Spanish
⭐ Highly Rated
25 minmedium
SpanishSnack
Recipe Story
origins & traditionsPatatas Bravas is an iconic Spanish tapa that originated in Madrid and has become a staple throughout Spain. These perfectly crispy potato cubes are traditionally fried until golden and crunchy on the outside while remaining fluffy inside. The dish is elevated by two signature sauces: a spicy bravas sauce made with smoky paprika and tomatoes, and a smooth garlic aioli that provides cooling contrast. The name bravas means fierce or brave, referring to the spicy kick of the sauce. This versatile dish works wonderfully as an appetizer, snack, or side dish and is commonly enjoyed in Spanish bars and homes alike. The key to perfect patatas bravas lies in achieving the right potato texture through proper cooking technique and balancing the heat of the bravas sauce with the richness of the aioli.
Instructions
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Peel the potatoes and cut them into 2-inch irregular chunks. Rinse under cold water and pat completely dry with paper towels. This ensures maximum crispiness.
Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F. Working in batches, fry the potato chunks for 12-15 minutes until golden and crispy on all sides. Remove with a slotted spoon and drain on paper towels. Season immediately with salt.
For the bravas sauce, heat olive oil in a saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add tomato sauce, paprika, cayenne pepper, and a pinch of salt. Simmer for 10 minutes, stirring occasionally, until sauce thickens.
For the aioli, combine mayonnaise with minced garlic and a squeeze of lemon juice. Mix well and season with salt to taste.
Arrange the crispy potatoes on a serving platter. Drizzle the warm bravas sauce generously over the potatoes, then add dollops of aioli on top or serve on the side.
Garnish with fresh parsley if desired and serve immediately while the potatoes are hot and crispy.
Patatas Bravas
3.9 (39)
Crispy golden potato cubes served with spicy tomato sauce and creamy aioli, a beloved Spanish tapas dish perfect for sharing at any gathering or enjoying as a satisfying snack.
medium
55 min
6 servings
Ingredients
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Main
- 1000 grams potatoes, peeled and cut into 2-inch chunks
- 8 tablespoons vegetable-oil
- 2 teaspoons salt
Bravas Sauce
- 2 tablespoons olive-oil
- 4 cloves garlic, minced
- 1 1/2 cups tomato-sauce
- 2 teaspoons paprika
- 1/2 teaspoons cayenne
Aioli
- 3/4 cups mayonnaise
- 1/2 pieces lemon, juiced
Garnish
- 2 tablespoons parsley, chopped (optional)
Chef Tips
expert advice•For extra crispy potatoes, you can double-fry them: fry once at 325°F until cooked through, let them cool, then fry again at 375°F until golden and crispy.
•If you prefer baking, toss potato chunks with oil and bake at 425°F for 35-40 minutes, turning halfway through.
•Adjust the spiciness of the bravas sauce by increasing or decreasing the cayenne pepper to suit your preference.
•Some regions add a splash of white vinegar to the sauce for extra tang.
•For a traditional touch, use smoked paprika (pimentón) for authentic Spanish flavor.
•The aioli can be made ahead and refrigerated for up to 3 days.
•For a lighter version, you can use Greek yogurt mixed with garlic instead of mayonnaise-based aioli.
