Name: Patatas Bravas
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 6 servings
Cuisine: Europe, Spanish
Ingredients: 2 garlic cloves, minced; 1/4 teaspoon salt; 1/2 cup mayonnaise; 1 tablespoon lemon juice; 1 tablespoon olive oil; BRAVAS SAUCE:; 2 tablespoons olive oil; 1 small onion, chopped; 2 garlic cloves, minced; 1 tablespoon all-purpose flour; 2 teaspoons sweet smoked paprika; 1 teaspoon hot smoked paprika; 1 cup chicken broth; 1 bay leaf; POTATOES:; 1-1/2 pounds russet potatoes, peeled; Oil for deep-fat frying; 3/4 teaspoon salt

Patatas bravas (which means "spicy potatoes") is the ultimate Spanish comfort food. Served tapas-style, the crispy potatoes and smoky sauce are difficult to resist. Add a drizzle of garlic aioli for a richer flavor. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Ingredients

2 garlic cloves, minced

1/4 teaspoon salt

1/2 cup mayonnaise

1 tablespoon lemon juice

1 tablespoon olive oil

BRAVAS SAUCE:

2 tablespoons olive oil

1 small onion, chopped

2 garlic cloves, minced

1 tablespoon all-purpose flour

2 teaspoons sweet smoked paprika

1 teaspoon hot smoked paprika

1 cup chicken broth

1 bay leaf

POTATOES:

1-1/2 pounds russet potatoes, peeled

Oil for deep-fat frying

3/4 teaspoon salt

Instructions

1 Place garlic on a cutting board; sprinkle with salt. Mash garlic with flat side of knife blade, forming a smooth paste. Transfer to a small bowl. Whisk in mayonnaise, lemon juice and oil until smooth. Cover; refrigerate until serving.

2 For bravas sauce, in a small saucepan, heat oil over medium heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in flour and paprikas until smooth; gradually stir in broth. Add bay leaf. Bring to a boil, stirring constantly; cook and stir until thickened, 6-8 minutes.

3 Remove from heat; cool slightly. Remove and discard bay leaf. Puree sauce using an immersion blender. Or, cool slightly and puree sauce in a blender; return to pan and heat through. Keep warm.

4 Cut potatoes into 1-1/2-in. cubes; soak in cold water for 30 minutes. Drain potatoes; pat dry with paper towels. In an electric skillet or deep-fat fryer, heat oil to 250°. Fry potatoes until tender, 8-10 minutes. Remove with a slotted spoon; drain on paper towels and cool completely.

5 Increase temperature of oil to 375°. Fry potatoes again until crisp and golden brown, 3-4 minutes, turning frequently. Drain on paper towels; sprinkle with salt. Serve with bravas sauce and aioli.