Description
Patatas Bravas is Spain’s most popular tapas dish, featuring crispy potatoes topped with a smoky, mildly spicy tomato aioli. Perfect for any gathering or as a side dish, these crispy bites will be a hit at your next meal!
Ingredients
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For the Bravas Sauce:
1 tsp olive oil
1/2 small red onion
2 cloves garlic
1 tbsp smoked paprika
1 cup mayo
1/2 cup fire roasted tomatoes
1/4 tsp cayenne pepper (or to taste)
1 tbsp sherry vinegar
Salt and pepper, to tasteFor the Potatoes:
4 large Russet potatoes, peeled and cubed
Canola oil, for frying
Chopped parsley, for garnishing
Instructions
Make the Bravas Sauce:
Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until softened (about 2 minutes). Add smoked paprika and cook for 30 seconds, then remove from heat and let cool. In a blender, combine sautéed mixture with mayo, fire roasted tomatoes, cayenne, vinegar, salt, and pepper. Blend until smooth. Set aside.
Prepare the Potatoes:
Rinse cubed potatoes under cold water until the water runs clear. Dry thoroughly with paper towels. Heat 2 inches of canola oil in a Dutch oven to 350°F (175°C). Fry potatoes for about 5 minutes until tender and pale. Remove and drain on paper towels. Increase oil temperature to 425°F (220°C). Return potatoes in batches and fry 2–3 minutes until golden and crispy. Drain and toss with salt.
Serve:
Toss fried potatoes with bravas sauce or drizzle over the top. Garnish with chopped parsley and serve immediately. Optional: Serve extra sauce on the side as a dip.
Notes
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For extra crispiness, soak potatoes in water for 30 minutes before frying.
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Use a slotted spoon when frying to prevent overcrowding.
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Sauce can be made ahead and stored in the fridge for up to 3 days.
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Add a drizzle of garlic aioli for a richer twist.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 3g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg