Patatas bravas, also called patatas a la brava or papas bravas, all meaning "spicy potatoes," is a dish native to Spain. It typically consists of white potatoes that have been cut into 2cm cubes, then fried in oil and served warm with a spicy sauce. This dish is commonly served in restaurants and bars in Madrid and throughout Spain as part of tapas. [Wikipedia]
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1 clove garlic, minced, or more to taste
½ teaspoon smoked paprika
1 pinch salt
1 cup mayonnaise
1 tablespoon sherry vinegar, or more to taste
1 teaspoon tomato paste
¼ teaspoon ground chipotle peppers
1 pinch cayenne pepper, or more to taste
For the potatoes:
2 pounds russet potatoes (about 4 medium)
1 quart vegetable oil, for deep frying
1 tablespoon smoked paprika
1/4 teaspoon kosher salt
Make the sauce:
Combine garlic, smoked paprika, and salt in a mortar and pestle or food processor; process until smooth. Mix in mayonnaise, sherry vinegar, tomato paste, chipotle chile powder, and cayenne pepper until combined.
Cover and refrigerate sauce.
Cook the potatoes:
Peel and cut 2 pounds russet potatoes into 1-inch pieces. Place in a medium saucepan and add enough cold water to cover by 1 inch. Bring to a boil over high heat. Boil until the potatoes are tender, about 7 minutes. (Do not overcook or they will fall apart.) Drain, then transfer to a kitchen towel and arrange the potatoes into a single layer to dry thoroughly.
Heat 1 quart vegetable oil in a deep fryer or a large Dutch oven over medium-high heat until 350°F. Working in batches so as to not overcrowd the pot (there should be some space between each potato), use a spider or slotted spoon to add the potatoes to the oil. Fry, stirring occasionally, until the potatoes are golden-brown and crisp, 6 to 8 minutes. Transfer the potatoes to a paper towel-lined bowl to drain briefly, then transfer to a serving dish.
Sprinkle 1 tablespoon smoked paprika and 1/4 teaspoon kosher salt over the potatoes and toss to coat. Serve with the sauce for dipping.