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Patatas Bravas with Alioli Recipe

Spanish · Appetizer · 45 min total

Crispy fried potatoes with a spicy tomato sauce and a creamy garlic aioli – a classic Spanish tapa that's perfect for sharing.

Ingredients

• 2 lbs (900g) potatoes, peeled and cut into 1-inch cubes
• 1/2 cup (120ml) olive oil, for frying
• Salt to taste
• 1/2 cup (120ml) tomato sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (or to taste)
• 1 tablespoon sherry vinegar
• 1 clove garlic, minced
• 1/2 cup (120ml) mayonnaise
• 1 clove garlic, crushed
• 1 tablespoon lemon juice
• Salt to taste

Instructions

1. Place potato cubes in a large pot and cover with cold salted water. Bring to a boil and cook for 5 minutes. Drain well and let steam dry for a few minutes.
2. Heat olive oil in a large skillet over medium-high heat. Add potatoes in a single layer (work in batches if needed) and fry, turning occasionally, until golden brown and crispy, about 10-12 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt.
3. For the bravas sauce: In a small saucepan, combine tomato sauce, smoked paprika, cayenne, sherry vinegar, and minced garlic. Simmer over low heat for 5 minutes, stirring occasionally. Season with salt to taste.
4. For the alioli: In a small bowl, mix mayonnaise, crushed garlic, lemon juice, and a pinch of salt. Stir until smooth.
5. Arrange crispy potatoes on a serving platter. Drizzle bravas sauce over the potatoes, then dollop alioli on top or serve on the side. Serve immediately.

Tips

• For extra crispiness, double-fry the potatoes: fry once at 325°F (160°C) until tender, then fry again at 375°F (190°C) until golden.
• If you prefer a traditional alioli, use a mortar and pestle to emulsify garlic, salt, and olive oil (no eggs).
• Store leftover sauces separately in the fridge for up to 3 days.

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