Spanish · Free recipe
Patatas Bravas
Chunky potatoes are parboiled, roughed up, and fried in olive oil until craggy and golden, then served under a brick-red bravas sauce built from smoked paprika and a hint of cayenne. A cool drizzle of garlicky aioli tames the heat just enough to make you reach for another piece.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Serves
- 4
- Level
- Medium
Method
-
Boil the potatoes in salted water for 7 minutes, just until a knife meets slight resistance, then drain and shake them in the colander to rough up the edges.
-
For the sauce, cook the onion in 2 tablespoons olive oil over medium heat for 5 minutes until soft, then add the minced garlic, paprika, cayenne, and flour and stir for 1 minute.
-
Whisk in the stock and tomato paste and simmer 6 to 8 minutes until thick enough to coat a spoon, then blend smooth, stir in the vinegar, and season with salt.
-
Stir the grated garlic into the mayonnaise with a pinch of salt to make a quick aioli.
-
Heat the 1/2 cup olive oil in a large skillet over medium-high heat and fry the potatoes in a single layer, turning occasionally, for 15 to 18 minutes until crisp and deep golden on all sides.
-
Drain briefly on paper towels, sprinkle with salt, and pile onto a plate, spooning bravas sauce and aioli over the top.
Zest note from the test kitchen
Let the parboiled potatoes steam dry for 5 minutes before frying; drier surfaces spatter less and crisp faster.
