Patatas Bravas With Roasted Garlic Aioli Recipe

Prep and par-cook

Place the 1 kg cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp kosher salt and 1/2 tsp sugar. Bring to a gentle boil and simmer until potatoes are just tender at the edges but not falling apart, about 8–10 minutes. Drain thoroughly in a colander and let steam dry for 5–10 minutes.

Crisp with cornstarch

Toss the drained potatoes with 2 tbsp cornstarch in a large bowl until evenly coated; this creates a slightly rough surface that crisps well.

Fry (double-fry method)

Heat neutral oil in a deep pan or fryer to 325°F (160°C). Fry the potatoes in batches for 4–6 minutes until they begin to turn pale golden and are cooked through. Remove to a wire rack set over a tray. Increase oil temperature to 375°F (190°C). Fry the potatoes a second time, in batches, for 2–3 minutes until deep golden and crisp. Drain on paper or a wire rack and season immediately with a light sprinkle of sea salt (from finishing section).

Sweat aromatics

In a medium saucepan, heat 3 tbsp extra-virgin olive oil over medium heat. Add 1/2 cup finely chopped yellow onion and cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add 3 minced garlic cloves and cook 30–45 seconds, until fragrant.

Build the sauce

Stir in 1 tsp smoked paprika and 1/2 tsp hot smoked paprika or cayenne (if using) and cook 20 seconds to bloom the spices. Add 2 tbsp tomato paste and cook, stirring, 1–2 minutes until it darkens slightly. Pour in 400 ml crushed canned tomatoes, 1 tbsp sherry vinegar, 1/2 tsp sugar, 1 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer.

Simmer and finish

Simmer the sauce gently, uncovered, for 12–15 minutes to concentrate flavors and reduce slightly. Taste and adjust seasoning (add more vinegar, salt, or spice to balance). For a smoother texture, pulse the sauce briefly in a blender or use an immersion blender until you reach the desired consistency. Keep warm until ready to toss with potatoes.

Roast the garlic

Preheat oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast on a baking sheet until cloves are very soft and caramelized, 30–35 minutes. Allow to cool slightly, then squeeze the roasted garlic cloves into a small bowl and mash to a paste.

Make the aioli

In a bowl, combine 1/2 cup mayonnaise with the roasted garlic paste, 1 tsp fresh lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper. Whisk until smooth. Taste and adjust lemon or salt. Refrigerate until ready to serve; aioli can be made a day ahead.

Toss potatoes with bravas

Place the hot, crisp potatoes in a large bowl. Spoon 3/4 of the warm bravas sauce over the potatoes (reserve some sauce for serving) and gently toss until evenly coated. If you prefer the sauce on the side, serve potatoes plain with bravas alongside.

Plate and finish

Arrange the sauced potatoes on a serving dish. Drizzle or dot roasted garlic aioli over the potatoes (or serve aioli on the side). Sprinkle with 2 tbsp finely chopped fresh parsley, dust lightly with 1/2 tsp smoked paprika, and finish with 1/2 tsp flaky sea salt. Serve immediately while hot and crisp.