I work at a 5 star Spanish restaurant and can confirm that bravas are not only EXTREMELY popular, and they are flipping delicious! And these ones looks INCREDIBLE!
Hey Chef, one of the things I like about your videos is that you provide cooking tips that aren’t so common. A lot of these other cooking shows repeat the same thing over and over. Well done.
Leave it to Chef Frank to know of and cook with La Vera! Definitely the best paprika out there 😍 It makes me so happy seeing you cook Spanish food. Loved the bowl trick and loved your take on patatas bravas, will try your recipe soon for sure
Look delicious! A variety in Asturias (northern Spain) is called "Patatas 3 salsas". The third sauce is "salsa de cabrales" ("cabrales" is a blue cheese from the region).
I love tapas as you get so many flavours and textures in a single meal and you share it banquet style, which I always prefer. A meal shared is an experience shared, in my opinion.
In Lanzarote they use salt water to boil whole small potatoes with just enough water so it evaporates and some of the salt starts to coat the skin. Then you can serve them with the spicy tomato sauce. They're definitely salt heavy, but the skins toughen up a bit and have a little salty crunch. A nice alternative dish to regular Spanish patatas bravas.
@@chriswhinery925 I had them in Lanzarote, can confirm they're great. They traditionally used seawater as they have to process all their "fresh" water from the sea, which is fairly expensive.
I know you're not going to read this Frank but...I made the aioli sauce (my first) and it tastes great! Yes, my arm is now numb and useless. I also don't have an editor so it took much longer than 18 minutes to prepare this dish. LOL. I love watching you cook so PLEASE keep doing these shows!!!
Hey Frank if you ever come back to Madrid, you have to try the bar “Lalina”, their bravas are amazing! Although you will probably have to make a reservation. PS: love your videos it’s great learning from you!
I made this recipe tonight, I've never made bravas before but it turned out fantastic!! I added a bit of cumin to the sauce and some very finely chopped pickled jalepenos to the aioli, maybe not super traditional lol but it was delicious! Thank you for the recipe Chef, it was so much fun to make ❤
"Well, I've never been to Spain but I kind of like the music." Chef, I've been making those with Yukon Golds for years with just butter and salt. Gonna have to try my Aoli on them. Thanks.
I have to say you probably should show how to do real Spanish allioli instead of garlicky mayo. I get that it's a lot stronger and maybe a Little Bit of an acquired taste, but I think it would be great.
A great video. Just a note: Since I suppose you were in Barcelona on your holidays in Spain, in Madrid we don't put mayonnaise, nor do we put tomato, garlic, or wine in the brava sauce. Still, I love all the variations on any original recipes. And congratulations on the aioli, because not even in Spain do people make the aioli by hand at home. It looks so good Thanks for your video
I cooked these in different variations myself after i first saw the video (absolutely loved them) and just now realized that they are a super pimped up version of "Pommes Rot/Weiß" (German) or fries red white in English which are just fries drowned in ketchup and mayo :D
I bet these would be amazing with baby new potatoes. Boil them whole, and then smash them a bit. You get all the crispy bits to hang onto all that delicious sauce.
Hi Chef Frank! I'm a college student that doesn't have access to a stove or anything better than a 700wt microwave- could you PLEASE do a video on recipes even college students can make that aren't regular old instant ramen noodles? I miss being able to properly cook.
A toaster oven opens up your possibilities considerably. An air fryer or pressure cooker are also great small-space appliances you can do a variety of things with as opposed to a microwave. Frank will have something out soon I bet.
I'm curious. What do you do with your used fry oil? Do you save it for another fry up? Filter it first in any way to be saved? Or do you just dump it and start fresh next time? I've not found a standard answer or guidance. AND You answered that at the end of the video. Clearly I should learn to wait. :)
Hey Frank, tossing this out there as an idea. I thought of it last night when I was making your Short Rib Ragu for the fourth time. I burned the fond. I immediately wanted to ask you what to do about that and decided there wasn't anything to do but keep it there. I didn't taste anything funky, it tastes AMAZING as it always does. Anyway, that little wish made me wonder whether or not there would be a lot of interest in a kind of "Advanced techniques" video. For instance, yes we know not to burn the fond but how do we avoid it and if we can't, is it bad? You're teaching us these things, and now we want you to dive in a little more to bump us up a level. Another question I thought of is kitchen safety? Knives and fire and grease and water all contribute to a very dangerous environment. What do you do to prepare for and prevent accidents? Have you always had four fingers and a thumb on each hand or did you grow one back after chopping it off using an herbal remedy you invented because you're a Jedi?
@EricG - Yes, and! I'm suggesting a variation or modification on your idea. Ask Chef Frank to make a video called something like "how to fix kitchen errors while you're cooking"...most of us need this before we get to very advanced techniques. Errors on the agenda - added too much salt, too much sugar, forgot an ingredient when baking , forgot something when making stew, broke a bit of yolk onto my egg whites, burned the fond, made yeast bread but the dough isn't rising, started quick bread and discovered I don't have baking powder in the pantry...
Ok today I'm making the Caesar Salad recipe that I got from Joshua Weissman's channel. You'd totally approve, although he's a little cuckoo hyper, but that's the demographic he belongs to and the one he's going for. Anyway, he uses real garlic and anchovies and you make your own croutons using a compound butter consisting of garlic, parsley, and Parmigiano Reggiano (which is also in the dressing and the salad itself), which means I'll have another Parmesan Rind. This led me to another question. How do you tell where the cheese ends and the rind begins, what are some proper ways to store it, and how long does it last in the fridge and/or freezer (if freezing it is even recommended). You totally sold me on the use of Parmesan rinds. Between you, Joshua, and Andrew Rea, the list of things I have on-hand in my fridge has greatly expanded and I'm SO happy for it.
While I was watching this, I thought to myself, “Self you couldn’t do this with the 10 people you are feeding every night. Then I thought, hmm, I could use steak fries, doctored high end tomato sauce and doctored mayo. Not as good as yours, but I could it a try.
I enjoyed the recipe but that poor all-clad frying pan, I know they are meant to be used for cooking and not as a mirror but it is the tool of your craft and it needs some respect. May I suggest getting some Bar Keepers Friend, I also found that easy off oven cleaner works very well on getting off the varnish. Regardless what you do with your pan I will be giving these a go for my family, thanks for the idea and recipe.
Haha, i love american idea of patata's bravas, in spain or in my case barcelona, its patatas brava's and ailoli, your sauce, does not exist :p But when it comes to comfort food. Nothing beats sitting outside spanish bar, having some patatas bravas, some Jamon, and Pan con Tomaten. With an Estrella. And some decent Pealla (sorry frank yours was meh ;p )
I had to interrupt my watching just so I can say my pet peeve. Many years ago I wanted to get a stick blender. I looked around and besides the price the other thing I look at is what people have to say. You are not going to believe what almost every review of any stick blender had. There was at least one if not more negative review. And they were all the same. Basically, "I rate these things as a one or a two because they chewed up my husband's finders requiring a trip to the ER." Who are these people? Are they same ones who do not turn off the beaters when they let their kids lick them? If you have two working brain cell you know you keep your fingers away from the blades. Just like with your normal blenders. I have had my blender now for years and I use it a lot. I still have all eight of my fingers and both thumbs. I love it. It's great when I make squash soup, fruit smoothies and any other things that require a blender. Feel free to add your own opinion on what I just wrote
A better title would be "Have you heard of this potato dish from Spain?!" You want them through the door, and you want them to be the un-knowledgable crowd if you're an educator, which means they're not likely to click on something if they don't know what it means.
Please learn the difference between adjectives and adverbs. Things do not "fry up crisp", they "fry up crisply" You do not do something quick, you do it quickly. You do not do something slow, you do it slowly.
What id your favorite tapa?
Olivessss
Oreja de cerdo frita con ajo y perejil
"Obviously for more than one person". That, my friend, is where you're wrong. They're all for me. 😝
I work at a 5 star Spanish restaurant and can confirm that bravas are not only EXTREMELY popular, and they are flipping delicious! And these ones looks INCREDIBLE!
Hey Chef, one of the things I like about your videos is that you provide cooking tips that aren’t so common. A lot of these other cooking shows repeat the same thing over and over. Well done.
Leave it to Chef Frank to know of and cook with La Vera! Definitely the best paprika out there 😍 It makes me so happy seeing you cook Spanish food. Loved the bowl trick and loved your take on patatas bravas, will try your recipe soon for sure
they look good so it has my spanish seal of approval. these look better than some i've had in bars.
I love seeing my country so lovingly represented! 🥰
I've never made these at home or been to Spain, but I spent a month in Chile and could not get enough of bravas! Can't wait to try these at home.
Nobody is commenting that he really did grow his own potatoes this time?
Look delicious! A variety in Asturias (northern Spain) is called "Patatas 3 salsas". The third sauce is "salsa de cabrales" ("cabrales" is a blue cheese from the region).
That sounds so good
Yum!! I’ve been to Spain and the gastronomy is amazing with tapas.
I love tapas as you get so many flavours and textures in a single meal and you share it banquet style, which I always prefer. A meal shared is an experience shared, in my opinion.
I live in Spain. Eat these all the time. You nailed them! I am curious to make them myself now.
Gotta love patatas bravas. My aoli cheat uses Japanese mayonnaise as a base. What a gorgeous family photo.
💗❤️🧡💛💚💙💜🖤🤍🤎
Making one of my favorites! I also love that Jose Andreas serves these as potato chips at his to-go restaurants as a fun snack!
that sounds great
Potatoes are happiness. Potatoes are life.
Is that a TH-cam award on the right wall? Cool stuff
Never miss your videos, thank you for another recipe, I’ll tried this.
In Lanzarote they use salt water to boil whole small potatoes with just enough water so it evaporates and some of the salt starts to coat the skin. Then you can serve them with the spicy tomato sauce. They're definitely salt heavy, but the skins toughen up a bit and have a little salty crunch. A nice alternative dish to regular Spanish patatas bravas.
That sounds delish
Saw Alton Brown use that method to cook some small fingerling potatoes on and episode of Good Eats, it looked great.
@@chriswhinery925 I had them in Lanzarote, can confirm they're great. They traditionally used seawater as they have to process all their "fresh" water from the sea, which is fairly expensive.
Those potatoes are called 'papas arrugás' by canary islanders. Did you tried them with Mojo Picón? Best sauce for those potatoes
@@supenjin1 yes, thank you! Mojo Picon sounds so familiar, I'm sure that was what was served with it.
I am salivating!!! Great video Chef!!
I'm from Barcelona and this bravas look amazing
I know you're not going to read this Frank but...I made the aioli sauce (my first) and it tastes great! Yes, my arm is now numb and useless. I also don't have an editor so it took much longer than 18 minutes to prepare this dish. LOL. I love watching you cook so PLEASE keep doing these shows!!!
Amazing cooking! The dish looks tantalisingly mouth-watering.
Hey Frank if you ever come back to Madrid, you have to try the bar “Lalina”, their bravas are amazing! Although you will probably have to make a reservation.
PS: love your videos it’s great learning from you!
I will check them out when I come
I moved to Malaga (southern spain) a year ago, and I have not seen Patatas Bravas that look this good. I am definitely going to make some.
I have been to Malaga. They produce raisins there. I went to a winery called Botani.
Heading to the grocery store now... Thought I missed something on Patreon but I'm not crazy. This one dropped here first.
looks delicious! gotta be honest though, after learning the immersion blender method, I'm never making mayo/aioli any other way again.
Love this dish. Best version we had in our 2019 trip was at Txirimiri in Madrid. So flavorful and actually open during siesta so easy to visit.
I actually never had this dish.. Looks very tasty.
Just made these - DELICIOUS!!
I made this recipe tonight, I've never made bravas before but it turned out fantastic!! I added a bit of cumin to the sauce and some very finely chopped pickled jalepenos to the aioli, maybe not super traditional lol but it was delicious! Thank you for the recipe Chef, it was so much fun to make ❤
Glad to hear. You can add whatever you want they are your bravas
Good to see Chef Frank's doing well. Some of the ingredients are hard to acquire in my place but I always enjoy watching you cook~
Thanks for watching
Made this today and it was SO good!!
Amazing
amazing
Potatoes and oil is always good
"Well, I've never been to Spain but I kind of like the music." Chef, I've been making those with Yukon Golds for years with just butter and salt. Gonna have to try my Aoli on them. Thanks.
I have to say you probably should show how to do real Spanish allioli instead of garlicky mayo. I get that it's a lot stronger and maybe a Little Bit of an acquired taste, but I think it would be great.
A great video.
Just a note: Since I suppose you were in Barcelona on your holidays in Spain, in Madrid we don't put mayonnaise, nor do we put tomato, garlic, or wine in the brava sauce.
Still, I love all the variations on any original recipes.
And congratulations on the aioli, because not even in Spain do people make the aioli by hand at home. It looks so good
Thanks for your video
We haven’t made it to Madrid yet but it will be definitely visit on our next trip to Spain.
@@ProtoCookswithChefFrank Great! Have a look to the “salsa brava” recipe in my channel
These damn things look so good. I'm totally trying this. Thanks for sharing it Chef!
I cooked these in different variations myself after i first saw the video (absolutely loved them) and just now realized that they are a super pimped up version of "Pommes Rot/Weiß" (German) or fries red white in English which are just fries drowned in ketchup and mayo :D
Why am I not surprised that Chef Frank grew his own pototoes?
its very on brand. they’re also so easy and fun to grow, if you have the time and space i definitely recommend it.
I bet these would be amazing with baby new potatoes. Boil them whole, and then smash them a bit. You get all the crispy bits to hang onto all that delicious sauce.
Ohhhh great idea
Just watching this gives me PTSD for every gumbo I’ve ever made. The stamina required for long term whisking requires like a 80s montage
What do you do with your left over oil?
I'm gonna cook tomorrow 😸
Make a cheap food but it is delicious 👀
I *just* ate a big meal, 5 seconds in and I'm hungry again
Looks deliciouso!!! 😁
"This is obviously for more than one person". Me in 5 mins: "is there 2nds?"
This looks delicious and why am I not surprised that he has his own potatoes
Arterial hypertension: i've been invented so you can not use as many salt as you want, human being
Frank: WATCH ME
(Greetings from Spain)
Chef please do a video on how to efficiently organise a kitchen
Noted!
Hi Chef Frank! I'm a college student that doesn't have access to a stove or anything better than a 700wt microwave- could you PLEASE do a video on recipes even college students can make that aren't regular old instant ramen noodles? I miss being able to properly cook.
I will come up with something
A toaster oven opens up your possibilities considerably. An air fryer or pressure cooker are also great small-space appliances you can do a variety of things with as opposed to a microwave. Frank will have something out soon I bet.
@@Designer_Dude I’m not allowed to have those things.
Ole!
ok so you answered my first question but where and how do you store it
I put it in plastic containers in my fridge
“For more than one person”
Nice to meet you Frank, my name is MoreThanOnePerson 😍
He's bigger than life itself, for sure.
Please tell me you made your own crushed chili peppers. Its so easy to make and tastes so much better than most of what you will buy.
I did not. I do have a bunch of dried peppers from my garden though
Awesome! Could you make croquetas?
I'm curious. What do you do with your used fry oil? Do you save it for another fry up? Filter it first in any way to be saved? Or do you just dump it and start fresh next time? I've not found a standard answer or guidance. AND You answered that at the end of the video. Clearly I should learn to wait. :)
The twisted towels so popular for snapping friends in locker rooms or around the pool were called "rat tails." At least on Long Island in the 70s.
So... pimenton is smoked paprika? Or are they a good substitute for each other?
Nobody:
Frank: “I think it needs a little bit more salt”
❤
Chef, can I use tomatoes from my garden to make the sauce?
I just now realized…. We haven’t seen Frank’s pesto…. I’m really curious to see how Frank makes his pesto… (Maybe do a collab vid with Beth?)
Hey Frank, tossing this out there as an idea. I thought of it last night when I was making your Short Rib Ragu for the fourth time. I burned the fond. I immediately wanted to ask you what to do about that and decided there wasn't anything to do but keep it there. I didn't taste anything funky, it tastes AMAZING as it always does.
Anyway, that little wish made me wonder whether or not there would be a lot of interest in a kind of "Advanced techniques" video. For instance, yes we know not to burn the fond but how do we avoid it and if we can't, is it bad? You're teaching us these things, and now we want you to dive in a little more to bump us up a level.
Another question I thought of is kitchen safety? Knives and fire and grease and water all contribute to a very dangerous environment. What do you do to prepare for and prevent accidents? Have you always had four fingers and a thumb on each hand or did you grow one back after chopping it off using an herbal remedy you invented because you're a Jedi?
Great idea. I will work on that
@EricG - Yes, and! I'm suggesting a variation or modification on your idea. Ask Chef Frank to make a video called something like "how to fix kitchen errors while you're cooking"...most of us need this before we get to very advanced techniques. Errors on the agenda - added too much salt, too much sugar, forgot an ingredient when baking , forgot something when making stew, broke a bit of yolk onto my egg whites, burned the fond, made yeast bread but the dough isn't rising, started quick bread and discovered I don't have baking powder in the pantry...
Ok today I'm making the Caesar Salad recipe that I got from Joshua Weissman's channel. You'd totally approve, although he's a little cuckoo hyper, but that's the demographic he belongs to and the one he's going for. Anyway, he uses real garlic and anchovies and you make your own croutons using a compound butter consisting of garlic, parsley, and Parmigiano Reggiano (which is also in the dressing and the salad itself), which means I'll have another Parmesan Rind.
This led me to another question. How do you tell where the cheese ends and the rind begins, what are some proper ways to store it, and how long does it last in the fridge and/or freezer (if freezing it is even recommended). You totally sold me on the use of Parmesan rinds. Between you, Joshua, and Andrew Rea, the list of things I have on-hand in my fridge has greatly expanded and I'm SO happy for it.
So . . . ketchup on the bottom, garlic mayonnaise on the top. Right?
Well I know what I'm making for my family tomorrow! I even have maris piper tatties that will hopefully work well for this.
Where are the potatoes from?
@@ProtoCookswithChefFrank I live in Scotland, they are from a local farm in Turriff. Farm tatties are the best 👌 they last for ages
"deep fried potatoes with tomato sauce or mayo"
so basically spanish french fries XD
how can you fix the sauce if you put too much salt on it?
Add vinegar
@@ProtoCookswithChefFrank thanks Frank. I wish I knew this a couple weeks ago 😅
While I was watching this, I thought to myself, “Self you couldn’t do this with the 10 people you are feeding every night. Then I thought, hmm, I could use steak fries, doctored high end tomato sauce and doctored mayo. Not as good as yours, but I could it a try.
What do you mean: "For more than one person"? :O
When you do that with a towel it is called a rat tail
totally forgot. thanks
So, it's basically fries with fancy ketchup and fancy mayo.
... i'm kinda hungry, now...
How hot is "fairly hot"? 150c is pretty hot, 200c is also pretty hot, but there's a big difference between them...
so it's not Mayo, nor Aioli, could you call it Maioli ?
I enjoyed the recipe but that poor all-clad frying pan, I know they are meant to be used for cooking and not as a mirror but it is the tool of your craft and it needs some respect. May I suggest getting some Bar Keepers Friend, I also found that easy off oven cleaner works very well on getting off the varnish. Regardless what you do with your pan I will be giving these a go for my family, thanks for the idea and recipe.
Haha, i love american idea of patata's bravas, in spain or in my case barcelona, its patatas brava's and ailoli, your sauce, does not exist :p But when it comes to comfort food.
Nothing beats sitting outside spanish bar, having some patatas bravas, some Jamon, and Pan con Tomaten. With an Estrella. And some decent Pealla (sorry frank yours was meh ;p )
Can we get a currywurst video
To my knowledge this is not romesco.
I had to interrupt my watching just so I can say my pet peeve. Many years ago I wanted to get a stick blender. I looked around and besides the price the other thing I look at is what people have to say. You are not going to believe what almost every review of any stick blender had.
There was at least one if not more negative review. And they were all the same. Basically, "I rate these things as a one or a two because they chewed up my husband's finders requiring a trip to the ER."
Who are these people? Are they same ones who do not turn off the beaters when they let their kids lick them? If you have two working brain cell you know you keep your fingers away from the blades. Just like with your normal blenders. I have had my blender now for years and I use it a lot. I still have all eight of my fingers and both thumbs. I love it. It's great when I make squash soup, fruit smoothies and any other things that require a blender. Feel free to add your own opinion on what I just wrote
J
A better title would be "Have you heard of this potato dish from Spain?!" You want them through the door, and you want them to be the un-knowledgable crowd if you're an educator, which means they're not likely to click on something if they don't know what it means.
Waaaaay too much salt! You are salting all the time. No way for me.
Ye, everyone saw how you burned paella. Shame on you.
Please learn the difference between adjectives and adverbs.
Things do not "fry up crisp", they "fry up crisply"
You do not do something quick, you do it quickly.
You do not do something slow, you do it slowly.
I've never made these at home or been to Spain, but I spent a month in Chile and could not get enough of bravas! Can't wait to try these at home.