Patatas Bravas Recipe
Patatas Bravas is a classic Spanish tapa featuring crispy fried potatoes served with a smoky, spicy tomato-based bravas sauce and a creamy garlicky alioli. This recipe involves parboiling the potatoes for perfect texture, deep-frying them for a golden crust, and pairing them with two vibrant sauces that balance heat, tanginess, and richness. A delicious and satisfying appetizer or side dish that’s perfect for sharing.
- 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-inch 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
- Prepare Potatoes: Bring a large pot of water to a boil. Add the potato cubes and 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 completely.
- Fry Potatoes: In a large skillet over medium-high heat, heat the olive oil until a deep-fry or instant-read thermometer registers 360°F (182°C). 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 generously with kosher salt.
- Make Alioli: In a bowl, whisk together the egg yolks, finely chopped garlic, fresh lime or lemon juice, and Dijon mustard. Slowly drizzle in 1/4 cup extra-virgin olive oil while whisking vigorously to emulsify and create a thick, creamy alioli. Season with kosher salt to taste. Keep chilled.
- Prepare Bravas Sauce: Heat 1 tablespoon of olive oil in a medium saucepan over medium-high heat. Add smoked paprika, sweet paprika, and hot paprika (or cayenne) and stir to combine. Toast the spices, stirring frequently, for about 10 seconds or until fragrant.
- Simmer Sauce: Stir in the tomato sauce, low-sodium chicken broth, and sherry vinegar. Bring the mixture to a simmer and cook, stirring occasionally, until the sauce reduces slightly and thickens, about 5 minutes.
- Serve: Arrange the fried potatoes on a serving platter. Drizzle generously with the warm bravas sauce and spoon over the alioli. Serve immediately for the best texture and flavor.
Notes
- Make sure to dry the potatoes thoroughly after boiling and cooling to ensure a crisp finish when frying.
- Use fresh quality olive oil for the best flavor in both frying and sauces.
- The alioli uses raw egg yolks; if you are concerned about food safety, use pasteurized eggs.
- Adjust the level of heat in the bravas sauce by modifying the amount of hot paprika or cayenne pepper.
- These potatoes are best served immediately to enjoy their crispiness; leftovers can be reheated but may lose some texture.
Keywords: Patatas Bravas, Spanish tapas, fried potatoes, alioli, bravas sauce, appetizer
Find it online: https://dylangranv.com/patatas-bravas-recipe/
