Patatas bravas is a classic Spanish tapas dish made with crispy fried potato cubes served with a spicy tomato and smoked paprika based bravas sauce and a creamy garlic aioli. The potatoes are soaked, dried and fried until golden and crisp. The bravas sauce is made with tomato paste, garlic, spices and vinegar, giving it a smoky, tangy flavor. It is served hot with aioli for a balanced taste and flavor.

Recipe Snapshot

  • Prep time: 30 minutes
  • Cook time: 20 minutes
  • Total time: 50 minutes
  • Yield: 3
  • Category: Appetizers, Snacks
  • Cuisine: Spanish, World

Ingredients

  • 500 grams potatoes (– Yukon gold, Russet, Maris Piper or baby potatoes)
  • cold water (– as required, for soaking potatoes)
  • ½ cup oil (– any neutral flavored oil for frying)
  • ¼ cup Mayonnaise (– eggless or plant based)
  • ¼ teaspoon garlic (– minced)
  • 2 pinches ground black pepper
  • ½ teaspoon lemon juice (or add according to taste)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon garlic (– minced)
  • 1 bay leaf
  • ¼ teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon sweet paprika
  • ¼ teaspoon red chilli flakes (– optional)
  • ¼ teaspoon ground black pepper
  • 3 tablespoons tomato paste
  • 6 tablespoons water (or add as required)
  • salt (add according to taste)
  • ¼ to ½ teaspoon sugar (or add as required)
  • ¼ teaspoon oregano
  • 2 teaspoons sherry vinegar

Method

  1. Peel and cut potatoes into cubes. Soak them in cold water for 20 to 30 minutes, then drain and dry completely.
  2. Prepare the aioli sauce by mixing mayonnaise, garlic, pepper and lemon juice. Set aside.
  3. For the bravas sauce, sauté garlic in extra virgin olive oil until light golden.
  4. Turn off the heat. Add tomato paste and bay leaf.
  5. Next add in the ground cumin, smoked paprika, sweet paprika, red chili flakes and ground black pepper.
  6. Switch on the heat and mix well. Sauté for 1 to 2 minutes on low heat.
  7. Add water, oregano, salt and sugar. Mix and simmer the bravas sauce on low heat for 4 to 5 minutes, stirring occasionally.
  8. Finish with vinegar and continue to simmer for 2 to 3 minutes.
  9. Turn off heat. Remove the bay leaf and transfer the bravas sauce to a bowl.
  10. Heat oil and fry the potatoes in batches until crisp and golden. Drain on paper towels and season lightly with salt.
  11. Place the fried potatoes in a serving dish. Spoon the bravas sauce over and drizzle aioli. Serve hot.
  12. Serve patatas bravas immediately for best texture and flavor.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.