From the types of potatoes they use to small but important details about the extra virgin olive oil, Martínez explains how to prepare them to perfection
Super chef and humanitarian José Andrés is known for a lot of things: building a restaurant empire in the United States, raising the profile of Spanish food around the world, and serving hot meals to people across the globe affected by natural disasters. Something else he’s known for that might not be on your radar in his patatas bravas.
This traditional tapas recipe from Spain has been available at his Jaleo restaurants for years and we're finally getting the inside scoop on this popular dish.
Ramón Martínez, a chef that has been working side-by-side with Andrés for more than a decade, says that bravas is the most popular dish at the chain. They offer "a beautiful combination of textures and flavors," according to insidehook.com, bringing together the acidic and sweet flavors of tomato sauce with a tangy and slightly bitter garlic sauce, which pair perfectly with fried potatoes.
According to Martínez, the chefs use Russet or Yukon Gold potatoes and prepare them to perfection so they're crunchy on the outside and creamy on the inside. The process requires you to slowly confit them first and then fry them very quickly in extra virgin olive oil. Other secrets to ensure they’re delicious are to fry them batches, ensure that the oil maintains a constant temperature, and allow the oil to get just a little bit smoky. Patatas bravas are a popular side dish, in Spain and at Jaleo, and also the perfect comfort food.