Join me to master traditional Madrid-style patatas bravas! Learn how to make the iconic spicy salsa brava and a creamy ajonesa, a modern twist for extra flavor in this iconic tapa. From double-frying potatoes to blending the perfect sauces, this easy recipe is a must-try for Spanish food lovers! 🌶️🥔
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RECIPE:
For bravas, you wanna get a potato variety that is suitable for frying, like russel
Salsa Brava 🌶
200 g of onion (one big)
17 g of garlic
55 g of olive oil
2 tsp of spicy paprika
1 tsp of sweet paprika
1-2 units of bird-eye cayenne
2 tsp of flour
400 g of chicken or beef broth
8 g of salt
1 tsp of corn starch dissolved in some drops of cold water (optional, for fixing the texture after blending)
Fake allioli / Ajonesa 🧄
150 g of seed oil
50 g of olive oil
1-2 garlic cloves
15 g of lemon juice (the juice of half a lemon)
6 g of salt
One bunch of parsley
One bunch of coriander (optional)
Timestamps
- *00:00* - Announcing today’s recipe: Patatas bravas
- *00:27* - Starting the salsa brava: Chopping vegetables
- *00:40* - Poaching garlic and onion for salsa brava
- *00:49* - Adding paprika and cayenne to salsa brava
- *01:27* - Toasting flour and adding broth for salsa brava
- *01:44* - Blending the salsa brava
- *01:52* - Making ajonesa: Emulsifying with a blender
- *03:05* - Preparing potatoes
- *03:44* - Double-frying potatoes: Low heat confit
- *04:50* - Second frying for golden, crispy potatoes
- *05:40* - Serving traditional Madrid-style bravas with salsa brava
- *06:07* - Modern twist: Adding ajonesa and paprika garnish
- *06:45* - Final thoughts: Perfect with a cañita!