Patatas Brava Recipe

Prepare and par-cook potatoes

Peel the potatoes if you prefer (skins can be left on for texture). Cut into 2–3 cm (about 3/4–1 inch) cubes or irregular bite-size pieces. Place potatoes in a pot and cover with cold salted water. Bring to a gentle boil and simmer for 6–8 minutes until just tender at the edges but still firm in the center. Drain thoroughly and let steam-dry in the colander for 5 minutes; spread on a tray to cool slightly and rough up the surfaces by tossing gently with a spatula so they crisp better when fried.

First fry (blanch)

Heat neutral oil in a heavy-bottomed pot or deep fryer to 160°C (320°F). Fry the par-cooked potatoes in batches — do not overcrowd — for 4–5 minutes until they are pale and beginning to form a light crust. Remove with a slotted spoon to a paper-towel-lined tray. Allow oil to return to temperature between batches.

Second fry (crisp)

Increase oil temperature to 190°C (375°F). Fry the potatoes again in batches for 2–3 minutes, until golden-brown and crisp. Drain on paper towels, season immediately with 1 1/2 tsp sea salt, and set aside while you finish the sauce and toppings.

Sauté aromatics

Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook, stirring, until soft and translucent, about 6–8 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant but not browned.

Build the sauce

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes, smoked paprika, hot paprika (or cayenne), sugar, and water or stock. Stir to combine and bring to a gentle simmer.

Simmer and finish

Let the sauce simmer gently, uncovered, for 12–15 minutes until slightly reduced and thickened. If it splatters, reduce heat. Taste and add 1 tsp red wine vinegar, 1/2 tsp salt, and 1/4 tsp black pepper; adjust seasoning and heat level to your liking. For a smoother, restaurant-style sauce, blend briefly with an immersion blender or in a regular blender until smooth, then return to pan and warm through.

Combine 1/2 cup mayonnaise with 1 grated garlic clove, 1/2 tsp lemon juice and 1/8 tsp salt. Stir until smooth and chill until ready to serve. Taste and adjust acidity or garlic to preference.

Place the hot crispy potatoes in a shallow serving dish or on plates. Spoon a generous amount of warm brava sauce over the potatoes so each piece is coated. Dollop or pipe small amounts of garlic aioli over the sauced potatoes if using. Finish with a sprinkle of chopped parsley and a dusting of smoked paprika if desired. Serve immediately so the potatoes remain crisp.