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All About Salsa Brava (Bravas Sauce)
15 min
1 hr 30 min
Serves: 4
Steps
- For the garlic aioli, combine all ingredients in a small bowl. Can be made ahead and refrigerated for up to two weeks.
- In a large pot and using a deep fat thermometer, heat roughly 4” of oil to 300° F.
- Working in small batches (to maintain temperature), submerge the potatoes into the hot oil and cook for 5 minutes. Strain the potatoes and set aside on cooling rack over a baking sheet. Once all potatoes are cooked allow them to cool completely. (This step is very important for achieving perfectly crispy potatoes, so don’t skip it!) This takes roughly 45-60 minutes.
- While the potatoes are cooling, make the bravas sauce! Heat the olive oil in a sauté pan over medium heat. Sauté the onions until tender about 10 minutes, add garlic, saute for 2 minutes longer before adding the paprika, cayenne, sugar, salt, tomatoes and white wine vinegar. Simmer for 10 minutes and blend with an immersion or countertop blender.
- Once the potatoes are cooled, reheat the oil to 370°F. Fry the potatoes in small batches for 3-5 minutes until golden brown. Set aside on the cooling rack over the baking sheet.
- Once all potatoes are cooked transfer to a serving dish, sprinkle with salt to taste and toss with the bravas sauce until completely coated.
- Serve potatoes topped with aioli, extra bravas sauce, optional fried eggs, flat leaf parsley and smoked paprika.
Originally published at themodernproper.com. Reproduced for personal collection.
