Spanish Patatas Bravas
Crispy, golden-fried potato cubes served with a smoky, spicy tomato sauce and a creamy garlic aioli, capturing the authentic spirit of a Spanish tapas bar.
Ingredients
- •2 lbs (900g) Yukon Gold potatoes, peeled and cut into 1-inch cubes
- •4 cups vegetable oil for frying
- •1 tablespoon olive oil
- •2 cloves garlic, minced
- •1 teaspoon smoked paprika (pimentón)
- •1/2 teaspoon hot smoked paprika or cayenne pepper
- •1 tablespoon all-purpose flour
- •1/2 cup tomato purée or crushed tomatoes
- •1/4 cup chicken or vegetable stock
- •1/2 cup mayonnaise
- •1 clove garlic, finely grated
- •1 teaspoon fresh lemon juice
- •Salt to taste
- •Fresh parsley, chopped for garnish
Instructions
- 1
Place the potato cubes in a pot of cold salted water, bring to a boil, and simmer for 5-7 minutes until just tender but not falling apart; drain well and pat dry.
- 2
In a small saucepan, heat 1 tablespoon of olive oil over medium heat and sauté the minced garlic for 30 seconds.
- 3
Stir in the smoked paprika, hot paprika, and flour, cooking for 1 minute to create a roux.
- 4
Whisk in the tomato purée and stock, simmering for 5-8 minutes until thickened into a smooth sauce; season with salt and set aside.
- 5
In a small bowl, whisk together the mayonnaise, grated garlic, and lemon juice to create the aioli; set aside.
- 6
Heat the frying oil in a large deep pan or Dutch oven to 375°F (190°C).
- 7
Fry the potatoes in batches until they are deep golden brown and crispy, about 5-7 minutes per batch.
- 8
Drain the potatoes on paper towels and sprinkle immediately with salt.
- 9
Arrange the potatoes on a serving platter, drizzle generously with the warm bravas sauce and the garlic aioli, and garnish with fresh parsley.
💡 Chef tips
- For extra crispy potatoes, fry them twice: first at a lower temperature to cook through, then at a higher temperature just before serving to crisp the exterior.
- You can make the bravas sauce up to two days in advance; simply reheat it gently on the stove before serving.
- If you prefer a shortcut, you can roast the potatoes in a 425°F (220°C) oven with olive oil for 30-40 minutes instead of deep-frying.
✅ How it should turn out
The dish should feature perfectly crisp, golden-brown potato cubes coated in a vibrant, smoky-spicy red sauce and a cool, pungent garlic cream, offering a satisfying contrast of textures and bold, savory flavors.