Patatas bravas (spicy Spanish potatoes)

Patatas bravas are the favorite bite of Spanish tapas bars: crisp potato cubes in a spicy tomato sauce with garlicky aioli. The sauce is made with smoked paprika and a little flour, so it is silky and flavorful. Great with beer and wine.

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Method

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1. Peel the potatoes, cut into 3 cm cubes, rinse in cold water and dry thoroughly. Parboil in salted water for 5-6 minutes until half-soft, drain, and let cool. ⏱ Timer: 5 min
2. For the sauce, warm the olive oil in a small saucepan, fry the garlic for 30 seconds, add the flour and both paprikas, and stir for 1 minute. Pour in the stock and tomato paste and cook for 10-12 minutes until thickened. Season with the vinegar, and add salt if needed. ⏱ Timer: 1 min
3. For the aioli, mix the mayonnaise with the pressed garlic and lemon juice.
4. Heat the oil to 180 °C and fry the potato cubes in batches for 5-6 minutes until golden and crisp. Lift onto paper towels and salt them. ⏱ Timer: 5 min
5. Pile the hot potatoes on a platter, pour the spicy sauce over, and drizzle with aioli. Serve immediately, because they soften quickly.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Parboil the potatoes so they are soft inside and crisp outside.
• You can make the sauce ahead and reheat it.
• They also work in the oven: 220 °C for 30 minutes, tossed with oil.
• Smoked paprika gives the authentic flavor.

Frequently asked questions

Can they be made in the oven?

Yes, tossed with oil at 220 °C for 30-35 minutes, turned halfway.

What can replace the bravas sauce?

A spicy tomato sauce or sriracha mayo.

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More spanish & portuguese ideas

• Broad bean salad with salt cod and spring onions
• Artichokes in Oil and Vinegar
• Sautéed Artichokes with Ham
• Rice with Chicken and White Wine
• Rice with salt cod
• Rice with Artichokes and Broad Beans (Arroz con hortalizas)
• Tomato Garlic Soup with Bread (Ajo)
• Artichokes Cooked in Spiced Broth (Alcauciles en caldo)

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