AppetizerSide DishSnack

Patatas Bravas

Name: Patatas Bravas
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: spanish
Ingredients: 900 g potato peeled and cut into 1-inch cubes; 500 ml olive oil; 1 pcs yellow onion finely chopped; 4 clove garlic minced; 400 g canned crushed tomato; 2 tsp smoked paprika; 0.5 tsp cayenne pepper (optional); 120 ml vegetable broth; 1 tbsp sherry vinegar; 0.5 tsp sugar; 1 tsp salt; 0.5 tsp black pepper freshly ground; 0.5 cup mayonnaise; 1 clove garlic minced; 1 tsp lemon juice freshly squeezed; 0.25 tsp salt; 2 tbsp fresh parsley chopped (optional)

Transport your taste buds to Spain with these iconic Patatas Bravas. Crispy, golden potato cubes are generously smothered in a rich, smoky bravas sauce with a hint of spice, then drizzled with a creamy, garlicky aioli. This vibrant tapa is an explosion of textures and flavors, perfect for sharing as an appetizer or a delightful side dish.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 4
Difficulty: Medium
Per serving: 556 kcal

VegetarianGluten-free

Allergen information: may contain eggs and mustard. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

900 gpotato, peeled and cut into 1-inch cubes

for frying

500 mlolive oil

bravas sauce

1 pcsyellow onion, finely chopped
4 clovegarlic, minced
400 gcanned crushed tomato
2 tspsmoked paprika
0.5 tspcayenne pepper(optional)
120 mlvegetable broth
1 tbspsherry vinegar
0.5 tspsugar
1 tspsalt
0.5 tspblack pepper, freshly ground

aioli

0.5 cupmayonnaise
1 clovegarlic, minced
1 tsplemon juice, freshly squeezed
0.25 tspsalt

garnish

2 tbspfresh parsley, chopped(optional)

Equipment

Medium saucepan · Chef's knife · Cutting board · Small bowl · Whisk · Large, deep pot or Dutch oven · Deep-fry thermometer · Slotted spoon · Paper towels · Serving platter · Immersion blender (optional) (optional)

The method

Step by step

1
Finely chop the yellow onion and mince 4 cloves of garlic for the bravas sauce.
About 5 min
Cook’s note: Mincing garlic finely helps it release its flavor more effectively into the sauce.
2
Heat 1 tablespoon of olive oil in a medium saucepan over medium heat until shimmering.
About 2 min
3
Add the chopped onion to the saucepan and cook, stirring occasionally, until it becomes softened and translucent, about 5-7 minutes.
About 7 min
Cook’s note: Don't rush this step; properly softened onions form the flavor base for the sauce.
4
Stir in the minced garlic for the bravas sauce and cook for another minute until fragrant, being careful not to burn it.
About 1 min
Cook’s note: Garlic burns quickly, so keep a close eye on it and stir constantly.
5
Pour in the canned crushed tomatoes, vegetable broth, and sherry vinegar. Add the smoked paprika, cayenne pepper (if using), sugar, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.
About 1 min
Cook’s note: Adjust the cayenne pepper to your preferred level of spice. For a milder sauce, omit it.
6
Bring the bravas sauce to a gentle simmer, then reduce the heat to low. Let it cook for at least 15-20 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly.
About 20 min
Cook’s note: For an extra smooth sauce, carefully blend it with an immersion blender or transfer it to a regular blender (once cooled slightly) after simmering.
7
While the sauce simmers, prepare the aioli. Mince 1 clove of garlic for the aioli.
About 2 min
8
In a small bowl, whisk together the mayonnaise, minced garlic for the aioli, 1 teaspoon of lemon juice, and 0.25 teaspoon of salt until well combined and creamy.
About 3 min
Cook’s note: For a brighter aioli, add a tiny pinch of finely chopped fresh parsley or chives.
9
Peel and cut the potatoes into 1-inch (2.5 cm) cubes. Rinse them under cold water to remove excess starch, then pat them very dry with paper towels.
About 5 min
Cook’s note: Thoroughly drying the potatoes is crucial for achieving a crispy exterior when frying.
10
Heat 500 ml of olive oil in a large, deep pot or Dutch oven over medium-high heat until it reaches 175°C (350°F).
About 5 min
Cook’s note: Use a deep-fry thermometer to accurately monitor the oil temperature. Maintaining the correct temperature prevents soggy or overly greasy potatoes.
11
Carefully add about half of the potato cubes to the hot oil, ensuring not to overcrowd the pot.
About 1 min
Cook’s note: Overcrowding the pot will lower the oil temperature, causing the potatoes to steam rather than fry, resulting in a less crispy texture.
12
Fry the potatoes for 8-10 minutes, or until they are golden brown and crispy, turning them occasionally with a slotted spoon.
About 10 min
Cook’s note: The potatoes should be tender on the inside and deeply golden and crisp on the outside.
13
Remove the fried potatoes with a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil. Season lightly with salt immediately.
About 1 min
Cook’s note: Seasoning while hot helps the salt adhere better to the potatoes.
14
Repeat the frying process with the remaining potato cubes.
About 10 min
15
Chop 2 tablespoons of fresh parsley for garnish.
About 1 min
16
To serve, arrange the crispy potatoes on a serving platter. Spoon the warm bravas sauce generously over the top.
About 2 min
Cook’s note: Ensure the bravas sauce is warm when serving for the best flavor experience.
17
Drizzle the creamy aioli over the sauce and potatoes, or serve it on the side for dipping.
About 1 min
Cook’s note: For an elegant presentation, use a squeeze bottle to drizzle the aioli in a decorative pattern.
18
Garnish with the chopped fresh parsley and serve immediately while the potatoes are hot and crispy.
About 1 min

Per serving

Nutrition

67%Score

Calories: 555.9kcal
Protein: 6.9g
Carbs: 50.9g
Fat: 36.7g
Fibre: 7.3g
Sugar: 8.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

Patatas Bravas are a quintessential Spanish tapa, perfect for sharing alongside other small plates like gambas al ajillo or tortilla española. For a complete experience, pair with a crisp Spanish white wine like Albariño or a refreshing cerveza. You can make the bravas sauce and aioli a day ahead to save time, then simply fry the potatoes just before serving.

Storage

Store leftover bravas sauce and aioli separately in airtight containers in the refrigerator. Store leftover fried potatoes in an airtight container at room temperature for up to 1 day, or in the fridge for up to 2 days, though they will lose crispness.

Reheating

To reheat the bravas sauce, gently warm it in a saucepan over low heat, stirring occasionally, until heated through. The aioli should be served chilled. To re-crisp potatoes, spread them in a single layer on a baking sheet and bake at 200°C (400°F) for 5-10 minutes, or air fry at 180°C (350°F) for 3-5 minutes, until hot and crispy.