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Crispy fried potatoes with spicy tomato sauce and aioli.

Patatas Bravas Recipe

Crispy fried potatoes with spicy tomato sauce and aioli. Authentic Spanish tapas appetizer, super crunchy.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Course: Appetizer
Cuisine: Spanish
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes
  • 2 lb Yukon Gold potatoes peeled 1-inch cubes
  • 4 cups vegetable oil for frying
For the Brava Sauce
  • 1 cup tomato passata
  • 2 tbsp olive oil
  • 2 tsp smoked paprika
  • 1 tsp cayenne pepper
  • 1 garlic clove minced
  • ½ tsp sugar
  • ¼ tsp salt
For the Aioli
  • ½ cup mayonnaise
  • 1 garlic clove minced
  • 1 tsp lemon juice

Equipment

  • Large pot or fryer
  • Slotted spoon
  • Measuring cups & spoons
  • Immersion blender

Method
 

  1. 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.
  2. Pour vegetable oil into large pot using measuring cup. Heat to 375°F with thermometer till small bubbles form.
  3. Add potato cubes in batches with slotted spoon. Fry 8 minutes till golden crispy. Drain on paper towel lined plate.
  4. Heat olive oil in skillet over medium using measuring spoon. Add minced garlic, cook 1 minute till fragrant with wooden spoon.
  5. 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.
  6. Mix mayonnaise, minced garlic, lemon juice in bowl with spoon till creamy smooth.
  7. 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.