📝 About This Recipe
Transport your senses to the bustling tapas bars of Madrid with this quintessential Spanish classic. These crispy, double-fried potato cubes are tossed in a vibrant, velvety tomato sauce spiked with smoky pimentón and a touch of heat. It is the ultimate harmony of crunch, spice, and soul-warming comfort that defines the heart of Mediterranean snacking.
🥗 Ingredients
The Potatoes
- 1 kg Yukon Gold or Maris Piper potatoes (peeled and cut into 1-inch irregular cubes)
- 2 cups Extra virgin olive oil (for frying)
- 1 teaspoon Sea salt (to taste)
The Bravas Sauce
- 3 tablespoons Olive oil (high quality)
- 1 Small yellow onion (very finely minced)
- 3 pieces Garlic cloves (minced)
- 1.5 tablespoons Smoked Spanish paprika (Pimentón de la Vera) (use 'picante' for heat or 'dulce' for mild)
- 1 cup Canned crushed tomatoes (high-quality San Marzano preferred)
- 1 tablespoon Tomato paste
- 1 teaspoon Sherry vinegar (adds essential acidity)
- 1/2 teaspoon Sugar (to balance the acidity)
- 1/4 teaspoon Cayenne pepper (optional for extra kick)
For Garnish
- 1 handful Fresh parsley (finely chopped)
- 1/4 cup Garlic Aioli (optional, for drizzling)
👨🍳 Instructions
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1
Begin by preparing the potatoes. Peel them and cut into bite-sized, roughly 1-inch cubes. Pat them extremely dry with a paper towel to ensure maximum crispiness.
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2
In a large heavy-bottomed skillet or saucepan, heat 3 tablespoons of olive oil over medium heat to start the sauce.
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3
Add the minced onion to the skillet and sauté for about 5-7 minutes until translucent and soft, but not browned.
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4
Stir in the minced garlic and cook for another 60 seconds until fragrant. Lower the heat slightly.
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5
Add the smoked paprika, tomato paste, and cayenne pepper. Stir constantly for 1 minute to 'toast' the spices without burning them.
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6
Pour in the crushed tomatoes and sugar. Simmer gently for 15-20 minutes until the sauce thickens and the flavors meld. If it becomes too thick, add a splash of water.
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7
While the sauce simmers, start the first fry of the potatoes. Heat the 2 cups of olive oil in a deep pan to 300°F (150°C). Fry the potatoes in batches for 8-10 minutes until tender but not yet golden.
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8
Remove the potatoes with a slotted spoon and drain on paper towels. Let them rest for at least 10 minutes; this allows the starch to set.
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9
Finish the sauce by stirring in the sherry vinegar. For a traditional smooth texture, blend the sauce using an immersion blender until velvety.
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10
Increase the heat of the frying oil to 375°F (190°C). Return the par-cooked potatoes to the oil for the second fry.
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11
Fry for 3-5 minutes until the potatoes are deeply golden brown and audibly crunchy. Drain again on fresh paper towels.
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12
Immediately sprinkle the hot potatoes with sea salt while the oil is still shimmering on the surface.
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13
Transfer the crispy potatoes to a serving platter. Spoon a generous amount of the warm Bravas sauce over the center.
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14
Optional: Drizzle with a few dots of garlic aioli for a creamy contrast to the spicy sauce.
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15
Garnish with fresh parsley and serve immediately while the potatoes are at their peak crunch.
💡 Chef's Tips
For the ultimate crunch, use starchy potatoes like Yukon Gold or Russet; waxy potatoes won't crisp as well. Never skip the double-fry method; the first low-temperature fry cooks the inside, while the second high-temperature fry creates the crust. If you want a truly authentic 'bravas' sauce, use Spanish Pimentón de la Vera for that specific deep, smoky aroma. Ensure the potatoes are bone-dry before frying to prevent oil splattering and soggy edges. Make the sauce a day in advance; the flavors deepen and improve significantly after a night in the fridge.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Spanish Albariño or a dry Rosado wine. Serve alongside other tapas like Gambas al Ajillo (garlic shrimp) or a Spanish tortilla. A cold Spanish lager with a wedge of lemon is the perfect refreshing counterpoint to the spicy sauce. Use any leftover sauce as a bold topping for grilled chicken or roasted cauliflower. Provide wooden toothpicks for an authentic Spanish 'taberna' experience.