I have been missing La Casa del Tigre so much, their wonderful staff (who are also my friends), and their amazing food, especially THESE layered papas bravas. Happily chef Luis was kind enough to give me their recipe the other day, and then also gave me permission to post it here. As you can see from the photo below, my homemade ones didn’t quite turn out as perfectly as theirs, but they were still damn good. At Tigre they serve them with bravas sauce and alioli. I used their bravas sauce recipe but had mine with salsa az, since I usually have some made up in the fridge.
The recipe calls for agar agar to help bind the potatoes together while cooking, but I didn’t have any. Will try it with next time. Also, Luis told me that for weight on top of the potatoes while they are cooking in the oven they have a special pan that fits over/into the baking pan they use. I used light bricks, which may have been a bit too heavy (?) as mine were decidedly “squishier” than the Tigre ones. But that also may have been due to me not having as many layers. Whatevs, these are delicious. And although this takes time to prepare it’s not a difficult dish to make.
Note: to make a smaller quantity I found that 1 kilo of potatoes works well with an 18cm x 18cm pan.
Ingredients and instructions below…