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
Units
Scale
- 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
