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Crispy Patatas Bravas with Spicy Tomato Sauce and Aioli Recipe

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4.3 from 7 reviews

This Crispy Patatas Bravas recipe features perfectly fried russet potatoes tossed in a smoky, spicy tomato sauce and served with a fresh garlic aioli. Ideal as a traditional Spanish tapas dish, these crispy potatoes are double-fried to golden perfection and paired with a flavorful bravas sauce made from smoked paprika, cayenne, and diced tomatoes. The addition of optional fried eggs and fresh parsley makes this dish a satisfying and authentic Spanish treat.

  • Total Time: 1 hour 45 minutes
  • Yield: 4 servings

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 vinegar

Optional Garnishes

  • 4 eggs, fried
  • Fresh flat leaf parsley, for serving

Instructions

  1. Prepare the pan: Set a cooling rack inside a rimmed sheet pan to drain and cool the fried potatoes properly, ensuring they stay crispy.
  2. Make the aioli: In a small bowl, combine the mayonnaise, fresh lemon juice, and minced garlic. Stir well and refrigerate until ready to serve, allowing the flavors to meld.
  3. First fry the potatoes: Attach a deep-fry thermometer to a large, heavy pot and add vegetable oil. Heat the oil over medium-high heat until it reaches 300°F. Working in batches, carefully add the diced potatoes and fry them until they are lightly browned, about 5 to 7 minutes. Remove and transfer them to the cooling rack. Let the potatoes cool completely for 45 to 60 minutes to create a fluffy interior and crispy exterior after the second fry.
  4. Prepare the bravas sauce: While the potatoes cool, heat the olive oil in a large skillet over medium heat. Add the thinly sliced onions and cook, stirring often, until tender, about 10 minutes. Add the minced garlic and cook for another 2 minutes until fragrant. Stir in the smoked paprika, cayenne pepper, sugar, kosher salt, diced tomatoes, and vinegar. Bring the sauce to a simmer and cook until thickened, about 10 minutes. Use an immersion blender right in the skillet to blend the sauce until smooth, or cool briefly and blend in a standard blender.
  5. Second fry the potatoes: Reheat the oil in the pot over medium-high heat until it reaches 370°F. Working in small batches, return the cooled potatoes to the hot oil and fry them again until golden brown and crispy, about 3 to 5 minutes. Remove the potatoes and place them on a serving dish.
  6. Toss and season: Immediately toss the fried potatoes with the prepared bravas sauce to coat evenly. Sprinkle with sea salt to taste for enhanced flavor.
  7. Serve and garnish: Serve the potatoes topped with the garlic aioli, any remaining bravas sauce, fresh flat leaf parsley, and optional fried eggs for a complete and satisfying dish.

Notes

  • Double frying the potatoes ensures a perfectly crispy texture outside with a fluffy inside.
  • Be sure to maintain accurate oil temperatures using a deep-fry thermometer to get the best frying results.
  • If you prefer less heat, reduce the cayenne pepper or omit it entirely.
  • Use a sturdy skillet or heavy-bottomed pan for making the sauce to avoid burning.
  • Leftover bravas sauce keeps well in the refrigerator for up to 3 days and can be used as a dip or condiment.
  • For a vegetarian version, omit the fried eggs garnish.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Tapas
  • Method: Frying
  • Cuisine: Spanish
  • Diet: Vegetarian

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