Bobby Flay's Patatas Bravas Recipe - Hungarian Chef

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Before diving into the delightful intricacies of Bobby Flay’s Patatas Bravas, let’s talk about how to elevate this dish further. These crispy, spicy potatoes are so versatile. They shine on their own, but pairing them up takes them to new heights.

How about serving them alongside grilled chicken skewers? The smoky flavors will harmonize well. Or, for a plant-based option, think of roasted vegetable medley. The sweetness of veggies like bell peppers and zucchini pairs beautifully. You can’t go wrong with some Spanish chorizo, either—the savory notes play off the potatoes nicely.

Craving something refreshing? A simple arugula salad with lemon vinaigrette could do wonders, cleansing the palate brilliantly. Lastly, for a classic touch, why not pair it with traditional Spanish aioli? You’ll have a flavor explosion that’s simply irresistible.

As a food enthusiast and someone deeply passionate about cooking, I can confidently say that Bobby Flay’s Patatas Bravas is a dish that deserves your attention. The allure of crispy potatoes, complemented by a zesty sauce, is simply enchanting. Whether you’re serving it at a party or enjoying a quiet night in, this dish never disappoints.

Let me take you through the journey of creating this Spanish-inspired delight right at home. With my insight and tips, you’re bound to become a kitchen superstar.

Table of Contents

What is Bobby Flay’s Patatas Bravas?

Bobby Flay’s Patatas Bravas are more than just fried potatoes. They are a culinary experience that brings a taste of Spain right to your dinner table. The dish typically features perfectly fried potato cubes, seasoned to perfection, and served with a spicy, creamy sauce. This isn’t just a recipe; it’s a celebration of flavor.

Patatas Bravas, which translates to “fierce potatoes,” originally hails from Spain. Commonly found in tapas bars, it captures the essence of Spanish cuisine—simple yet bold. Bobby Flay adds his unique twist, bringing American flair into traditional recipes.

The unique blend of spices, combined with the crispy texture of the potatoes, creates a dish that will have your taste buds dancing. Each bite is crunchy, creamy, and just the right amount of spicy. Trust me; this dish has got it all.

Why You’ll Love Bobby Flay’s Patatas Bravas

You might wonder why Bobby Flay’s version stands out. Let’s dive a bit deeper.

First, there’s the texture. The potatoes are fried to a golden crisp on the outside, while the inside remains fluffy and tender. The contrast makes them addictive. Who needs chips when you have these bad boys?

Then comes the sauce. Flay combines mayonnaise with smoked paprika and a splash of vinegar for a tangy kick. The addition of fresh ingredients like garlic and parsley elevates this sauce, giving it a fresher taste than store-bought alternatives.

Finally, the bright flavor of aged sherry vinegar provides depth that is unmatched. This little addition is what makes Flay’s Patatas Bravas a cut above the rest.

The Ingredients You Will Need To Make Bobby Flay’s Patatas Bravas

Let’s gather the magical ingredients that transform regular potatoes into a culinary delight:

1 large plum tomato, halved, deseeded, and roasted until tender
4 large Russet potatoes, parboiled, peeled, and diced into 1-inch cubes

A splash of aged sherry vinegar
Sea salt and freshly cracked black pepper
2 cloves garlic, finely minced

1/2 small red onion, finely minced
1 tablespoon smoked paprika
Extra virgin olive oil

3/4 cup creamy mayonnaise
1 teaspoon Dijon mustard
1 tablespoon capers, rinsed and chopped

A few dashes of hot sauce (such as Tabasco)
Fresh flat-leaf parsley leaves

With these ingredients ready, we’re set to create something incredible.

Directions

Step 1: Preparing the Potatoes

Start by parboiling the potatoes. Cut the four Russet potatoes into 1-inch cubes. Place them in a large pot and cover with cold water.

Bring the water to a boil and let the potatoes cook for about 10-15 minutes, or until they are just tender but not falling apart. Afterward, drain and let them cool before peeling and dicing them into cubes.

Step 2: Frying the Potatoes

Heat extra virgin olive oil in a large skillet over medium-high heat. Once the oil is hot, add the parboiled potato cubes. Be sure not to overcrowd the pan; you want them to fry properly.

Fry the potatoes for about 5-7 minutes until they are golden brown and crispy. Remember, patience is key; flipping them too early may cause them to fall apart. Once done, remove them from the oil and drain on paper towels.

Step 3: Making the Sauce

In a mixing bowl, combine the mayonnaise, minced garlic, Dijon mustard, chopped capers, smoked paprika, and a splash of sherry vinegar. Stir until mixed thoroughly. Taste and adjust the seasoning with salt, pepper, or any additional hot sauce if desired. The flavor profile should be creamy, with a hint of spice from the paprika and vinegar.

Step 4: Assembling the Dish

Toss the hot fried potatoes in a mixing bowl with your sauce. Don’t be shy – make sure every potato gets coated in that robust flavor. Once mixed, pile the potatoes onto a serving plate.

Step 5: Garnishing

Finally, garnish with freshly chopped flat-leaf parsley. Not only does it add color, but it also provides a fresh flavor that complements the richness of the sauce.

Notes

To make your experience even better, consider these handy tips:

Parboiling is Crucial: Don’t skip this step. It ensures the potatoes cook evenly and gives them a fluffy interior.

Use High-Quality Olive Oil: The better the oil, the better the flavor of your fried potatoes.
Drying Potatoes is Key: Let the potatoes cool and dry completely after parboiling. This will help them crisp up nicely in the frying process.
Experiment with Spices: If you love heat, feel free to add more paprika or other spices of your choice.

Make Ahead: The sauce can be prepared in advance and refrigerated, making it even quicker to serve at your next gathering.

Storage Tips

Should you have leftover Patatas Bravas (though I’m sure they’ll be devoured quickly), follow these storage tips:

Cool Completely: Allow your potatoes to cool before storing.

Use an Airtight Container: Store them in a sealed container to maintain freshness.
Refrigeration: They can be kept in the fridge for about 3 days.
Reheating: Reheat in a preheated oven at 350°F for about 10-15 minutes to regain some crispiness.

Nutrition Information

bobby flay’s patatas bravas recipe nutrition facts

Serving Suggestions

Bobby Flay’s Patatas Bravas can shine alongside various other dishes. Here are a few suggestions:

Serve with Tapas: Pair these with olives, cheese, or small Spanish chorizo. Your guests will love the variety.

Complement with Salad: A simple mixed greens salad can balance out the richness perfectly. Add a citrus vinaigrette for freshness.
Alongside Grilled Meats: Whether it’s chicken, beef, or pork, grilled meats bring out the flavors of the potatoes beautifully.
Make a Taco Bar: Create a fun evening by serving Patatas Bravas with tacos. Who doesn’t love a taco with crispy potatoes inside?

Garnished on a Burger: Add a twist by placing a heap of Patatas Bravas on a burger. Talk about flavor explosion!

What Other Substitutes Can I Use in Bobby Flay’s Patatas Bravas?

Sometimes, you may not have all the ingredients on hand. Here are five alternatives:

Sweet Potatoes: Swap the Russet potatoes for sweet potatoes for a unique sweet and savory blend.

Greek Yogurt: Use Greek yogurt instead of mayonnaise for a tangy twist and a healthier option.

Red Wine Vinegar: If you don’t have sherry vinegar, red wine vinegar works, although it’s slightly more tart.

– Sriracha: If hot sauce isn’t available, Sriracha can substitute nicely, adding both heat and flavor.

– Chickpeas: Want an extra crunch? Fry up some canned chickpeas along with the potatoes for added texture and protein.

Bobby Flay’s Patatas Bravas Recipe

As a food enthusiast and someone deeply passionate about cooking, I can confidently say that Bobby Flay’s Patatas Bravas is a dish that deserves your attention.

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Prep Time: 12

Cook Time: 1

Total Time: 1 12

Course: Main dish

Cuisine: Spanish

Keyword: Bobby Flay’s Patatas Bravas Recipe

Servings: Servings

Calories: 442kcal

Author: Rebecca Novak

Equipment

Large pot

Ingredients

1 large plum tomato halved, deseeded, and roasted until tender

4 large Russet potatoes parboiled, peeled, and diced into 1-inch cubes
A splash of aged sherry vinegar
Sea salt and freshly cracked black pepper

2 cloves garlic finely minced
1/2 small red onion finely minced
1 tablespoon smoked paprika

Extra virgin olive oil
3/4 cup creamy mayonnaise
1 teaspoon Dijon mustard

1 tablespoon capers rinsed and chopped
A few dashes of hot sauce such as Tabasco
Fresh flat-leaf parsley leaves