Spanish Tapas, small plates served as appetizer or small meals are a variety of different dishes usually eaten before a meal and enjoyed with beer or wine. Patatas Bravas, deep fried potatoes enjoyed with a spicy mayonnaise based sauce is iconic and served with almost every tapas offering. There are a few simple steps that are worth the effort. The potatoes are crisp on the outside, fluffy and soft on the inside and when dipped in the spicy creamy sauce it’s a taste sensation. Here’s how to make it:

Patatas Bravas

Serves 4-6 as an appetizer

5 medium size Yukon gold potatoes peeled

1/4 tsp baking soda

2 tsp salt

oil to deep 4 (4 cups)

Wash, peel and cut potatoes into 1 inch pieces. Bring water to a boil, add the baking soda, salt and potatoes, boil for 1 minute. Drain and leave in colander for a few minutes so they potatoes dry out, they will develop a starchy coating. Lay in a single layer on a sheet of parchment paper, let them cool and dry, they can sit up to 2 hours.

The sauce

1 clove garlic grated or smashed into a paste

1/2 tsp sweet paprika

1/2 tsp cayenne pepper

2 generous tbs tomato paste

1/4 c water

2 tsp sherry vinegar

3 tbs mayonaise

salt and pepper to taste

Heat some olive oil in a small saucepan, add garlic, paprika and cayenne, cook until garlic is lightly browned. Add the tomato paste and water, cook on medium heat for 4-5 minutes. Spoon into a bowl, add the sherry vinegar and let cool. Whisk in the mayonnaise and set aside

Add the oil to a dutch oven and heat to 350 degrees. Add all the potatoes, fry until golden brown, removed with a slotted spoon or spyder onto a rack lined with paper towels, sprinkle with salt and pepper and serve with the sauce.

For more recipes click here or visit @apuginthekitchen on instagram/meta