Patatas Bravas is a classic Spanish tapa, consisting of crispy fried potatoes served with a smoky, slightly spicy tomato-based “bravas sauce” (salsa brava), and often an optional garlic aioli. The key to truly great Patatas Bravas is getting the potatoes perfectly crispy on the outside and tender on the inside.
Here’s a recipe that combines the essential elements: crispy potatoes, a delicious bravas sauce, and a simple aioli.
Yields: 4-6 servings as a tapa Prep time: 20-30 minutes Cook time: 40-50 minutes
Ingredients:
For the Potatoes:
- 2 lbs (about 4-5 medium) Russet or Yukon Gold potatoes, peeled and cut into 1-inch to 1.5-inch chunks
- 1 teaspoon baking soda (optional, but helps with crispiness)
- Kosher salt
- Vegetable oil or olive oil, for frying (about 3-4 cups, or enough to deep fry in batches)
For the Bravas Sauce (Salsa Brava):
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2-3 cloves garlic, minced
- 1 (15-ounce) can crushed tomatoes (or diced, then blended)
- 1 tablespoon sweet smoked paprika (pimentón dulce)
- 1 teaspoon hot smoked paprika (pimentón picante), or 1/2 teaspoon cayenne pepper (adjust to your spice preference)
- 1/2 teaspoon ground cumin (optional)
- 1/2 cup chicken or vegetable broth
- 1 tablespoon red wine vinegar
- 1/2 teaspoon sugar (optional, to balance acidity)
- Salt and black pepper to taste
For the Garlic Aioli (Optional, but recommended):
- 1/2 cup good quality mayonnaise
- 1 small clove garlic, grated or minced very finely
- 1 teaspoon fresh lemon juice
- Pinch of salt
Instructions:
1. Prepare the Potatoes: * Place the cut potato chunks in a large pot. Cover with cold water by about an inch. Add 1 teaspoon of salt and the baking soda (if using). * Bring to a boil over high heat, then reduce heat to a simmer and cook for 5-7 minutes, or until the potatoes are just tender when pierced with a fork but still hold their shape. Do not overcook! * Drain the potatoes thoroughly in a colander. For maximum crispiness, spread them out on a baking sheet to cool completely and dry for at least 30 minutes, or even an hour in the refrigerator. This step is crucial for crispy potatoes.
2. Make the Bravas Sauce: * While the potatoes are cooling, heat 2 tablespoons of olive oil in a medium saucepan over medium heat. * Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes. * Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. * Stir in the sweet smoked paprika, hot smoked paprika (or cayenne), and cumin (if using). Cook for 30 seconds to 1 minute, stirring constantly, until fragrant. * Pour in the crushed tomatoes and broth. Bring the mixture to a simmer. * Reduce the heat to low and let it simmer gently for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded. * Stir in the red wine vinegar and sugar (if using). Season with salt and black pepper to taste. * For a smoother sauce, you can use an immersion blender or transfer the sauce to a regular blender (carefully, as it’s hot!) and blend until desired consistency is reached.
3. Make the Garlic Aioli (if using): * In a small bowl, whisk together the mayonnaise, finely minced garlic, and lemon juice. Season with a pinch of salt. Cover and refrigerate until ready to serve.
4. Fry the Potatoes: * Heat about 3-4 cups of vegetable oil (or olive oil) in a large, heavy-bottomed pot or Dutch oven to 350-375°F (175-190°C). If you don’t have a thermometer, a small piece of potato should sizzle immediately when dropped in. * Working in batches to avoid overcrowding, carefully add the dried potato chunks to the hot oil. Fry for 5-8 minutes, or until golden brown and crispy on the outside. * Use a slotted spoon to transfer the fried potatoes to a plate lined with paper towels to drain excess oil. Immediately sprinkle them with a little kosher salt. Repeat with remaining potato batches.
5. Assemble and Serve: * Pile the hot, crispy potatoes onto a serving platter or individual plates. * Generously spoon the warm bravas sauce over the potatoes. * If using, drizzle or dollop the garlic aioli on top of the sauce, or serve it on the side for dipping. * Serve immediately and enjoy your authentic Patatas Bravas!
Yummy potatos and ketchup!
