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Spanish Patatas Bravas Recipe

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4.8 from 23 reviews

Patatas Bravas is a classic Spanish tapas dish featuring crispy fried potatoes generously coated with a spicy and smoky tomato-based Brava sauce, often served with a creamy garlic aioli and garnished with fresh parsley. This recipe guides you through making every component from scratch, delivering a perfect balance of textures and flavors.

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 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika (sweet or hot)
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon all-purpose flour
  • 2 tablespoons tomato paste
  • 1/2 cup chicken or vegetable broth
  • 1/2 teaspoon red wine vinegar
  • Salt and black pepper to taste

For Garlic Aioli (Optional):

  • 1/2 cup mayonnaise
  • 1 small garlic clove, finely grated
  • 1 teaspoon lemon juice
  • Salt to taste

For Garnish:

  • Fresh parsley, chopped

Instructions

  1. 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 to ensure crispiness during frying.
  2. Fry the Potatoes: Heat vegetable oil in a deep-frying pan or pot to 350°F (175°C). Carefully fry the potatoes in batches for 8 minutes or until golden and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate. Immediately sprinkle with salt while still warm.
  3. Cook the Brava Sauce Base: 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.
  4. Thicken the Sauce: Sprinkle the flour over the mixture and stir well to coat everything evenly. Cook for 1 minute to remove the raw flour taste.
  5. Add Tomatoes and Broth: Stir in the tomato paste, followed by the chicken or vegetable broth. Whisk the mixture until smooth. Simmer the sauce for 7 minutes, stirring occasionally, until thickened.
  6. Season the Sauce: Add the red wine vinegar and season with salt and black pepper to taste. Adjust seasoning as necessary. For a smoother texture, optionally blend the sauce using an immersion blender or leave it chunky for a rustic feel.
  7. Prepare Garlic Aioli: In a small bowl, mix together mayonnaise, grated garlic, and lemon juice. Add salt to taste and refrigerate until ready to serve.
  8. Assemble the Dish: Place the crispy fried potatoes on a serving plate. Drizzle the brava sauce generously over the potatoes. Add dollops of garlic aioli on top or serve it on the side for dipping.
  9. Garnish and Serve: Garnish the dish with freshly chopped parsley for a vibrant finish. Serve immediately for best texture and flavor.

Notes

  • Use Russet or Yukon Gold potatoes for the best texture and flavor.
  • Drying the potatoes thoroughly before frying is essential to achieve crispiness.
  • Fry in batches to avoid overcrowding the pan which can lead to soggy potatoes.
  • Adjust the cayenne pepper to your preferred spice level; omit if you prefer mild flavors.
  • The garlic aioli is optional but adds a creamy contrast to the spicy sauce.
  • The Brava sauce can be blended smooth or left chunky based on preference.
  • Serve immediately after assembly to preserve crispiness of the potatoes.

Find it online: https://lovelycooks.com/spanish-patatas-bravas-recipe/