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Crispy Patatas Bravas with Spicy Tomato Sauce and Garlic Aioli Recipe

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  • Author: Lily
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes plus 45-60 minutes cooling time
  • Yield: 4 servings
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Spanish

Description

Crispy Patatas Bravas is a classic Spanish tapas dish featuring golden, twice-fried russet potatoes served with a spicy, smoky tomato sauce and a garlicky lemon aioli. This recipe guides you through making the perfect crispy potatoes with a flavorful bravas sauce and creamy aioli, perfect for sharing as an appetizer or side dish.

Ingredients

Aioli

  • ½ cup mayonnaise
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • 1 garlic clove, minced

Potatoes

  • 2 pounds russet potatoes, peeled and diced into 1½ inch cubes
  • Vegetable oil, for frying
  • Sea salt, to taste

Bravas Sauce

  • 2 tablespoons extra-virgin olive oil
  • ½ yellow onion, thinly sliced
  • 2 garlic cloves, minced
  • 2 teaspoons smoked paprika
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon sugar
  • ½ teaspoon kosher salt
  • 1 (14-ounce) can diced tomatoes
  • ¼ cup white vinegar

To Serve (optional)

  • 4 eggs, fried
  • Fresh flat leaf parsley, for serving

Instructions

  1. Prepare the pan: Set a cooling rack inside a rimmed sheet pan; this will be used to drain and cool the potatoes after the first fry.
  2. Make the aioli: In a small bowl, combine the mayonnaise, fresh lemon juice, and minced garlic. Mix thoroughly and refrigerate until serving.
  3. First fry the potatoes: Attach a deep-fry thermometer to the side of a large heavy pot and fill it with vegetable oil. Heat over medium-high until the oil reaches 300°F. Working in batches, fry the diced potatoes for 5 to 7 minutes until they are lightly browned but not fully cooked. Transfer the potatoes to the cooling rack and let them cool completely for 45 to 60 minutes.
  4. Prepare the bravas sauce: While the potatoes cool, heat the extra-virgin olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until tender (about 10 minutes). Add the minced garlic and cook for another 2 minutes until fragrant. Stir in smoked paprika, cayenne pepper, sugar, kosher salt, diced tomatoes, and white vinegar. Bring the mixture to a simmer and cook until thickened, about 10 minutes. Use an immersion blender to purée the sauce directly in the skillet until smooth. Alternatively, transfer to a blender, cool briefly, and blend until smooth.
  5. Second fry the potatoes: Reheat the oil in the pot over medium-high heat to 370°F. Working in small batches, fry the cooled potatoes again until golden brown and crispy, about 3 to 5 minutes. Remove from oil and place in a serving dish.
  6. Toss potatoes with sauce: Immediately toss the crispy potatoes with the bravas sauce to coat evenly. Sprinkle with sea salt to taste.
  7. Final assembly and serving: Serve the potatoes topped with the prepared aioli, any leftover bravas sauce, fresh flat leaf parsley, and fried eggs if desired. Enjoy warm as a flavorful appetizer or side dish.

Notes

  • The two-stage frying method ensures perfectly crispy potatoes with a soft interior.
  • You can adjust the cayenne pepper in the bravas sauce to control the heat level.
  • If you don’t have an immersion blender, a regular blender works fine; just be cautious blending hot liquids.
  • Fried eggs are optional but add a lovely richness to the dish.
  • Use a heavy-bottomed pot for frying to maintain consistent oil temperature.

Find it online: https://dishmelt.com/crispy-patatas-bravas-with-spicy-tomato-sauce-and-garlic-aioli-recipe/