Crispy Potatoes Bravas Recipe

Prep potatoes

Peel (optional) and cut potatoes into 1-inch cubes. Rinse the cut potatoes under cold water until the water runs clear to remove excess starch.

Parboil with baking soda

Place potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon of kosher salt and 1/2 teaspoon baking soda, bring to a gentle boil and cook until edges just begin to soften and a paring knife meets slight resistance, about 7–9 minutes depending on size. Do not overcook—cubes should still hold shape. Drain well in a colander for 5 minutes to steam-dry.

Rough up surface

Return drained potatoes to the empty pot, cover, and shake the pot vigorously for 30–45 seconds to roughen edges—this creates a crisp exterior when frying.

Pan-sear or fry

Heat 4 tablespoons vegetable oil in a large heavy skillet over medium-high heat. Add potatoes in a single layer (work in batches if needed). Sprinkle 1 teaspoon smoked paprika and 1/2 teaspoon black pepper over the potatoes. Cook without stirring for 3–4 minutes until bottoms are golden and crisp, then flip and continue 3–4 minutes until most sides are crisp. Alternatively, heat neutral oil in a heavy pot to 175°C (350°F) and deep-fry parboiled potatoes in batches for 3–4 minutes until golden and crispy. Transfer potatoes to a paper towel-lined tray and immediately season with remaining 1/2 tablespoon kosher salt while hot.

Heat 1 tablespoon olive oil in a saucepan over medium heat. Add the chopped onion and cook until softened and translucent, about 5–6 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize slightly. Add the canned crushed tomatoes, 1 teaspoon apple cider vinegar, 1 teaspoon hot sauce, 1 teaspoon smoked paprika, 1/2 teaspoon salt and 1/2 teaspoon sugar. Bring to a simmer, reduce heat to low and cook gently 10–12 minutes to thicken, stirring occasionally.

Taste and adjust seasoning—add more hot sauce or smoked paprika for heat, or a pinch of sugar for balance. If you prefer a smoother sauce, blend with an immersion blender until just smooth. Keep warm until serving.

Whisk together 3/4 cup sour cream, 2 teaspoons mayonnaise, 1 teaspoon finely chopped chipotle in adobo (or chipotle paste), 1 teaspoon lime juice and 1/4 teaspoon salt until smooth. Taste and adjust lime, salt, or chipotle for desired tang and heat. Refrigerate until ready to use.

Place a generous mound of crispy potatoes on a platter or individual plates.

Spoon the warm bravas sauce over the potatoes in dollops or drizzle; use 3–4 tablespoons sauce per serving, or to taste.

Drizzle chili crema over the potatoes and sauce in a zigzag or dots pattern (about 1–2 tablespoons per serving).

Scatter crumbled queso fresco and chopped cilantro over the top. Add a light drizzle of extra hot sauce if desired and serve with lime wedges on the side.

Serve immediately so potatoes remain crisp.