Fermented Papas Bravas
If you think you know patatas bravas, think again. We are taking this Spanish classic to the next level by fermenting the potatoes first. Yes, it takes some Canarian paciencia. Yes, you have to wait days to eat them. But the tangy, crispy payoff will blow your mind and have your guests begging for the secret.
INGREDIENTS
For the fermented potatoes
4 or 5 big and firm cooking potatoes — no mushy ones, please. We need them to hold their shape.
1 liter of water
10 gr of salt — for the brine.
2 cloves of garlic
2 bay leaves
For the brava sauce
50 ml of olive oil — a generous pour never hurt nobody.
2 small garlic cloves — crushed.
400 gr of cherry tomatoes
1 tbsp of smoked paprika
½ tsp of cayenne pepper — if you like it hot, you know what to do.
¼ tsp of salt
1 tbsp of red wine vinegar
PREPARATION
THE FERMENT
Boil the 1 liter of water and mix in the 10 gr of salt. Let it cool down before moving on, unless you want to cook your potatoes before they even hit the jar.
Peel the potatoes and cut them into pieces of about 4 x 2 cm, then rinse them well under the tap.
Toss your potato pieces into a clean fermentation jar.
Crush the 2 cloves of garlic and add them to the potatoes, along with the bay leaves.
Pour the saltwater mix over the potatoes. Make sure they are completely submerged. No rogue potatoes left behind!
Let them ferment at room temperature for 48 to 72 hours. This is the hardest part. Just walk away and let the bacteria do its magic.
THE BRAVA SAUCE
Heat the olive oil in a large skillet or saucepan over medium heat and add the crushed garlic.
Cook for 1 minute, stirring often to prevent it from burning. Burnt garlic is a crime that should never be committed.
Toss in the cherry tomatoes, smoked paprika, cayenne pepper, salt, and red wine vinegar.
Bring the mixture to a boil, then lower the heat and let it simmer for 20 minutes. While you wait, stare out the window and ponder life's great mysteries.
Turn off the heat, mix everything well, and adjust the salt to your taste.
THE FRY
Once your potatoes have reached fermented perfection, take them out of the brine and pat them dry.
Choose your own adventure: Pop them in the air fryer for 16 to 20 minutes until crispy. OR, if you want to do it the Belgian way (and Scruffy highly approves): deep fry them at 150°C for five minutes, let them cool down, and then fry them again at 180°C until golden brown.
Serve the piping hot, crispy potatoes smothered in your homemade brava sauce and enjoy!