Patatas Bravas
Fried Yukon Gold Potatoes, Garlic Mayonnaise, Chile Oil, Sherry Vinegar PDO from Spain
Chef Luis Roger of MAD | Houston, TX
Yield: 2 servings
“This dish is our take on the classic salt and vinegar chips. We started with our patatas bravas (Bar Tomás-style) and finished them in a spicy oil and Sherry Vinegar PDO from Spain dressing. The potatoes are slightly spicy like our typical patatas bravas, but the Sherry Vinegar provides an acidic layer that pairs perfectly with the golden, fried potatoes.” — Chef Luis Roger
Adapted by StarChefs | October 2025 | Photo: Bethany Ochs
INGREDIENTS
Garlic Mayonnaise:
¾ cup mayonnaise
½ garlic clove
½ tablespoon lemon juice
Kosher salt
Chile Oil:
1½ tablespoons extra virgin olive oil
1½ teaspoons smoked paprika
1 teaspoon finely ground chile de árbol
To Assemble and Serve:
500 grams peeled Yukon gold potatoes, cubed and poached
Oil for frying
Kosher salt
Sherry Vinegar PDO from Spain
METHOD
For the Garlic Mayonnaise:
In a mixing bowl, add all ingredients. Using an immersion blender, purée until smooth and mixture is fully emulsified. Season with salt. Transfer to an airtight container and refrigerate.
For the Chile Oil:
In a mixing bowl, combine all ingredients. Set aside.
To Assemble and Serve:
In a fryer, heat oil to 350°F. Add potatoes and fry until golden brown. Transfer to a paper towel-lined plate and let drain. Season with salt. Transfer potatoes to a serving plate. Top with Garlic Mayonnaise and Chile Oil. Finish with additional drizzle Sherry Vinegar PDO from Spain.
