If you love a dish that bursts with vibrant flavors and textures, this Patatas Bravas with Spicy Tomato Sauce and Garlic Aioli Recipe is exactly what you need to bring a sunny taste of Spain to your table. Crispy, golden potatoes are bathed in a smoky, slightly spicy tomato sauce and finished with a silky garlic aioli that adds the perfect creamy contrast. This recipe is a comforting yet elegant appetizer or side, guaranteed to impress your guests or make any weeknight meal feel special.
Ingredients You’ll Need
These ingredients might seem simple, but each plays a crucial role in creating the perfect Patatas Bravas with Spicy Tomato Sauce and Garlic Aioli Recipe. From the hearty potatoes to the smoky paprika and zesty lemon juice in the aioli, every element adds a layer of flavor, texture, or color that makes this dish unforgettable.
- Mayonnaise: The creamy base for the garlic aioli that cools down the heat from the tomato sauce.
- Fresh lemon juice: Adds a bright, tangy punch to the aioli, balancing richness.
- Garlic clove, minced: Double duty in the aioli and the sauce for that irresistible garlic aroma.
- Russet potatoes (2 pounds): Peeled and diced, their starchy texture crisps up beautifully when fried.
- Vegetable oil: For frying the potatoes twice to get them perfectly crispy.
- Sea salt: Enhances all the flavors—don’t skimp here!
- Eggs (optional): Fried eggs add a luscious richness when served on top.
- Fresh flat-leaf parsley: Adds a fresh, herbal brightness and pretty green pops.
- Extra-virgin olive oil: The foundation for the aromatic bravas sauce.
- Yellow onion: Sliced thinly, it softens and sweetens the sauce base.
- Smoked paprika: Provides the signature smoky warmth essential for authentic bravas sauce.
- Cayenne pepper: Gives the sauce its gentle spicy kick.
- Sugar: Balances the acidity of the tomatoes and vinegar.
- Kosher salt: Seasoning for the sauce that brings out all the complex flavors.
- Diced tomatoes (14-ounce can): The rich, luscious heart of the spicy tomato sauce.
- White wine vinegar: Adds just the right amount of acidity to brighten the sauce.
How to Make Patatas Bravas with Spicy Tomato Sauce and Garlic Aioli Recipe
Step 1: Prepare the Garlic Aioli
Start by whisking together mayonnaise, fresh lemon juice, and minced garlic in a small bowl. This simple mixture becomes the creamy, tangy aioli that beautifully contrasts the heat and smokiness of the tomato sauce. Set it aside while you focus on the potatoes and sauce.
Step 2: First Fry of the Potatoes
Heat vegetable oil in a deep pot to 300°F, which is essential for gently cooking the potatoes without browning them too fast. Fry the diced russets in batches until they’re just turning golden, about 5 to 7 minutes. Removing them to a cooling rack allows air to crisp their surface before the second fry. This step is the secret to a fluffy yet crisp interior.
Step 3: Make the Spicy Tomato Bravas Sauce
While the potatoes cool, heat the olive oil in a skillet and gently cook thinly sliced onions until soft and sweet. Add the minced garlic and cook until fragrant, then stir in smoked paprika, cayenne pepper, sugar, salt, diced tomatoes, and white wine vinegar. Let everything simmer until the sauce thickens and flavors deepen, about 10 minutes. To achieve that signature silky texture, blend the sauce smoothly using an immersion blender or regular blender.
Step 4: Second Fry of the Potatoes
Reheat the oil to a higher temperature of 370°F and fry the potatoes again, this time until irresistibly golden and crispy, roughly 3 to 5 minutes. This double-fry method is the golden rule for perfectly crunchy patatas bravas that hold up nicely under the saucy finish.
Step 5: Assemble the Dish
Toss the crispy potatoes thoroughly in the luscious bravas sauce until well coated. Then drizzle generously with the garlic aioli for a creamy, garlicky touch. Sprinkle fresh parsley and, if you like, top with fried eggs for an extra indulgent presentation that’s as satisfying to look at as it is to eat.
How to Serve Patatas Bravas with Spicy Tomato Sauce and Garlic Aioli Recipe
Garnishes
Fresh flat-leaf parsley is the classic garnish, adding a pop of color and a subtle herbaceous note that brings balance to the richness. For an extra touch, sprinkle a little smoked paprika on top to echo the sauce’s smoky warmth. A few cracks of fresh black pepper or a dash of sea salt right before serving can enhance the flavors even more.
Side Dishes
Patatas Bravas with Spicy Tomato Sauce and Garlic Aioli Recipe pairs perfectly with simple, fresh dishes like a crisp green salad or grilled vegetables to lighten the meal. If you want to keep the Spanish theme going, try serving it alongside chorizo, manchego cheese, or crusty bread to mop up the delicious sauce.
Creative Ways to Present
For casual gatherings, present the potatoes piled high on a rustic wooden board with small bowls of extra bravas sauce and aioli for dipping. For a more elegant setting, serve the potatoes in individual small cast-iron skillets or tapas dishes, topped lavishly with fried eggs and parsley sprigs. Either way, the vibrant colors and bold flavors make it a showstopper.
Make Ahead and Storage
Storing Leftovers
Leftover potatoes with bravas sauce and aioli can be stored in an airtight container in the refrigerator for up to two days. Keep the aioli separate to maintain its fresh, creamy texture. The potatoes may lose some crispness but will still taste fantastic when reheated.
Freezing
Freezing is not recommended for this Patatas Bravas with Spicy Tomato Sauce and Garlic Aioli Recipe because the texture of the fried potatoes can become soggy and the sauces may separate upon thawing. For best results, enjoy freshly made, or refrigerate leftovers only.
Reheating
To reheat, spread the potatoes on a baking sheet and warm them in a 400°F oven for 10 to 15 minutes to revive their crispiness. Reheat the sauce gently on the stovetop, stirring to bring it back to temperature, and add fresh aioli when serving. Avoid microwaving to keep textures intact.
FAQs
Can I make this recipe vegetarian or vegan?
This Patatas Bravas with Spicy Tomato Sauce and Garlic Aioli Recipe is naturally vegetarian. To make it vegan, substitute the mayonnaise in the aioli with a dairy-free version and use plant-based oil for frying. The fried eggs can be omitted or replaced with a vegan alternative if desired.
What’s the secret to perfectly crispy potatoes?
The double-fry technique featured in this recipe ensures crispiness. The first fry cooks the potatoes through at a lower temperature; after they cool, the second, hotter fry crisps them to golden perfection without burning.
How spicy is the sauce?
The sauce has a gentle spicy kick from cayenne pepper balanced by the sweetness of the sugar and the smokiness of paprika. You can adjust the cayenne to make it milder or hotter depending on your heat tolerance.
Can I prepare the components ahead of time?
Absolutely! You can make the bravas sauce and aioli up to a day ahead and refrigerate. The potatoes are best fried fresh, but you can do the first fry in advance and cool them until you’re ready for the second fry and assembly.
What is the best potato for Patatas Bravas?
Russet potatoes are ideal due to their starchy nature, which helps them become fluffy inside and crisp outside after frying. Waxy potatoes tend not to crisp as well.
Final Thoughts
This Patatas Bravas with Spicy Tomato Sauce and Garlic Aioli Recipe is such a joyful, satisfying dish to prepare and eat. It combines comforting textures with bold, bright flavors that are sure to become a beloved favorite. I promise, once you master this recipe, you’ll keep coming back to it for entertaining or simply to brighten your evening with a taste of Spain. So grab those potatoes and get ready to impress your friends and family with this delectable classic!
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Patatas Bravas with Spicy Tomato Sauce and Garlic Aioli Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Spanish
- Diet: Vegetarian
Description
Patatas Bravas is a classic Spanish tapas dish featuring crispy fried potatoes served with a smoky, spicy tomato-based bravas sauce and garlic aioli. This recipe involves double frying the potatoes for ultimate crispiness, combined with a flavorful sauce made from smoked paprika, cayenne, and tomatoes, creating a perfect balance of heat and tang. Optional fried eggs and fresh parsley add extra richness and freshness, making it an ideal appetizer or side dish.
Ingredients
Garlic Aioli
- ½ cup mayonnaise
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 1 garlic clove, minced
Potatoes
- 2 pounds russet potatoes, peeled and diced into 1½ inch cubes
- Vegetable oil, for frying
- Sea salt, to taste
Bravas Sauce
- 2 tablespoons extra-virgin olive oil
- ½ yellow onion, thinly sliced
- 2 garlic cloves, minced
- 2 teaspoons smoked paprika
- ¼ teaspoon cayenne pepper
- 1 teaspoon sugar
- ½ teaspoon kosher salt
- 1 (14-ounce) can diced tomatoes
- ¼ cup white wine vinegar
Assembly
- 4 eggs, fried (optional)
- Fresh flat-leaf parsley, for serving
Instructions
- Prepare the Aioli: In a small bowl, combine the mayonnaise, lemon juice, and minced garlic. Mix well and set aside to allow flavors to meld.
- Fry the Potatoes (First Fry): Attach a deep-fry thermometer to a large, heavy pot. Fill with vegetable oil and heat over medium-high until it reaches 300°F. Working in batches, add the diced potatoes to the hot oil and cook until lightly browned, about 5 to 7 minutes. Use a slotted spoon to transfer them to a cooling rack set over a rimmed baking sheet and let cool completely for 45 to 60 minutes to dry out, which helps achieve crispiness on the second fry.
- Make the Bravas Sauce: While the potatoes cool, heat olive oil in a large skillet over medium heat. Add the sliced onion and cook until tender and translucent, about 10 minutes. Add the minced garlic and cook for another 2 minutes until fragrant. Stir in smoked paprika, cayenne pepper, sugar, kosher salt, diced tomatoes, and white wine vinegar. Let the sauce simmer gently, stirring occasionally, until thickened, about 10 minutes.
- Blend the Sauce: Use an immersion blender directly in the skillet or transfer the sauce to a regular blender and blend until smooth and creamy. Set aside.
- Fry the Potatoes (Second Fry): Reheat the vegetable oil in the pot over medium-high heat until it reaches 370°F. Working in small batches, fry the cooled potatoes until golden brown and crispy, about 3 to 5 minutes per batch. Transfer them to a serving dish and season with sea salt to taste.
- Assemble the Patatas Bravas: Toss the crispy potatoes gently with the bravas sauce until they are evenly coated. Drizzle the garlic aioli over the top and add additional bravas sauce if you like an extra kick. Garnish with fresh flat-leaf parsley and top with fried eggs if using, then serve immediately while hot and crispy.
Notes
- Double frying the potatoes is key to achieving the ideal crispy exterior and fluffy interior texture.
- Letting the potatoes cool and dry between the first and second fry prevents them from becoming soggy.
- The bravas sauce can be made ahead and reheated just before serving for convenience.
- Fried eggs add richness but can be omitted for a vegetarian version.
- Adjust cayenne pepper to your preferred spice level. For a milder version, reduce or omit it.
