Patatas Bravas is a classic Spanish tapas dish that brings together crispy fried potatoes with a smoky, spicy tomato sauce and a dollop of garlicky aioli. Originating from Madrid, this flavorful combination is a staple in Spanish cuisine, loved for its contrast of textures and bold flavors. The potatoes are fried to golden perfection, then topped with a zesty brava sauce and creamy aioli, making it an irresistible appetizer or side dish. This step-by-step recipe will guide you through creating an authentic Patatas Bravas at home, perfect for a tapas night or gathering with friends.
Ingredients (Serves 4)
For the Potatoes:
- Potatoes: 1.5 lbs (680g), preferably Yukon Gold or Russet, peeled and cut into 1-inch cubes
- Olive Oil: 2 cups (for frying) or 3 tbsp (for oven method)
- Salt: 1 tsp (adjust to taste)
For the Brava Sauce:
- Olive Oil: 2 tbsp
- Onion: 1 small, finely chopped
- Garlic: 2 cloves, minced
- Tomato Puree: 1 cup (or canned crushed tomatoes)
- Smoked Paprika: 1 tbsp
- Cayenne Pepper or Hot Paprika: 1/2 tsp (adjust for heat)
- Sugar: 1 tsp (to balance acidity)
- Salt: 1/2 tsp (adjust to taste)
- White Vinegar: 1 tbsp
For the Aioli:
- Mayonnaise: 1/2 cup (store-bought or homemade)
- Garlic: 1 clove, minced
- Lemon Juice: 1 tsp
- Salt: 1/4 tsp
- Olive Oil: 1 tbsp (optional, for richness)
Equipment Needed
- Large pot or deep fryer (for frying)
- Baking sheet (for oven method)
- Medium saucepan
- Mixing bowl
- Chopping board and sharp knife
- Measuring cups and spoons
- Slotted spoon or tongs
- Paper towels
Step-by-Step Instructions
Step 1: Prepare the Potatoes
Peel 1.5 lbs of potatoes and cut them into 1-inch cubes for even cooking. Rinse the cubes under cold water to remove excess starch, then pat them dry thoroughly with paper towels. Dry potatoes fry better and avoid oil splatter. You can proceed with frying or baking—choose based on your preference.
Step 2: Cook the Potatoes
Frying Method: Heat 2 cups of olive oil in a large pot or deep fryer to 350°F (175°C). Carefully add the potato cubes in batches, avoiding overcrowding. Fry for 6-8 minutes, turning occasionally, until golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels. Sprinkle with 1 tsp salt while hot.Oven Method: Preheat your oven to 425°F (220°C). Toss the potato cubes with 3 tbsp olive oil and 1 tsp salt on a baking sheet. Spread them out evenly and bake for 25-30 minutes, flipping halfway, until crispy and golden. This method is lighter but still delivers great texture.
Step 3: Make the Brava Sauce
Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add the finely chopped onion and sauté for 5-7 minutes until soft and translucent. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant. Add 1 cup tomato puree, 1 tbsp smoked paprika, 1/2 tsp cayenne pepper or hot paprika, 1 tsp sugar, 1/2 tsp salt, and 1 tbsp white vinegar. Stir well and simmer for 10-15 minutes, stirring occasionally, until the sauce thickens and the flavors meld. Adjust salt or heat to taste. For a smoother sauce, blend it with an immersion blender or food processor.
Step 4: Prepare the Aioli
In a mixing bowl, combine 1/2 cup mayonnaise, 1 minced garlic clove, 1 tsp lemon juice, and 1/4 tsp salt. Whisk until smooth. For extra richness, drizzle in 1 tbsp olive oil while stirring. The aioli should be creamy and garlicky, complementing the spicy sauce. Adjust garlic or lemon to your preference.
Step 5: Assemble the Dish
Arrange the crispy potatoes on a serving platter. Spoon the warm brava sauce generously over the top, ensuring each potato gets a good coating. Add dollops of aioli on top or serve it on the side for dipping. For a traditional touch, drizzle a little extra olive oil over the dish.
Step 6: Serve and Enjoy
Serve Patatas Bravas immediately while the potatoes are hot and crispy, with the sauces adding a burst of flavor. Pair it with other tapas like olives or croquetas for a full Spanish experience. The combination of crunchy potatoes, smoky-spicy sauce, and creamy aioli makes this a crowd-pleaser.
Nutrition and Prep Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes (frying) or 35 minutes (oven)
- Total Time: 45 minutes
- Nutritional Estimate (per serving, frying method): Approximately 400-450 calories, 5g protein, 40g carbohydrates, 25g fat, 3g fiber. Oven method reduces fat to ~15g and calories to 300-350. This dish is carb-heavy from potatoes, with healthy fats from olive oil. The spices may aid digestion, but it’s moderate in sodium and fat—adjust oil and salt for a lighter version.
Tips for Success
- Potato Choice: Yukon Gold or Russet potatoes hold their shape well when fried or baked. Cut uniformly for even cooking.
- Frying vs. Oven: Frying yields a crispier result, while baking is healthier. Pat potatoes dry thoroughly for either method.
- Spice Level: Adjust cayenne or hot paprika to taste. Smoked paprika is key for authentic flavor.
- Aioli Variation: For a lighter option, mix Greek yogurt with garlic and lemon instead of mayonnaise.
- Storage: Best fresh, but leftovers can be refrigerated for 1-2 days. Reheat potatoes in the oven to restore crunch; reheat sauce separately.
Why You’ll Love Patatas Bravas
Patatas Bravas captures the essence of Spanish tapas with its crispy potatoes and bold, smoky-spicy sauce, elevated by creamy aioli. This dish reflects the lively spirit of Madrid’s food culture, offering a perfect balance of textures and flavors. Whether you’re hosting a tapas night or craving a tasty snack, Patatas Bravas brings a taste of Spain to your table with every bite.
