Many visitors to Spain taste the classic Spanish tapa called bravas potatoes, as well as alioli potatoes, and both of these recipes are popular with Spaniards, too. This tapa recipe combines not only both the bravas and alioli sauces, but also a Cabrales sauce, made with delicious Cabrales Spanish blue cheese from Asturias.
The process is simple. Prepare the three sauces. Fry the potatoes and pour the sauces over the potatoes and serve. The sauces can be prepared ahead of time. Remember to warm them before serving.
This recipe will serve 4 as an appetizer. If you need to serve more, follow our general rule, and calculate that each person will consume about a half pound (250 gr) - or 1 1/4 potatoes.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 Servings
- 2.2 lbs (1 kg) peeled potatoes or about 6 medium potatoes
- olive oil for frying
- salt to taste
- Alioli Sauce
- Bravas Sauce
- 5 oz (150 gr) Cabrales cheese (or another quality blue cheese)
- 6 oz (200 cc) whipping cream
Prepare the sauces first, then fry the potatoes. All three sauces can be prepared, stored in the refrigerator and warmed just before serving. Pour sauces over the warm potatoes and serve.
Alioli Sauce. Prepare the alioli sauce (see link in ingredients section above) and keep refrigerated if you will not consume it immediately. Just before serving, warm it slowly in a saucepan on the stove. Don't use a microwave to warm it, since it may overheat and separate.
Bravas Sauce. Prepare the bravas sauce (see link in ingredients section above) and keep refrigerated if you will not consume it immediately. Warm it up just before serving.
Cabrales Cheese Sauce. Pour cream into a small saucepan. Place cheese into a small bowl and using a fork, crumble it into pieces. Add cheese to cream, and heat on low. Stir while the cheese melts into the cream and mixture thickens, or about 10 minutes. Remove from heat.
Prepare the potatoes. First, peel and rinse the potatoes. Then, cut them into bite-sized chunks. Don't worry if the chunks are not uniform cubes. As long as they are relatively the same size, they will cook at the same rate. Lightly salt the potatoes.
Pour Spanish olive oil in a wide, deep frying pan, with a heavy bottom. Heat the oil on medium high until hot, then add potatoes to pan and fry, moving occasionally. Once the potatoes are fried (about 10 minutes), use a slotted spoon or spatula to remove and allow to drain.
Note: To test the temperature of the oil, place one potato chunk or a 1-inch cube of French bread in the hot oil. It is hot enough if the potato or bread immediately fries. If there is no bubbling/frying, the oil is not hot enough and the potatoes will absorb too much oil. More Tips for Frying with Spanish Olive Oil.
Put potatoes on a large plate or a platter. Pour each sauce over one third of the potatoes, as in the photo. Serve with toothpicks.