Patatas Bravas

Jet-lagged during my first night in Madrid, all I wanted was to go to bed. But I was determined to try some tapas before falling asleep. I dragged myself to a bar near the Las Ventas bullring and ordered patatas bravas. Sleepy no more! Crispy and chewy, spicy and savory, and topped with a comforting garlic mayonnaise, they were gone in an instant. I had to make the dish at home. Though traditionally fried in chili oil, my recipe captures the same Spanish flavors without frying or jet lag.

Serves 4-6
Oven: 425ยบF

Ingredients

Patatas Bravas

  • 8 (to 10) new potatoes cut into 3/4-inch wedges
  • 1/2 to 1 tbsp. extra virgin olive oil
  • 1/4 tsp pimienton dulce (i.e. sweet smoked paprika)
  • 1/4 tsp ground black pepper
  • 1/4 tsp salt
  • Cayenne pepper to taste
  • Chili powder to taste
  • Hot sauce

Garlic Mayonnaise

  • 1/4 c mayonnaise
  • 1 garlic clove crushed
  • Juice from 14 lemon
  • Dash of salt

Instructions

1

Preheat oven to 425 degrees.

2

Place potatoes in 8-by-8-inch glass baking dish. Drizzle with ol- ive oil and toss to coat. Sprinkle with pimienton dulce, pepper, salt, cayenne pepper, and chili powder and toss. Bake for 30 minutes, stirring halfway through cooking time. Potatoes are ready when wedges' centers are soft when poked with a fork.

3

In a small bowl, whisk together garlic mayonnaise ingredients.

4

When potatoes are cooked through, remove from oven and place in a small serving bowl. Drizzle desired amounts of hot sauce and garlic mayonnaise on potatoes. Serve immediately with remaining garlic mayonnaise as dipping sauce.