Patatas Bravas Salad with Rogue Smoky Blue Cheese

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#Dinner #Entertaining #Fall #Lunch #Savories

Patatas Bravas are a must-have at every tapas bar in Spain—and now, thanks to our own Cedar Mill Assistant Kitchen Manager, Sam Turgeon, they’ve been given a delicious Oregon twist! He’s turned this classic into a crave-worthy salad featuring Rogue Smoky Blue Cheese. The secret? Potatoes that are boiled first for fluffy insides, then fried crisp and tossed with smoky paprika and garlic for next-level flavor. Traditionally, you’d spot some Spanish chorizo on the side, but if you’d rather keep it vegetarian, just skip it—the salad is still crazy good all on its own.

Serves: 4
Difficulty: easy
Prep time: 20 min
Cook time: 12-15 min.
Allergens: dairy

Ingredients

Patatas Bravas

  • 3 lb. Russet potatoes, peeled and chunked 2”
  • 1t baking soda
  • 1 c each olive oil and vegetable or safflower (neutral) oil for frying
  • 1 T Spanish smoked paprika
  • 1 T tomato paste
  • 1 T minced garlic
  • 1 T Sherry vinegar
  • 3 T extra virgin olive oil
  • Pinch cayenne pepper, to taste

Rogue Smoky Blue Salad

  • 1 T sherry vinegar
  • ¼ c orange infused olive oil (or sub extra virgin)
  • 1 t Dijon mustard
  • 1 Valencia or navel orange, zest and juice
  • Pinch each salt and pepper
  • 5oz arugula
  • 3 oz. Spanish chorizo, sliced thinly
  • 4 oz. Rogue Smoky Blue
  • 1 large shallot, sliced into thick strips
  • 2 T Italian parsley

Steps

  1. Boil potato chunks with baking soda in lightly salted water until just slightly tender in middle, about 5 min. The baking soda makes the exterior flaky for a crispy texture when frying.
  2. Drain potatoes and spread in single layer on a sheet pan to remove moisture.
  3. Heat oils in a small heavy bottom pot for deep frying. Heat to shimmering (test with a small piece of bread as it will bubble and turn golden when oil is ready). Carefully add potatoes and fry until deep golden, turning occasionally. Work in small batches.
  4. When done toss with remaining ingredients to coat well.
  5. For salad: combine vinegar, oil, mustard, orange zest/juice and pinch salt and pepper. Toss arugula with dressing and serve with warm potatoes over top.
  6. Lightly fry shallots in hot oil just until tips darken. Drain and serve over salad with chorizo, parsley and blue cheese sprinkled over.