Patatas Bravas Recipe

Prepare and parboil

Cut potatoes into 1 to 1¼-inch (2.5–3 cm) cubes. Place in a pot of cold water, bring to a boil, add 1 tsp salt and simmer for 6–8 minutes until edges soften but centers remain slightly firm. Drain thoroughly and spread on a tray to steam-dry for 5 minutes; rough the edges by shaking the pot or tossing gently to help them crisp when roasted.

Roast

Preheat oven to 220°C (425°F). Toss parboiled potatoes with 3 tbsp extra-virgin olive oil, 1 tsp sea salt and 1/2 tsp black pepper. Spread in a single layer on a rimmed baking sheet lined with parchment. Roast 30–35 minutes, turning once halfway through, until deep golden and crisp on the outside and tender inside.

Sweat aromatics

While potatoes roast, heat 2 tbsp olive oil in a skillet over medium heat. Add 1/2 cup finely chopped yellow onion and cook 5–7 minutes until translucent and beginning to brown. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.

Add spices and tomato

Stir in 1 tsp smoked paprika and 1/2 tsp hot smoked paprika (or cayenne) and cook 15 seconds to bloom. Add 2 tbsp tomato paste and cook 1–2 minutes, stirring, until it darkens slightly.

Simmer sauce

Add 400 g crushed tomatoes, 60 ml water, 1 tbsp sherry vinegar, 1/2 tsp sugar, 1 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer, reduce heat to low and simmer, uncovered, 12–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt, vinegar or heat. For a smoother sauce, blend with an immersion blender or in a countertop blender until silky.

Combine 1/2 cup mayonnaise, 1 grated garlic clove, 1 tsp lemon juice, 1/8 tsp salt and 1/8 tsp black pepper in a small bowl. Mix well and refrigerate until ready to serve. Adjust garlic or lemon to taste.

When potatoes are crisp, transfer to a serving platter or individual plates. Spoon generous amounts of the warm bravas sauce over the potatoes (or serve sauce alongside). Drizzle with 1 tbsp extra-virgin olive oil, scatter 2 tbsp chopped parsley over top, and add dollops of garlic aioli if using.

Serve immediately while hot and crisp. Leftover sauce keeps in the refrigerator up to 4 days; reheat gently before serving.