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Crispy Patatas Bravas with Spicy Tomato Sauce and Garlic Aioli Recipe

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4 from 45 reviews

Crispy Patatas Bravas is a classic Spanish tapas dish featuring golden, double-fried russet potatoes tossed in a spicy, smoky tomato sauce and served with a tangy garlic aioli. This recipe takes about 1 hour and 45 minutes to prepare and yields a perfectly crispy and flavorful dish that’s great as an appetizer or side.

Ingredients

Aioli

  • ½ cup mayonnaise
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • 1 garlic clove, minced

Potatoes

  • 2 pounds russet potatoes, peeled and diced into 1½ inch cubes
  • Vegetable oil, for frying
  • Sea salt, to taste

Bravas Sauce

  • 2 tablespoons extra-virgin olive oil
  • ½ yellow onion, thinly sliced
  • 2 garlic cloves, minced
  • 2 teaspoons smoked paprika
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon sugar
  • ½ teaspoon kosher salt
  • 1 (14-ounce) can diced tomatoes
  • ¼ cup white wine vinegar

To Serve

  • 4 eggs, fried (optional)
  • Fresh flat leaf parsley, for serving

Instructions

  1. Prepare the pan: Set a cooling rack inside a rimmed sheet pan to drain the potatoes after frying.
  2. Make the aioli: In a small bowl, combine the mayonnaise, fresh lemon juice, and minced garlic. Mix well and set aside for serving.
  3. Par-cook the potatoes: Attach a deep-fry thermometer to a large, heavy pot and fill it with vegetable oil. Heat the oil over medium-high heat until it reaches 300°F. In batches, add the diced potatoes and fry until they are lightly browned, about 5 to 7 minutes. Transfer the potatoes to the cooling rack and let them cool completely for 45 to 60 minutes.
  4. Make the bravas sauce: While the potatoes cool, heat the olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring regularly, until tender, about 10 minutes. Add the minced garlic and cook for an additional 2 minutes until fragrant. Stir in the smoked paprika, cayenne pepper, sugar, kosher salt, canned diced tomatoes, and white wine vinegar. Bring the mixture to a simmer and cook until it thickens, about 10 minutes. Use an immersion blender to puree the sauce directly in the skillet until smooth. Alternatively, transfer to a blender, cool slightly, then blend until smooth.
  5. Double-fry the potatoes for crispiness: Reheat the oil in the pot to 370°F. Working in small batches, add the cooled potatoes back into the hot oil and fry until golden brown and crispy, 3 to 5 minutes. Drain briefly on paper towels or back on the cooling rack.
  6. Toss potatoes with sauce and season: Transfer the fried potatoes to a serving dish, toss them with the warm bravas sauce, and sprinkle with sea salt to taste.
  7. Serve and garnish: Serve the potatoes topped with dollops of garlic aioli, any extra bravas sauce, fresh flat leaf parsley, and fried eggs if desired. Enjoy immediately while hot and crispy.

Notes

  • Double frying the potatoes ensures a crispy exterior and fluffy interior.
  • Use a deep-fry thermometer for precise oil temperature control to avoid greasy or undercooked potatoes.
  • The aioli adds a creamy contrast to the spicy sauce, but can be omitted or substituted with vegan mayo for a vegan version.
  • Fried eggs on top are optional but add richness and make the dish more filling.
  • Leftover sauce can be refrigerated for up to 3 days and reheated gently.

Find it online: https://justsosavory.com/crispy-patatas-bravas-with-spicy-tomato-sauce-and-garlic-aioli-recipe/