How to Make Super Crispy Patatas Bravas
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- เผยแพร่เมื่อ 9 ก.ค. 2024
- Dan teaches Julia how to make the best Spanish-Style Potatoes, or Patatas Bravas.
Get the recipe for Patatas Bravas: cooks.io/2HyrmeF
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I'm spanish, from Madrid, (original city from Patatas Bravas dish) your recipe is almost perfect, just in case: About the sauce, Brava sauce has onion and we never add water we add chicken soup, you can add, or not, tomato sauce, the original one doesn't have tomato, and add small amount of flour. About the potatoes, your way of cooking potatoes is perfect, most people don't cook (boil) potatoes before frying them, and that's a mistake. Great job.
Only spent a year living in Spain, but mixing the sauces? What? Also Russett potatoes? Never saw them in the stores in Valencian community. But, might as well try it. I've only seen the potatoes fried that crisp once.
The cooks in the background have me and my wife intrigued. They always seem busy but never make any noise, can spend ages stirring seemingly empty pans, move hot pans out of the oven bare handed, and chop things slowly and methodically with the food just out of view so you never see what they are chopping, just their arm going up and down, up and down like the ticking of a clock.
If I hadn't seen some of them in other episodes, I'd suggest they might be........ROBOTS.
Easily distracted eh?
If I'm not mistaken, they talked about this briefly back when CK was still at ATK. The cooks in back are really working, although they're told NOT to look at the camera or react in any way to what's going on on the set.
Yes! When Chris Kimball was still there he stopped for a moment once and asked the background cooks if they were actually cooking (because people asked about it all the time) and all of them loudly said "YES" in response.
I mean.. It's a test kitchen. They're probably constantly doing repetitive tasks. And if you listen for it, you can hear kitchen noise in the background. In fact, now I can't stop hearing it. YOU MONSTER!! YOU'VE RUINED THIS FOR ME
Thank you so much for this recipe! I love patatas bravas but they always turn out muchy. Will try tonight👍🏼
This recipe is the best. Awesome dry, crunchy outside, moist inside just amazing. The sauce outstanding as well. You just need to graduate the spices to that it’s not tooo hot 🌶🌶. But overall you want that smoky paprika taste. really love it ❤️!!
oh looks delicious!! thanks for another great recipe and video.
Mmm, mmmm. Beautiful. Had them in Madrid many times. They are very popular at the free tapas joints but certainly available at fine tapas restaurants as well. 👍
You gave me an idea. Instead of boiling in water with baking soda I am going to try a dip in water with lye added. We made the same switch when making German soft pretzels and the browning effect was greatly magnified.
I was in Sitges, Spain in 2019 and on my way to a musical performance in a little church on the hill next to the beach. So as there was some time left I sat down in this open air restaurant with an amazing seaview near to the church. I did not understand a thing on the menu, decided to order Patatas Bravas after the waiter told me it has potatoes as the main ingredient. And it was fantastic. But the sauce was not tomatoe based, it had more of a white colour and was simply divine. I had the same dish somewhere else later the week and although it was also nice, it did not come close to the first one
I made this for a catering job during a conference. I didn’t think abt the par-boil method (wish I had). I used duck fat and a traditional garlic aioli. Adding this method to my recipe box.
The potato hack is a winner! So creamy inside and crunchy outside. Thx!!
Great Recipe for potatoes Thanks. Love these videos
Spanish here, original brava sauce doesn't have tomatoes (although a lot of people use tomatoes) and we usually don't use alioli either. Just pointing that out, the recipe looks delicious, but we don't make it like that.
What is traditionally used instead?
@@lewiskrmp Flour and then water, but you have to be moving the thing nonstop. Brava sauce is meant to be served reeeeaaaally hot and the main focus is that is spicy, not it's flavour. Of course you can use tomatoes, but the addition of them crushed tomatoes was originally meant to prevent the paprika from getting sour, as it burns easilly and you don't want that.
Papas bravas are just served with salsa brava and nothing else, but you can use alioli (or mayo) if you don't like them to be that spicy.
Just to be clear, there's no disrespect to the recipe in being creative, I'm just adding information. Cook however you want.
@@zhentit thank you for the info! I like being creative with recipes but I like to know what the traditional recipe is too.
I thought there was something odd about that recipe. I lived in Spain from 1985-1991 and loved the people and the tapas. It was so cool going into a bar and ordering something and then a little plate of something would appear. I love tortilla Espanol and patatas alioli. The best was a tortilla Espanol bocadillo.
@@zhentit we at home usually use broth (caldo) instead of plain water.
Potatoes bravas are one of my very favorite foods! Served with a nice runny egg on top!
THAT'S A BRILLIANT IDEA!👌👌
never heard of it but looks tasty.
gonna try this tonight
Great Great Great , I love it. useful People .
Ravioli, ravioli,
Give me the a-li-oli.
Those potatoes look great the way they was cooked and you all must have loved eating them.
You should do a video on patatas a la riojana. Yum. I make this vegan but it is traditional with chorizo.
As an spanish, I have to say that both sauces are absolutely OFF. We don´t use tomatos, and we don´t use mayo or aioli. I guess this taste good, but they are not patatas bravas.
Totally depends on where in Spain you come from, I have had them with a tomato sauce and with an Alioli. There is no such thing as 'authentic original' when it comes to Patatas Bravas.
Correct. Not papas bravas, he just improvised and that is fine, it should not call them papas bravas. I am also from Spain.
@@mavic2175 ATK sows claim to cook the classic recipe, merely reinvent them for a time consumed American family who like good food
mmm... yeeess... aaaahh... ooohh... look at that!... that's a lot... good... mmm... ahaa!
Thank you.
These taters look soo good. Whenever I see your food I think of what I would peer with it, and I think I'd like the Korean wings and taters please😁
yum!
You are going to have to stop showing these fabulous and extremely tasty recipes because I am putting on pounds! Just kidding. Another fabulous and very simple recipe. Thanks for sharing. Cheers, Colin.
Love patatas bravas. One suggestion for the heat is to use a good quality spicy smoked paprika. It's a more commonly used Spanish ingredient than cayenne and gives a richer flavor to go with the heat. I'm sure the cayenne is good (haven't tried it yet) but the paprika gives it an extra dimension to go with the smoked, non-spicy paprika.
I've just had dinner, but after watching this video my mouth is watering...
Fun fact, the first time I cooked for my mother-in-law, I cooked this. And set my kitchen on fire. Great first impression 😅
someone watched kenji's food lab video on crispy roasted potatoes.
Thank you! I just did and I'll use Kenji's recipe instead. I prefer to not deep fry anything
That's grate. That's great! 😆
Same. :D
Really fancy fry sauce.
Instead of baking soda I like to use hydrofluoric acid. It brings out the extra crispness of the potato and gives it more of a smoky flavor
the acid would have the opposite effect of the base...
The BA Kitchen in the Upside Down.
Yall have such great content. Thanks for all your videos.
Wow, those look so good, I have got to stop cooking all of these, put on a pair of pants today and they let me know real quick need to cut back and quick!
There's a chef in Sweden trying to get us to stop boiling potatoes in salted water as the salt breaks down the structure (?) of the potato which causes it to soaks up more water and loose flavour. What are your thoughts on this?
The chef's name is Paul Svensson.
I can already tell that she's gonna ask to speak to my manager.
Just love it! Thanks for sharing. I seriously try to avoid anything fried in oil so would these papatas be good in the oven on highest heat?
Nah the result would be pretty different. You‘d basically just get normal roasted potatoes.
Oh ok. Thanks for answering!
The sauce is basically a form of spicy ketchup with the addition of the tomato paste.
From Barcelona here, Patatas bravas sauce NEVER contains tomatoes. You missed out the following steps: After sautéing add flour until well mixed, chicken/beef broth whether from cubes or meat itself. Then add white wine or beer. Simmer until alcohol evaporates. To make it smooth, cool a bit and use a hand blender to crush all solids, even flour lumps. Believe me. The broth and wine/beer would add more flavour to the sauce.
We found somewhat different sauces everywhere we went around Spain.
Idaho took me here
Would this work with cauliflower substituting the potatoes? Trying to lower the carbs. Thanks!
@cuallito that's a really good point! I was thinking that roasting it first to drive off some of the moisture might help too. Thank you for sharing your thoughts. :-)
Roasted cauliflower, why Not 😊😊. That sauce would go with a lot of things.
I will definitely try, pray it turns out good.
Can red skin potatoes used?
Thanks
Probably not. The high starch content of russet potatoes is what forms the crust on these patatas bravas. Red potatoes are low in starch.
The cooking technique makes me think of the ultrasonic starch-infused fries from Modernist Cuisine. Smart use of an alkanizing agent to soften up the exterior :)
As long as we're cheating: I just used sriracha mayo.
Starting NOW !!!
Mouth watering I hate u but love the recipe
"da bomb" -Every Mom ever.
CREDIT TO KENJI
Looks delish. I use schmaltz though with potatoes. Packs a ton of flavor and texture qualities.
Tough to make all i oli and salsa brava with tomatoe. Lol.
Love what you do, but I hate this new infomercial-like format.
Keeping the potatoes in the oil for 20 to 25 minutes seems an awfully long time. And I loved the recipe. Thanks for posting.
Why do you not flip them over to and baking sheet with paper towels to get rid of the oil on the top of the potatoes?
Do you deliver? LOL
The link does take me to the recipe, however, I have to "sign up" to get the recipe. I cry FOUL
Food wishes has one, even better!
Aïoli isn't a mayonnaise, it's garlic, olive oil and lemon, like Arabic Toumeya.
This looks great, and not a whole lot of work.
Tommyshelby yeah you are probably right
Vegetable oil? Seriously? I guess you can tell it's not Spain's Test Kitchen.
At about 2 minutes he says to "dry" the potatoes in the pot over low heat "for just 30 seconds", then "So now the potatoes are off the heat" he adds the salt, stirs for 30 seconds then "I'm going to turn off the heat".
I thought the heat was already off???
So do you stir the salt in while the potatoes are off the heat or on the heat?
And, how much tomato paste was that?
if you look in the description of the video it has the recipe for Patatas Bravas all your answer are there.
Is the chef related to Dan?
The chef IS Dan
It's Dan's evil twin, Stan.
Is he saying alioli? It looks more like aoli. Thanks
@@AdamShaiken they are saying "all i oli", the catalonian/valencian term for that sauce.
@@TSuzuhara I stand corrected. Thank you for the edification !
@@AdamShaiken Anytime! :)))
Ai-o-li. Not alioli.
www.goodfood.com.au/recipes/allioli-alioli-or-aioli-20140314-34t7h
This recipe is actually better than what I had in Seville and Mallorca. ATK modified and improved the traditional recipe
wheres the onion in the bravas sauce and he didnt cook the vinager???
This is what happens when a guy has no idea and understands, firstly, the patatas bravas, they are fried with OLIVE OIL, not that oil that I use, they do not have aioli, they are only with the brava sauce, If you add aioli, they are bravioli, the potato is fried in olive oil, and the brava sauce is not made like that, it is made with onion, garlic, chicken broth, flour to thicken, spicy and sweet paprika to taste, and a little of vinegar, you can also add green and red peppers, and cayenne, or chili, or whatever spicy you like, but it is optional
Cayenne is by far my least liked pepper, all the heat is in the back of the throat and it really doesn't add much flavor. So many better options available...
Dude, it's not "Alley-oh-lee", it's "Ah-yoh-lee".
If she doesn’t stop mmhmming
EYE-OLI not ally-oli
Original Bravas sauce DOES NOT HAVE TOMATO.
2 types of pimenton:sweet and picante, olive oil, chicken stock and flour. The 15th century or the 1950's. NO TOMATO!
Isn’t that really HOT... with all that cayenne?
I lived in Spain. When I think of this dish, I remember a very very light golden brown exterior and super soft insides. The sauce is off, and it's way too over fired. This recipe is really disappointing. Back to the test kitchen.
potatoes look good but that's not bravas sauce
what the different from tater tots, Is Patatas Bravas the origin of tater tots?
Tater tots were created by taking scraps of potatoes that were leftover after cutting them into french fries. CBS Sunday Morning had a good video on this a few months ago.
Que patatas bravas más lamentables
No tienen ni idea.
Yeah. BS. All wrong. Sorry but that is NOT how to make Patatas Bravas.
Where is the guy with the bowtie
Chris Kimball is his name. He's not on the show anymore, but has his own show now. Milk kitchen or something like that.
These are not patatas bravas. It's like a variant and I suppose their version of it, but not really authentic patatas
I'm sorry but this recibe not is a spanish patatas bravas
What is alioli?? Is that Spanish aioli??
Allioli, pronounced ah-ee-ohlee, is a Catalan emulsion sauce made with pounded garlic, olive oil and a little salt. In greater Spain it is called alioli (ah-lee-ohlee) and is often made with egg. Aioli, another garlic and oil emulsion sauce from Provence, is emulsified with raw egg yolk.
www.goodfood.com.au/recipes/allioli-alioli-or-aioli-20140314-34t7h
ali-oli is actually one of the oldest sauces in history. they've found remains of it in places al arround the world. so it is not catalan. and it is an emulsion of garlic with olive oil if you ad egg then you have more of a mayonaise alioli
The potatoes are awsome, but I would never use any jerky industrial concentated tomato in any recipe. Try canned tomatoes if they are out of season.
You mean you never use tomato paste?
@@josephineroe8424 NEVER. You really don't need it to make good cooking. Soja sauce, molasses, celery powder, raisins... there are plenty of better products that can enhance taste in a recipe.
and wtf is alloly ???Alohi is easy to make bud
What TH is kosher salt ?
Is that a kind of religiuos salt ?
This recepy is Spaninsh right ?
look youtube first off i dont even know how to pronounce that
Not sure why no previous comment already lectured them on how aioli means "garlic and oil" and is not a mayonnaise (no eggs).
I've switched to calling the sauce in the video to "aioli style mayonnaise" to make sure I don't offend "purists" :D
You're mishearing them.
actually all i oli uses egg yolk and olive oil, some salt and that's it.
The Spanish do not use "Kosher salt". There are pretty much no Jews in Spain, thus nothing "Kosher". We just use plain old salt.
sephardic jews say hi
I used to love this channel for the information AND the personalities. Now, your hosts act like disingenuous robots trying to sell something, and it's rather offputting.
Frying the potatoes is a nice cancer recipe.