Patatas Bravas Recipe
Patatas Bravas is a classic Spanish tapa featuring crispy fried russet potatoes served with a smoky, spicy tomato-based bravas sauce and a creamy garlic alioli. This recipe combines tender potatoes parboiled then fried to golden perfection, topped with two flavorful sauces that make it a perfect appetizer or side dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Spanish
Ingredients
Scale
Potatoes
- 4 russet potatoes, cut into 1” cubes
- 2 tsp kosher salt, plus more for seasoning
- 3 cups extra-virgin olive oil (for frying)
Alioli
- 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
Bravas Sauce
- 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
Instructions
- Parboil the Potatoes: Bring a large pot of water to a boil. Add the cubed potatoes and 2 teaspoons of kosher salt. Cook until the potatoes just begin to soften, about 5 to 8 minutes. Drain and spread the potatoes on a baking sheet to cool.
- Fry the Potatoes: Heat 3 cups of extra-virgin olive oil in a large skillet over medium-high heat until the oil reaches 360°F on an instant-read or deep-fry thermometer. Fry the potatoes in batches, tossing occasionally, until they are golden brown and crispy, about 6 to 8 minutes. Remove the potatoes and transfer to a paper towel-lined plate. Season with kosher salt to taste.
- Make the Alioli: In a bowl, combine the egg yolks, finely chopped garlic, lime or lemon juice, and Dijon mustard. Slowly whisk in 1/4 cup extra-virgin olive oil until the mixture emulsifies and thickens into a creamy alioli. Season with kosher salt to taste and set aside.
- Prepare the Bravas Sauce: In a medium saucepan over medium-high heat, warm 1 tablespoon of extra-virgin olive oil. Add the smoked paprika, sweet paprika, and hot paprika or cayenne pepper. Stir continuously and toast the spices for about 10 seconds until fragrant. Stir in the tomato sauce, chicken broth, and sherry vinegar. Bring the mixture to a simmer and cook for about 5 minutes until the sauce reduces slightly and thickens.
- Assemble and Serve: Arrange the fried potatoes on a serving platter. Drizzle the bravas sauce over the potatoes, followed by spoonfuls of the alioli. Serve immediately while warm for the best flavor and texture.
Notes
- Using a thermometer to monitor oil temperature ensures perfectly crispy potatoes without being greasy.
- You can adjust the heat level in the bravas sauce by varying the amount of hot paprika or cayenne pepper.
- For a vegetarian version, substitute low-sodium vegetable broth for chicken broth in the bravas sauce.
- Alioli contains raw egg yolks; use fresh, high-quality eggs and consume without delay.
- Leftover potatoes can be reheated in a hot oven to regain crispiness, but are best enjoyed freshly made.
Keywords: Patatas Bravas, Spanish tapas, fried potatoes, alioli, bravas sauce, smoky tomato sauce, appetizer, easy Spanish recipe
Find it online: https://flavorsbymaya.com/patatas-bravas-recipe/
