Spanish Patatas Bravas is a classic tapas dish featuring crispy fried potatoes topped with a spicy and smoky tomato-based brava sauce, often served with a creamy garlic aioli and fresh parsley garnish. This easy-to-make dish combines bold flavors and textures for a perfect appetizer or snack.
Total Time:40 minutes
Yield:4 servings
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
Prepare Potatoes: Rinse the peeled and cubed potatoes in cold water to remove excess starch, then pat them completely dry with a clean kitchen towel.
Fry 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. Sprinkle with salt while still warm.
Make 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.
Add Aromatics and Spices: Stir in the minced garlic, smoked paprika, and cayenne pepper, cooking for about 30 seconds until fragrant.
Add Flour: Sprinkle the flour over the mixture and stir well to coat everything. Cook for 1 minute to remove the raw flour taste.
Incorporate Tomato and Broth: Stir in the tomato paste, followed by the chicken or vegetable broth. Whisk to combine until smooth.
Simmer Sauce: Simmer the sauce for 7 minutes, stirring occasionally, until thickened.
Finish Sauce: Add the red wine vinegar, then season with salt and black pepper to taste. Adjust seasoning if needed. Optionally, use an immersion blender for a smooth texture or leave slightly chunky for a rustic feel.
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.
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.
Notes
Ensure the potatoes are completely dry before frying to get extra crispy results.
Use a thermometer to maintain oil temperature at 350°F for even frying.
For a vegetarian version, use vegetable broth instead of chicken broth in the sauce.
The garlic aioli is optional but adds a creamy and tangy contrast to the spicy sauce.
Adjust the cayenne pepper to control the heat level of the brava sauce.
Leftover brava sauce can be refrigerated for up to 3 days and reheated gently.
