Patatas Bravas Recipe

Prepare and parboil

Cut potatoes into 2–3 cm (3/4–1") irregular cubes. Place in a large pot, cover with cold water by about 2 cm, add 1 tablespoon coarse salt and bring to a boil. Reduce to a simmer and cook until edges are just tender—about 6–8 minutes depending on size. Do not fully soften.

Drain and dry

Drain potatoes in a colander and spread them out on a baking sheet or tray to steam off and dry for 10–15 minutes. Pat lightly with paper towels if needed; dry surface helps achieve crispiness.

First fry (blanch)

Heat neutral oil in a heavy pot or deep fryer to 160°C / 320°F. Fry potatoes in batches so oil temperature remains steady, about 4–5 minutes per batch, until the exterior is set and pale golden but not dark. Remove with a slotted spoon and drain on a wire rack or paper towel-lined tray. Let rest 10 minutes.

Second fry (crisp)

Increase oil temperature to 190–200°C / 375–400°F. Fry the par-cooked potatoes in batches for 2–3 minutes, until deeply golden and crisp. Remove and drain briefly on paper towels; sprinkle with fine sea salt or flaky salt while hot.

While potatoes are parboiling or resting, make the brava sauce. Warm 2 tablespoons olive oil in a small skillet over medium heat. Add finely chopped onion and cook, stirring, until translucent and soft, about 5–6 minutes.

Add minced garlic and cook 30–45 seconds until fragrant. Stir in smoked paprika and hot smoked paprika (or cayenne) and cook 10–15 seconds to bloom the spice.

Add tomato paste and cook 1–2 minutes, stirring, to caramelize slightly. Pour in crushed tomatoes, brown sugar, and red wine vinegar. Stir to combine, bring to a gentle simmer and cook 8–10 minutes to thicken and concentrate flavors.

Taste and season with salt, pepper and optional red pepper flakes. If you want a smoother sauce, blend briefly with an immersion blender or in a small blender until silky. Keep warm until serving.

Make the aioli just before serving for best flavor. In a bowl, whisk together the egg yolk, grated garlic, Dijon mustard and lemon juice until combined.

Very slowly, drop by drop at first, whisk in the 60 ml neutral oil until the emulsion begins to form. As it thickens, stream the remaining oil in a thin steady drizzle while whisking constantly. Once thick, whisk in the 15 ml extra virgin olive oil for flavor. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust lemon, salt or garlic as desired.

If you prefer a safer no-raw-egg version, substitute 3 tablespoons mayonnaise and whisk in the garlic, lemon, mustard, salt and pepper.

Place hot, crispy potatoes on a large platter or individual plates. Spoon a generous amount of Santa Maria brava sauce over the potatoes (or serve on the side). Dollop or pipe garlic aioli on top or at the side.

Garnish with chopped parsley and a light dusting of smoked paprika. Serve immediately with lemon wedges if using.