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Le Chaudron recipe

Patatas bravas

Spanish fried potatoes with spicy brava sauce

⏱ 40 minServes 4Easy320 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 1.5 kg (3.3 lb)waxy potatoesYukon Gold or russet
  • 500 ml (2 cups)olive oilfor frying
  • 5 tbspextra-virgin olive oil
  • 1yellow onion
  • 5 clovesgarlic
  • 400 g (14 oz)canned crushed tomatoes
  • 2 tbspsmoked paprika
  • 1 tbspsweet paprika
  • 1 tspcayenne pepper
  • 2 tbspsherry vinegar
  • 1 tspbrown sugar
  • 200 g (7 oz)homemade mayonnaise
  • 2 tbspaioligarlic mayonnaise
  • 1bunch of flat-leaf parsley
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 1.5 kg (3.3 lb) waxy potatoes Yukon Gold or russet
  • 500 ml (2 cups) olive oil for frying
  • 5 tbsp extra-virgin olive oil
  • 1 yellow onion
  • 5 cloves garlic
  • 400 g (14 oz) canned crushed tomatoes
  • 2 tbsp smoked paprika
  • 1 tbsp sweet paprika
  • 1 tsp cayenne pepper
  • 2 tbsp sherry vinegar
  • 1 tsp brown sugar
  • 200 g (7 oz) homemade mayonnaise
  • 2 tbsp aioli garlic mayonnaise
  • 1 bunch of flat-leaf parsley
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large deep fryer or deep pot1 large saucepan for the saucepaper towels1 immersion blender1 sharp knife1 serving platterBlack peppercorns

03 — Method

  1. Peel the 1.5 kg (3⅓ lb) potatoes and cut into even 2.5 cm (1 in) cubes. This size is KEY: golden outside, soft inside.
  2. Rinse the potato cubes under cold water to remove excess starch. Dry them COMPLETELY with paper towels or a clean towel. This is ESSENTIAL to avoid dangerous spattering in the hot oil.
  3. Make the brava sauce: heat 5 tbsp extra-virgin olive oil in the large saucepan over medium heat. Peel and finely chop the yellow onion and cook 8 minutes until soft and golden. Chop the garlic (germ removed) and cook 1 minute.
  4. Stir in the smoked paprika, sweet paprika and cayenne and toast 1 minute over low heat. Toasting the paprika is ESSENTIAL for brava sauce.
  5. Add the 400 g (14 oz) canned crushed tomatoes, sherry vinegar and brown sugar. Season with fleur de sel and plenty of pepper. Bring to a simmer and cook 20 minutes over low heat to concentrate.
  6. Blend the sauce with an immersion blender right in the pan until perfectly smooth.
  7. Heat the 500 ml (2 cups) olive oil in the large fryer or deep pot to 180°C (350°F). Fry the potatoes 15 minutes, stirring often, until golden and crisp outside and soft inside.
  8. Drain on paper towels. Salt with fleur de sel while still hot. Pile onto a serving dish, spoon over the brava sauce and aioli and sprinkle with chopped parsley.

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