Patatas Bravas with Saffron Aioli
Print Recipe
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Say hello to one of our all-time favorite ways to eat potatoes: patatas bravas, the traditional Spanish tapa that’s fried until crisp, tossed in a tomato pan sauce and dipped in saffron aioli. Thanks to Kylie Mazon-Chambers’s cookbook, Share + Savor, we’re making it at home ASAP.
“While this is like a Spanish take on French fries,” Mazon-Chambers writes, “the shape of the potatoes is more similar to American home fries. And rather than making the aioli from scratch, mayonnaise is simply dressed up by stirring in lemon juice, a bit of olive oil and garlic.” We do love a shortcut.
To really up the ante, she suggests you pair this dish with chorizo and Iberico ham in a Spanish-inspired charcuterie board spread. Are you drooling yet? We are.
Reprinted with permission from Share + Savor by Kylie Mazon-Chambers, Page Street Publishing Co., 2020.
Ingredients
Saffron Aioli
1 tablespoon (15ml) fresh lemon juice
¼ teaspoon saffron threads
½ cup (115g) mayonnaise
2 tablespoons (30ml) extra-virgin olive oil
3 garlic cloves, minced
Patatas Bravas
Extra-virgin olive oil, for frying
2 pounds (905g) new red potatoes, cut into 2-inch chunks
1 tablespoon (8g) all-purpose flour
2 tablespoons (30ml) tomato paste
1 teaspoon smoked paprika
1 teaspoon paprika
1 cup (240ml) beef stock
1 teaspoon chopped fresh parsley
Directions
1. Make the Saffron Aioli: In a small bowl, combine the lemon juice and saffron threads and let sit until the juice turns a golden-orange color, 10 to 15 minutes. In a separate small bowl, whisk together the mayonnaise, olive oil, lemon juice mixture and garlic until completely incorporated. Store in an airtight container until ready to use. The aioli can be made up to a week in advance.
2. Make the Patatas Bravas: Preheat the oven to 250°F. Pour enough olive oil into a large cast-iron skillet to reach ½ inch up the side of the pan, then heat over medium heat. Once the oil is hot, working in batches, add the potatoes and fry until crispy and golden brown on the outside and tender on the inside, 8 to 10 minutes.
3. As the potatoes are ready, spread on a baking sheet and keep warm in the oven. Remove all but 2 tablespoons (30ml) of the oil from the pan and return to the heat. Whisk in the flour until it turns golden brown, about 1 minute, then whisk in the tomato paste, smoked paprika and paprika. Add the beef stock and bring to a simmer. Cook until the sauce is smooth and coats the back of a spoon, about 2 minutes. Remove from the heat and keep warm until ready to use.
4. To serve, transfer the potatoes to a serving dish and top with the pan sauce. Drizzle with the aioli, garnish with parsley and serve on its own or as a part of a tapas board.
541 calories
47g fat
28g carbs
4g protein
3g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.