Patatas Bravas
Crispy potatoes, salsa brava, pimentón, garlic allioli
Final Plating
Delivery Plating
Server Description
Crispy potatoes dusted with hot and sweet pimentón, topped with creamy garlic aioli
pronunciation
PUH TAH TAHS - BRA VUS
runner description
Crispy potatoes
Line up notes
allergies
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Egg
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ingredients
- 8 oz / 225g pre-fried bravas potatoes (1 LEVEL loose pint-- do not pack)
- 40g / 2 T garlic alioli
- 75g / 2 fl oz salsa brava
- Kosher Salt
- 2g / 1 t pimentón mix - bravas (50% hot paprika & 50% sweet paprika) BOTH UN-SMOKED
sourcing
PREP recipe 1
Bravas SaucePREP recipe 2
Garlic AlioliPREP recipe 3
Bravas PotatoesPREP recipe 4
Pimentón Mix - Bravas (unsmoked)procedure
Before Service - day of service in the morning and for the whole day.
- Heat fryer to 250F and blanch in fryer for 12 minutes,
- Set aside on parchment-lined sheet trays and cool in refrigerator.
Service
- Heat deep fryer to 375ºF, fry bravas potatoes for 1 minute until crispy and hot.
- Remove to a stainless steel mixing bowl, season generously with salt and sprinkle with approximately 1 tsp pimentón.
- Plate with salsa brava on the bottom, add potatoes, drizzle with garlic aliioli
critical control points
- Fryer temperatures are not always accurate. Double check the temperature on your fryer with a dial stem thermometer and adjust.
- Store the potatoes on sheet trays, in an even layer. So they don’t get over smashed. Do not pile high on the sheet tray.
- Sometimes, depending of the time of the year, potatoes contain more sugar. This makes the potato burn too fast and it doesn't get as crispy as it should. If that happens we need to change them and find another potato with less sugar.
- Don't over pack the pint container when portioning the potatoes for service.
PACKAGING
Plateware