Patatas Bravas Recipe

prepare potatoes

Wash and (if desired) peel the potatoes. Cut into 2–3 cm irregular chunks or classic 2 cm cubes so pieces cook evenly. Rinse cut potatoes under cold water until water runs clear to remove surface starch, then drain and pat dry with a kitchen towel.

parboil

Place potatoes in a pot and cover with cold water by 2 cm. Add 1 tsp fine sea salt and the 1/2 tsp sugar. Bring to a gentle boil and simmer until potatoes are just tender at the edges but still firm in the center, about 8–10 minutes depending on size. Drain well in a colander and let steam-dry for 5 minutes; shake the colander gently to roughen edges (this helps them crisp).

fry (first fry - blanch)

Heat neutral oil in a heavy pot or deep pan to 160°C (320°F). If you don't have a thermometer, test by dropping one small piece—bubbles should form steadily. Fry potatoes in batches for 4–5 minutes until a pale golden film forms but not deeply browned. Remove with a slotted spoon to a wire rack or paper towels and let cool 5–10 minutes.

fry (second fry - crisp)

Increase oil temperature to 190–195°C (375–385°F). Fry potatoes again in batches until golden brown and crisp, about 2–3 minutes. Drain on paper towels or a wire rack. While hot, toss with 1/2 tsp fine sea salt (from the remaining salt) and the extra-virgin olive oil and sprinkle with chopped parsley. Set aside and keep warm.

sauté aromatics

Warm 2 tbs olive oil in a saucepan over medium heat. Add the finely chopped onion and a pinch of salt and cook, stirring, until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn it.

build sauce

Stir in the sweet smoked paprika and hot smoked paprika (or cayenne) and cook 15 seconds to bloom the spices. Add the tomato paste and cook 1 minute, stirring to remove rawness. Pour in the crushed tomatoes and the stock, stir to combine.

simmer and finish

Bring to a gentle simmer and cook uncovered 12–15 minutes until slightly reduced and thickened. Stir in sherry vinegar, 1/2 tsp sugar, 3/4 tsp salt and black pepper. Taste and adjust seasoning or heat (add more cayenne if desired). For a smoother sauce, blitz with an immersion blender until nearly smooth or leave slightly chunky for texture.

emulsify aioli

In a bowl, whisk together the egg yolk, grated garlic, Dijon mustard and lemon juice until combined. Very slowly drizzle in the neutral oil while whisking vigorously (or use a handheld blender at the bottom of a tall jar). Start drop by drop until the mixture emulsifies, then stream the rest of the neutral oil in a thin steady flow. Once most oil is incorporated, whisk in the extra-virgin olive oil until smooth and thick.

season aioli

Season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and add more lemon, salt, or garlic as desired. If aioli becomes too thick, whisk in a teaspoon of warm water to loosen.

Spoon warm bravas sauce onto a shallow serving plate or platter to form a base or drizzle over potatoes after plating.

Pile the hot, crisp potatoes on top of or next to the sauce. Dot or streak the aioli over the potatoes (use a spoon or piping bag for neat streaks).

Finish with a light sprinkle of chopped fresh parsley and an extra pinch of flaky salt if desired. Serve immediately while hot and crisp.