Pintxo De Bravas (v) Recipe

Prep potatoes

Peel (optional) and cut potatoes into 1-inch cubes. Rinse in cold water until water runs clear to remove excess starch, then pat completely dry with a kitchen towel or paper towels.

Par-cook potatoes: place cubed potatoes in a medium pot, cover with cold salted water, bring to a simmer and cook until just tender at the edges but still firm inside, about 6–8 minutes. Drain thoroughly and let steam-dry for 2–3 minutes.

Heat oil: pour 1 cup neutral oil into a heavy skillet (cast iron or stainless) and heat over medium-high until shimmering and a small piece of potato sizzles immediately (about 350°F / 175°C if using a thermometer).

Fry in batches: add potatoes in a single layer in batches (do not overcrowd). Fry, turning occasionally, until golden brown and crisp, 5–7 minutes per batch. Use a slotted spoon to transfer to a paper-towel lined tray. Immediately season with 1 tsp kosher salt and 1 tsp smoked paprika while hot.

Sauté aromatics: heat 2 tbsp olive oil in a small saucepan over medium heat. Add the finely diced onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant.

Build sauce: stir in 1 tbsp tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes, 1 tsp smoked paprika, 1/4 tsp hot smoked paprika or cayenne, 1 tsp sherry or red wine vinegar, 1/2 tsp sugar, 1/2 tsp kosher salt and 1/4 tsp black pepper. Stir to combine.

Simmer: bring sauce to a gentle simmer, reduce heat to low, and cook, partially covered, 12–15 minutes until slightly thickened. Taste and adjust seasoning—add more vinegar for brightness or more cayenne for heat. If you prefer a very smooth sauce, blend briefly with an immersion blender and return to the pan to keep warm.

Make aioli (traditional): in a small bowl whisk together 1 egg yolk, crushed garlic, 1 tsp lemon juice and 1/4 tsp Dijon mustard. While whisking constantly, very slowly drizzle in the 1/4 cup extra-virgin olive oil followed by the 1/4 cup neutral oil in a thin stream until the mixture emulsifies and thickens. Season with 1/4 tsp kosher salt and 1/8 tsp pepper. Chill until ready to use.

Vegan shortcut: if avoiding raw egg, use 3 tbsp store-bought vegan mayo and stir in the crushed garlic, lemon juice, mustard, salt and pepper to taste.

Portion potatoes: place 6–8 crispy potato cubes on a serving board or small plate for each pintxo serving, or arrange individually for bite-size pintxos.

Top with bravas sauce: spoon 1–2 tbsp of warm spicy tomato sauce over the potatoes (enough to coat but not make soggy).

Add aioli: drizzle or pipe about 1 tsp garlic aioli over each portion of sauced potatoes.

Garnish and skewer: sprinkle with chopped parsley, add a small skewer or toothpick through each pintxo so guests can pick them up easily.

Serve immediately so potatoes remain crisp. Leftover sauce and aioli can be refrigerated for up to 3 days.