Spanish ¨Divorced¨ Patatas Bravas | Spanish Brave Potatoes Recipe

[Music] so today we are making what is considered to be the most popular tapas dish here in spain and we're going to take them to the next level we're talking divorced patatas bravas now i know this dish has a funny name to it divorced why because we're adding in two different sauces over the potatoes and we're gonna add them on they're separate from each other when typically they're mixed in together this gives the patatas bravas such a beautiful presentation anyways this dish was created by a restaurant called kgb malaga in the city of malaga in the region of andalucia sadly i found out that they had to shutdown because of the pandemic so i'm dedicating this video to them folks these patatas bravas are filled with so many spanish flavors they're super easy to make and you can serve them either as a tapas appetizer or even as a side dish let's begin by cutting three medium sized potatoes these have already been peeled and washed into small pieces that are half an inch thick which is about 1.25 centimeters and as you're cutting your potatoes transfer them into a large bowl once all the potatoes are cut add into the bowl i'm going to fill it with some cold water you want to go to just above the potatoes and we're going to let this sit here for about 30 minutes by soaking the potatoes in the water it's going to help release some of the starch in the potatoes that way when you fry them it gives them a beautiful crispiness and the inside a melt-in-your-mouth texture while our potatoes are soaking in the water let's make our two sauces let's begin by making the garlic mayonnaise first i'm going to add in half a cup of mayonnaise into a large bowl this is about 115 grams finely grated two cloves of garlic now i like my garlic mayo with a big garlic flavor to it if you don't want it to be too garlicky just finely grate in one clove of garlic add in half a teaspoon of fresh lemon juice this is about two and a half milliliters and one tablespoon of extra virgin olive oil which is 15 milliliters we'll lightly season with a little sea salt and some freshly cracked black pepper and we'll whisk this all together just between 20 to 30 seconds or until you end up with a beautiful creamy sauce for our second sauce we're making a homemade brava sauce i'm gonna grab a fry pan heat it with a medium heat and add in a quarter cup of extra virgin olive oil which is 60 milliliters after heating the olive oil for three minutes on a medium heat i'm going to remove it from the heat and transfer it into a large bowl then i'm going to add in 2 teaspoons of sweet smoked spanish paprika this is 4.6 grams 1 teaspoon of hot smoked spanish paprika which is 2.30 grams and 1 tablespoon of corn starch which is about and 7.50 grams and we'll whisk this all together until there's no lumps in the mixture then using the same pan i'm gonna heat it with a medium heat and add in our olive oil paprika mixture into the pan and we're going to start whisking everything together on a medium heat and at the same time start slowly adding in about 1 cup of vegetable broth which is 230 milliliters once you've added all the vegetable broth into the pan i'm gonna add in half a teaspoon or two and a half milliliters of white wine vinegar this is going to give a beautiful balance to the sauce and a quarter teaspoon of fine sea salt which is about 1.5 and we're going to continue to whisk this all together and we're going to go for about three minutes here on a medium heat this is going to help the sauce come together and give it a beautiful creamy texture after whisking this for about three minutes our brava sauce is ready to go i'm going to turn off the heat and let it sit at room temperature you know by letting it sit at room temperature and really letting it cool off it's what's going to give you at the end that beautiful creamy texture alright let's move back to our potatoes they've been soaking in that water for about 30 minutes i'm gonna drain them into a strainer rinse them under some cold running water transfer the potatoes into a dish cloth [Music] making sure they're all in a single layer and pat them completely dry then i'm going to grab a large fry pan heat it with a medium heat very important to use a medium heat here if you use anything higher the potatoes are going to brown in the outside and not fully cooking the inside and add in one cup of extra virgin olive oil which is about 250 milliliters after heating the olive oil between three to four minutes on a medium heat it should be nice and hot but as you can see it's not smoking so it hasn't lost any of its beautiful flavor at this point i'm going to start adding the potatoes into the pan and you want to make sure all the potatoes are in a single layer and we're going to fry our potatoes between 20 to 22 minutes this is enough time for them to fully cook through and end up with a beautiful golden texture and you don't have to mix this continuously just get in there about every five minutes or so that way they're all evenly fried after about 20 minutes these potatoes look like they are perfectly fried and they have a beautiful golden texture to them you know you can always tell when they're done you just pierce one with a toothpick and if it easily goes in they are ready to go i'm going to start removing the potatoes from the pan and transferring them into a dish with some paper towels we'll season the fried potatoes with a pinch of sea salt and we'll give this a quick shake that way that sea salt is evenly coating the potatoes alright let's start assembling our dish i'm going to transfer our fried potatoes into a serving dish then we'll grab our brava sauce as you can see it's got a film on top that's totally normal just whisk it to bring the sauce back together and as you can see by letting it sit at room temperature it got a beautiful creamy texture we'll pour some of the brava sauce over the potatoes on one side of the dish and some of our garlic mayonnaise over the potatoes on the other side of the dish [Music] then we'll sprinkle some freshly chopped chives over the brava sauce and we'll add a dash of sweet smoked spanish paprika over the garlic mayonnaise check it out our spanish divorced patatas bravas are done an incredible dish from the restaurant of kgb malaga such a beautiful presentation let's give these a try and see how they taste i don't think patatas bravas can get any better than this here we go first things first the potatoes are perfectly fried what an incredible texture and they're fully cooked through an that garlic mayonnaise wow now let's try the brava sauce that is just too good two different sauces pick whichever one you want but when you combine them in your mouth it's an explosion of goodness you saw this very easy to make so many spanish flavors serve this at your next tapas party and i guarantee everybody's gonna go wild really quick before i go hey shout out to a couple of my patreons Robert Monaghan, Tamara Johnson and Kim Hemmes again guys thank you so much for being patreons of spain on fork it's thanks to you and the rest of my patreons why this show continues to move forward if you're not a patreon consider becoming one it helps with ingredients and equipment to continue making videos like this you'll find my patreon in the description box below and iCard above if you enjoyed today's video hit that like button leave me a comment below if you're not subscribed you know what to do smash that subscribe button until the next time...hasta luego!!!

Channel: Spain on a Fork

Views: 14,200

Rating: 4.9559364 out of 5

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Id: J4e7xqMlsao

Length: 9min 41sec (581 seconds)

Published: Mon Feb 22 2021