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Zestos Patatas Bravas

Patatas Bravas

Serves 2 people


  • 3 Potatoes

  • Olive oil

  • Salt to taste



  • 1/3 Cup olive oil (not extra virgin)

  • 2 Small onions

  • 5 Garlic cloves (with skin still on)

  • Salt to taste

  • 2 Tbsp. Pimentón de la Vera or smoked paprika

  • 1 Tsp. Cayenne pepper or chili flakes

  • 2-3 Tbsp. Quality cherry vinegar or red wine vinegar



  • 1 Garlic clove

  • 1 Egg yolk

  • Olive oil (not extra virgin, you don’t want the alioli to get bitter)

  • Salt and lemon juice to taste


Peel the potatoes and chop in a rustic way. Add to a bowl, drizzle some olive oil, salt and put on a tray to bake until crispy and cooked through.



While potatoes are in the oven, we can make our salsa brava and alioli. Add a generous amount of olive oil to a pan and fry the onions and garlic (you want to lightly smash the garlic cloves and fry them with their skin still on). When tender and translucid, add some salt, pimentón de la Vera, cayenne pepper and cherry vinegar. Blend with a little water and season to taste. It should be spicy, slightly acidic and full of flavor.



In a mortar and pestle, smash the garlic and salt until a paste forms. Add the egg yolk and slowly incorporate some olive oil until you get to the desired consistency. Season with some salt and lemon juice to taste.


Once potatoes are crispy, plate with both the salsa brava and the alioli. Have fun with it! It’s almost like doing an abstract painting. Just splash generous amounts of the salsa brava and alioli. Enjoy with a good glass of Zestos.

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