Description
Patatas Bravas is a traditional Spanish tapa featuring crispy fried potatoes served with a smoky, slightly spicy tomato sauce and a garlicky aioli. This recipe involves boiling and frying russet potatoes, then coating them with a flavorful blend of tomato, smoked paprika, cayenne, and vinegar, making a perfect appetizer or side dish bursting with robust flavors and contrasting textures.
Ingredients
Potatoes and Seasoning
- 1 tbsp (18 g) kosher salt
- 2 tbsps (30 ml) white distilled vinegar
- 2 lbs (907 g) russet potatoes, peeled and cut into 1-inch cubes
- Canola oil, for frying
- Pinch of kosher salt (for seasoning fried potatoes)
Sauce
- 2 tbsps (30 ml) olive oil
- ½ cup (80 g) finely chopped yellow onion
- 4 cloves garlic, minced
- 1 tbsp (16 g) tomato paste
- 1 tbsp (7 g) smoked paprika
- ¼ tsp (0.5 g) cayenne pepper
- ½ tsp (3 g) kosher salt
- ¼ tsp (0.6 g) black pepper
- 1 cup (240 g) tomato sauce
- 1 tbsp (15 ml) red wine vinegar
- 1 cup (240 ml) low-sodium vegetable broth (or low-sodium chicken broth)
To Serve
- Garlic aioli (store-bought or homemade)
- Chopped fresh parsley
Instructions
- Boil the Potatoes: Bring a large pot of water to a steady boil, then stir in the kosher salt and white vinegar. Add the peeled and cubed russet potatoes and cook until the edges are just tender but the centers retain slight resistance, about 7 to 9 minutes after the water returns to a simmer. The vinegar helps the potatoes hold their shape during frying without affecting the flavor.
- Drain and Dry: Drain the potatoes thoroughly and spread them in a single layer on a wire rack set over a sheet pan. Let the potatoes steam-dry until their surfaces look dry and matte. This step removes surface moisture and helps achieve a crispier texture during frying.
- Prepare the Bravas Sauce: Warm the olive oil in a skillet over medium heat. Add the finely chopped onion and cook until softened. Stir in the minced garlic and cook for about 30 seconds until fragrant. Add the tomato paste and cook for 1 minute, stirring frequently, allowing it to darken slightly. Stir in the smoked paprika, cayenne pepper, kosher salt, and black pepper, cooking for another 30 seconds to bloom the spices while avoiding burning.
- Simmer the Sauce: Pour in the tomato sauce, red wine vinegar, and low-sodium vegetable broth. Reduce the heat and simmer for 4 to 5 minutes, stirring occasionally to blend the flavors. Optionally, blend the sauce with an immersion blender for a smooth texture or leave it slightly chunky for a rustic feel. Taste and adjust seasoning with extra salt, black pepper, cayenne, or vinegar as desired.
- Fry the Potatoes: Heat canola oil in a heavy pot or Dutch oven to 350°F (175°C). Fry the potatoes in batches, avoiding overcrowding, for 7 to 10 minutes, turning occasionally until the potatoes are browned and crisp on the outside with tender centers. Proper oil temperature is key to achieving perfect crispiness.
- Drain and Salt: Transfer the fried potatoes to paper towels or a wire rack to drain excess oil briefly. While still hot, season the potatoes with a pinch of kosher salt to enhance flavor.
- Assemble and Serve: Arrange the crispy fried potatoes on a serving platter. Spoon the warm bravas sauce generously over the potatoes. Drizzle with garlic aioli and sprinkle chopped fresh parsley on top. Serve immediately while the potatoes maintain their crispness for the best experience.
Notes
- Frying in small batches prevents the oil temperature from dropping, ensuring crispy potatoes.
- Steam-drying the potatoes after boiling removes excess moisture that can cause sogginess.
- The sauce can be left chunky or blended smooth depending on your preference.
- You can substitute the garlic aioli with vegan mayo for a vegan-friendly version.
- Use sturdy russet potatoes for best texture; waxy potatoes tend to fall apart more easily.
- Store any leftover bravas sauce refrigerated for up to 3 days and reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Spanish
