Patatas Bravas

La storia di questo piatto

Born in the smoky taverns of Madrid, patatas bravas are the soul of the tapeo — a ritual of friendship, noise, and wine that has been repeating itself on marble countertops since the mid-twentieth century. They are not a recipe; they are a social contract, the edible symbol of a city that never sleeps and never eats alone.

Ingredienti

• 800 g Yellow waxy potatoes
• 500 ml Extra virgin olive oil
• 400 g Canned crushed tomatoes
• 200 g Mayonnaise
• 3 cloves Garlic
• 1 tablespoon Smoked paprika
• 0.5 tablespoon Chili powder
• q.b. Salt
• q.b. Black pepper
• 1 bunch Fresh parsley

Preparazione

1. Peel the potatoes with a vegetable peeler, running the blade from the top downward and rotating the potato to remove all the skin. Then cut them into cubes approximately 2 cm on each side: imagine dividing each potato into uniform little squares. Use a well-sharpened knife and work on a stable cutting board, keeping the potato steady with your other hand using curled fingers (so you don't cut yourself). You'll know you're finished when the potato is completely white and free of skin.
2. Put the potato cubes in a pot with cold water and a pinch of salt. Turn the heat to maximum and wait for the water to boil: you'll see bubbles rising from the bottom of the pot and hear an intense bubbling sound. When the water is boiling vigorously, cook for 8-10 minutes. To tell if they're done, insert a fork into a cube: it should slide in easily but with a little bit of resistance in the center. If the fork goes through without effort, they're already cooked and you risk them falling apart.
3. Pour the potatoes into a colander and shake it well to eliminate excess water. Then arrange them on paper towels (absorbent paper) and let them rest for at least 5 minutes without touching them. You'll gradually see the remaining water evaporate: the potatoes will become progressively drier and this will make them crispier when you fry them.
4. For the brava sauce: mince the garlic very finely with a knife, crushing it against the flat of the blade and then cutting it into tiny pieces. Pour a little oil into a pan over medium heat and add the minced garlic. Immediately you'll hear it sizzle and smell a pleasant aroma of garlic cooking (about 30 seconds). Don't leave it too long or it will turn dark and bitter. Add the canned tomatoes right away, along with the paprika and chili pepper, then lower the heat to minimum. Let it simmer gently, stirring occasionally with a spoon. The sauce is ready when it's thick, a deep dark red, and fragrant: when you lift the spoon, the sauce should flow down slowly like honey.
5. For the aioli: pour the mayonnaise into a bowl, take a garlic clove and crush it with the flat side of a knife (gently tap the knife with your closed fist). Add the crushed garlic to the mayonnaise along with a pinch of salt and pepper. Mix well with a spoon until the garlic is distributed evenly: the color should be uniform and no visible garlic pieces should remain.
6. Fill a pan or deep pot with oil up to the halfway point and heat it over medium-high heat. To verify that the oil is ready, insert a wooden toothpick: if small bubbles rise frantically around it immediately, it's hot enough. Or drop a tiny bread crumb: if it turns golden and floats in about 20-30 seconds, the oil is ready. Fry the potato cubes in small batches (don't put too many together or they'll cook poorly and stay moist): each batch will need 3-4 minutes. You'll know they're done when they become golden and crispy on the outside. To check the inside, cut a potato: it should be soft and translucent, not crumbly. Use a slotted spoon to remove them and place them immediately on a plate covered with paper towels.
7. Transfer all the fried potatoes to a large serving plate or individual plates. Sprinkle them right away with a little coarse sea salt (coarse salt clings better when the potatoes are still hot and dry). Pour the brava sauce over the potatoes in the right amount, about half of what you have. Then add a generous spoonful of aioli on each portion, creating small mounds.
8. Mince the fresh parsley very finely with a knife, keeping the tip of the blade steady on the cutting board and moving only the base of the knife back and forth (like a rocking motion). Scatter the parsley generously over the potatoes, covering everything well. Serve immediately while the potatoes are still hot and crispy: the contrast between the heat of the potato and the sauces is important to fully appreciate the flavor.