Spanish Papas Bravas Recipe

Prep and par-boil

Wash the Yukon creamers and leave small whole potatoes or halve any over 3 cm so pieces are uniform. Place in a large pot, cover with cold water by 2 cm, add 1 tablespoon kosher salt and bring to a simmer. Cook until potatoes are just tender when pierced with a knife (8–12 minutes depending on size). Drain thoroughly and let steam-dry in the colander for 5–10 minutes.

Dry and first fry (blanch)

Heat 200 ml of canola oil in a medium saucepan over medium-high until it reaches about 160°C (320°F) or is shimmering. Pat the drained potatoes dry with a kitchen towel to remove surface moisture. Fry potatoes in batches 3–4 minutes until pale gold and slightly firm — this blanches them and creates a fluffy interior. Transfer to a wire rack lined with paper towels to drain. Let oil return to temperature between batches.

Second fry (crisp)

Increase oil temperature to 185°C (365°F). Fry the blanched potatoes again in batches until deep golden and crisp, about 2–4 minutes. Remove with a slotted spoon to a rack and immediately sprinkle with finishing sea salt. Keep warm in a low oven (100°C / 210°F) while finishing other components.

Cook aromatics

While potatoes are par-boiling or between fries, heat 2 tablespoons extra-virgin olive oil in a skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add 2 minced garlic cloves and cook another 30 seconds until fragrant.

Build the sauce

Stir in 1 teaspoon smoked paprika and 1/2 teaspoon hot paprika, cook 30 seconds to bloom the spices. Add 2 tablespoons tomato paste and cook 1 minute to caramelize slightly. Pour in the 400 g crushed tomatoes and 60 ml stock, stir to combine.

Simmer and finish

Bring to a gentle simmer, then reduce heat and simmer uncovered for 12–15 minutes to thicken and concentrate flavors. Stir in 2 teaspoons sherry vinegar, 1/2 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust acidity or heat as needed. For a smoother sauce, blitz briefly with an immersion blender or in a blender until slightly smooth but still a bit textured. Keep warm.

Crisp the garlic

In a small saucepan or skillet, heat 60 ml olive oil over medium-low. Add the thinly sliced garlic cloves in a single layer and fry, stirring gently, until golden brown and crisp (about 2–3 minutes). Watch carefully — garlic goes from golden to burnt quickly. Remove garlic with a slotted spoon to a paper towel-lined plate and sprinkle with a 1/4 tsp pinch of salt. Reserve the garlic oil for adding a bit to the brava sauce or for drizzling if desired.

Make aioli

In a small bowl combine 1/2 cup mayonnaise, 1/2 clove grated garlic, 1 teaspoon lemon juice, 1/2 teaspoon white truffle oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk until smooth and taste — adjust lemon, salt or truffle oil to preference. Chill until ready to serve.

Toss potatoes in warm brava sauce: Place the hot, double-fried potatoes in a large bowl. Spoon 3/4 of the warm brava sauce over the potatoes and gently toss to coat—add more sauce if you prefer them saucier. Carefully transfer to a serving plate.

Finish with aioli, garlic and garnish: Dot or pipe the truffle aioli over the potatoes (about 2–3 tablespoons distributed, reserve remaining aioli for dipping). Scatter the crisp fried garlic over the top and sprinkle with chopped parsley and a light dusting of smoked paprika. Serve immediately while hot and crispy.