Potatas bravas Recipe
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Category: |
Category: |
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Potatoes |
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Ingredients: |
Ingredients: 1 1/2 pounds baby / fingerling potatoes
2 tablespoons white vinegar
2 tablespoons canola oil
1/2 teaspoon hot paprika (optional)
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Directions: |
Directions:Place the potatoes and white vinegar in a large pot along with two quarts of water. Bring the pot to a boil; cook for 2 to 4 minutes, until the potatoes are just barely tender.Be careful not to over cook the potatoes. Drain and allow to cool.
Preheat the oven to 450 degrees Fahrenheit. Toss the cooled potatoes with the canola oil, salt, pepper, and 1/2 teaspoon of the hot paprika. Arrange the potatoes in a single layer on a parchment-lined baking sheet. Roast in the preheated oven until golden brown, about 15 to 20 minutes, stirring the potatoes once or twice to promote even cooking. |
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Garlic Aioli |
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Ingredients: |
Ingredients: 1/4 cup mayonnaise
3 tablespoons extra virgin olive oil
2 cloves garlic - pressed
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Directions: |
Directions:While the potatoes are cooling, prepare the garlic aioli: in a small bowl, whisk together the mayonnaise, 3 tablespoons of the olive oil, and both pressed garlic cloves until well-combined. Refrigerate until ready to serve. |
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Bravas Sauce |
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Ingredients: |
Ingredients: ¼ cup Extra virgin olive oil
2 garlic cloves, sliced
1 tablespoon tomato paste
2 teaspoons smoked paprika
1 teaspoon crushed pepper flakes, more or less to your liking
1 tablespoon cornstarch
1 cup vegetable broth
½ to 1 teaspoon sherry vinegar or red wine vinegar, I used red wine vinegar
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Directions: |
Directions:In a medium pan or skillet, heat about ¼ cup extra virgin olive oil over medium heat. Add the garlic slices and cook, tossing around until the garlic has turned golden brown and the oil is just shimmering (about a couple of minutes).
Remove the garlic from the pan and discard or keep for other uses.
Lower the heat and add the tomato paste, smoked paprika, red pepper flakes and cornstarch, whisk to combine. Slowly add the vegetable broth and keep whisking until the broth is incorporated and the sauce has a smooth and somewhat creamy consistency. Add ½ to 1 teaspoon red wine vinegar, whisk again, and remove from the heat.
Transfer to a serving bowl or drizzle over your patatas bravas or transfer to a mason jar to store. Allow the sauce to cool before transferring to the fridge.
How to use bravas sauce: The traditional way to use salsa brava is when you make patatas bravas. But it can be used on pan-seared salmon or sauteed cabbage as well!
How to store and reheat salsa brava: Store the sauce in a mason jar for up to 4 days. To reheat, transfer it to a pan and reheat over medium heat. It will have thickened in the fridge, so feel free to whisk in some water or broth (1 tablespoon at a time) until you reach the consistency you want.
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Personal
Notes: |
Personal
Notes: Notes
This sauce is meant to be somewhat creamy but not too thick. And it will get thicker as it sits. If it is too runny as you are finishing it, you can add a little bit more cornstarch but be careful as it can get too thick.
For a less spicy option, use less red pepper flakes. For more heat, use more, or add some hot smoked paprika.
Short cut Bravas Sauce:
Add some smoked paprika and a little tomato paste to Garlic aioli and stir to combine. Let rest in the refrigerator for several hours so flavours will combined.
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