Patatas Bravas + Photos of La Boqueria Market, Barcelona

The first time I had patatas bravas was at a tapas bar  in La Boqueria Market in Barcelona at the beginning of 2015.  La Boqueria market is a foodie's paradise. It is a large market open every day that sells an amazing array of fruits, fruit juices, pasta, meat, fish, mexican food, sweets, bakery pastries, deli, jamon, chorizo.... you name it, it'll be there. There is such an incredible variety of produce and delicacies available, I was sure I was in paradise. If you ever visit Barcelona, you must go there on an empty stomach!










When I went to La Boqueria Market, I would always get a glass of freshly squeezed fruit juice, and head to a tapas bar called El Quim de la Boqueria. The tapas bar serves an amazing, delicious array of spanish dishes. My family ordered tortilla espanol, patatas bravas, grilled whole fish from the Mediterranean sea, deep fried green peppers, pulpo gallego, crusty bread dipped with olive oil and croquettes. I loved sitting on the high stools surrounding the tiny kitchen and watching the chefs rapidly churn out dishes to hungry customers.





Their food was amazing; the grilled fish crisp and oily on the outside and tender and juicy on the inside; the potatoes were crisp, yet fluffy and soft; the octopus tender, doused in paprika and olive oil; the tortilla espanol was buttery and tender.



El Quim de la Boqueria serves their potatoes with a spicy tomato aioli. I serve mine with a garlic aioli made with free range eggs that I buy from Farro. I'm sure both are a little different, but both are delicious. The recipe is simple, but it must be followed strictly to endure crisp potatoes. I recommend frying potatoes in a heavy cast iron pan.

Patatas Bravas
Serves 3-4 as a snack/as a die

Potatoes:
8 small potatoes or 4 large potatoes
1 tsp salt
Rice Bran oil or similar, for deep frying

Seasoning salt:
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp cumin
1/4 tsp chilli powder

Garlic aioli and tooth picks to serve

Inspired by Chef John from Food Wish's Patatas Bravas

1. Bring a large pot of water and 1 tsp salt to a boil on the stove.
2. Dice potatoes into evenly sized cubes. For large potatoes, I half them length ways, and cut each half into 3 strips lengthways, then 3 strips sideways. For small potatoes, I half them, and quarter each half.
3. Once water is boiling, add diced potatoes. Bring back to a boil, and cook for 4-5 minutes until potatoes are just tender, but not mushy. Test one by poking with a knife. Your knife should poke through with a little pressure.
4. Drain potatoes and let it cool completely in a separate layer. I spread them onto a baking tray.
5. Combine seasoning salt ingredients in a small bowl and prepare to deep fry. Line a tray with paper towels to drain fried potatoes. Add 2-4 inches of oil into a cast iron pan and heat oil over medium high heat. Prepare toothpicks and bowl for serving potatoes.
6. Time to fry! To confirm correct temperature, add a potato piece into pan of oil. Once potato starts to sizzle and float to the surface, potatoes are ready to fry. Add potatoes in with a slotted spoon, and be careful not to burn yourself from the hot oil. It is kind of painful.
7. Fry potatoes for 3-5 minutes, turning every now and then. Potatoes should be golden and crisp.
8. Once potatoes are done, remove with a slotted spoon and place onto paper towels to drain.
9. Add potatoes into bowl with a few spoonfuls of seasoning mix. You may have too much, so add spoonful at a time until just right. Toss to coat.
10. Place a huge dollop of garlic aioli on top, poke in a few toothpicks and devour.


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About me

Hi I'm Cindy.