Patatas Bravas

Crispy fried potato cubes served with a bold, smoky tomato sauce and creamy garlic aioli. Spain's most beloved tapas dish, perfect for sharing over drinks.

Ingredients

• 2 lb Yukon Gold potatoes, peeled and cut into 1-inch cubes
• ½ cup olive oil, for frying
• 1 tsp salt
• 1 can (14.5 oz) crushed tomatoes
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1.5 tsp smoked paprika (pimenton)
• ½ tsp cayenne pepper
• 1 tsp sherry vinegar
• ½ tsp sugar
• ½ cup mayonnaise
• 2 cloves garlic, finely grated
• 1 tbsp lemon juice
• 1 tbsp fresh parsley, chopped

Method

1. Place potato cubes in a pot of cold salted water. Bring to a boil and cook until just tender but not falling apart, about 10 minutes. Drain thoroughly and let steam dry for 5 minutes.
2. Make the brava sauce: heat 2 tablespoons olive oil in a small saucepan over medium heat. Add garlic and cook for 30 seconds. Add smoked paprika and cayenne, stirring for 15 seconds. Add crushed tomatoes, sugar, and a pinch of salt. Simmer for 10 minutes until thickened. Stir in sherry vinegar and set aside.
3. Make the aioli: whisk together mayonnaise, grated garlic, lemon juice, and a pinch of salt in a small bowl. Refrigerate until serving.
4. Heat 1/2 cup olive oil in a large skillet over medium-high heat until shimmering. Fry the parboiled potatoes in a single layer, turning occasionally, until golden and crispy on all sides, about 10-12 minutes. Work in batches to avoid crowding. Drain on paper towels and season with salt.
5. Pile the crispy potatoes on a serving platter. Drizzle generously with the warm brava sauce and dollop the aioli on top. Garnish with fresh parsley.

Chef's note: For an even crispier result, toss the parboiled potatoes with a tablespoon of cornstarch before frying. The bravas sauce can be made ahead and reheated.

Nutrition per serving

More Spanish recipes

• Paella
• Gazpacho