Patatas bravas, a tapa bar staple native to Spain, typically consists of potatoes that have been cut into irregular cubes of about two centimetres, then fried in oil and served warm with a spicy sauce.
Although it's a simple dish, there are a million possibilities to explore within the basic formula of fried potatoes with sauce, and almost every Spanish chef has a version of their own.
Our menu version is called "Patatas Bravas Madrina Like a Millefeuille" and it is undoubtedly our signature dish, with Toronto Life even referring to it as "the city’s fanciest fried potatoes." However, Chef Ramon's modernist restaurant version, with perfect dollops of wasabi aioli and 40-50 thin layers of potato, is a little involved for at-home comfort cooking.
That's why Chef Ramon is sharing his favourite home-style version!
CHEF RAMON SIMARRO'S BARCELONA-STYLE PATATAS BRAVAS
INGREDIENTS
2 medium Yukon Gold potatoes (or yellow flesh potatoes)
½ litre light olive oil or vegetable oil
Salt flakes
Spicy Paprika Oil (see below)
Aioli (see below)
Chopped parsley
METHOD
Peel the potatoes and cut them into unequal stripes.Wash the cut potatoes and dried them with paper towel.Place the potatoes in a small pot and cover them with oil.Cook them on low heat until soft.Once the potatoes are soft (but have not changed in colour) take them out of the oil and place them in a shallow dish or tray lined with paper towel to remove excess oil.Heat the same oil on high. Once the oil is hot, fry the potatoes until crispy. Again, remove them from the oil and place them in a shallow dish or tray lined with paper towel to remove excess oil.Plate twice-fried potatoes in a deep plate. Season with salt flakes. Top with aioli in a large dollop right on top of potatoes, drizzle spicy paprika oil. and finish with chopped parsley.
AIOLI
2 free-run egg yolks
110 ml. vegetable oil
Pinch of salt
Lemon juice
METHOD
Put the garlic, salt and lemon juice into a deep, narrow container. Using a hand blender, blend until smooth. Add the oil slowly until emulsified and thick.
SPICY PAPRIKA OIL
½ litre light olive oil or vegetable oil
10 small dried cayenne peppers
3 bay leaves
4 sprigs fresh thyme
4 sprigs fresh rosemary
2 cloves garlic
1 tablespoon spicy smoked paprika
METHOD
Place all the ingredients except the paprika into a small pot and cook on low heat. Right before the oil starts to boil, remove from heat and add the paprika while stirring with a spoon. Place the contents of the pot in a glass jar with a lid. Let oil infuse for at least 24 hours.
