Patatas Bravas

Name: Patatas Bravas
Yield: Serves 4 to 6
Cuisine: Europe, Spanish & Portuguese
Ingredients: 1 tablespoon, vegetable oil; 2 teaspoons, garlic, minced to paste; 1 teaspoon sweet, smoked paprika; 1/2 teaspoon, kosher salt; 1/2 - 3/4 teaspoon, cayenne pepper; 1/4 cup, tomato paste; 1/2 cup, water; 2 teaspoons, sherry vinegar; 1/4 cup, mayonnaise; 2 1/4 pounds, russet potatoes, peeled and cut into 1-inch pieces; 1/2 teaspoon, baking soda; , Kosher salt; 3 cups, vegetable oil

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Appears in Cook's Illustrated May/June 2016, America's Test Kitchen TV

Crispy potatoes served with a smoky, spicy sauce—patatas bravas—are hugely popular in tapas bars. To make them at home, we had to rethink deep frying.

SERVES4 to 6

TIME1½ hours, plus 20 minutes cooling

has video

WHY THIS RECIPE WORKS

The best versions of patatas bravas showcase crispy, well-browned potatoes served with a smoky, spicy tomato-based sauce. To create an ultracrispy crust without the need for double frying, we first parboiled russet potatoes with baking soda...

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