Recipe by Chef John
"These fried potatoes are fiercely textured, fiercely flavored, fiercely presented, and fiercely enjoyed. How fierce is really up to you and your inner Spaniard. There are as many patatas bravas recipes as homes in Spain, and this is nothing more than my latest rendition."
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garlic, minced, or more to taste
sherry vinegar, or more to taste
ground chipotle peppers
cayenne pepper, or more to taste
ground black pepper
ground chipotle peppers
russet potatoes, peeled and cut into 1-inch cubes
vegetable oil for frying
WOW muy delicioso! My fiance and I really enjoyed these patatas bravas! I was drooling waiting for them to finish, that's how amazing the kitchen smelled ;) Followed the recipe verbatim, it was quite simple. I especially loved the dipping sauce (any excuse to use my mortar and pestle!!). Thanks John for sharing your recipe! Fierce!
So I doubled this recipe, so maybe it was a bit off. But it was WAY too salty. I would not put a tablespoon of salt. Maybe it is a misprint? I could see a teaspoon, but definitely not a tablespoon. Luckily it goes in at the end so I was able to shake a bit off. Would have been good without the extreme salt.
Fantastic! Marvelous! Delicious! As soon as I saw this recipe, I knew my boyfriend would go absolutely crazy for them, so I made them for our Valentine's dinner. I made the sauce and the spice mix the night before, which worked out wonderfully on the busy day. I followed this to the letter, and I wouldn't change a thing about them- the flavor combination is out of this world, the spice level is just about perfect, the crispy, crunchy exterior is the perfect housing for the tender potato within. The sauce is just lovely, and would be wonderful on many things. I debated on buying yet another vinegar, but am so happy I did not try to substitute anything else for the sherry vinegar- it is worth it to buy yourself a bottle if you don't keep it on hand. My boyfriend thinks me a kitchen super star- we devoured these with gusto! Thanks Chef John!
These are fabulous! I followed the recipe to the T. Now I know the secret to crispy fried potatoes. A few tips:
1. Make the dipping sauce first (even a day ahead) and let it sit to marry flavors.
2. You can cook the potatoes ahead of time. Just make sure they are dry when you put in oil.
3. Taste the fried potatoes as you add the seasoning after frying. I did not use all of the seasoning mixture to avoid over-saltiness.
This recipe is authentic and the sauce tastes just like I had in Barcelona and all over Catalonia. No stars for healthiness, but 5 starts for taste. YUM!
Amazing! Perfect crisp! I had no idea the secret was in letting the potatoes sit out. Perfectly seasoned, I'm in love. I now follow Chef John and have his blog saved in my favorites! Ever recipe is gold!
Great potatoes that taste like what you get in Spain! This recipe was easy to follow, but it was time consuming. Next time I'll make the sauce and boil the potatoes the night before, so that I only have to fry and season them when I'm cooking dinner.
Holy ! These were FABULOUS and so easy to make! I made them as a side dish for a dinner party with some of my husband's family and everyone loved them so much I ended up having to make them again 2 days later! Thanks so much for this awesomely crunchy recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Patatas Bravas
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 678
** Calories from Fat: 497
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