Classic Spanish Patatas Bravas
Crisp fried potatoes with smoky paprika bravas sauce and a cool garlic aioli.
Equipment
- Deep skillet or fryer
- Medium saucepan
- Wire rack
- Blender or whisk
Ingredients
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