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-inch 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

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Introduction

Patatas Bravas is a classic Spanish tapa featuring crispy potatoes served with a flavorful spicy tomato sauce and creamy alioli. This dish combines simple ingredients to create a perfect balance of texture and bold flavors, ideal for sharing or enjoying as a snack.

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 potato cubes along with 2 teaspoons of kosher salt. Cook until the potatoes begin to soften but are not fully cooked, about 5 to 8 minutes. Drain the potatoes and spread them out 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 thermometer for accuracy). Fry the potatoes in batches, tossing occasionally, until they turn golden brown and crispy, about 6 to 8 minutes. Transfer the fried potatoes to a paper towel-lined plate and season with salt.
Step 3: To make the alioli, whisk together the egg yolks, finely chopped garlic, fresh lime or lemon juice, and Dijon mustard. Slowly drizzle in 1/4 cup olive oil while continuously whisking until the mixture emulsifies into a creamy sauce.
Step 4: For the bravas sauce, heat 1 tablespoon of extra-virgin olive oil in a medium saucepan over medium-high heat. Add the smoked paprika, sweet paprika, and hot paprika, stirring and toasting the spices until fragrant, about 10 seconds.
Step 5: Stir in the tomato sauce, chicken broth, and sherry vinegar. Bring the mixture to a simmer and cook, stirring occasionally, until the sauce reduces slightly, about 5 minutes.
Step 6: Arrange the fried potatoes on a serving platter. Drizzle generously with the bravas sauce and dollop with the alioli. Serve immediately while hot and crispy.

Tips & Variations

Use a thermometer to maintain oil temperature for perfectly crispy potatoes without greasiness.
For a vegetarian version, substitute chicken broth with vegetable broth or water.
Adjust the amount of hot paprika or cayenne pepper based on your spice preference.
Try adding chopped fresh parsley or chives on top for a fresh garnish.

Storage

Store leftover fried potatoes, alioli, and bravas sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat potatoes in a hot oven or skillet to restore crispiness. Alioli and sauce can be served cold or gently warmed before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for Patatas Bravas?

Russet potatoes are ideal due to their starchy texture which crisps up well, but you can also use Yukon Golds for a creamier interior. Avoid waxy potatoes as they may not fry as crisp.

Is alioli safe to eat raw since it contains raw egg yolks?

Alioli is traditionally made with raw egg yolks. Use fresh, high-quality eggs and consume it promptly. Alternatively, you can use pasteurized eggs to reduce any risk.