📝 About This Recipe
Transport your senses to a sun-drenched plaza in Madrid with this quintessential Spanish tapa. These golden, triple-cooked potato cubes are crisp on the outside and fluffy within, smothered in a bold, spicy tomato-based 'brava' sauce and a silky garlic alioli. It is a masterclass in texture and heat, representing the soul of Spanish street food and communal dining.
🥗 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 shallow frying)
- 1 teaspoon Kosher Salt (for seasoning after frying)
Salsa Brava (The Spicy Sauce)
- 3 tablespoons Extra Virgin Olive Oil
- 1/2 piece Small Yellow Onion (finely minced)
- 2 pieces Garlic Cloves (minced)
- 1 tablespoon Pimentón de la Vera (Smoked Paprika) (sweet or bittersweet variety)
- 1/2 teaspoon Hot Smoked Paprika or Cayenne (adjust for heat preference)
- 1 tablespoon All-purpose Flour (to thicken the sauce)
- 1 cup Chicken or Vegetable Stock (warm)
- 1 teaspoon Sherry Vinegar (or red wine vinegar)
Garlic Alioli
- 1/2 cup Mayonnaise (high quality or homemade)
- 1 piece Garlic Clove (grated into a paste)
- 1 teaspoon Lemon Juice (freshly squeezed)
For Garnish
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Place the cubed potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce heat and simmer for 5-8 minutes until the edges are slightly softened but the centers are still firm. Drain and let them air dry on a baking sheet for 10 minutes.
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2
While the potatoes dry, prepare the Salsa Brava. Heat 3 tablespoons of olive oil in a small saucepan over medium-low heat. Add the minced onion and cook until translucent and soft, about 5 minutes.
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3
Stir in the minced garlic and cook for 1 minute until fragrant. Add both types of smoked paprika and the flour, stirring constantly for 1-2 minutes to toast the spices and cook out the raw flour taste.
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4
Slowly whisk in the warm stock to avoid lumps. Simmer the sauce for 10 minutes until thickened to a coating consistency. Stir in the vinegar, season with salt, and blend with an immersion blender if you prefer a perfectly smooth sauce.
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5
Prepare the alioli by whisking together the mayonnaise, grated garlic paste, and lemon juice in a small bowl. Cover and refrigerate until ready to serve.
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6
In a large, heavy-bottomed skillet or Dutch oven, heat the 2 cups of olive oil to 325°F (160°C). Use a thermometer to ensure accuracy.
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7
Carefully add the potatoes to the oil in batches. Fry for 5 minutes; they won't color much yet, but this step creates the fluffy interior. Remove with a slotted spoon and drain on paper towels.
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8
Increase the oil temperature to 375°F (190°C). This higher heat is what creates the signature 'brave' crunch.
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9
Return the potatoes to the oil and fry for another 3-5 minutes until they are deeply golden brown and very crispy. Work in batches to avoid crowding the pan.
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10
Transfer the hot potatoes to a bowl lined with paper towels and immediately toss with kosher salt while the oil is still wet on the surface.
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11
Arrange the crispy potatoes on a warm serving platter. Generously drizzle the warm Salsa Brava over the top, followed by artful dollops or a drizzle of the garlic alioli.
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12
Garnish with chopped parsley and a sprinkle of flaky sea salt. Serve immediately while the potatoes are at their peak crunch.
💡 Chef's Tips
For the ultimate crunch, ensure the potatoes are completely dry before frying; moisture is the enemy of crispiness. Don't skip the par-boiling step, as it breaks down the surface starch to create those shaggy, crispy edges. If you want a truly authentic sauce, use Pimentón de la Vera—the smoky depth is incomparable to standard paprika. Avoid overcrowding the frying pan, which drops the oil temperature and leads to greasy, soggy potatoes. Leftover Salsa Brava is excellent on grilled meats or eggs the next morning.
🍽️ Serving Suggestions
Serve alongside a glass of chilled Spanish Albariño or a crisp Tempranillo. Pair with other classic tapas like Gambas al Ajillo (garlic shrimp) or a Spanish Tortilla. Provide wooden skewers or toothpicks for an authentic Spanish 'taberna' feel. A side of briny Manzanilla olives helps cut through the richness of the fried potatoes. Serve as a hearty side dish for grilled flank steak or roasted chicken.