Patatas Bravas Recipe

Prep potatoes

Cut the peeled russet potatoes into 1 to 1¼-inch cubes. Rinse the cut potatoes in cold water until the water runs clear to remove excess starch, then drain and pat dry thoroughly with kitchen towels.

Par-cook (optional for a fluffier interior)

Place the potato cubes in a pot, cover with cold salted water, bring to a simmer and cook for 5–7 minutes until just tender at the edges but not falling apart. Drain well and let steam-dry for 5 minutes; spread on a tray to cool slightly.

Heat oil

Pour about 1½–2 cups vegetable oil into a heavy skillet or pot (enough to come about 1 inch up the sides). Heat over medium-high until the oil reaches 350°F (175°C) or until a small piece of potato sizzles briskly on contact.

Fry potatoes

Working in batches so as not to overcrowd, carefully add potato cubes and fry for 6–8 minutes, turning occasionally, until golden-brown and crisp on all sides. Use a slotted spoon to transfer fries to a paper-towel-lined tray. Immediately season with 1 tsp sea salt and 1/2 tsp black pepper while still hot.

Sweat aromatics

In a medium skillet over medium heat, warm 3 tbsp extra-virgin olive oil. Add the finely chopped onion and cook, stirring, until translucent and soft, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant, taking care not to brown the garlic.

Add spices & tomato

Stir in 1 tsp smoked paprika, 1/2 tsp sweet paprika, and 1/4 tsp crushed red pepper 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 the 14 oz crushed tomatoes, 1/4 cup water, 1 tsp red wine vinegar, and 1/2 tsp sugar; stir to combine.

Simmer & finish

Bring the sauce to a gentle simmer, reduce heat to low, and cook uncovered for 10–12 minutes until slightly thickened. Season with 3/4 tsp salt and 1/4 tsp black pepper, taste and adjust heat or vinegar as desired. If you prefer a smoother sauce, transfer to a blender or use an immersion blender and puree until smooth; return to pan and keep warm.

Make aioli

In a small bowl, combine 1/2 cup mayonnaise, 1 minced garlic clove, 1 tsp lemon juice, 1/4 tsp smoked paprika and 1/8 tsp salt. Stir well and taste; refrigerate until ready to serve. If you prefer a thinner aioli, add up to 1 tsp water or more lemon juice to adjust consistency.

Place the hot fried potatoes on a serving platter or individual plates. Spoon or ladle the warm bravas sauce over the potatoes so they stay crisp but get a generous coating.

If using, dot or drizzle the aioli over the sauced potatoes or serve on the side for dipping.

Sprinkle the chopped parsley and a light dusting (about 1/4 tsp) of extra smoked paprika over the top. Serve immediately while hot and crisp.