Patatas Bravas Recipe

Prepare and par-cook potatoes

Peel (optional) and cut the potatoes into 2–3 cm cubes. Place in a pot, cover with cold salted water, bring to a gentle boil and cook for 6–8 minutes until just tender at the edges but still firm inside. Drain thoroughly and let steam-dry for 5 minutes.

Dry the potato cubes well with a kitchen towel or clean tea towel—this is important to avoid oil splatter and to get crisp exterior.

Heat the 200 ml olive oil in a deep frying pan or medium saucepan to 170–180°C (340–355°F). Test with a small piece of potato; it should sizzle steadily. Fry the potatoes in batches so they have room and don’t steam: cook the first batch for 4–5 minutes until golden and slightly crisp. Remove with a slotted spoon to a wire rack or paper towel-lined tray. If desired, increase oil temperature to 190°C (375°F) and return potatoes briefly (1–2 minutes) for extra crispness. Drain and season immediately with 1 tbs sea salt and 1 tsp black pepper while hot.

While potatoes are par-cooking, make the salsa brava. Heat 2 tbs olive oil in a skillet over medium heat. Add the finely chopped onion and sweat gently for 6–8 minutes until translucent and soft but not browned.

Add the minced garlic and cook 30–45 seconds until fragrant. Stir in 1 tbs smoked paprika and 1 tsp hot smoked paprika (or cayenne) and cook 20–30 seconds to bloom the spice, taking care not to burn it.

Add 1 tbs tomato paste, stir and cook 1 minute. Pour in the 400 g crushed tomatoes and 50 ml water or stock, stir to combine. Bring to a gentle simmer, then reduce heat to low and simmer 10–12 minutes to thicken slightly.

Stir in 1 tbs vinegar, 1 tsp sugar, 1 tsp sea salt and 1/2 tsp black pepper. Taste and adjust seasoning and heat. For a smoother sauce, transfer to a blender or use an immersion blender and purée until smooth. Keep warm over very low heat while potatoes finish.

Make the alioli just before serving. In a medium bowl, combine 2 egg yolks, the grated garlic clove, 1/2 tsp Dijon mustard and 1 tbs lemon juice. Whisk briefly to combine.

Very slowly start drizzling in the 150 ml neutral oil while whisking constantly (or use a stick blender: place yolks, garlic, mustard and lemon in a tall beaker and slowly pour oil while blending). Start drop by drop until the emulsion forms, then you can pour a thin steady stream. If using, add 25 ml extra-virgin olive oil near the end for flavor. Season with 1/2 tsp sea salt and 1/4 tsp black pepper. Taste and adjust lemon or salt. If the mayo becomes too thick, whisk in 1–2 tsp water to loosen.

If you prefer a lighter garlic flavour, reduce garlic or use roasted garlic.

Arrange the hot fried potatoes on a serving plate or shallow bowl.

Spoon the warm salsa brava generously over the potatoes, aiming for a balance of saucy and crisp pieces. Add dollops or a ribbon of alioli alongside or on top of the potatoes.

Sprinkle chopped parsley and a light dusting of smoked paprika over the top for color and aroma. Serve immediately while potatoes are hot and crisp.