Patatas Bravas Recipe

Prep and parboil

Wash and peel the russet potatoes (you can leave skins on if you prefer). Cut into 2–3 cm (about 3/4–1 inch) cubes. Place potatoes in a large pot and cover with cold water. Add 1 tbs kosher salt and 1 tbs white vinegar. Bring to a boil over high heat, then reduce to a simmer and cook until the edges are just tender and a knife slides in easily, about 6–8 minutes; do not let them fall apart.

Drain and rough the surface

Drain the potatoes in a colander and let sit for 2 minutes to steam-dry. To rough the outsides (this helps crisping), return them to the pot, cover, and shake vigorously 8–12 seconds, or toss gently on a floured surface to scuff the edges.

Season and roast or fry

Preheat oven to 220°C (430°F) if roasting, or heat a heavy skillet with 4 tbs olive oil over medium-high if pan-frying. If roasting: toss potatoes with 2 tbs olive oil, 1 tsp smoked paprika, 1/2 tsp black pepper and the remaining 1 tsp kosher salt. Spread in a single layer on a rimmed baking sheet and roast, turning once, until deep golden and crisp, 30–40 minutes. If frying: add potatoes to the hot oil in a single layer and cook, turning occasionally, until deeply golden and crisp, 12–15 minutes; transfer to a paper towel-lined tray and season immediately with the remaining salt and smoked paprika.

Sweat aromatics

Warm 2 tbs olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until soft and translucent, 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant but not browned.

Build the sauce

Add 1 tsp hot smoked paprika and 1 tsp sweet paprika to the pan and stir for 15 seconds to bloom the spice. Pour in the canned San Marzano tomatoes with their juices, breaking them up with a spoon. Add 1 tbs dry sherry or red wine vinegar, 1 tsp sugar, 1 tsp salt, 1/4 tsp black pepper and 50 ml water. Bring to a gentle simmer.

Simmer and blend

Simmer the sauce, uncovered, 12–15 minutes to concentrate flavors and thicken slightly. Taste and adjust seasoning. For a silky sauce, use an immersion blender or transfer to a blender and puree until smooth. If the sauce is too thick, add up to 2–4 tbs water to reach a spoonable but thick consistency.

Keep warm

Keep the sauce warm on the lowest heat setting while you finish the potatoes and aioli; it will thicken a bit as it cools.

Stabilize and emulsify

In a medium bowl, whisk together 1 egg yolk, 1 tsp lemon juice, 1/2 tsp Dijon mustard, the grated garlic clove and 1/2 tsp salt until combined. Begin adding oil very slowly—drop by drop for the first minute—while whisking vigorously to start the emulsion.

Build the aioli

Once the mixture thickens and holds, begin adding the olive oil and neutral oil in a steady, thin stream while continuing to whisk until all 150 ml of oil is incorporated and the aioli is thick and glossy. Season with 1/4 tsp freshly ground black pepper and additional salt to taste. If the aioli becomes too thick, whisk in 1–2 tsp warm water to loosen.

Safety note

This aioli uses a raw egg yolk. For higher food-safety, use a pasteurized egg yolk or commercial mayonnaise as a substitute.

Place the hot crispy potatoes on a serving plate or shallow bowl. Spoon generous amounts of the warm San Marzano bravas sauce over the potatoes. Dot or drizzle the garlic aioli over the top (use a spoon or a squeeze bottle to create small crescents or lines).

Dust with extra smoked paprika, sprinkle the chopped fresh parsley, and finish with flaky sea salt if desired. Serve immediately while potatoes are crisp and sauce is warm.