Classic Spanish Patatas Bravas

Patatas bravas are a classic Spanish tapas dish of crisp potatoes served with smoky, gently spicy bravas sauce and a cool garlic aioli.

Fry the potatoes twice for a crisp shell and fluffy center. The sauce can simmer while the potatoes cook, making this an easy party plate.

Let the potatoes drain and cool briefly between fries. That pause allows the first fry to cook the center before the second fry crisps the outside.

Serving Suggestions

Serve with olives, marinated peppers, grilled bread, or other tapas. A cold sparkling drink or Spanish lager balances the smoky sauce.

Recipe Notes

The bravas sauce and aioli can be made one day ahead. Re-crisp the potatoes in hot oil or an air fryer just before serving.

Classic Spanish Patatas Bravas

Crisp fried potatoes with smoky paprika bravas sauce and a cool garlic aioli.

Servings 4 tapas servings

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

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Equipment

• Deep skillet or fryer
• Medium saucepan
• Wire rack
• Blender or whisk

Ingredients

 

US CustomaryMetric

 

1x2x3x

Potatoes

• 2 lb russet potatoes peeled and cut into cubes
• 4 cups neutral frying oil or enough for frying
• 1 tsp fine salt

Bravas Sauce

• 2 tbsp olive oil
• 1 medium yellow onion diced
• 2 cloves garlic minced
• 1 tbsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 cup crushed tomatoes
• 1 tbsp sherry vinegar

Garlic Aioli

• 1/2 cup mayonnaise
• 1 cloves garlic finely grated

Instructions

 

Make the sauces:

• Heat the olive oil in a saucepan. Cook the onion until soft, add the garlic, paprika, and cayenne, and cook for 30 seconds.
• Add the crushed tomatoes and simmer for 12 minutes. Blend until smooth, stir in the vinegar, and season to taste. Mix the mayonnaise and garlic for the aioli.

Fry the potatoes:

• Heat the oil to 300 F (150 C). Fry the potato cubes in batches for 6 to 7 minutes, until tender but pale. Drain on a wire rack and cool for 10 minutes.
• Raise the oil to 375 F (190 C). Fry the potatoes again in batches until deep golden and crisp. Drain and season with salt.

Serve:

• Arrange the hot potatoes on a serving plate. Spoon over the bravas sauce and add the garlic aioli.
• Finish with parsley if desired and serve immediately.

Notes

• Fry the potatoes twice for the best contrast of crisp outside and fluffy center.
• Blend the sauce for a smooth tapas-bar texture.
• Serve the potatoes immediately after saucing.

Nutrition

Calories: 480kcalCarbohydrates: 54gProtein: 6gFat: 28gSaturated Fat: 4gCholesterol: 10mgSodium: 610mgFiber: 6gSugar: 6g

Calories: 480kcal

Course: Appetizer

Cuisine: Spanish

Keyword: Patatas