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Crispy Patatas Bravas with Spicy Tomato Sauce and Garlic Aioli Recipe

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3.8 from 14 reviews

This Crispy Patatas Bravas recipe is a classic Spanish tapa featuring perfectly fried russet potatoes tossed in a smoky, spicy tomato-based bravas sauce. Served with a zesty garlic aioli and optional fried eggs, this dish delivers vibrant flavors and a satisfying crunch that's perfect for sharing or as a flavorful side dish.

  • Total Time: 1 hour 45 minutes
  • Yield: 4 servings

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
  • 4 eggs, fried (optional)
  • Fresh flat leaf parsley, for serving

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 wine vinegar

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 initial fry.
  2. Make the aioli: In a small bowl, combine mayonnaise, lemon juice, and minced garlic. Mix well and refrigerate until ready to serve to enhance flavor melding.
  3. Make the potatoes - first fry: Attach a deep-fry thermometer to a large, heavy pot and fill with vegetable oil over medium-high heat. Heat the oil to 300°F (149°C). Fry the diced potatoes in batches, cooking until they are lightly browned, about 5 to 7 minutes. Transfer them to the cooling rack and let them cool completely for 45 to 60 minutes. This step ensures a crispy texture when fried again.
  4. Make the bravas sauce: While the potatoes cool, heat extra-virgin olive oil in a large skillet over medium heat. Add the sliced onion and cook, stirring until tender, about 10 minutes. Add minced garlic and cook for another 2 minutes until fragrant. Stir in smoked paprika, cayenne pepper, sugar, kosher salt, diced tomatoes, and white wine vinegar. Bring the mixture to a simmer and cook until thickened, about 10 minutes. Use an immersion blender to blend the sauce directly in the skillet until smooth. Alternatively, transfer to a blender and blend until smooth.
  5. Cook the potatoes - second fry: Reheat the vegetable oil in the pot to 370°F (188°C). Fry the cooled potatoes again in small batches until they turn golden brown and crispy, about 3 to 5 minutes. Drain on paper towels or the cooling rack and toss the hot potatoes in the prepared bravas sauce. Sprinkle with sea salt to taste.
  6. Serve and enjoy: Plate the potatoes and top with dollops of garlic aioli, any remaining bravas sauce, fresh flat-leaf parsley, and optionally fried eggs. Serve immediately to enjoy the perfect combination of crispy potatoes, spicy sauce, and creamy aioli.

Notes

  • Double frying the potatoes ensures an extra crispy exterior and fluffy interior.
  • The aioli can be made a day ahead and stored in the refrigerator.
  • Adjust the cayenne pepper in the bravas sauce to control the heat level.
  • Fried eggs are optional but add a rich, silky texture to the dish.
  • Use a deep-fry thermometer to accurately control oil temperature for best results.
  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Side Dish
  • Method: Frying
  • Cuisine: Spanish

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