SpanishBrunch

Recipe Story

origins & traditions

Patatas Bravas is one of Spain's most iconic tapas dishes, featuring perfectly crispy fried potato cubes topped with a zesty bravas sauce made from tomatoes, smoked paprika, and a hint of heat. Accompanied by traditional alioli, a garlicky mayonnaise-based sauce, this dish offers a delightful contrast of textures and flavors. The potatoes are first boiled until tender, then fried until golden and crispy on the outside while maintaining a fluffy interior. The bravas sauce is simmered with tomatoes, garlic, paprika, and cayenne pepper for a robust, slightly spicy flavor that complements the rich, creamy alioli. This versatile dish works beautifully as a brunch centerpiece, sharing plate, or appetizer for any gathering. Its simple yet satisfying combination of ingredients showcases the essence of Spanish comfort food at its finest.

Instructions

step by step

0/9 done

Wash and peel 4 large potatoes. Cut them into 1.5-inch cubes and place in a large pot of salted water.
Bring the water to a boil and cook potatoes for 8-10 minutes until just tender but not falling apart. Drain well and pat dry with paper towels.
While potatoes cool, prepare the bravas sauce: Heat 2 tablespoons olive oil in a saucepan over medium heat. Add 3 minced garlic cloves and sauté for 1 minute.
Add 2 cups crushed tomatoes, 1.5 teaspoons smoked paprika, 1/2 teaspoon cayenne pepper, and 1/2 teaspoon salt. Simmer for 15-20 minutes until thickened. Set aside.
For the alioli: In a bowl, combine 1/2 cup mayonnaise with 3 minced garlic cloves, 1 tablespoon lemon juice, and a pinch of salt. Mix well and refrigerate.
Heat 3 cups vegetable oil in a large deep skillet or pot to 350°F. Working in batches, fry the potato cubes for 5-7 minutes until golden and crispy.
Remove potatoes with a slotted spoon and drain on paper towels. Season immediately with salt.
Arrange fried potatoes on a serving platter. Drizzle with bravas sauce and dollop with alioli.
Garnish with fresh parsley if desired and serve immediately while hot and crispy.

Patatas Bravas con Alioli

4.3 (47)

Crispy golden potato cubes served with spicy tomato sauce and creamy garlic alioli, a beloved Spanish tapas dish perfect for brunch gatherings or any casual occasion.

medium

55 min

4 servings

Ingredients

0 of 11 checked

Main

4 pieces potatoes, peeled and cut into cubes
3 cups vegetable-oil, for frying

Bravas Sauce

2 cups tomatoes, crushed or finely chopped
1 1/2 teaspoons paprika, smoked Spanish paprika
1/2 teaspoons cayenne
2 tablespoons olive-oil

Sauces

6 cloves garlic, minced

Alioli

1/2 cups mayonnaise
1 pieces lemon, juiced

Seasoning

2 teaspoons salt, to taste

Garnish

2 tablespoons parsley, fresh, chopped (optional)

Chef Tips

expert advice

•For extra crispy potatoes, make sure they are completely dry before frying.

•You can prepare them the night before and refrigerate uncovered to dry out the surface.

•The bravas sauce can be made 2-3 days ahead and reheated.

•Adjust the cayenne pepper to your heat preference - use less for milder sauce or add more for extra kick.

•For a lighter version, you can roast the potatoes in the oven at 425°F for 30-35 minutes instead of frying, though they won't be quite as crispy.

•The alioli can be customized by adding a pinch of saffron or smoked paprika for additional Spanish flair.

•Serve with toothpicks for easy eating as tapas.

Spanish

⭐ Highly Rated

25 minmedium