Posted 4 months ago

Normally, make a couple thousand of Chef Ramon's "modernist" patatas bravas every year for Toronto Taste. But because this year's in-person event has been cancelled, we're sharing the recipe for our signature dish instead!

Admittedly, this version is a little involved for the average at-home cook (but absolutely doable for those who are willing and able to put in the effort!) — for something a little more accessible, find Ramon's "home-style" version of this classic here.



Canola oil, for frying

Par-cooked potatoes*

Brava sriracha sauce**

Wasabi mayonnaise***

Chopped chives, to finish

Maldon salt, to finish


Heat a generous amount of canola oil on high heat. Once hot, fry potato pieces on all sides until gold and crispy, then place on a paper towel to absorb the oil. 

Place the potatoes on a small dish to share, and dot with brava sauce and wasabi mayonnaise. Season with Maldon salt. Sprinkle with chopped chives.


10 ounces (300g) Yukon Gold potatoes, peeled

Kosher salt


Preheat the oven to 350°F. Slice the potatoes very thinly with a mandoline. Place in a mixing bowl and season with salt. Layer potato slices on a baking tray lined with parchment paper, to about 1 ½ inches tall.

Bake the potatoes for 30 minutes, until well-cooked when tested with a knife. Cool on the baking tray for an hour at room temperature. Place another baking tray on top of the potatoes and place in the fridge. Add some heavy objects to sit on the second baking tray to press the potatoes while they cool. Chill until very cold (about 5 hours). 

Cut the potatoes into pieces about 3/4” thick by 4” long (1.5cm by 10cm). Place back in the refrigerator.


3 Tbsp (50g) onion confit

1 tsp (5g) tomato paste

1 tsp (5ml) sriracha sauce

2 tsp (10ml) olive oil

1 tsp (5g) white sugar

1 tsp (5ml) sherry vinegar


Put all ingredients together in a small saucepan and cook slowly for an hour. Remove from the heat and blend until very smooth. Let cool and store in the fridge in a piping bag.


3 Tbsp (50ml) mayonnaise 

1 tsp (4g) wasabi powder


Whisk the mayonnaise with the wasabi powder in a mixing bowl until smooth. Store in the fridge in a piping bag.

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