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Spanish Patatas Bravas Recipe

Spanish · Appetizer · 45 min total

Crispy fried potatoes served with a bold, smoky tomato sauce and a creamy garlic aioli. This classic Spanish tapa is perfect for sharing.

Ingredients

• 4 medium potatoes (about 1.5 lbs), peeled and cut into 1-inch cubes
• 1/2 cup olive oil, for frying
• 1 teaspoon salt
• 1/2 teaspoon smoked paprika
• For the bravas sauce: 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 can (14 oz) crushed tomatoes
• 1 tablespoon sherry vinegar
• Salt to taste
• For the aioli: 1/2 cup mayonnaise
• 1 clove garlic, minced
• 1 teaspoon lemon juice

Instructions

1. Place potato cubes in a large bowl and cover with cold water. Soak for 10 minutes to remove excess starch. Drain and pat dry thoroughly with a clean towel.
2. Heat 1/2 cup olive oil in a large skillet over medium-high heat. Add potatoes in a single layer (work in batches if needed). Fry, turning occasionally, until golden brown and crispy on all sides, about 15-20 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt and smoked paprika while hot.
3. Meanwhile, make the bravas sauce: In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, smoked paprika, and cayenne; cook 1 minute.
4. Stir in crushed tomatoes and sherry vinegar. Bring to a simmer and cook until thickened, about 10 minutes. Season with salt to taste. Set aside.
5. Make the aioli: In a small bowl, combine mayonnaise, minced garlic, and lemon juice. Stir well.
6. To serve, arrange crispy potatoes on a platter. Spoon bravas sauce over the top and drizzle with aioli. Serve immediately.

Tips

• For extra crispiness, double-fry the potatoes: fry once at 325°F for 5 minutes, cool, then fry again at 375°F until golden.
• The bravas sauce can be made ahead and refrigerated for up to 3 days. Reheat before serving.
• If you prefer a smoother sauce, blend the bravas sauce with an immersion blender before serving.
• Garnish with chopped fresh parsley for a pop of color.

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