Patatas Bravas

Total Time:
50 min
Prep:
10 min
Inactive:
10 min
Cook:
30 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 3 pounds extra-large Yukon gold potatoes (substitution: another waxy potato)
  • 6 cups canola oil
  • Kosher salt, for seasoning
  • Smoked Spanish paprika, for seasoning
Directions
Watch how to make this recipe.
  • Place potatoes in a large pot and cover with cold water. Bring to a boil, reduce to a simmer and cook until just cooked through, about 20 minutes. Strain and allow to cool. Remove skin with a paring knife, cut into 1-inch pieces, and set aside.

  • Heat canola oil in a large heavy-bottomed pot to 325 degrees F.

  • Carefully fry the potatoes until just cooked and a light tan color, about 5 minutes. Remove with a slotted spoon and set aside to dry on a sheet pan or plate lined with paper towels.

  • Increase the heat of the oil to 475 degrees F. Return the potatoes to the oil and fry until golden and crispy, about 2 minutes. Remove from the oil with a slotted spoon and drain on the paper towel-lined plate. Season generously with salt and smoked Spanish paprika.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews