Name: Patatas Bravas Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Spanish
Ingredients: 4 russet potatoes, cut into 1″ cubes; 2 tsp kosher salt, plus more for seasoning; 3 cups extra-virgin olive oil (for frying); 2 large egg yolks; 1 clove garlic, finely chopped; 1 tsp fresh lime or lemon juice; 1/4 tsp Dijon mustard; 1/4 cup extra-virgin olive oil; Kosher salt to taste; 1 tbsp extra-virgin olive oil; 1/2 tsp Spanish smoked paprika; 1/2 tsp Spanish sweet paprika; 1/4 tsp Spanish hot paprika or cayenne pepper; 1/2 cup tomato sauce; 1/4 cup low-sodium chicken broth; 1/2 tsp sherry vinegar

Ingredients

4 russet potatoes, cut into 1″ cubes

2 tsp. kosher salt, plus more for seasoning

3 cups extra-virgin olive oil (for frying)

2 large egg yolks

1 clove garlic, finely chopped

1 tsp. fresh lime or lemon juice

1/4 tsp. Dijon mustard

1/4 cup extra-virgin olive oil (for alioli)

1 tbsp. extra-virgin olive oil (for sauce)

1/2 tsp. Spanish smoked paprika

1/2 tsp. Spanish sweet paprika

1/4 tsp. Spanish hot paprika or cayenne pepper

1/2 cup tomato sauce

1/4 cup low-sodium chicken broth

1/2 tsp. sherry vinegar

Instructions

Step 1: Bring a large pot of water to a boil. Add the cubed potatoes and 2 teaspoons of kosher salt. Cook until the potatoes begin to soften, about 5 to 8 minutes. Drain and spread the potatoes on a baking sheet to cool.

Step 2: Heat 3 cups of extra-virgin olive oil in a large skillet over medium-high heat until it reaches 360°F (use a deep-fry or instant-read thermometer). Fry the potatoes, tossing occasionally, until golden brown and crispy, about 6 to 8 minutes. Remove with a slotted spoon and transfer to a paper towel-lined plate. Season with salt.

Step 3: To make the alioli, whisk together the egg yolks, finely chopped garlic, lime or lemon juice, Dijon mustard, and 1/4 cup olive oil until smooth and creamy. Set aside.

Step 4: For the bravas sauce, heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the smoked paprika, sweet paprika, and hot paprika. Toast the spices while stirring frequently until fragrant, about 10 seconds.

Step 5: Stir in the tomato sauce, chicken broth, and sherry vinegar. Bring the sauce to a simmer and cook over medium-high heat, stirring occasionally, until it has reduced slightly, about 5 minutes.

Step 6: Arrange the fried potatoes on a serving platter. Drizzle generously with the bravas sauce and alioli. Serve immediately.

Tips & Variations

Use a thermometer to maintain the oil temperature for perfectly crispy potatoes without greasiness.

For a vegetarian version, substitute chicken broth with vegetable broth or water.

Adjust the heat level in the sauce by increasing or decreasing the amount of hot paprika or cayenne pepper.

Make the alioli in advance and keep it chilled; bring it to room temperature before serving.

Storage

Store leftover potatoes, sauce, and alioli separately in airtight containers in the refrigerator for up to 2 days. To reheat potatoes, warm them in a hot oven or air fryer to retain crispness. Reheat the sauce gently on the stovetop. Alioli is best served fresh and should be consumed within 24 hours for optimal flavor and safety.

FAQs

Can I make Patatas Bravas without deep frying?

Yes, you can roast the potatoes in the oven at 425°F until crispy as a healthier alternative, though frying gives a more authentic texture.

What can I use if I don’t have Spanish paprika?

You can substitute smoked paprika with regular paprika and add a pinch of chili powder or cayenne for heat, but the flavor will be slightly different.