patatas bravas please!
As promised earlier, to keep my travels in Spain fresh in my mind, especially right now when traveling internationally is not advisable...I am going to continue my food adventures in it's memory right here at home. You cannot reminisce about Barcelona without dreaming about patatas bravas! Don't let anyone fool you though, not all recipes are created the same! Even in Spain. You can definitely tell the caliber of food that you will receive by the quality and yumminess factor of this signature dish. It would be rare to eat at any restaurant, sidewalk cafe or even a farmer's market in which this dish is not featured. Now I know that we American's cannot get the caliber of some of the spices that Spain is known for in our every day grocery stores but you can find them in some specialty stores. However, I like adapting recipes to the normal person like me. So instead of deep frying the potatoes, I like using my trusty and much beloved air fryer and spices that I usually already have in my spice cabinet. If you don't use different paprikas in your usual cooking...you should start. It's an amazing ingredient that has such a punch of distinct flavor.
The sauce for these potato pockets of heaven is basically a roue and can be tricky until you get used to it. Another yummy addition would be a garlic aioli. I need to devote an entire post on sauces because I have a few that I always try and keep on hand in my fridge to jazz up pretty much any menu item! I love them so much.
1 large Russet potato (perfect quantity for just me but you can make more in batches as you need, just don't crowd the air fryer basket!)
Avocado spray (or other high temp oil spray)
Sea salt and freshly ground pepper to taste
Peel the potato, rinse thoroughly, and dry with a paper towel.
Cut the potato into bite-size chunks and add to a mixing bowl.
Spray with avocado oil to coat the potatoes. Sprinkle with flakey sea salt and pepper to taste.
Preheat the Air Fryer at 400F for 4 minutes.
Add potatoes in one layer in the basket once it has been pre-heated.
Push the potato button on the Air Fryer control pad. It should be 400F for 12 minutes in case you don’t have the same amazing machine I have!
Shake the basket of the Air Fryer half way through - the machine will beep at you and instruct you to “Shake”.
Keep an eye on them as all Air Fryers are a bit different and also depends on how large your potato chunks are. When they are crispy and golden brown, they are done.
Transfer the potatoes to a dish and sprinkle with more salt to taste if needed.
To serve, drizzle the bravas sauce over the potatoes. You can even add a drizzle of garlic aioli for even more specialness but the Bravas sauce is the traditional way to serve this dish!
⅓ cup of olive oil
½ Tbsp of Hot Smoked Paprika
1½ Tbsp of Sweet Smoked Paprika
1–2 Tbsp of Flour
1 cup of Chicken Broth or Vegetable Broth, for a Vegetarian Version)
Sea Salt to taste
Heat the olive oil in a small saucepan over medium heat.
Add both the paprikas and stir until combined.
Add 1 to 2 tablespoons of flour and stir completely until combined (should be a bit of a loose paste at this point).
While keeping the heat on medium, add the broth very gradually, stirring constantly.
The sauce should start to thicken as you incorporate the broth; adjust your flour quantity as needed. The sauce should be a smooth gravy-like consistency - just not too thick.
Reduce the heat to low and simmer for 3-5 minutes, stirring occasionally.
Season with salt to taste.
Drizzle over your air fried potatoes and enjoy! I like putting the sauce in my handy dandy squeeze bottles for artistic drizzling! Plus you can keep any leftovers it in the fridge for a week, you just may have to thin it out a bit to get it back to the original consistency.
This post just wouldn't be the same without some photos from my trip! If you haven't been to Barcelona yet, you should add it to your bucket list!
LINKS TO SOME OF THE THINGS:
Air Fryer (I will convince you one day that you need this in your life!)