Patatas Bravas Recipe
This Patatas Bravas recipe is a crispy, spicy Spanish classic that's perfect for sharing or savoring solo!
Equipment
- Large pot for boiling the potatoes
- Frying pan or skillet for frying
- Slotted spoon for removing the potatoes
- Mixing bowl for the sauce
- Sharp knife and cutting board for chopping
- Measuring cups and spoons
- Serving dish or platter
Ingredients
- 2 1/2 pounds Yukon Gold potatoes cut into 3/4 inch dice
- 1/2 teaspoon baking soda
- 1/4 cup olive oil for frying
- Salt to taste
- Pepper to taste
- Chopped parsley for garnish, optional
- 2 tablespoons olive oil for the sauce
- 28 ounce can crushed tomatoes
- 3 cloves garlic minced
- 1 sweet or yellow onion diced
- 2 teaspoons Spanish smoked paprika
- 1/4 teaspoon cayenne pepper or to taste
- 2 to 3 dashes hot sauce to taste
- Salt to taste
- 1/4 cup good quality mayonnaise
- 1 clove garlic grated or pressed
- 1 teaspoon lemon juice
Instructions
- Start by peeling the Yukon Gold potatoes and cutting them into 3/4 inch dice. Place the diced potatoes in a large pot and cover them with cold water. Add in the baking soda. Bring the water to a boil and cook the potatoes for about 10 minutes, or until just tender but not falling apart. Drain and let them cool slightly.
- In a large frying pan or skillet, heat 1/4 cup of olive oil over medium-high heat until hot but not smoking.
- Carefully add the drained potatoes to the pan in a single layer. Season with salt and pepper. Fry for about 10-15 minutes, turning occasionally until golden brown and crispy on all sides. Use a slotted spoon to transfer to a paper towel-lined plate to drain excess oil.
- In a separate pan, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
- Stir in crushed tomatoes, Spanish smoked paprika, cayenne pepper, and hot sauce. Season with salt to taste. Let the sauce simmer for about 15-20 minutes to meld flavors.
- In a mixing bowl, combine mayonnaise, grated garlic, and lemon juice. Mix until well combined to make the garlic aioli.
- To serve, arrange crispy potatoes on a platter, drizzle with spicy tomato sauce, add a dollop of garlic aioli, and garnish with chopped parsley if desired.
Notes
- Use Yukon Gold potatoes for a creamy texture that fries well.
- Don’t rush frying; let potatoes crisp fully for best texture.
- Adjust sauce spice levels with cayenne and hot sauce to suit your taste.
- Make sauce ahead for easier assembly on serving day.
- Store potatoes and sauce separately; reheat potatoes in oven or air fryer to regain crispiness.