In Spain, the stopgap to late-night dinners is bar snacks like patatas bravas, crisp potatoes blanketed in mayonnaise and a thick spicy tomato sauce; the atmospheric Bar Mut in Barcelona serves this exemplary version. This recipe first appeared in our May 2014 issue with the story Happy Hour: Bar Snacks.
- 1 tsp. hot smoked Spanish paprika
- 1⁄4 tsp. sugar
- 5 canned whole peeled tomatoes, drained
- 3 cloves garlic, peeled
- 1⁄2 small yellow onion, thinly sliced
- Kosher salt and freshly ground white pepper, to taste
- 1 tbsp. olive oil
- Canola oil, for frying
- 2 1⁄2 lb. small waxy potatoes, quartered
- 1 cup mayonnaise
- Minced parsley, for garnish (optional)
- Pulse paprika, sugar, tomatoes, garlic, onion, salt, and white pepper in a small food processor until coarsely ground. Heat olive oil in a 2-qt. saucepan over medium-high heat. Fry tomato mixture, stirring occasionally, until slightly reduced, about 5 minutes; set bravas sauce aside.
- Heat 2″ canola oil in a 6-qt. saucepan until a deep-fry thermometer reads 220°. Add potatoes all at once to oil; cook until tender and pale golden, 35–40 minutes. Using a slotted spoon, transfer potatoes to paper towels to drain; chill 30 minutes. Remove oil from heat.
- Return pan of oil to heat until a deep-fry thermometer reads 350°. Working in batches, fry potatoes until golden brown and crisp, 4–5 minutes. Using a slotted spoon, transfer potatoes to paper towels to drain; season with salt. Drizzle potatoes with the reserved bravas sauce and mayonnaise; garnish with parsley if you like.