Description
Patatas Bravas is a beloved Spanish dish featuring crispy fried potatoes tossed in a spicy bravas sauce and drizzled with creamy garlic aioli. Perfect for sharing as a tapas-style appetizer or as a delicious side dish, this recipe is sure to impress family and friends!
Ingredients
Scale
For the Garlic Aioli:
- ½ cup mayonnaise
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 1 garlic clove, minced
For the Potatoes:
- 2 pounds russet potatoes, peeled and diced into 1½ inch cubes
- Vegetable oil, for frying
- Sea salt, to taste
- 4 eggs, fried (optional)
- Fresh flat-leaf parsley, for serving
For the 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
Instructions
- Prepare the Aioli:
- In a small bowl, combine the mayonnaise, lemon juice, and minced garlic. Mix well and set aside.
- 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. Transfer to a cooling rack set over a rimmed baking sheet and cool completely for 45 to 60 minutes.
- 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, about 10 minutes.
- Add minced garlic and cook for another 2 minutes until fragrant. Stir in smoked paprika, cayenne pepper, sugar, salt, diced tomatoes, and white wine vinegar. Simmer until the sauce thickens, about 10 minutes.
- Blend the sauce until smooth using an immersion blender or a regular blender.
- Fry the Potatoes (Second Fry):
- Reheat the oil in the pot over medium-high until it reaches 370°F. Working in small batches, fry the cooled potatoes until golden brown and crispy, about 3 to 5 minutes. Transfer to a serving dish.
- Assemble the Patatas Bravas:
- Toss the crispy potatoes with the bravas sauce until well coated. Drizzle with garlic aioli and sprinkle with additional bravas sauce if desired. Top with fresh parsley and fried eggs (if using) before serving.
Notes
- For extra flavor, consider adding chopped chorizo to the bravas sauce.
- Letting the potatoes cool before the second fry helps achieve maximum crispiness.
- Prep Time: 15 mins
- Cook Time: 1 hour 30 minutes
- Category: main course
- Method: Frying
- Cuisine: Spanish
Nutrition
- Serving Size: 1 portion
- Calories: 598
- Sugar: 5g
- Sodium: 800mg
- Fat: 37g
- Saturated Fat: 6g
- Unsaturated Fat: 30g
- Trans Fat: 0 g
- Carbohydrates: 63g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 100mg