hot_biteMediumSpanish

Patatas Bravas

Crispy fried potatoes with spicy tomato sauce and garlic aioli - Spain's most beloved tapas dish.

⏱️ Prep: 20min🍳 Cook: 30min⏰ Total: 50min👥 Serves: 6🌡️ hot

✓ vegetarian✓ gluten-free✓ dairy-free

⚠️ Contains: 🥚 Egg

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

For bravas sauce: sauté 2 cloves garlic in olive oil, add paprika and cayenne, stir 30 seconds
Add tomato paste and 1/2 cup water, simmer 10 minutes, add vinegar, season and set aside
For aioli: mix mayo with remaining garlic and lemon juice, season with salt
Parboil potatoes in salted water until just tender, about 8 minutes, drain and dry completely
Heat oil to 325°F, fry potatoes 5 minutes until pale, drain
Increase oil to 375°F, fry again until golden and crispy, about 3 minutes
Drain on paper towels, season immediately with salt
Arrange on platter, drizzle with bravas sauce and aioli, serve hot

💡 Pro Tips

Double-frying creates the crispiest potatoes. The bravas sauce should have real heat - be generous with the smoked paprika.

📜 History

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.

Also pairs well with:

spanish-winevermouthsherry