Patatas Bravas recipe

patatas bravas recipe

patatas bravas recipe

Let’s talk about Patatas Bravas, the dish that’s as bold and fiery as a flamenco dancer. Imagine golden cubes of crispy potatoes, fried to perfection, and smothered in a smoky, spicy tomato sauce that’s got just enough kick to make your taste buds do a little dance. Top it off with a dollop of creamy aioli, and you’ve got a plate of pure magic. This isn’t just a dish—it’s an experience, a culinary adventure that’s as quintessentially Spanish as sipping sangria under the Mediterranean sun.

The name Patatas Bravas translates to “fierce potatoes,” and trust me, they live up to the hype. The sauce, or salsa brava, is the real star here—a fiery blend of tomatoes, smoked paprika, garlic, and chili that’s as complex as it is addictive. Some say the secret to great Patatas Bravas is in the sauce; others argue it’s all about the potatoes. But here’s the truth: it’s the combination of the two, a perfect harmony of crispy, creamy, spicy, and tangy, that makes this dish unforgettable.

Patatas Bravas Recipe

Ingredients (Serves 4):

For the Potatoes:

  • 4 large potatoes (Yukon Gold or Russet), peeled and cut into 1-inch cubes

  • ½ cup (120ml) olive oil (for frying)

  • Salt, to taste

For the Salsa Brava (Spicy Sauce):

  • 2 tbsp olive oil

  • 1 small onion, finely chopped

  • 2 garlic cloves, minced

  • 1 tsp smoked paprika

  • ½ tsp chili powder (adjust to taste)

  • 1 cup (240ml) crushed tomatoes

  • 1 tbsp red wine vinegar

  • 1 tsp sugar

  • Salt & pepper, to taste

For the Aioli:

  • ½ cup (120ml) mayonnaise

  • 1 garlic clove, minced

  • 1 tsp lemon juice

  • Salt, to taste

For Garnish:

  • Chopped parsley (optional)

Instructions:

1. Cook the Potatoes:

  1. Parboil the potato cubes in salted water for 5-7 minutes until just tender. Drain and let them dry completely.

  2. Heat olive oil in a large skillet over medium-high heat. Fry the potatoes in batches until golden and crispy, about 5-7 minutes per batch. Drain on paper towels and season with salt.

2. Make the Salsa Brava:

  1. In a saucepan, heat 2 tbsp olive oil over medium heat. Sauté the onion and garlic until soft, about 3-4 minutes.

  2. Add smoked paprika and chili powder, stirring for 1 minute to release their flavors.

  3. Stir in crushed tomatoes, red wine vinegar, sugar, salt, and pepper. Simmer for 10-15 minutes until thickened. Blend until smooth if desired.

3. Prepare the Aioli:

  1. Mix mayonnaise, minced garlic, lemon juice, and salt in a small bowl. Set aside.

4. Assemble & Serve:

  1. Arrange the crispy potatoes on a serving plate. Drizzle generously with the salsa brava and a dollop of aioli.

  2. Garnish with chopped parsley if desired.

Pro Tips:

  • Oven Option: Toss parboiled potatoes with olive oil and bake at 425°F (220°C) for 25-30 minutes, flipping halfway, for a lighter version.

  • Heat Level: Adjust the chili powder to suit your spice tolerance.

  • Make Ahead: The salsa brava and aioli can be made a day in advance.