Spanish Patatas Bravas
Patatas Bravas is a classic Spanish tapa featuring crispy, golden potatoes topped with a bold, smoky, and slightly spicy bravas sauce. This dish is a favorite in Spanish bars and is often served with aioli for extra creaminess. Perfect as an appetizer or side, Patatas Bravas brings a delicious balance of crunch and heat to any meal!
Ingredients
For the Potatoes:
- 4 medium potatoes (such as Russet or Yukon Gold), peeled and cut into 1-inch cubes
- Vegetable oil for frying
- Salt to taste
For the Brava Sauce:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp smoked paprika (sweet or hot)
- 1/4 tsp cayenne pepper (optional, for heat)
- 1 tsp all-purpose flour
- 2 tbsp tomato paste
- 1/2 cup chicken or vegetable broth
- 1/2 tsp red wine vinegar
- Salt and black pepper to taste
For Garlic Aioli (Optional):
- 1/2 cup mayonnaise
- 1 small garlic clove, finely grated
- 1 tsp lemon juice
- Salt to taste
For Garnish:
- Fresh parsley, chopped
Instructions
Prepare the Potatoes:
- Rinse the peeled and cubed potatoes in cold water to remove excess starch, then pat them completely dry with a clean kitchen towel.
- Heat vegetable oil in a deep-frying pan or pot to 350°F (175°C).
- Carefully fry the potatoes in batches for 6–8 minutes, or until golden and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate. Sprinkle with salt while still warm.
Make the Brava Sauce:
- Heat 2 tablespoons of olive oil in a small saucepan over medium heat.
- Add the finely chopped onion and sauté for about 5 minutes until soft and translucent.
- Stir in the minced garlic, smoked paprika, and cayenne pepper, cooking for about 30 seconds until fragrant.
- Sprinkle the flour over the mixture and stir well to coat everything. Cook for 1 minute to remove the raw flour taste.
- Stir in the tomato paste, followed by the chicken or vegetable broth. Whisk to combine until smooth.
- Simmer the sauce for 5–7 minutes, stirring occasionally, until thickened.
- Add the red wine vinegar, and season with salt and black pepper to taste. Adjust seasoning if needed.
- (Optional) Use an immersion blender for a smooth texture, or leave it slightly chunky for a rustic feel.
Make the Garlic Aioli (Optional):
- In a small bowl, mix together mayonnaise, grated garlic, and lemon juice.
- Add salt to taste and refrigerate until ready to serve.
Assemble and Serve:
- Place the crispy fried potatoes on a serving plate.
- Drizzle the brava sauce generously over the potatoes.
- Add dollops of garlic aioli or serve it on the side for dipping.
- Garnish with freshly chopped parsley for a vibrant finish.