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Spanish Patatas Bravas Recipe

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4.5 from 6 reviews

Spanish Patatas Bravas is a classic tapas dish featuring crispy fried potatoes topped with a spicy and smoky tomato-based brava sauce. Optionally served with a creamy garlic aioli and garnished with fresh parsley, this dish offers a perfect combination of textures and bold flavors that make it a beloved Spanish appetizer.

Ingredients

Potatoes

  • 4 medium potatoes (Russet or Yukon Gold), peeled and cut into 1-inch cubes
  • Vegetable oil for frying
  • Salt to taste

Brava Sauce

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika (sweet or hot)
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon all-purpose flour
  • 2 tablespoons tomato paste
  • 1/2 cup chicken or vegetable broth
  • 1/2 teaspoon red wine vinegar
  • Salt and black pepper to taste

Garlic Aioli (Optional)

  • 1/2 cup mayonnaise
  • 1 small garlic clove, finely grated
  • 1 teaspoon lemon juice
  • Salt to taste

Garnish

  • Fresh parsley, chopped

Instructions

  1. Prepare Potatoes: Rinse the peeled and cubed potatoes in cold water to remove excess starch, then pat them completely dry with a clean kitchen towel to ensure crispiness when fried.
  2. Fry Potatoes: Heat vegetable oil in a deep-frying pan or pot to 350°F (175°C). Carefully fry the potatoes in batches for 8 minutes or until golden and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate and immediately sprinkle with salt while still warm.
  3. Make Brava Sauce Base: Heat 2 tablespoons of olive oil in a small saucepan over medium heat. Add the finely chopped onion and sauté for about 5 minutes until soft and translucent.
  4. Add Aromatics and Spices: Stir in the minced garlic, smoked paprika, and cayenne pepper, and cook for about 30 seconds until fragrant.
  5. Thicken Sauce: Sprinkle the flour over the mixture and stir well to coat everything. Cook for 1 minute to remove the raw flour taste.
  6. Add Tomato and Broth: Stir in the tomato paste, then gradually add the chicken or vegetable broth, whisking to combine until the sauce is smooth.
  7. Simmer and Season: Allow the sauce to simmer for 7 minutes, stirring occasionally, until thickened. Add red wine vinegar and season with salt and black pepper to taste, adjusting seasoning if needed.
  8. Blend Sauce (Optional): Use an immersion blender to create a smooth texture or leave it slightly chunky for a rustic feel.
  9. Prepare Garlic Aioli: In a small bowl, mix together mayonnaise, grated garlic, and lemon juice. Add salt to taste, then refrigerate until ready to serve.
  10. Assemble Dish: Place the crispy fried potatoes on a serving plate and drizzle the brava sauce generously over them. Add dollops of garlic aioli on top or serve it on the side for dipping. Garnish with freshly chopped parsley for a vibrant finish.

Notes

  • Use Russet or Yukon Gold potatoes for the best texture and crispiness.
  • Dry the potatoes thoroughly before frying to prevent oil splatters and ensure crispiness.
  • Fry potatoes in batches to avoid overcrowding the pan, which can make them soggy.
  • The cayenne pepper in the brava sauce can be omitted or increased according to spice preference.
  • Garlic aioli is optional but adds a creamy, complementary flavor to balance the spicy sauce.
  • For a vegetarian option, use vegetable broth instead of chicken broth in the sauce.
  • The sauce can be blended or left chunky depending on your desired texture.
  • Leftover potatoes and sauce can be stored separately in the refrigerator for up to 2 days.

Find it online: https://sweetworldtastes.com/spanish-patatas-bravas-recipe/