Patatas Bravas Recipe

Prep and parboil

Cut potatoes into 2–3 cm (about 3/4–1") cubes. Place in a pot, cover with cold water, add 1 tablespoon kosher salt, bring to a boil, then reduce to a simmer. Cook 6–8 minutes until edges begin to soften but centers are still firm. Drain well and let steam-dry 5 minutes.

Rough up for crispness

Return drained potatoes to the pot, cover, and shake vigorously for 30–45 seconds to roughen the surfaces. This helps create a crisp crust when frying.

Fry (first fry)

Heat 150 ml olive oil in a heavy skillet or saucepan to 150°C (300°F) — oil should shimmer but not smoke. Fry potatoes in batches, 3–4 minutes per batch, until a pale golden crust forms. Remove to a paper towel-lined tray. Maintain oil temperature between batches by adjusting heat.

Fry (second fry)

Increase oil temperature to 190–195°C (375–385°F). Fry potatoes again, in batches, 2–3 minutes until deeply golden and crisp. Transfer to a wire rack or paper towels and immediately season with flaky salt.

Sweat aromatics

Warm 2 tablespoons olive oil in a sauté pan over medium heat. Add finely chopped onion and cook, stirring, 6–8 minutes until soft and translucent. Add minced garlic and cook 30–45 seconds until fragrant.

Build flavor

Stir in smoked paprika, hot smoked paprika (or cayenne) and cumin; cook 20–30 seconds to bloom the spices. Add tomato paste and cook 1 minute, stirring, until it darkens slightly.

Simmer sauce

Add crushed tomatoes, 50 ml water, white wine vinegar and sugar. Bring to a gentle simmer, reduce heat to low and cook 10–12 minutes, stirring occasionally until thickened. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Adjust acidity or sweetness to taste (add a little more vinegar or sugar if needed).

Finish and blend (optional)

For a smooth sauce, transfer to a blender or use an immersion blender and puree until smooth. Return to pan, taste and adjust seasoning. Keep warm until serving.

In a bowl, whisk together egg yolk, lemon juice, Dijon mustard, grated garlic and a pinch of salt. Slowly drizzle in neutral oil while whisking constantly to emulsify. When thick, whisk in extra-virgin olive oil for flavor. Taste and adjust salt or lemon. (If you prefer a safer cooked version, use store-bought aioli or mayonnaise.)

Place hot, crisp potatoes on a serving plate or in a shallow bowl. Spoon bravas sauce generously over the potatoes (or serve sauce on the side). Drizzle with aioli in thin lines or dots if using. Sprinkle chopped parsley and finish with a light scatter of flaky sea salt.

Serve immediately while the potatoes are hot and crisp. Leftovers lose crispness — reheat in a hot oven (220°C / 425°F) on a wire rack for 8–10 minutes to restore texture.