Patatas Bravas Recipe

Prep and Par-Cook

Peel (optional) and cut potatoes into 2–3 cm (3/4–1 inch) cubes. Rinse in cold water until water runs clear to remove excess starch. Place potatoes in a pot and cover with cold water by 2 cm. Add 1 tsp salt. Bring to a gentle boil, then reduce to a simmer and cook for 6–8 minutes until just tender at the edges but still firm in the center. Drain well and spread on a tray to steam-dry for 10 minutes; pat dry thoroughly with kitchen towels.

Fry Twice for Extra Crisp

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 150°C (300°F). Fry the cooled, dried potato cubes in batches for 4–5 minutes until pale golden and slightly soft but not browned. Remove to a paper towel-lined tray. Increase oil temperature to 190°C (375°F). Fry potatoes a second time in batches for 2–3 minutes until deep golden brown and crisp. Transfer to a tray lined with paper towels, season immediately with 1 tsp fine sea salt and 1 tsp ground black pepper. Keep warm in a low oven (100–120°C) if making ahead.

Heat 2 tbs olive oil in a saucepan over medium heat. Add the finely chopped onion and sauté for 6–8 minutes until translucent and beginning to caramelize. Add the minced garlic and cook 30–45 seconds until fragrant.

Stir in 2 tsp smoked paprika and 1 tsp hot smoked paprika or cayenne; toast for 15 seconds to bloom the spices. Add 2 tbs tomato paste and cook 1–2 minutes, stirring, until it darkens slightly.

Add the canned crushed tomatoes and 100 ml stock; bring to a simmer. Add 1 tbs sherry or red wine vinegar, 1 tsp sugar and 1 tsp salt. Simmer gently for 12–15 minutes, uncovered, until sauce thickens and flavors concentrate.

Taste and adjust seasoning with 1/2 tsp black pepper and more salt or vinegar to balance acidity. For a smoother sauce, blitz with an immersion blender until slightly smooth but still rustic (optional). Keep warm until serving.

Place 1 egg yolk, crushed garlic, 1/2 tsp Dijon mustard and 1/2 tbs lemon juice in a bowl. Whisk briefly to combine. Slowly (drop by drop at first) whisk in the 100 ml olive oil until an emulsion forms and mixture thickens. Once combined, you can add the oil in a slow steady stream while whisking until fully incorporated. Season with 1/2 tsp salt and 1/4 tsp pepper. Taste and adjust lemon, salt, or garlic as desired. If the aioli is too thick, whisk in a few drops of warm water to reach desired consistency.

Place the hot, crisp potatoes on a serving platter or individual plates. Spoon or ladle the warm bravas sauce over the potatoes (either fully coated or partially to let some potatoes stay crisp). Dot or drizzle the alioli over the potatoes (or serve alioli alongside for dipping).

Sprinkle chopped fresh parsley and dust with extra smoked paprika. Serve immediately so the potatoes remain crisp.