Patatas Bravas with Remoulade Sauce
Last night, I decided to go Tapas themed and made everything finger-friendly. I made cubed-sized Beer Batter Fried Fish, these Patatas Bravas, green beans, and instead of spicy garlic aioli, I went Remoulade for the dipping sauce (this is one of my husband’s favorite sauces, and eats it with almost everything).
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Last night, I decided to go Tapas themed and made everything finger-friendly. I made cubed-sized Beer Batter Fried Fish, these Patatas Bravas, green beans, and instead of spicy garlic aioli, I went Remoulade for the dipping sauce (this is one of my husband’s favorite sauces, and eats it with almost everything).
So what exactly are they?
Patatas bravas means “spicy potatoes”. It’s a bar/restaurant dish from Spain, usually served as part of a very fun thing called Tapas. It typically consists of white potatoes that have been cut into 2-centimeter-wide cubes, fried, and served warm with a spicy sauce. This recipe is my version of this amazing Spanish appetizer ode to the fry.
Family Theme Nights
Back in March, we started doing theme nights once a week. At first, it was sort of all over the place, we did a theme of knights and dragons, a fiesta, and even a luau for one of my daughter’s 3rd birthdays. Eventually, it was clear, that it was going to be a LOOOOONG time before we could do anything outside of our own home So, we decided to change it up and make the theme dinners culture-based. I would make the dinner based on Authentic (or as authentic as I could make it) foods, and the kids would come up with music playlists (thank you Spotify) and trivia facts about the countries, regions, or cultures we had picked. We wrote down all the places we wanted to learn about, put them in a fishbowl, and started pulling papers (youngest to oldest child).
We have done everything from Greece to New Orleans. It’s been a lot of fun to try different foods and we have actually discovered a lot of them that we really enjoy. I definitely recommend trying it out for yourself.
I will work on doing a blog post to help you get started.
For my youngest daughter’s birthday weekend, it was Spain. So I started my food research. I decided to go the Tapas route. I made:
- A charcuterie (meat and cheese) board
- Olive Dish
- Patatas Bravas with a garlic aioli
- Chorizo
Obviously, the Patatas Bravas was the favorite. I mean, they’re basically cubed French Fries!
I have been informed this needs to be the new Friday Night Dinner Tradition, which I am totally for!
ENJOY and Share!
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Patatas Bravas with Remoulade Sauce
- Total Time: 45 minutes
- Yield: 4 people 1x
Description
This is my version of a classic Spanish tapas recipe. Fun bite-sized potato bites with a zesty dipping sauce. Perfect for parties, snacks, and as a side dish with burgers or fish fry.
Ingredients
- Patatas Bravas
- 3 medium-size potatoes (about a pound or less)
- 3 Tablespoons and a little extra for the end Salt
- Water (for boiling)
- Oil (for Frying)
- Remoulade Sauce
- 1 1/4 cup mayonnaise
- 2 tablespoons spicy brown mustard
- 2 tablespoons finely chopped green onion
- 1 tablespoon horseradish
- 1 tablespoons Old Bay seasoning
- 1 teaspoon dill relish
- 2 tablespoons lemon juice
- 1 teaspoon Worcestershire sauce
- 1 garlic clove (minced)
- Coarse salt (to taste)
Instructions
- Patatas Bravas
- Clean the potatoes.
- Cube the potatoes about an inch in size and place them in a pot for boiling.
- Fill the pot of cold water about an inch or so over the potatoes. Next add salt, stir a little to mix the salt in.
- Boil the potatoes until just before done (when you stab them with a fork, the fork will go through, but not break the potato apart).
- Drain out the water and put the potatoes back in the pot you were just using for boiling.
- On low cook off any excess water from the potatoes.
- Turn off and set aside.
- Fill a frying pan to about 1/4-1/2 full with oil (I personally like peanut, but any oil that withstands high heat – like vegetable or grape seed – is fine). Turn your oil on to medium-high and heat until shimmery (or 350° F).
- Take a portion of the potatoes (in my pan I can usually fry 1/4-1/3 of the potatoes) and carefully put them in the hot oil, let them fry until golden brown.
- CAREFULLY take them out, waiting a bit for the oil to drip off, and place on rack sitting on a pan.
- Immediately salt the potatoes.
- Repeat until all potatoes are done.
- Serve immediately with the remoulade sauce. I like to serve mine with my Beer Batter Fish Fry.
- Remoulade Sauce
- Start with the mayonnaise, add everything else mix, taste for salt, if you find it needs it add and set a side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
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