Spanish Patatas Bravas (Print-Friendly Version)
Crispy potatoes drenched in smoky sauce with optional garlic aioli - a classic Spanish tapa that might steal the show!
# What You'll Need:
→ Potatoes
01 -
4 medium potatoes (Russet or Yukon Gold), peeled and cut into 1-inch cubes
02 -
Vegetable oil, for frying
03 -
Salt, to taste
→ Brava Sauce
04 -
2 tbsp olive oil
05 -
1 small onion, finely chopped
06 -
2 cloves garlic, minced
07 -
1 tsp smoked paprika (sweet or hot)
08 -
¼ tsp cayenne pepper (optional)
09 -
1 tsp all-purpose flour
10 -
2 tbsp tomato paste
11 -
½ cup chicken or vegetable broth
12 -
½ tsp red wine vinegar
13 -
Salt and black pepper, to taste
→ Garlic Aioli (Optional)
14 -
½ cup mayonnaise
15 -
1 small garlic clove, finely grated
16 -
1 tsp lemon juice
17 -
Salt, to taste
→ Garnish
18 -
Fresh parsley, chopped
# How to Make It:
01 -
Rinse cubed potatoes under cold water to remove excess starch, then pat dry completely. Heat vegetable oil to 175°C in a deep pan. Fry potatoes in batches for 6–8 minutes until golden and crispy. Transfer to a paper towel-lined plate and season with salt while hot.
02 -
Heat olive oil in a saucepan over medium heat. Sauté onion for about 5 minutes until soft. Add garlic, paprika, and cayenne, and cook for 30 seconds. Stir in flour and cook for 1 minute. Add tomato paste, then slowly whisk in the broth until smooth. Simmer for 5–7 minutes, stirring until thickened. Add red wine vinegar, season with salt and pepper, and blend if desired for a smoother finish.
03 -
In a bowl, combine mayonnaise, grated garlic, and lemon juice. Season with salt to taste. Chill until ready to use.
04 -
Place the fried potatoes on a serving plate. Drizzle with brava sauce, add dollops of aioli (or serve on the side), and finish with a sprinkle of chopped parsley.