Ceviche-style Patatas Bravas

I love tapas restaurants.  Probably because when we go out to eat I typically have a hard time deciding what dish to order, so I like that it’s okay to order multiple small plates to share!  And I like taking bites of other people’s food.

We have a great tapas restaurant here in Orlando called Ceviche.  One of their most epic dishes is the Patatas Bravas.  Ask anyone who’s been there.

My boyfriend and I love them and he asked me a few weeks ago if I could re-create them.  I came across this recipe that looked like a good match, and oh boy.  This was incredible.

The aïoli that you drizzle on top (and serve on the side for dunking the potatoes…) is what really makes this dish.  It takes a little bit of work but is SO worth it.  We had lots of the aïoli leftover so we tried it with fresh vegetables and chicken, and realized that this is honestly delicious with anything!

Yesterday was a rainy day here in Orlando so we hunkered down with a movie and enjoyed these with some scrambled eggs with mushrooms, onions and Cajun sausage.  Talk about a yummy Sunday brunch!

I will definitely make these potatoes again because they were truly sensational.

What you’ll need: russet potatoes, white vinegar, egg yolks, Dijon mustard, lemon juice, garlic, canola oil, extra virgin olive oil, salt and pepper and paprika.

Start by dicing your potatoes into little cubes, placing them in a saucepan and covering with 2 quarts water or enough water to go about two inches above the potatoes. Add vinegar and two tablespoons of salt and bring to a boil over high heat.  Cook until potatoes are tender, about 7 minutes. Drain and set aside.

Meanwhile, prepare the aïoli.  Combine egg yolks, mustard, lemon juice, garlic, and 2 teaspoons water in bowl of food processor.  Run processor until homogenous, about 5 seconds.  Scrape down sides of bowl.

With processor running, slowly add canola oil in thin, steady stream, stopping to scrape down sides as necessary.  Sauce should thicken and come together.  

Transfer sauce to a large bowl and whisking constantly, slowly drizzle in olive oil.  It’s helpful if you have an extra set of hands to hold the bowl steady, or you can place inside of a larger bowl lined with a towel to keep it in place.  Season to taste with salt, extra lemon juice, and black pepper.  Set aside.  

Heat canola oil in a 12-inch non-stick or cast iron straight-sided sauté pan over medium-high heat to 350°F.  (Note: I used less than the 3 cups of oil to make this a bit healthier reasons, and this still came out great.  You just need enough oil to fry the potatoes and you can toss them around while cooking to make sure each side gets golden brown.)

Add potatoes in single layer and cook, shaking the pan and flipping the potatoes with a spatula or tongs occasionally until golden brown and crisp, about 5 minutes. Remove from heat. Using slotted spoon or wire-mesh spider, transfer potatoes to bowl lined with paper towels. Season to taste with salt and pepper.

Pile potatoes in a large bowl, drizzle with aïoli, sprinkle with paprika and scallions, and serve, passing extra aïoli table-side. Extra aïoli will keep in the refrigerator for at least 1 week.

Patatas Bravas

Recipe from Serious Eats

Ingredients