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I love how James gives reasons and information and explanations for lots of things that aren't often mentioned in cooking programmes. I doubt Ill make this but I really enjoy watching James' clips!
I stopped in some town while hiking in Spain. It was a small restaurant run by a woman and her beautiful daughter who was about my age. I asked about this dish and she gave me a dish for no charge. I fell little bit in love that day!
I don't know why James doesn't have as many viewers as he deserves, he is a really good chef, his explains are really simple and very rich, I get really annoyed to see cook channels where people have no cooking knowledge and have tons of subscribers for charisma or beauty, is really annoying put some respect to real chefs like James
Thank you Jaime! I have to admit that after two years of doing RU-vid it's become a little disappointing and I fully agree with you about people that don't know anything it is very frustrating but again thank you very much for the nice comment!
@@ChefJamesMakinson yeah, it's the kind of things that are just wrong but I you have patience maybe the things would be much better in the future, we love your recipes and Buena suerte amigo
This video is the perfect example of why I love this channel. Chef James, you have introduced me to a new potato treasure, and with your expert guidance, I will attempt to make this, as it looked fabulous! Thank you!
Mmm.. patatas bravas!!!!! Its a very yummy and easy tapas that I remember tasting in Spain. I did not know how to make the sauce before! Interesting video!
I am amazed at how your bravas look better than the recipes from spanish youtubers. Great job, they look amazing, like the ones i love. I’ll try it. The importance of the frying is underrated.
This is such a great recipe. That PATATAS BHAVAS looks absolutely delicious and mouthwatering😋. Thanks for sharing this amazing recipe. Keep it up my friend. Keep connected. Best wishes and have a wonderful day:):)
James, I recently discovered your channel and am loving all of the conent. I read that you started in Washington and have since been working abroad in Europe. I'm a simple home chef in the deep south and am thoroughly enjoying watching the way you approach everything. You have WAY more formal training and legitimate Michelin star level performance with your stuff. With that being said, have there ever been any southern foods you've been curious about trying your hand at? I only ask because the way you describe some dishes (like paella) seem to envoke the same "family meal" vision I see from other foods from around here. Loving the content and hope all is well! Cheers from Alabama!
Thank you so much! I was born in AZ and grew up there, but I have lived in many places including Hawaii. I love southwestern cuisine, Cajun is something that I haven't cooked in years.
Nice, and well explained as always! I really like the inclusion of the cumin (as I use that in pretty much everything, and is a firm favourite). Also liked the makeshift piping back techinque! Please everyone, who watches this and comments, hit that like button as you don't know how much that REALLY helps out!
I made theses for my thanksgiving here in America and they where amazing. I am going to make them again and I will have to post some pictures. I am also going to make your Paella soon as well.
Muy buenos tus vídeos de recetas, James. Una pregunta: ¿Qué diferencia hay entre cocinar un rato más la salsa en la sartén para que siga reduciendo y reducirla en el horno? Un saludo y gracias por las recetas!
Hello friend! As expected, your patata bravas recipe looks so delicious today!!!! Thank you so much for always sharing delicious recipes! I'm learning your recipe so well today! I'll look forward to your good videos! Have a nice day!
En la comarca del Bierzo en León nosotros solemos hacerlas sin tomate, solo rematamos el sofrito con pimentón, caldo de mejillones y un poco de harina para espesar la salsa. Un saludo!
Oil seems very hot for the first pass. When doing fries I use around 150⁰C. For patatas bravas style I like to parboil with some hot paprika powder added to the boiling water, this adds a nice bite all the way into the core of the potato cubes. I also pan fry them rather than deep fry.
Had this in St. Augustine Florida years ago, thanks for bringing back the memories of that delicious meal and good times. Will definitely be making this!
My daughter came to visit me from Arizona, and she is vegan, so I made these, and made some vegan 'aioli' with vegan mayo and garlic. Not quite as good, but it was a delicious meal! We had a big salad to go with it, and the patatas were a big hit! Keep up the great work!
Hey Stewart!! I'm hope all is going well with you! really?! im glad to hear that!! people really like bravas here! i made a Vegan Paella which will be coming out in a few weeks too! :) take care buddy!!
@SunnyXD MC mayo isnt vegan. Thats true. Its also not a base ingredient in aoili. If i eat salsa, i expect it to be vegan. As the base ingredients for salsa are all vegan... if i eat aioli, i expect to be vegan. As the base ingredients are. If its garlic and mayo... thats garlic and mayo. Not aioli. One can have aioli and mayo on a dish, but they are two different things.
@@michaelmatthiesen8300 aoili in ameroca typically is made with mayo aioli elsewhere isn't, so when an American says it's not vegan, they're correct. Geneerally in Europe we don't use mayo for it, so it's vegan here by default.
@@ppppppqqqppp I think the French often use egg yolk to emulsify aioli, so it’s not just an American thing. I would never assume aioli is vegan, because it depends on what tradition is being followed. (This chef’s aioli on this channel contains eggs, for example.)
I use Annabelle here for patatas bravas. Not necessarily the best, but the shape of the potato is actually practical for cutting them into even chunks. I need to try the Brava sauce myself, I have so far used a pre made one that is imported from Spain actually. There is a tapas bar near me by happenstance that stocks it.
I would recommend adding tomato paste for the sauce simply due to the cost of energy which is currently X2.7 time higher today than when this video aired in my region. You can make this sauce ahead of time and freeze it if you are using your oven for something else, we will roast a chicken, at the same time we add trays of vegetables, bulbs of garlic, oven made rice etc for meal prep for several days ahead and have loaves of bread qued up to use the oven next, it take abit of planning but with the cost of energy using mental energy saves real money. Where we live olive oil is rather expensive and the quality is so so, we fry in sunflower oil, once fried we toss the potatos in a bowl with salt, pepper and garlic powder, then spray them with Good olive oil, spray toss spray toss uses less oil and gives full coverage. I recommend using a rack over a tray rather than using paper towels, this saves you money on paper towels and allows you to recover most of the oil for reuse, raising one end of the tray abit so the oil runs to one side saves some time and faffing about later. We like to make the garlic mayo using both roasted and fresh grated/crushed/pressed garlic to get the best flavour, adding some lemon/lime juice and lemon/lime zest, the zest is a waste not want no addition that works if you like lemons/limes, not authentic but i dislike waste and throughing out juice lemon/limes annoys me. This recipe video is excellent and practical, clearly presented and giving you tips, options, make it and i very much doubt you will regret it, just be careful and use common sense when deep frying, using a deep fryer is safer and more energy efficent. Take care, God bless one and all.
When you fry the patatoes the first time on 180 degrees and then drop the temperature at the end, i thought the patatoes would suck in the oil. But i might ofcourse be wrong you are the expert:) So that is something i have to try but it kinda in my mind was like a little error:)
As an educator, I can appreciate your style of presenting the information. If you could please clarify something for me. Every time I had patatas with alioli they were served boiled and the whole dish was cold whereas bravos were served hot. I sometimes had both in the same plate and they were served at room temp. Is that a Madrid thing in your opinion? The Spanish folks I was with on those occasions could not comment. I wish I was served potatoes cooked like yours. The whole muy crujiente seems to be lost on the staff (dining room and kitchen). Anyways, you are doing a great job. Thanks.
Hi James! I saw some chefs boiling their potatoes before frying. From your experience, does cooking potatoes directly in oil without boiling taste better?
If you boil first first -- 1) don't overcook them, you don't want them soft and mushy when they get fried. 2) make sure that they are dry before you put them in the oil.
No 1 best dish in the whole world. If it would be healthy, trust me, I'll have it 3 times a day, 365 days a year! I make healthy, very lazy version by only boiling very good quality potato and then make vegan aïoli. I have a thing for potatoes and eat them twice a day. Thank you for the recipe 💖
at 2:35 you mention reusing oil from your last video where you made mozzarella sticks, but i cant find that video on your channel. does it still exist?
@@ChefJamesMakinson No doubt (my spanish is awful. I'm portuguese, I understand it but can't speak it). Nice vids, good recipes and really nice attitude.
@@SergioSoaresRibeiro thank you very much! I made this video when I didn't have a lot of equipment for RU-vid and I'm still learning how to make better videos little by little! Let me know if you have any questions!
Great music for your intro James. I remember having this in Spain and interesting share how the patatas are cooked. I assume you used the same oil for the second fry, right?
Hey!! thank you! its not easy finding the right music! yes i did, that's why you can see some spots on the potato's since I can't clean the oil like i can with the fryer. you will have to start making some Portuguese food! :)
That was one of my favorite treats before the lockdown when we used to go to a tapas bar here in Amsterdam, never tried it at home. Will now give it a shot together with some salsa brava! Thanks for the detailed instructions btw 👍
I remember seeing tapas bars there! I would love to visit Amsterdam again! its a very unique city! no problem! :) they are super easy to make at home, but having a fryer is easier!
James when I am in Spain that is always one of my favorite tapas to order now I can do them at home. Great tips on starting with a high heat fry then lowering the heat and the second try to give the nice crispy edges with the soft center. That salsa with all the spices wow was just incredible just love this recipe
Hey Jeff!! I normally order them when i go for tapas! haha thank you! i will have to get a fryer soon as it so much easier! haha i hope you are doing well! :)
Love seeing some home cooking content from an actual chef! I'm learning a lot from the little details and techniques you explain along the way, great work ☺️
Thanks Chef James , I love cooking and was great to find such a good and step by step recipe ! I will try soon . I’m Italian and I still crush the peeled tomatoes by hands ( old traditional style but you can use a fork as well) this because you want to keep the fantastic red color ( with the mixer it will turn kind of pink) and also you don’t want to disintegrate the seeds that change the taste of the tomato . Happy new year 🎉
As a Spaniard, I gotta say I loved the recipe. Like you said, there’s not just one way of making bravas so here’s my take: I like cooking the salsa with the hard part of jamón serrano (punta de jamón) together with its bone, as well as adding some “pimiento choricero” (no idea how this is called in English) to it. Gives it a nice extra flavor.
I love patatas bravas, yours look so perfect! I've only had romesco sauce with them before but I really want to try your sauce!! My son's birthday is next Monday and we are making a tapas night for it. I will be perusing your channel for the best recipes! We are tryng to embrace our culture more, so your recipes are always the best!! Now we just need to visit Spain! haha
Hey Melissa!! im so glad to hear that!! let me know if you have any questions on what to make! I can help! :) really?? not many people know of romesco sauce its from Catalonia! haha you have Spanish heritage?? I have some Iberian myself, as well besides celtic! yes you do! and when you do, let me know! :)
@@ChefJamesMakinson ok I will probably be reaching out with questions haha I’m so excited to do this! I’m thinking maybe 3 plates. I’ll get further into the meal plan this week. But I really want to stay true to it so you have true best dishes!! Yes, I’m part Spanish, French and German and a spattering of others.
As a Spaniard living abroad, it feels very refreshing to see a professional chef (such as yourself) using Hacendado products. Thank you for sharing this recipe! I'll dig into it.
Its a civil version of wedges sour cream and sweet chilli sauce...... kinda? So much better but reminds me of Aussie pub grub.... which is great if done well.
Morning James, I have always loved this dish and wondered how it was made... Thanks for the great video as always.. Take care and I'll catch you again very soon....👍
I HAVE BEEN WAITING FOR THIS VIDEO!!! lol 😂🤣 your Patatas Bravas look so good!! so professional! you always give the best tips and your thumbnail is the best!!!! i need more subs man!!😁
Patatas Bravas are one of my favourite Tapas among others that I order once I go to Bars or restaurants in Spain so it was nice and interesting watching how you make it buddy, thumbs up for the explanation, thumbs up of your work James...
What a gorgeous recipe Chef I can see why this is such a popular dish over there your Patatas Bravas looks insanely delicious, that Salsa Brava, that Aioli, I am in love with this dish, absolutely superb 😋👍
Whatever your wishes may be, let them come true!!! Whatever your plans are-let them all come true!!! Whatever your loved ones are-let them all be well!!! Whatever your health is-let it be stronger!!! Whatever your love is-let it be more!!! Whatever your mood is-let it be even better!!!
Hi James! Your channel is amazing and I love how calm you talk and the passion you have for the process. Just to be nit picky, the pimentón is not pronounced like that. The correct way should be like 'pee-mehn-ton' for an English speaker (notice the single 'e'). I guess you are used to pronounce pimiento, which is pronounced like that because of the 'i' between the 'm' and 'e'. Thank you so much for the content.
