Patatas Bravas
These potatoes are on the menu of Chef Tory Miller’s new tapas bar and restaurant, Estrellón, and they’re incredibly addictive!
Ingredients
Sauce
3 large heirloom tomatoes
2 Tbsp. extra virgin olive oil
2 tsp. sugar
1 bay leaf
1 tsp. pimenton (sweet paprika)
1 pinch cayenne pepper
1 Tbsp. sherry vinegar
Salt and pepper
Aioli
2 cloves garlic
Salt and pepper
1 egg yolk
1 cup extra virgin olive oil
Potatoes
4-6 Yukon gold or butterball potatoes
Olive oil for frying
Salt
Chopped parsley, for garnish
Directions
To make the sauce: Cut each tomato in half, grate on a box grater to make a tomato puree; discard the skin and core. Heat the oil on medium-high. Add tomato puree, followed by sugar, bay leaf, pimento, cayenne, vinegar, salt and pepper. Reduce heat to a simmer and reduce by half. Remove bay leaf, puree in a blender or processor, and cool to room temperature.
To make the aioli: Smash the garlic cloves with a pinch of kosher salt until it becomes a creamy paste (see suggestions).
Add egg yolk. Stir with a whisk while slowly adding oil in a thin stream until the mixture emulsifies.
To make the potatoes: Peel and cut the potatoes into half-moons or wedges. Rinse in cold water to remove excess starch. Heat oil to 275 degrees (approx. medium-low to medium). Fry potatoes until tender. Raise heat to 350 degrees (approx. medium to medium-high) and cook until brown. Drain and season with salt.
To serve: Top potatoes with both sauces and chopped parsley.
Suggestions
Making the garlic paste works best with a mortar and pestle, if you have one. If not, then use the side of a knife to smash and press the garlic into a paste, place in a bowl, add salt and use the back of a spoon to press and mix until thoroughly combined.
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