📝 About This Recipe
Transport yourself to the sun-drenched terraces of Madrid with this quintessential Spanish tapas staple. Our version features triple-cooked potatoes that are pillowy on the inside and shatteringly crisp on the outside, draped in a vibrant, spicy tomato-based 'brava' sauce. Finished with a cooling swirl of authentic garlic alioli, this dish offers a masterclass in the balance of heat, smoke, and crunch.
🥗 Ingredients
The Potatoes
- 2 pounds Yukon Gold or Maris Piper potatoes (peeled and cut into 1-inch irregular chunks)
- 2 cups Extra virgin olive oil (for shallow frying)
- 1 teaspoon Sea salt (to taste)
- 1/2 teaspoon Baking soda (added to boiling water for extra crunch)
Salsa Brava (Spicy Sauce)
- 3 tablespoons Extra virgin olive oil
- 1/2 small Yellow onion (finely grated or minced)
- 2 pieces Garlic cloves (minced)
- 1 tablespoon Smoked Spanish Paprika (Pimentón de la Vera) (sweet or bittersweet)
- 1/2 teaspoon Spicy Smoked Paprika (adjust for desired heat level)
- 1 tablespoon All-purpose flour (to thicken the sauce)
- 1 cup Chicken or vegetable stock (warm)
- 1 teaspoon Sherry vinegar (for acidity)
Garlic Alioli & Garnish
- 1/2 cup Mayonnaise (high quality or homemade)
- 1 small Garlic clove (pressed into a paste)
- 1 teaspoon Lemon juice
- 1 tablespoon Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
-
1
Place the potato chunks in a large pot and cover with cold water. Add the baking soda and a generous pinch of salt. Bring to a boil, then reduce heat and simmer for about 8-10 minutes until the edges are softened but the centers are still firm.
-
2
Drain the potatoes and let them steam dry in the colander for 5 minutes. Give the colander a gentle shake to roughen up the edges of the potatoes; this creates more surface area for maximum crispiness.
-
3
While the potatoes dry, start the Salsa Brava. Heat 3 tablespoons of olive oil in a small saucepan over medium-low heat. Add the onion and cook until translucent, about 5 minutes.
-
4
Add the minced garlic to the saucepan and cook for 1 minute until fragrant. Stir in both types of smoked paprika and the flour, whisking constantly for 1-2 minutes to toast the spices without burning them.
-
5
Slowly whisk in the warm stock. Simmer the sauce for 10 minutes until thickened to a gravy-like consistency. Stir in the sherry vinegar and season with salt. For a silky finish, blend the sauce with an immersion blender until smooth.
-
6
Prepare the alioli by whisking together the mayonnaise, pressed garlic paste, and lemon juice in a small bowl. Set aside in the refrigerator.
-
7
In a wide, heavy-bottomed skillet or Dutch oven, heat the 2 cups of olive oil to 350°F (175°C). Ensure the potatoes are completely dry before proceeding.
-
8
Carefully lower the potatoes into the hot oil in batches. Fry for 5-7 minutes, turning occasionally, until they develop a deep, golden-brown crust and an audible crunch.
-
9
Use a slotted spoon to transfer the potatoes to a plate lined with paper towels. Immediately sprinkle with sea salt while they are still hot.
-
10
To serve, pile the hot potatoes onto a shared platter. Drizzle generously with the warm Salsa Brava and then dots of the cool garlic alioli.
-
11
Finish with a sprinkle of fresh parsley and an extra dusting of smoked paprika for visual pop. Serve immediately while the potatoes are piping hot.
💡 Chef's Tips
The baking soda in the boiling water breaks down the potato starch, creating a starchy 'mash' on the surface that fries into a glass-like crust. Do not crowd the frying pan; frying in batches ensures the oil temperature stays high and the potatoes don't become greasy. Authentic Salsa Brava usually relies on pimentón and flour for body rather than tomatoes, but you can add a tablespoon of tomato paste for extra richness. If you prefer a shortcut, you can roast the potatoes at 425°F with plenty of oil, though frying yields the most traditional texture. Make the sauces ahead of time to let the flavors meld; the Salsa Brava reheats beautifully.
🍽️ Serving Suggestions
Serve as part of a tapas spread alongside Gambas al Ajillo (garlic shrimp) and Spanish Tortilla. Pair with a crisp, chilled glass of Albariño or a dry Spanish Rosado. For a refreshing contrast, serve with a side of marinated olives and Manchego cheese. Great as a side dish for grilled flank steak or roasted chicken.