Patatas Bravas

Preparation

The potatoes are boiled in brine for several minutes to tenderize them. They are then rubbed dry and deep fried.
Preparation of the accompanying sauce varies by city. In Burgos, the sauce is tomato-based, and also includes vinegar, red pepper, and a variety of spices which give it bite. This sauce also accompanies patatas alioli, a form of fried potato prepared with mayonnaise and garlic.
In Valencia and Catalonia, the potatoes are covered in a sauce made of olive oil, red pepper, paprika, chili, and vinegar. In these areas, the dish is traditionally served alongside alioli.

Consumption

Patatas bravas are served in bars in servings that contain approximately a quarter kilo of potato. It is frequently consumed as part of tapas.
The dish can frequently be ordered with a number of extra toppings, the most popular of which include chorizo, chistorra, baked chicken, and fried fish. Another popular variation is the tortilla brava: a Spanish omelet topped with the spicy sauce.
The same sauce is sometimes served over mussels. This dish is known as mejillones en salsa brava.

FOR INFUSED OLIVE OIL

1 tablespoon pimentón picante (hot Spanish paprika)
1/4 cup olive oil, preferably arbequina, or sunflower oil

FOR POTATOES

1 1/2 teaspoons saffron threads
2 pounds Idaho potatoes, peeled and cut into 1/2-inch cubes
1 1/2 cups olive oil, for frying

FOR ALLIOLI

2 cloves garlic, minced
1 large egg
1 teaspoon lemon juice
1/8 teaspoon salt
1 1/4 cups olive oil, preferably arbequina, or sunflower oil.

1. For oil: Combine the pimentón and olive oil in small saucepan. Place over low heat for 10 minutes, then remove and let cool.

2. For boiling potatoes: Place saffron on a microwaveable plate and heat on high for 30 seconds. Pulverize in a mortar or with spoon in a bowl. Combine saffron, potatoes and 4 cups of water in large pot. Bring to boil, then reduce heat to medium and cook for 5 minutes. Reserve 1 tablespoon of saffron-infused liquid to color allioli, and drain potatoes. Spread potatoes to dry on paper towels.

3. For the allioli: Blend garlic, egg, lemon juice and salt with immersion blender, small food processor or stand blender. While mixing at high speed, slowly drizzle in 1 1/4 cups oil (mixture will thicken like mayonnaise) then add reserved saffron-infused liquid. Refrigerate until needed.

4. To fry potatoes: Place 1 1/2 cups olive oil in a deep-sided skillet or deep fryer, and bring to 320 degrees. Add potatoes a few at a time to avoid splashing or lowering temperature. Fry until nicely golden. Remove potatoes and drain briefly on a paper towel.

5. To serve, place potatoes on a serving plate or small individual plates. Add a dollop of allioli alongside each, and drizzle the plate with a tablespoon of pimentón-infused oil. Serve immediately.

Yield: 4 servings.