Papas Bravas Recipe

Preheat oven to 200°C (400°F). If potatoes are larger than bite-size, halve or quarter them so most pieces are about 2–3 cm. Rinse and thoroughly dry the potatoes.

Toss the potatoes with 2 tbsp extra-virgin olive oil, 1.5 tsp sea salt and 1/2 tsp freshly ground black pepper until evenly coated.

Spread potatoes in a single layer on a rimmed baking sheet. Roast for 25–30 minutes, stirring or shaking the pan once halfway, until tender and the skins begin to blister and brown. Remove from oven and let cool 5–10 minutes. Roasting first gives a fluffy interior and helps render skin for crisping.

While potatoes roast, prepare the brava sauce. Place 150 g drained roasted red peppers, 1 tbsp tomato paste, 1 tsp smoked paprika, 1 tsp harissa (or substitute), 1 tbsp sherry vinegar, 3 tbsp extra-virgin olive oil, 1/4 tsp sugar, 1/2 tsp salt and 1/4 tsp black pepper into a blender or food processor.

Blend until smooth. If the sauce is too thick, add up to 2 tbsp water, 1 tablespoon at a time, to reach a pourable vinaigrette consistency. Taste and adjust seasoning—more vinegar for brightness, more harissa/cayenne for heat, or a pinch more sugar if too acidic.

Transfer sauce to a bowl and set aside at room temperature. The sauce can be made several hours ahead and refrigerated; bring to room temperature before serving.

Make the aioli close to service time. In a bowl or small food processor, whisk or pulse 1 egg yolk with 2 minced garlic cloves, 1/2 tsp Dijon mustard and 1 tsp lemon juice until combined.

Very slowly, dropwise at first, stream in 3/4 cup neutral oil while whisking constantly (or with the processor running) to emulsify. As it thickens, you can increase the oil flow. Once thick and creamy, whisk in 1 tbsp extra-virgin olive oil, 1/2 tsp salt and 1/4 tsp pepper. Taste and adjust acidity with more lemon if desired.

If the aioli becomes too thick, thin with 1–2 tsp water. Store chilled until ready; bring to near room temperature before serving for easiest spreading and flavor.

Heat 1 cup neutral frying oil in a large heavy skillet over medium-high heat until shimmering and around 175–180°C (350–360°F). If you don't have a thermometer, test with a small piece of potato; it should sizzle immediately without browning in seconds.

Working in batches if necessary, add the roasted and cooled potatoes in a single layer and fry, turning occasionally, until golden-brown and crisp on all sides, about 4–6 minutes per batch. Use a slotted spoon to transfer to a paper towel–lined tray to drain. Lightly season with a pinch of salt immediately after frying.

Arrange the fried potatoes on a serving platter. Spoon or drizzle the spicy red brava vinaigrette over the potatoes (start with 3–4 tbsp and add more to taste). Dot or pipe garlic aioli on top (about 2–3 tbsp) or serve aioli on the side for dipping.

Garnish with 2 tbsp chopped fresh parsley and a light dusting of 1/4 tsp smoked paprika if using. Serve immediately so potatoes stay crisp.