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
Scale
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.
