Chef John's Spanish Patatas Bravas

1. 1

   For the sauce: Combine the garlic, smoked paprika, and salt in a mortar and pestle or a food processor; process until smooth. Stir in the mayonnaise, sherry vinegar, tomato paste, chipotle chile powder, and cayenne pepper until blended. Cover and refrigerate the sauce.

2. 2

   For the spice blend: In a small bowl, mix together the salt, black pepper, paprika, and chipotle chile powder. Set aside.

3. 3

   For the potatoes: Pour water into a large saucepan. Stir the salt, smoked paprika, cumin, and bay leaves into the water. Bring to a boil, reduce the heat to low, and cover; simmer for 10 minutes.

4. 4

   Stir the potatoes into the seasoned water, bring back to a boil, and simmer until the potatoes are tender but not fully cooked, 4 to 5 minutes. The tip of a paring knife should slide easily into the center of a potato cube. Drain the potatoes and transfer them to a wire rack to cool completely, about 45 minutes.

5. 5

   Heat vegetable oil in a large cast-iron skillet or Dutch oven to 350 degrees F (175 degrees C).

6. 6

   Add the cooled potato cubes and cook, stirring frequently, until golden brown, 5 to 6 minutes. Transfer the potatoes to a baking sheet lined with paper towels to cool slightly. Toss in a bowl with the spice blend; drizzle the sauce on top or serve it as a dipping sauce.

• Calories 1576.44 kcal High
• Protein 4.89 g Low Source
• Carbs 62.93 g Moderate
• Total Fat 151.87 g High
• Saturated Fat 22.0 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 21.12 mg Moderate
• Sodium 392.08 mg Moderate
• Fiber 4.02 g Moderate
• Sugar 21.73 g High
• Added Sugar 19.9 g High
• Calcium 50.89 mg Low Source
• Iron 2.62 mg Moderate
• Potassium 1010.4 mg Good Source
• Vitamin A 1.05 mcg_rae Low Source
• Vitamin C 42.16 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Tomatoes 🍅
• Garlic 🧄
• Alcohol 🚫🍷