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Patatas Bravas: Crispy Spanish Potatoes with Spicy Salsa and Garlic Aioli Recipe

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This Patatas Bravas recipe is a classic Spanish-inspired dish featuring crispy deep-fried potatoes coated in a smoky and spicy bravas sauce, complemented by a creamy garlic aioli. Perfect for brunch or as a flavorful tapas, it can be elevated further by topping with a runny fried egg and fresh parsley.

Ingredients

Garlic 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
  • 4 eggs, fried (optional)
  • Fresh flat leaf parsley, for serving

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 white wine vinegar

Instructions

  1. Prepare the Aioli: In a small bowl, combine the mayonnaise, fresh lemon juice, and minced garlic. Stir well until smooth and set aside to allow flavors to meld.
  2. First Fry of Potatoes: Attach a deep-fry thermometer to a large, heavy pot and fill with vegetable oil. Heat the oil over medium-high heat until it reaches 300°F. In batches, add the peeled and diced potatoes and fry until lightly browned, about 5 to 7 minutes. Remove the potatoes with a slotted spoon and place them on a cooling rack set over a rimmed baking sheet to drain and cool completely, approximately 45 to 60 minutes.
  3. Make the Bravas Sauce: While potatoes cool, heat extra-virgin olive oil in a large skillet over medium heat. Add thinly sliced yellow onion and cook, stirring frequently, until tender, approximately 10 minutes. Add minced garlic and cook for another 2 minutes until fragrant. Stir in smoked paprika, cayenne pepper, sugar, kosher salt, diced tomatoes, and white wine vinegar. Bring the mixture to a simmer and cook until thickened, about 10 minutes. Use an immersion blender to puree the sauce directly in the skillet until smooth; alternatively, transfer to a blender, blend until smooth, then return to the skillet to keep warm.
  4. Second Fry of Potatoes: Reheat the vegetable oil to 370°F. Working in small batches, return the cooled potatoes to the hot oil and fry until golden brown and crispy, about 3 to 5 minutes. Remove and drain on paper towels.
  5. Assemble the Dish: Transfer the golden potatoes to a large bowl and toss them with the prepared bravas sauce until evenly coated. Sprinkle with sea salt to taste. Serve topped with generous dollops of garlic aioli, any extra bravas sauce if desired, fresh flat leaf parsley, and fried eggs if using.

Notes

  • Make sure to fry the potatoes twice for the crispiest texture—first at a lower temperature to cook through, then at a higher temperature for crispiness.
  • If you don’t have an immersion blender, a regular blender can be used for the sauce. Just be cautious with the hot liquid.
  • For best results, use russet potatoes as they crisp nicely when fried.
  • Fried eggs are optional but add a tasty richness to the dish.
  • Adjust cayenne pepper to taste if you prefer less or more heat in the bravas sauce.

Find it online: https://miracooking.com/patatas-bravas-crispy-spanish-potatoes-with-spicy-salsa-and-garlic-aioli-recipe/