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Patatas Bravas
Classic Spanish Patatas Bravas â crispy fried potatoes served with a smoky, spicy bravas sauce and a creamy garlic aioli. A quintessential tapas bar appetizer.
ð§ ææ
- 600 g Potatoes (starchy varieties like Russet or Yukon Gold)
- approx. 500 ml Olive oil (for frying)(enough to generously coat the potatoes when shallow frying)
- to taste Salt
- Bravas Sauce:
- 60 ml Aioli (Garlic Mayonnaise):(store-bought or homemade)
ðšâð³ äœãæ¹
- 1
Prepare the potatoes: Peel the potatoes and cut them into irregular, bite-sized chunks (about 2-3 cm). The uneven shapes help create more crispy edges. Rinse the potato chunks under cold water and pat them thoroughly dry with paper towels. This is crucial for achieving crispiness and preventing oil splattering.
â±ïž 10 minutes - 2
Fry the potatoes: Heat about 500ml of olive oil in a deep, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 160°C (320°F). Carefully add the dried potato chunks in batches, ensuring not to overcrowd the pot. Fry for about 8-10 minutes until they are tender but not yet browned. Remove the potatoes with a slotted spoon and drain them on paper towels. Let them cool slightly.
â±ïž 10-12 minutes - 3
Increase the oil temperature to 180°C (350°F). Carefully return the par-fried potatoes to the hot oil in batches. Fry for another 4-6 minutes, or until they are golden brown and crispy. Remove from the oil, drain on fresh paper towels, and season immediately with salt.
â±ïž 5-7 minutes - 4
Make the Bravas Sauce: While the potatoes are frying or cooling, prepare the sauce. Heat 2 tbsp of olive oil in a small saucepan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it. Stir in the smoked paprika, sweet paprika, and cayenne pepper. Cook for 30 seconds until aromatic. Whisk in the flour and cook for another minute to form a roux.
â±ïž 5 minutes - 5
Gradually whisk in the crushed tomatoes (or passata) and broth until smooth. Bring the sauce to a simmer, then reduce the heat to low and let it cook gently for 10-15 minutes, stirring occasionally, until it thickens slightly. Stir in the sherry vinegar, if using. Taste and adjust seasoning with salt if needed.
â±ïž 10-15 minutes - 6
Assemble and Serve: Arrange the hot, crispy fried potatoes on a serving platter. Generously drizzle the warm bravas sauce over the potatoes. Finish by drizzling the aioli over the top. Serve immediately while the potatoes are still hot and crispy.
â±ïž 2 minutes
ð¡ ããã®ã³ã
- âFor truly crispy potatoes, ensure they are completely dry before frying and don't overcrowd the pot.
- âUsing a mix of sweet and smoked paprika in the bravas sauce adds depth of flavor.
- âThe bravas sauce can be made ahead of time and gently reheated.
- âAdjust the amount of cayenne pepper to control the heat level of the bravas sauce.
- âServe immediately after assembly for the best texture.
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- For a simpler version, serve the potatoes with just aioli.
- Add a pinch of chili flakes to the bravas sauce for extra heat.
- Garnish with chopped fresh parsley for a touch of color and freshness.