Description
Patatas Bravas is a classic Spanish tapa featuring crispy fried potatoes served with a spicy tomato-based bravas sauce and an optional garlicky aioli. This delicious appetizer combines tender parboiled potatoes with a rich, smoky, and slightly spicy sauce, perfect for sharing or as a flavorful side dish.
Ingredients
Scale
Potatoes
- 2 lbs russet potatoes, peeled and cut into 1-inch cubes
- 3 tablespoons olive oil (plus more for frying)
- Salt to taste
Bravas Sauce
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 1 tablespoon tomato paste
- ½ cup crushed tomatoes
- 1 teaspoon sherry vinegar or red wine vinegar
- Salt and black pepper to taste
Aioli (Optional)
- ½ cup mayonnaise
- 1 garlic clove, minced to a paste
- 1 tablespoon lemon juice
- Pinch of salt
Instructions
- Parboil the potatoes: Bring a pot of salted water to a boil. Add the cubed potatoes and cook for about 5–6 minutes until just fork-tender but not fully cooked. Drain well and let them dry completely to ensure they fry up crispier.
- Fry the potatoes: Heat olive oil in a large skillet or deep frying pan over medium-high heat. Once hot, fry the potatoes in batches to avoid overcrowding, cooking each batch for about 6–8 minutes until golden brown and crispy. Drain the fried potatoes on paper towels and season with salt immediately.
- Make the bravas sauce: In a small saucepan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté for 4–5 minutes until soft and translucent. Add garlic, smoked paprika, cayenne pepper, and tomato paste, cooking for another minute until fragrant. Stir in crushed tomatoes and vinegar, season with salt and pepper, and let the sauce simmer for 10 minutes until it thickens. Blend the sauce briefly if you prefer it smooth.
- Prepare the aioli (optional): In a small bowl, combine mayonnaise, minced garlic paste, lemon juice, and a pinch of salt. Stir until creamy and set aside.
- Serve: Arrange the crispy potatoes on a serving dish. Spoon the warm bravas sauce generously over the potatoes. Drizzle with the aioli if using, and garnish with chopped parsley for a fresh finish.
Notes
- For a lighter version, roast the parboiled potatoes at 425°F (220°C) for 30–35 minutes until crispy instead of frying.
- Adjust the heat in the bravas sauce by using more or less cayenne pepper according to your spice preference.
- Using good-quality smoked paprika enhances the smoky flavor of the sauce.
- Allow the potatoes to dry thoroughly after parboiling to achieve maximum crispiness when frying.
