Patatas Bravas

Patatas Bravas
Serves: 4
Prep Time: 5 minutes
Cook Time: 40 minutes 
Ingredients for Potatoes: 
  • 2 pounds russet potatoes, washed and cut into 1/4 inch wide sticks
  • 5 - 6 cups canola oil
  • kosher salt
Ingredients for Smoky Ketchup:
  • 1/2 cup Sir Kensington's Ketchup
  • 2 tablespoons honey
  • 1 teaspoon smoked paprika
  • 2 teaspoon lemon juice
  • 2 tablespoons water
  • kosher salt
Ingredients for Aioli:
  • 1/2 cup Sir Kensington's Mayonnaise
  • 2 cloves garlic
  • zest and juice of 1/2 lemon
  • 2 tablespoons water
  • kosher salt
  • chives, finely chopped, for garnish (optional)
Procedure for Potatoes:
  1. In a 5 quart Dutch Oven or sauce pot over medium heat place your canola oil and heat to 300F.  Arrange a cooling rack on top of a sheet tray next to your frying oil.
  2. Working in two batches, fry your potatoes for 6 - 7 minutes, stirring occasionally to prevent them from sticking together. Using a slotted spoon or spider remove to cooling rack, taking care to make sure they are spread out and not touching. This allows for a slight skin to develop before the second frying which equals crispy potatoes!
  3. Repeat until all of your potatoes have been fried.
  4. Turn your heat up to medium high to heat your oil to 400F.
  5. Fry your potatoes a second time until they are golden brown and crispy, about 4 - 5 minutes. Use your slotted spoon or spatula to remove them to the cooking rack and immediately season generously with kosher salt.
    Procedure for Smoky Ketchup:
    1. In a small saucepan, combine the Sir Kensington's Ketchup, honey, smoked paprika, lemon juice, and water. Cook over low heat (watch out for splatters!), stirring occasionally, until thickened slightly, about 10 minutes.
    2. Taste and season with kosher salt.
    3. Set aside to cool.
    Procedure for Aioli:
    1. On your cutting board, using your knife or hand, gently smash the garlic just until it splinters.
    2. Sprinkle the garlic with a pinch of salt and, using the spine of your knife, smash it until it turns into a paste.
    3. Add the garlic paste to a small bowl along with the Sir Kensington's Mayonnaise, zest and juice of 1/2 a lemon and the water. Stir to combine.
    4. Taste and season with kosher salt. Add more water as needed to reach a drizzly consistency.
    To Serve:
    1. Place potatoes in a bowl and drizzle with the aioli.
    2. Add big drops of your smoky ketchup all over.
    3. Garnish with chopped chives, if using.
    4. Enjoy while it’s hot.

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