Fusion Recipe: Patatas Bravas Chermoula

 

Patatas Bravas Chermoula

This dish is a delightful blend of two distinct culinary traditions. We take the crispy, fried potato cubes traditional to Spanish Patatas Bravas and instead of the usual spicy tomato and aioli sauces, we toss them in a zesty, herbaceous Moroccan Chermoula. The result is an explosive mix of textures and earthy, tangy, and subtly spicy flavours that's perfect as a tapa, side dish, or snack.

Ingredients

For the Potatoes (Patatas)

• 4 large russet or Yukon Gold potatoes (about 1.5 lbs / 700g), peeled and cut into 1-inch cubes
  
• 2-3 cups neutral oil (canola, vegetable, or peanut oil) for frying
  
• 1 tablespoon coarse sea salt
  

For the Chermoula Sauce

• 1 large bunch fresh cilantro (about 1 cup, tightly packed)
  
• ½ large bunch fresh flat-leaf parsley (about ½ cup, tightly packed)
  
• 4-5 cloves garlic, roughly chopped
  
• 1 teaspoon ground cumin
  
• 1 teaspoon paprika (sweet or smoked, depending on your preference)
  
• ½ teaspoon ground coriander
  
• ¼ - ½ teaspoon cayenne pepper (adjust for desired heat)
  
• 1 teaspoon sea salt (or to taste)
  
• ¼ cup freshly squeezed lemon juice (from 1-2 lemons)
  
• ¼ cup extra virgin olive oil
  

Instructions and Method

Part 1: Prepare the Potatoes

1. Cut and Soak: Peel the potatoes and cut them into uniform 1-inch cubes. Transfer the cubes to a large bowl of cold water and let them soak for at least 30 minutes. This draws out excess starch, which is the key to achieving super crispy potatoes.
   
2. Drain and Dry: After soaking, drain the potatoes well in a colander. This is a critical step: pat them completely dry using a clean kitchen towel or paper towels. Any surface moisture will cause the oil to splatter and will prevent a crisp crust from forming.
   
3. Heat the Oil: While the potatoes are drying, pour the frying oil into a large, deep skillet or Dutch oven (the oil should be about 1-1.5 inches deep). Heat over medium-high heat until it reaches 350°F (175°C).
   

Part 2: Fry the Potatoes

1. First Fry: Carefully add about a third of the dried potato cubes to the hot oil. Avoid overcrowding the pan. Fry for 5-7 minutes, stirring occasionally with a slotted spoon. The potatoes should look cooked through but only very pale golden. They will not be fully crisp at this stage.
   
2. Drain: Use the slotted spoon to transfer the par-fried potatoes to a wire rack or a plate lined with paper towels to drain.
   
3. Repeat and Cool: Continue par-frying the remaining potato cubes in batches. Once all are done, let them cool to room temperature. This cooling step allows the interiors to set and ensures the second fry will create maximum crispiness.
   

Part 3: Make the Chermoula

1. Blend the Aromatics: In a food processor or blender, combine the cilantro, parsley, garlic, cumin, paprika, coriander, cayenne pepper, and salt.
   
2. Add Liquids: Pulse the mixture a few times until it's a coarse paste. Then, while the processor is running on low, slowly drizzle in the lemon juice and extra virgin olive oil.
   
3. Emulsify: Continue blending until the sauce is well-combined and has a thick, slightly emulsified consistency, similar to a pesto. Transfer to a bowl and set aside.
   

Part 4: Second Fry and Finish

1. Reheat the Oil: Reheat the frying oil to 375°F (190°C).
   
2. Second Fry: Working in batches again, carefully return the par-fried, cooled potato cubes to the hot oil. Fry for 3-5 minutes, or until they are deep golden brown and exceptionally crispy all over.
   
3. Drain and Season: Transfer the crispy potatoes to a clean wire rack or fresh paper towels to drain quickly. Immediately sprinkle them generously with the coarse sea salt while they are still hot and oily.
   
4. Toss with Chermoula: Place the hot, crispy potatoes in a large bowl. Add half of the Chermoula sauce and toss them gently with a spatula or your hands until each cube is well-coated.
   

Part 5: Serve

1. Serve immediately while the potatoes are still hot and crispy. Drizzle with the remaining Chermoula sauce and garnish with a few extra sprigs of fresh cilantro or parsley. These are fantastic on their own, or served with a dollop of simple garlic aioli or Greek yogurt on the side.
   

Tips for Success

• Soak the Potatoes: Don't skip the 30-minute cold-water soak. It's the #1 secret to removing starch and getting that perfect, non-soggy, crispy exterior.
  
• Dry Completely: This is crucial. Any water on the potatoes when they hit the hot oil is dangerous and will ruin the texture. Use a kitchen towel to get them bone-dry.
  
• Double-Fry Method: This is the restaurant secret for French fries and Patatas Bravas. The first, lower-temperature fry cooks the potato through, and the second, higher-temperature fry creates a shatteringly crisp outer crust.
  
• Wait for the Cool: Letting the potatoes cool to room temperature after the first fry is important. It creates a better texture contrast between the soft interior and crispy outside.
  
• Toss While Hot: Toss the fried potatoes with the Chermoula and salt as soon as they are done draining. The heat helps the potatoes absorb the flavours.
  
• Get Creative with the Chermoula: Feel free to adjust the sauce! Add a pinch of cinnamon or a chopped preserved lemon peel for more Moroccan flair. Adjust the spice level to your liking.