Patatas Bravas
- Author: Hilah Johnson
- Cook Time: 10 mins
- Total Time: 10 minutes
- Yield: 6 1x
- 8 ounces small new potatoes or fingerling potatoes
- 1/3 cup extra virgin olive oil
- Sauce:
- 3 tablespoons mayonnaise
- 4 tablespoons olive oil
- 1 tablespoon hot sauce of your choice
- Wash the taters and cut into bite-size pieces. Boil in water for 5-8 minutes until mostly cooked but still firm in the center. Drain.
- Make the sauce by whisking together the mayo, oil and hot sauce. Add a little salt if you think it needs it.
- Heat oil in a large skillet over medium-high and add the potatoes.
- Fry for about two minutes, then stir gently. It’s okay if they break up a little. Continue cooking for a few minutes until the potatoes are getting crispy.
- Remove with a slotted spoon to a serving dish and drizzle the mayonnaise sauce over the top.
- If desired, sprinkle with paprika or cayenne pepper.
- Serves 4 as a side dish, 8 as part of a tapas menu