Spanish · Side · Easy
Patatas Bravas
Crispy golden potatoes with fluffy centers, drizzled with a smoky, garlicky brava sauce and a swipe of allioli. The tapas bar classic that never needs an excuse.
The whole recipe in 60 seconds
Patatas Bravas, in 5 ideas
- Parboiling and steaming dry is the secret to a shattering crust and fluffy middle.
- Smoked paprika is the soul of brava sauce; regular paprika will not give the same depth.
- Fry in batches so the oil temperature stays high and the potatoes crisp instead of soaking.
- The sauce can be made up to 3 days ahead and reheated gently.
- A drizzle of allioli on top is the classic Madrid finish.
What you need
Ingredients
- 1kg floury potatoes, peeled and cut into 3cm chunks
- 750ml neutral oil, for frying
- 1 tsp fine sea salt
- 80ml olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 tbsp sweet smoked paprika
- 1 tsp hot smoked paprika
- 1 tbsp tomato paste
- 150ml vegetable stock
- 1 tsp sherry vinegar
How to make it
Directions
- Make the brava sauce first: heat the olive oil in a small saucepan, add the onion, and cook 5 minutes until soft.
- Add the garlic and both paprikas, stir for 30 seconds until fragrant, then stir in the tomato paste and stock.
- Simmer 10 minutes until thick, blend smooth, stir in the vinegar and a pinch of salt, and set aside.
- Parboil the potato chunks in salted water for 7 minutes, drain well, and let them steam dry in the colander for 5 minutes.
- Heat the frying oil to 180C in a deep pan and fry the potatoes in batches for 10 to 12 minutes, until deeply golden and crisp.
- Drain on a wire rack or paper towels and season immediately with the salt.
- Pile the potatoes into a warm serving dish and spoon over the brava sauce, zigzagging it so the crispness stays visible.
Leftover brava sauce freezes well in ice cube trays and makes an instant upgrade for roasted vegetables or fried eggs.