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Patatas Bravas

Patatas Bravas

Crispy Patatas Bravas — Spain's Ultimate Bar Snack with Two Essential Sauces

Nothing beats the satisfying crunch of perfectly twice-fried potato cubes paired with Spain's iconic spicy tomato sauce and cool garlicky aioli. This is tapas perfection — crispy outside, fluffy inside, and generously sauced with both the fiery bravas sauce and creamy aioli that make this dish legendary.

SpanishAppetizerSide DishVegetarianComfort FoodParty FoodDeep Frying
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultymedium

Nutrition

fat20g
carbs45g
protein6g
calories380

Ingredients

  • 2 lbrusset potatoes, peeled and cut into 1-inch cubes
  • 4 cupvegetable oil for deep frying
  • 1 tspsalt for seasoning

Bravas Sauce

  • 2 tbspextra virgin olive oil
  • 1 smallsmall onion, finely diced
  • 3 clovegarlic cloves, minced
  • 1 cancrushed tomatoes, quality canned
  • 1 tspsmoked paprika (pimentón dulce)
  • ½ tspcayenne pepper for heat
  • 1 tspgranulated sugar to balance acidity

Aioli

  • ½ cupgood-quality mayonnaise
  • 2 clovegarlic cloves, finely minced
  • 1 tbspfresh lemon juice

Instructions

  1. Fill your heaviest pot with oil and attach a thermometer — you need at least 3 inches of depth for proper frying. Bring the temperature to exactly 325°F over medium heat, which takes patience but sets up the whole dish for success.
    ⏱ 5 min
  2. While the oil heats, warm olive oil in a medium saucepan over medium heat. Add the diced onion and cook until it turns completely soft and translucent — this forms the sweet base that balances the sauce's heat.
    ⏱ 5 min
  3. Stir in the minced garlic and let it cook just until aromatic and pale gold. Any longer and it'll turn bitter, which would throw off the entire sauce balance.
    ⏱ 1 min
  4. Pour in the crushed tomatoes, then add the smoked paprika, cayenne, and sugar. The paprika gives that distinctive Spanish smokiness while the sugar tames the tomato's natural acidity — both are crucial for authentic flavor.
  5. Let the sauce bubble gently at a low simmer, stirring occasionally to prevent sticking. You want it thick enough to cling to the potatoes but not paste-like — it should coat a spoon lightly. Season with salt to taste.
    ⏱ 15 min
  6. Whisk together the mayonnaise, minced garlic, and lemon juice until smooth. This aioli should be thick but pipeable — add another squeeze of lemon if it seems too dense.
  7. Working in small batches so you don't crowd the pot, carefully lower potato cubes into the 325°F oil. They'll bubble enthusiastically but shouldn't brown much — you're par-cooking them for fluffy interiors.
    ⏱ 5 min
  8. Scoop out the potatoes with a spider or slotted spoon, then crank up the heat to bring your oil to 375°F. This higher temperature is what creates the shatteringly crisp exterior that makes patatas bravas legendary.
    ⏱ 3 min
  9. Drop the par-cooked potatoes back into the hot oil for their final fry. They should sizzle violently and turn deep golden — this double-frying technique is what separates great patatas bravas from merely good ones.
    ⏱ 3 min
  10. Immediately transfer the potatoes to paper towels and hit them with salt while they're still glistening with oil. The salt needs to stick to that hot surface to properly season each bite.
  11. Arrange the hot, crispy potatoes on a serving platter and generously spoon over the warm bravas sauce. Drizzle or dollop the cool aioli on top — the temperature contrast between hot potatoes and cool sauce is part of the magic.