Patatas Bravas Recipe

Method7 steps

1. 1

   Step 1: Have the prepared vegan bravas sauce ready. Peel the four potatoes, rinse them and dry them thoroughly. Cut them into bite-sized chunks, discarding the peels.

   Uses 4 medium potatoes · Water, as needed to rinse the peeled potatoes

2. 2

   Step 2: Heat the 1–2 cups olive oil in a large skillet over medium heat to 350°F (about 177°C). Carefully add the dry potato chunks, working in uncrowded batches if needed, and turn the heat to its lowest setting. Fry for about 2 minutes per batch for this first pass.

   First potato fry · 2 minUses All prepared chunks from four potatoes, excluding discarded peels and rinse water · The one 1–2 cup olive-oil pool used for both frying passes

3. 3

   Step 3: Lift the partly cooked potatoes out with a skimmer and let excess oil drain back into the pan. Spread them on a shallow tray and cool in the refrigerator for a few minutes. Keep the pan off the heat while they cool, retaining its oil for the second fry.

   Uses All partly fried potatoes lifted from the first frying pass, excluding the oil left in the pan

4. 4

   Step 4: Reheat the retained oil to 350°F (about 177°C). Check that the chilled potato surfaces are dry, then carefully return them to the oil in uncrowded batches. Fry until golden and crisp outside and tender all the way through.

   Uses Drained chilled potato chunks · Oil remaining in the pan after the first frying pass, reused for the second

5. 5

   Step 5: Lift the fried potatoes onto a paper towel-lined plate to drain, leaving the unused frying oil behind. Sprinkle the hot potatoes with salt to taste.

   Uses All cooked potatoes drained from the second fry, excluding oil left in the pan · Salt, to taste

6. 6

   Step 6: Drizzle the ½ cup prepared bravas sauce over the hot potatoes and serve four portions immediately. Offer extra vegan bravas sauce on the side if desired.

   Uses Drained salted fried potatoes · ½ cup prepared vegan bravas sauce, made with vegetable stock · Extra prepared vegan bravas sauce, to serve on the side if desired

7. 7

   Step 7: Refrigerate leftovers promptly in a covered container at 4°C/40°F or below and use within 3 days. The potatoes are best when freshly fried.

   Uses Only any leftover portion of the completed dish