Spanish
Patatas Bravas
Crispy fried potatoes with spicy tomato sauce and garlic aioli - Spain's most beloved tapas dish.
hot_biteMediumSpanish
Prep20 minCook30 minTotal50 minServes6Temphot
✓ vegetarian✓ gluten-free✓ dairy-free
⚠ Contains: 🥚 Egg
Recipe
Ingredients
- 2 lbYukon Gold potatoes(cut into 1-inch cubes)
- 1/2 cupolive oil(for sauce)
- 4 cupsvegetable oil(for frying)
- 4 clovesgarlic(minced, divided)
- 2 tbspsmoked paprika
- 1/2 tspcayenne pepper
- 2 tbsptomato paste
- 1 tbspsherry vinegar
- 1/2 cupmayonnaise
- 1 tbsplemon juice
- 1 tspkosher salt
Make Ahead
Potatoes can be parboiled ahead. Sauces keep refrigerated for up to 5 days.
Instructions
- 1For bravas sauce: sauté 2 cloves garlic in olive oil, add paprika and cayenne, stir 30 seconds
- 2Add tomato paste and 1/2 cup water, simmer 10 minutes, add vinegar, season and set aside
- 3For aioli: mix mayo with remaining garlic and lemon juice, season with salt
- 4Parboil potatoes in salted water until just tender, about 8 minutes, drain and dry completely
- 5Heat oil to 325°F, fry potatoes 5 minutes until pale, drain
- 6Increase oil to 375°F, fry again until golden and crispy, about 3 minutes
- 7Drain on paper towels, season immediately with salt
- 8Arrange on platter, drizzle with bravas sauce and aioli, serve hot
Notes
Pro Tips
Double-frying creates the crispiest potatoes. The bravas sauce should have real heat - be generous with the smoked paprika.
History & Origin
Patatas bravas originated in Madrid in the early 20th century. Every bar has its own version of the sauce, making it one of Spain's most debated dishes.
Pairs Well With
spanish-winevermouthsherry
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