Patatas Bravas rock crispy fried potato cubes smothered in smoky spicy tomato sauce and garlicky aioli. Spanish tapas classic balances heat with creaminess, frying at 375°F for 15 minutes total. Killer app for 4-6, ready fast with bold flavors that scream authenticity.
Patatas Bravas Recipe
Crispy fried potatoes with spicy tomato sauce and aioli. Authentic Spanish tapas appetizer, super crunchy.
Ingredients
Equipment
Method
- Peel potatoes with peeler. Cut into 1-inch cubes using knife. Soak cubes in cold water bowl 10 minutes. Drain and pat super dry with paper towels.
- Pour vegetable oil into large pot using measuring cup. Heat to 375°F with thermometer till small bubbles form.
- Add potato cubes in batches with slotted spoon. Fry 8 minutes till golden crispy. Drain on paper towel lined plate.
- Heat olive oil in skillet over medium using measuring spoon. Add minced garlic, cook 1 minute till fragrant with wooden spoon.
- Stir in passata, smoked paprika, cayenne, sugar, salt from measuring spoons. Simmer 10 minutes till thick coats spoon back. Cool slightly. Blend smooth with immersion blender.
- Mix mayonnaise, minced garlic, lemon juice in bowl with spoon till creamy smooth.
- Pile hot potatoes on platter. Drizzle brava sauce over top with spoon. Dollop aioli swirls. Hit table hot with toothpicks
Notes
- Dry potatoes key; wet oil spits.
- Adjust cayenne for heat lovers.
- Sauce keeps fridge 5 days; reheat gentle.
