📝 About This Recipe
Patatas Bravas is the quintessential Spanish tapa, born in the bustling bars of Madrid and celebrated across the Iberian Peninsula. These crispy, golden potato cubes are double-fried for maximum crunch and smothered in a fiery, pimentón-spiced tomato sauce and a silky garlic alioli. It’s a masterful balance of textures and heat that captures the vibrant, sun-drenched spirit of Spanish street food.
🥗 Ingredients
The Potatoes
- 2 lbs Yukon Gold potatoes (peeled and cut into 1-inch cubes)
- 2 cups Vegetable oil (for frying)
- 1 teaspoon Sea salt (fine grain)
Salsa Brava
- 2 tablespoons Extra virgin olive oil (high quality)
- 1 small Yellow onion (very finely diced)
- 2 cloves Garlic (minced)
- 1 tablespoon Pimentón dulce (sweet Spanish smoked paprika)
- 1 teaspoon Pimentón picante (hot Spanish smoked paprika)
- 1 tablespoon All-purpose flour (for thickening)
- 1 cup Chicken or vegetable stock (warm)
- 1/2 cup Tomato purée (smooth passata)
- 1 teaspoon Sherry vinegar (or red wine vinegar)
Garlic Alioli
- 1/2 cup Mayonnaise (high-quality store-bought or homemade)
- 2 cloves Garlic (grated into a fine paste)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 pinch Salt
Garnish
- 1 tablespoon Fresh parsley (finely chopped)
👨🍳 Instructions
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1
Prepare the potatoes by peeling and cutting them into uniform 1-inch cubes. Rinse them under cold running water to remove excess starch, then pat them completely dry with a clean kitchen towel—this is crucial for crispiness.
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2
Optional Par-boil: Place the potato cubes in a pot of cold salted water. Bring to a boil, then immediately reduce to a simmer for 5 minutes. Drain and let them air-dry for 10 minutes; this creates a fluffy interior.
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3
Start the Salsa Brava: Heat 2 tablespoons of olive oil in a small saucepan over medium heat. Sauté the diced onion until translucent and soft, about 6 minutes.
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4
Stir in the minced garlic, sweet pimentón, and hot pimentón. Cook for only 30-45 seconds to release the oils, being careful not to let the paprika burn as it can turn bitter.
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5
Whisk in the flour and cook for 1 minute to create a light roux. Slowly pour in the stock and tomato purée while whisking constantly to ensure a smooth texture.
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6
Simmer the sauce for 10-15 minutes until it thickens to a coating consistency. Stir in the sherry vinegar, then use an immersion blender to process the sauce until silky smooth. Keep warm.
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7
Prepare the Alioli by whisking together the mayonnaise, grated garlic paste, lemon juice, and salt in a small bowl. Cover and refrigerate to let the flavors meld.
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8
First Fry: Heat the vegetable oil in a deep skillet or heavy-bottomed pot to 300°F (150°C). Fry the potatoes in batches for 5-6 minutes until they are tender but still pale. Remove with a slotted spoon and drain on paper towels.
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9
Second Fry: Increase the oil temperature to 375°F (190°C). Return the potatoes to the oil and fry for 2-3 minutes until they are a deep, vibrant golden brown and very crunchy. Drain on fresh paper towels.
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10
While the potatoes are piping hot, toss them in a bowl with sea salt so the seasoning adheres to the crispy exterior.
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11
To serve, pile the potatoes onto a platter or into individual clay 'cazuelas'. Generously drizzle the warm Salsa Brava over the top, followed by artful dollops of the cold Alioli.
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12
Final Touch: Sprinkle with chopped fresh parsley and serve immediately while the potatoes are at their peak crunch.
💡 Chef's Tips
Use Yukon Gold or Maris Piper potatoes for the perfect balance of a creamy center and a glass-like crunch. The double-fry method is non-negotiable for authentic texture; the first fry cooks the inside, the second fry shatters the outside. If you prefer a milder sauce, simply reduce the pimentón picante and replace it with more pimentón dulce. Always ensure your potatoes are bone-dry before they hit the oil to prevent steaming instead of frying. Make the sauces ahead of time; the Salsa Brava and Alioli actually taste better after the flavors have sat for an hour.
🍽️ Serving Suggestions
Serve with a chilled glass of dry Fino Sherry or a crisp Spanish Albariño wine. Pair with other classic tapas like Gambas al Ajillo (garlic shrimp) or Jamón Ibérico. Provide wooden toothpicks for an authentic Spanish bar-style eating experience. Serve a side of warm, crusty baguette to soak up any extra spicy brava sauce. Accompany with a simple green salad dressed in lemon and olive oil to cut through the richness.