Patatas Bravas

Recipe courtesy of Chef Michael Tuohy, Grange Restaurant, Sacramento, CA

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For the steak

  • 3 lbs. Idaho potatoes, peeled and large diced

For the bravas sauce

  • 2 Tbsp. Pimentón Dulce
  • 2 Tbsp. Pimentón Piquante
  • 2 Tbsp. cumin, ground
  • 1 Tbsp. coriander, ground
  • 2 tsp. crushed chile flakes
  • 1 Tbsp. kosher salt
  • ½ cup sherry vinegar
  • ½ cup California Olive Ranch extra virgin olive oil
  • 1 qt. California Olive Ranch extra virgin olive oil for frying potatoes


For the Potatoes

  1. Blanch potatoes in a pot of boiling water until just tender. Drain, cool and reserve.

For the Bravas Sauce

  1. Place all spices into a small stainless or wooden bowl. Add vinegar. Whisk in California Olive Ranch Arbosana extra virgin olive oil until there is a little more than a paste consistency. Should resemble a thick sauce-like consistency (like hollandaise). Reserve.

For Assembly

  1. Heat the quart of California Olive Ranch extra virgin olive oil to 350-365 degrees F in a saucepot large enough to hold the potatoes. In batches, add potatoes to the hot oil either with a basket or strainer, or loose. Fry until golden brown and crisp, approximately 3 minutes. Transfer to a small stainless bowl. Sprinkle with some kosher salt and toss.
  2. Add a generous spoonful or ladle of sauce and toss to coat. Potatoes should be covered with spices and California Olive Ranch extra virgin olive oil and be very dark mahogany colored.
  3. Check seasoning and serve immediately.


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