Patatas Bravas

We enjoyed "tapas" frequently while visiting Spain. One of our favorite options was Patatas Bravas (or Papas Bravas in some dialects). It's incredibly basic - just crispy chunks of potato with a slightly spicy sauce and sometimes garlic aioli - but when done right is pure magic. Our favorite was at the roof-top café at the Reial Cercle Artístic de Barcelona (Royal Artistic Circle of Barcelona). We enjoyed them with a glass of sparkling cava - a great mid-afternoon snack. Since returning from Europe we've hosted a number of socially-distant tapas meals - a perfect option because everyone can have their own plate to help keep your distance. Patatas Bravas was always on the menu. After a bit of research, here's a recipe that Richard has pulled together taking the best ideas from various sources. Rather than deep fried, the potatoes are oven "fried".

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Ingredients

For the Potatoes:

• 2 pounds of potatoes cut into 3/4 inch pieces.
  [We like to use tiny potatoes, leave the skin on, and cut them in half or quarters depending on their size. But this works as well with full-sized russets or yukon gold. It is traditional to peel them, but we like to leave the skin on.]
• 1/2 tsp Baking Soda
• Kosher Salt
• 1/2 cup of vegetable oil
• 1/2 cup of minced parsley (optional garnish)

For the Salsa Brava:

• ​2 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 1 tablespoon sweet smoked paprika
• 1 teaspoon hot smoked paprika, 1/2 teaspoon chipotle chili powder, or 1/4 teaspoon cayenne
• 1 cup chicken broth, vegetable broth, or even water in a pinch
• 1 tablespoon sherry vinegar
• Kosher salt

For the Aioli:

• 4-6 garlic cloves - leave skin on
• 1 cup of your favorite mayonnaise
• Kosher salt
• Black pepper

Process

• Bring 8 cups water to boil in large saucepan over high heat. Add potatoes and baking soda. Return to boil and cook for 1 minute. Drain potatoes.
• Return potatoes to saucepan and place over low heat. Cook, shaking saucepan occasionally, until any surface moisture has evaporated, 30 seconds to 1 minute.
• Remove from heat. Add 1 1/2 teaspoons kosher salt and stir with rubber spatula until potatoes are coated with thick, starchy paste (this coating will make them extra crispy!)
• Transfer potatoes to rimmed baking sheet in single layer to cool for about 15 minutes (can be done well ahead if desired).
• Preheat oven to 450°
• Add 1/4 cup of oil and unpeeled garlic cloves (from the aioli list) to baking sheet and mix to evenly coat the potatoes ​
• Roast for 15 to 20 minutes, until potato chunks are well browned on the bottom. With a metal spatula, carefully turn chunks over.
• If garlic cloves feel soft when pressed, remove and set aside to cool. (If still firm, let roast a bit more and check again.) 
• Reduce heat to 400 degrees, and continue roasting until potatoes are well browned and crisp, about another 15 to 20 minutes.
• While potatoes are roasting, make the salsa brava
  • Put 2 tablespoons olive oil in a small saucepan over medium heat.
  • Add minced garlic and let sizzle briefly to make translucent without browning (it will get bitter if browned!)
  • Stir in flour and let mixture sizzle briefly
  • Stir in tomato paste and spices, then add chicken broth gradually, stirring well with wire whisk as the sauce thickens.
  • Bring to a gentle simmer, add vinegar and cook for 5 minutes until the sauce has a gravy-like consistency, but isn't too thick. Thin with a little more broth or water, if necessary.
  • Season with salt to taste.
• Squeeze the roasted garlic cloves out of their skin and mash with the side of a knife
• Combine garlic with mayonnaise, add salt and pepper to taste.
• When potatoes are ready, use spatula or slotted spoon to transfer to a pan or plate lined with paper towels to blot excess oil.
• Arrange portions of potatoes on small plates. Sprinkle lightly with salt.  Drizzle with salsa brava in one direction, and with aioli in opposite direction (Best to use squeeze bottles with a narrow nozzle if you have them!)
• Sprinkle with minced parsley as an optional garnish