wire rack over a rimmed baking sheet and set next to stovetop.
Working in batches, fry the potatoes until tender when pierced with a paring knife, about 8 to 10 minutes. The potatoes will not brown during this time. Remove potatoes from oil using a slotted spoon or spider and transfer to wire rack to drain. Let potatoes cool until ready for final frying.
Increase heat to medium-high and heat oil until a deep-fry thermometer registers 350 degrees. Working in batches again, carefully place potatoes in the oil and fry until golden brown and crispy, about 5 to 6 minutes. Transfer to wire rack to drain and immediately sprinkle with salt.
Place the potatoes on a plate or in a wide open dish. Pour the sauce over the potatoes and serve warm, with toothpicks.
Spicy Tomato Sauce (Brava Sauce): Pour olive oil into a small saucepan and warm over low heat. Add tomato puree, sugar, bay leaf, pimenton, and cayenne. Increase heat to medium and cook until the mixture reduces by ¼ and becomes a deep red color, about 10 minutes. Remove from heat and stir in the vinegar. Taste and season with salt and pepper.