Patatas Bravas

Name: Patatas Bravas
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 kg Potatoes, peeled and cut into 2–3 cm chunks; 500ml Olive Oil, for frying; 1 tsp Salt, fine; 2 tbsp Olive Oil; 1 small Onion, about 100 g, finely chopped; 2 cloves of Garlic, minced; 2 tsp Sweet Spanish Paprika, pimentón dulce; 1 tsp Hot Spanish Paprika, pimentón picante; or 1/2 tsp cayenne pepper; 250g Crushed Tomatoes, passata or tomato purée; 100ml Chicken Stock, or water; 1 tbsp Sherry Vinegar; 1/2 tsp Sugar; 1/2 tsp Salt, fine; 1 Egg Yolk, at room temperature; 1 clove of Garlic, minced to a paste; 1 tsp Lemon Juice; 120ml Light Olive Oil, or mild vegetable oil; 1/4 tsp Salt, fine

Crisp, golden potatoes tossed in a smoky, spicy tomato sauce and finished with a silky garlic aioli — Patatas Bravas are a classic Spanish tapa that pairs crunchy texture with vibrant, layered flavors. This version balances sweet and hot paprika for a deep, smoky sauce and a bright, creamy aioli for contrast. Serve warm as an appetizer or a shareable side.

Crisp, golden potatoes tossed in a smoky, spicy tomato sauce and finished with a silky garlic aioli — Patatas Bravas are a classic... Show more

Traditional Spanish Recipe

Health Grade

B · Healthy

Rating

4.7

Time

55 min

Price

0,62 €

Calories

704 kcal

gluten free

low sugar

mediterranean diet

kid friendly

Method

Prep the vegetables

Rinse the Potatoes, peel them, and cut them into 2–3 cm chunks. Finely chop the Onion. Mince the Garlic, then mash 1 clove into a paste for the alioli and keep the other 2 cloves minced for the sauce. Set the cut potatoes and chopped aromatics within easy reach, and line a plate with paper towels for draining later.

Whisk the alioli

In a bowl, whisk the room-temperature Egg Yolk, the garlic paste you made, Lemon Juice, and a pinch of Salt until smooth. Drizzle in the Light Olive Oil very slowly, whisking constantly, until the alioli turns thick, pale, and glossy. If it gets too stiff, whisk in a few drops of water to loosen it.

Fry the potatoes

Pour the Olive Oil into a deep pan and heat it over medium-high until a potato piece sizzles right away. Fry the potatoes in batches for 10–12 minutes, turning occasionally, until deeply golden and crisp at the edges. Lift them out, drain on the paper towels you set out, and season them with some of the remaining salt while they're still hot.

Cook the sauce

In a saucepan, warm 2 tbsp of olive oil over medium heat. Add the onion and cook, stirring often, for 5 minutes until soft and translucent, then stir in the garlic for 1 minute until fragrant. Add the Sweet Spanish Paprika and Hot Spanish Paprika and stir for just a few seconds so they don't burn, then immediately pour in the Crushed Tomatoes, Chicken Stock, Sherry Vinegar, Sugar, and the remaining salt. Simmer for 10 minutes, stirring now and then, until the sauce is thick and spoonable.

Assemble and serve

Pile the potatoes onto a warm serving plate, spoon the bravas sauce over them or serve it alongside, and finish with generous dollops of alioli. Serve right away while the potatoes are still crisp.