Rick Stein Patatas Bravas is made with Russet potatoes, baking soda, kosher salt, and a cup of extra virgin olive oil. In just 25 minutes, this straightforward recipe delivers crispy perfection. Ideal as a snack or side dish, it serves four, making it a delightful addition to any culinary repertoire.
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Why You’ll Love This Patatas Bravas Recipe:
- Crispy Delight: Experience the satisfying crunch of perfectly cooked potatoes that offer a delightful contrast of textures.
- Quick and Effortless: Achieve culinary excellence in just 25 minutes, making it a convenient and time-saving option for any occasion.
- Versatile Enjoyment: Whether as a standalone snack or a flavorful side dish, Rick Stein Patatas Bravas suits various culinary preferences, adding a touch of indulgence to your meal.
What Is Rick Stein Patatas Bravas Recipe?
Rick Stein Patatas Bravas is combine with russet potatoes, baking soda, kosher salt, and cooking oil. This dish promises a crispy exterior and tender interior, delivering a burst of flavor with each bite.
Rick Stein Patatas Bravas Ingredients
- ¾ teaspoon baking soda
- 4 to 5 Russet potatoes, about 2 pounds, peeled and cut into large 2-inch chunks
- Kosher salt
- Extra virgin olive oil, or a healthy natural cooking oil of your choice
How To Make Rick Stein Patatas Bravas
- Put water in a medium-sized pot and heat it up.
- Add the baking soda when the water starts to boil. It will foam a bit. Slowly put in the potatoes and wait for the water to boil. For no more than one to two minutes, boil the potatoes.
- Put the potatoes in a strainer and drain them well.
- Put the potatoes on a big baking sheet and sprinkle them with kosher salt.
- Spread the potatoes out in a single layer after giving them a good toss to spread the salt around.
- Place the potatoes on a plate or in the fridge to cool fully. You can do this ahead of time and leave the potatoes in the fridge overnight, but they need to cool all the way through.
- Warm up 1 cup of the oil in a medium-sized pan over medium-high heat. When the oil starts to bubble slowly, add a potato slice to see if it’s ready.
- If the oil around the potato slice starts to bubble a lot, it’s done.
- Spread out the rest of the potatoes after you add them. You might have to do this in parts so the pan doesn’t get too full.
- Toss the potatoes around in the oil every so often to make sure they’re well covered.
- Cook for about 20 to 25 minutes, or until they are golden brown on all sides. Keep a close eye on them, because they can quickly go from being properly cooked to burned.
- If you didn’t make the bravas sauce ahead of time, work on it while the potatoes are cooking.
- Move the potatoes to a tray lined with paper towels to drain off the extra oil using a sliding spoon. Right away add one more pinch of kosher salt to taste.
Recipe Tips:
- Baking Soda Technique: When adding baking soda to boiling water, expect foaming; this step softens potatoes for optimal texture.
- Thorough Potato Draining: After boiling, drain the potatoes well in a strainer to remove excess water for crispiness.
- Generous Kosher Salt Coating: Sprinkle potatoes with kosher salt on a baking sheet, tossing them to ensure an even coating for enhanced flavor.
What To Serve With Patatas Bravas?
Serve Patatas Bravas with Classic Aioli, Zesty Bravas Sauce ,Spicy Mayonnaise , Garlic Yogurt Sauce.
How To Store Leftovers Patatas Bravas?
- In the fridge: Store Leftovers Patatas Bravas in an airtight container for up to 3 days.
- In the freezer: Store Leftovers Patatas Bravas in a sealed bag for up to 2 months.
How To Reheat Leftovers Patatas Bravas?
- In the Oven: To reheat leftover Patatas Bravas in the oven and place on a baking sheet for 10 minutes at 350°F.
- In the Microwave: Place leftover Patatas Bravas in a microwave-safe dish and heat on high for 2 minutes.
- On the Stove: Spread leftover Patatas Bravas in the pan, stirring occasionally and Heat for 5 minutes.
- In the Air Fryer: You can reheat leftover Patatas Bravas for 5 minutes in the air-fryer
FAQ’S:
Is It Essential To Peel The Russet Potatoes For Patatas Bravas?
Yes, peeling the Russet potatoes is essential for achieving a uniform texture and consistent flavor in the Patatas Bravas.
Can I Use A Different Type Of Potato For Patatas Bravas?
While Russet potatoes work best, you can experiment with other varieties, such as Yukon Gold, for a slight variation in texture and taste.
Can I Use Different Cooking Oils For Frying the Potatoes?
Yes, you have the flexibility to use either extra virgin olive oil or any other healthy natural cooking oil of your choice for frying the potatoes.
How Do I Prevent The Potatoes From Sticking To The Pan During Frying?
To prevent sticking, toss the potatoes around in the oil regularly, ensuring they are well covered and evenly cooked. This technique helps maintain the integrity of the Patatas Bravas.
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Rick Stein Patatas Bravas Nutrition Facts:
- Calories: 472
- Total Fat: 37g
- Saturated Fat: 5.3g
- Trans Fat: 0.3g
- Polyunsaturated Fat: 23
- Monounsaturated Fat: 8.4g
- Cholesterol: 17mg
- Sodium: 1576mg
- Total Carbohydrates: 31g
- Dietary Fiber: 2.7g
- Sugars: 1.8g
- Protein: 4.2g
- Calcium: 32mg
- Iron: 1.9mg
- Potassium: 750.2mg
Rick Stein Patatas Bravas
Description
Rick Stein Patatas Bravas is made with Russet potatoes, baking soda, kosher salt, and a cup of extra virgin olive oil. In just 25 minutes, this straightforward recipe delivers crispy perfection. Ideal as a snack or side dish, it serves four, making it a delightful addition to any culinary repertoire.
Ingredients
Instructions
- Put water in a medium-sized pot and heat it up.
- Add the baking soda when the water starts to boil. It will foam a bit. Slowly put in the potatoes and wait for the water to boil. For no more than one to two minutes, boil the potatoes.
- Put the potatoes in a strainer and drain them well.
- Put the potatoes on a big baking sheet and sprinkle them with kosher salt.
- Spread the potatoes out in a single layer after giving them a good toss to spread the salt around.
- Place the potatoes on a plate or in the fridge to cool fully. You can do this ahead of time and leave the potatoes in the fridge overnight, but they need to cool all the way through.
- Warm up 1 cup of the oil in a medium-sized pan over medium-high heat. When the oil starts to bubble slowly, add a potato slice to see if it’s ready.
- If the oil around the potato slice starts to bubble a lot, it’s done.
- Spread out the rest of the potatoes after you add them. You might have to do this in parts so the pan doesn’t get too full.
- Toss the potatoes around in the oil every so often to make sure they’re well covered.
- Cook for about 20 to 25 minutes, or until they are golden brown on all sides. Keep a close eye on them, because they can quickly go from being properly cooked to burned.
- If you didn’t make the bravas sauce ahead of time, work on it while the potatoes are cooking.
- Move the potatoes to a tray lined with paper towels to drain off the extra oil using a sliding spoon. Right away add one more pinch of kosher salt to taste.
Notes
- Baking Soda Technique: When adding baking soda to boiling water, expect foaming; this step softens potatoes for optimal texture.
Thorough Potato Draining: After boiling, drain the potatoes well in a strainer to remove excess water for crispiness.
Generous Kosher Salt Coating: Sprinkle potatoes with kosher salt on a baking sheet, tossing them to ensure an even coating for enhanced flavor.