Patatas Bravas Recipe

A popular Spanish tapa, patatas bravas consists of crunchy, bite-sized potatoes served with two delicious sauces. Traditionally the sauce is hot and smoky while the Spanish aioli is a cooling, creamy sauce. To get proper browning and crispness use potatoes high in starch. For a fluffy interior, parboil them in chunks before frying them.

Yield: Serves 4
Prep time: 15 minutes
Cook time: 45 minutes


For the bravas sauce:
  • 1 tablespoon extra-virgin olive oil
  • 1 bay leaf
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon kosher salt
  • 1 (15-ounce) can tomato purée
  • 1 tablespoon sherry vinegar
For the potatoes:
  • 2 pounds russet potatoes (about 4 medium)
  • 1 quart vegetable oil, for deep frying
  • 1 tablespoon smoked paprika
  • 1/4 teaspoon kosher salt
For the aioli:
  • 4 cloves garlic
  • 1 tablespoon freshly squeezed lemon juice
  • 1 cup mayonnaise
  • 1 tablespoon extra-virgin olive oil


  1. Heat 1 tablespoon olive oil in a small saucepan over medium heat until shimmering. Add 1 bay leaf, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, and 1/2 teaspoon kosher salt. Carefully pour in 1 (15-ounce) can tomato purée and stir to combine. Bring to a boil. Reduce the heat to maintain a gentle simmer, then simmer until thickened, about 45 minutes. (This is a good time to make the alioli and cook the potatoes.) Remove the pan from the heat and stir in 1 tablespoon sherry vinegar.
  2. Finely grate 4 garlic cloves into a small bowl. Add 1 tablespoon freshly squeezed lemon juice and stir to combine. Let sit for 30 minutes. Add 1 cup mayonnaise and 1 tablespoon extra-virgin olive oil, and stir to combine.
  3. Peel and cut 2 pounds russet potatoes into 1-inch pieces. Place in a medium saucepan and add enough cold water to cover by 1 inch. Bring to a boil over high heat. Boil until the potatoes are tender, about 7 minutes. (Do not overcook or they will fall apart.) Drain, then transfer to a kitchen towel and arrange the potatoes into a single layer to dry thoroughly.
  4. Heat 1 quart vegetable oil in a deep fryer or a large Dutch oven over medium-high heat until 350°F. Working in batches so as to not overcrowd the pot (there should be some space between each potato), use a spider or slotted spoon to add the potatoes to the oil. Fry, stirring occasionally, until the potatoes are golden-brown and crisp, 6 to 8 minutes. Transfer the potatoes to a paper towel-lined bowl to drain briefly, then transfer to a serving dish.
  5. Sprinkle 1 tablespoon smoked paprika and 1/4 teaspoon kosher salt over the potatoes and toss to coat. Serve with the alioli and bravas sauce for dipping.

Source: the Kitchn

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