📝 About This Recipe
Transport your senses to the bustling tapas bars of Madrid with this quintessential Spanish classic. These triple-cooked potatoes boast a glass-like crunch on the outside and a fluffy, cloud-like interior, all naturally gluten-free. Drenched in a vibrant, velvety tomato sauce spiked with smoky pimentón and a whisper of garlic, this dish is the ultimate marriage of texture and bold Mediterranean spice.
🥗 Ingredients
The Potatoes
- 2 lbs Yukon Gold or Russet potatoes (peeled and cut into 1-inch irregular cubes)
- 2 cups Extra Virgin Olive Oil (for frying; high-quality Spanish oil preferred)
- 1 teaspoon Sea salt (to taste)
- 1/2 teaspoon Baking soda (added to boiling water to create more surface area for crunch)
The Brava Sauce
- 3 tablespoons Extra Virgin Olive Oil
- 1/2 small Yellow onion (very finely minced)
- 2 pieces Garlic cloves (grated or minced)
- 1 tablespoon Pimentón de la Vera (Smoked Paprika) (use 'Dulce' for mild or 'Picante' for heat)
- 1 cup Tomato purée (Passata) (smooth and unseasoned)
- 1 tablespoon Sherry vinegar (adds essential acidity)
- 1/2 teaspoon Sugar (to balance the acidity)
- 1 teaspoon Cornstarch (dissolved in 1 tablespoon water (slurry))
Optional Garlic Aioli
- 1/2 cup Mayonnaise (ensure it is gluten-free certified)
- 1 piece Garlic clove (mashed into a paste)
- 1 teaspoon Lemon juice (freshly squeezed)
For Garnish
- 1 tablespoon Fresh parsley (finely chopped)
- 1 pinch Flaky sea salt (for the final touch)
👨🍳 Instructions
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1
Place the cubed potatoes in a large pot and cover with cold water. Add the baking soda and a generous pinch of salt. Bring to a boil.
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2
Once boiling, reduce to a simmer and cook for 8-10 minutes until the outsides are tender but the centers are still firm. Drain and let them steam dry for 5 minutes.
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3
Gently shake the potatoes in the colander to roughen up the edges; this creates the starchy 'fuzz' that becomes extra crispy when fried.
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4
While potatoes dry, start the sauce. Heat 3 tbsp olive oil in a small saucepan over medium-low heat. Add the minced onion and cook until translucent, about 5 minutes.
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5
Stir in the garlic and pimentón. Cook for just 30 seconds until fragrant, being careful not to burn the paprika as it can turn bitter.
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6
Pour in the tomato purée, sugar, and sherry vinegar. Simmer gently for 10-12 minutes until thickened.
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7
Stir in the cornstarch slurry and cook for another minute until the sauce is glossy. For a truly authentic texture, blend the sauce until silky smooth using an immersion blender.
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8
In a deep wide skillet, heat the 2 cups of olive oil to 325°F (160°C). Fry the potatoes in batches for 5 minutes until a light crust forms but they haven't browned yet. Remove with a slotted spoon to a paper towel.
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9
Increase the oil heat to 375°F (190°C). Return the potatoes to the oil for a second fry. Cook for 3-4 minutes until they are a deep, golden brown and incredibly crisp.
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10
While the potatoes finish, whisk together the mayonnaise, garlic paste, and lemon juice in a small bowl to create the quick aioli.
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11
Drain the hot potatoes on a wire rack or paper towels and immediately sprinkle with sea salt while the oil is still wet on the surface.
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12
To serve, pile the potatoes high on a platter. Drizzle generously with the warm Brava sauce, followed by artistic dollops of the garlic aioli.
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13
Garnish with fresh parsley and an extra dusting of pimentón. Serve immediately while roaring hot.
💡 Chef's Tips
Don't skip the baking soda; it breaks down the potato pectin, creating more surface area for maximum crunch. Ensure the potatoes are completely dry before frying to prevent oil splatter and ensure crispness. If you prefer a spicier sauce, add a pinch of cayenne pepper or use 100% 'Pimentón Picante'. Use a high-quality Spanish Extra Virgin Olive Oil for the most authentic flavor profile. For a shortcut, you can air-fry the par-boiled potatoes at 400°F for 15-20 minutes, though traditional shallow frying yields the best results.
🍽️ Serving Suggestions
Pair with a chilled glass of Spanish Albariño or a crisp dry Rosé. Serve as part of a tapas spread alongside Gambas al Ajillo (garlic shrimp) and Spanish olives. Excellent as a side dish for grilled skirt steak or roasted chicken. Add a side of sparkling Cava to cut through the richness of the fried potatoes and spicy sauce.