Patatas Bravas - Gf Recipe

Parboil potatoes

Place cubed potatoes in a medium saucepan and cover with cold water (about 1 liter). Add 1 tsp fine sea salt and 1 tsp baking soda. Bring to a gentle simmer over high heat, then reduce to maintain a low simmer. Cook until the edges begin to soften and the corners of the cubes are just tender, about 6–8 minutes. Do not overcook.

Drain and roughen edges

Drain potatoes in a colander. Let drain 1–2 minutes, then shake the colander vigorously to roughen the surfaces — this creates extra texture for crisping. Alternatively, return to the pot off heat and toss gently for 30 seconds to agitate the surfaces.

Dry thoroughly

Spread potatoes on a clean kitchen towel or baking sheet and pat dry thoroughly. Any surface moisture will cause oil splatter and reduce crispness.

Fry the potatoes

In a heavy skillet or frying pan, heat 1 cup neutral oil over medium-high heat until shimmering and a small piece of potato sizzles immediately (about 350–360°F / 175–180°C if using a thermometer). Add potatoes in a single layer without overcrowding (work in batches if needed). Cook, turning occasionally, until deep golden brown and crisp, about 8–12 minutes per batch depending on size. Adjust heat to maintain steady frying without burning.

Drain and season

Transfer fried potatoes to paper towels or a wire rack to drain. Immediately sprinkle with 1/2 tsp flaky salt while still hot.

Sweat aromatics

Heat 2 tbs olive oil in a small saucepan over medium heat. Add the finely diced onion and cook, stirring, until soft and translucent, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Build the sauce

Stir in 1 tsp smoked paprika and 1/2 tsp sweet smoked (or hot) paprika and cook for 15 seconds to bloom the spice. Add 1 tbs tomato paste and cook 1 minute, stirring, to deepen flavor. Add 1/2 cup crushed tomatoes, 1 tsp sherry vinegar, 1/4 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine.

Simmer and adjust

Bring the sauce to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until slightly thickened. If the sauce becomes too thick, whisk in up to 2 tbs water to reach a saucy but spoonable consistency. Taste and adjust salt, vinegar, or sugar to balance acidity and heat.

Blend (optional)

For a smoother, restaurant-style brava sauce, let cool slightly and puree briefly in a blender or with an immersion blender until smooth. Return to the pan to warm before serving.

Prepare garlic and yolk

In a medium bowl, mash the minced garlic with a pinch of salt using the side of a knife or a microplane until it forms a paste. Add 1 egg yolk, 1/2 tsp Dijon mustard, and 1/2 tbs lemon juice and whisk to combine until slightly thickened.

Emulsify the oil

While whisking continually, add the neutral oil drop by drop at first to form an emulsion. Once the emulsion begins to thicken and hold, you can add the oil in a thin, steady stream. When about three-quarters of the oil is incorporated, whisk in 1 tsp extra virgin olive oil for flavor. If the aioli becomes too thick, whisk in a few drops of water or lemon juice to loosen.

Season

Season the aioli with 1/4 tsp salt and 1/8 tsp freshly ground black pepper. Taste and adjust lemon, salt, or garlic to preference. Keep refrigerated until ready to serve.

Safety note

This recipe uses a raw egg yolk. Use a very fresh egg or pasteurized yolk if concerned about food safety.

Place a generous portion of crispy potatoes on a serving plate or shallow bowl.

Spoon warm salsa brava over the potatoes — either fully coat or drizzle in separate pools depending on preference.

Dot or pipe garlic aïoli over the potatoes and sauce (traditionally a few contrasting streaks or spoonfuls).

Sprinkle chopped fresh parsley and an extra pinch of flaky salt. Serve immediately with a lemon wedge on the side if desired.