Probably the most famous dish in Spain after paella is patatas bravas. The boiled and fried potatoes are served with a spicy (by Spanish standards, which means relatively mild) tomato sauce or aioli. While there's nothing not to like about fried potatoes, we changed it up slightly for this recipe by using sunchokes, also known as Jerusalem artichokes, instead. I tried boiling them first and frying them twice, but they tasted best going straight into the frying pan. The recipe is simple, but watch the video for some behind the scenes cooking action and mid-day wine drinking. Get the full recipe at ThePerennialPlate.com.
Watch the Video
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.