Description
Spanish Patatas Bravas are crispy, golden fries served with a smoky, spicy tomato brava sauce and a creamy garlic aioli. This classic Spanish tapa combines crispy oven-broiled potatoes with vibrant flavors of smoked paprika, fresh garlic, and lemon, making it a perfect appetizer or side dish.
Ingredients
Scale
Potatoes
- 4 medium Yukon Gold Potatoes (peeled and diced)
- 2 tablespoons Extra Virgin Spanish Olive Oil
- 1 teaspoon Sea Salt
- 1 teaspoon Black Pepper (freshly cracked)
Aioli
- 2 cloves Garlic (freshly minced)
- 1 large Egg Yolk (room temperature)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 2 tablespoons Extra Virgin Spanish Olive Oil (for emulsifying aioli)
- Pinch of Salt
Brava Sauce
- 1 medium Spanish Pepper (diced)
- 1 teaspoon Smoked Paprika
- 1 cup Tomato Puree
- 1 tablespoon Extra Virgin Spanish Olive Oil (for sautéing)
- 1 teaspoon White Sugar (optional)
- Salt and Pepper to taste
Garnish
- 1 tablespoon Fresh Parsley (chopped)
Instructions
- Preheat the oven: Preheat your oven to 250°C (480°F) to get it ready for broiling the potatoes to a perfect crisp.
- Prepare the potatoes: Peel and dice the Yukon Gold potatoes into even pieces. Rinse them under cold water, pat them dry thoroughly, then toss with extra virgin olive oil, sea salt, and freshly cracked black pepper to season evenly.
- Broil the potatoes: Spread the potatoes on a baking tray and broil them for 22-23 minutes, turning halfway, until they are tender on the inside and crispy on the outside.
- Make the aioli: In a mortar, combine the freshly minced garlic, egg yolk, lemon juice, and a pinch of salt. Slowly drizzle in 2 tablespoons of olive oil while mixing continuously to create a smooth, emulsified garlic aioli.
- Prepare the brava sauce: In a small pan, heat 1 tablespoon of olive oil over medium heat. Sauté the diced Spanish pepper and garlic until softened. Stir in smoked paprika, tomato puree, salt, pepper, and white sugar if using. Simmer gently for 5-7 minutes to meld the flavors.
- Assemble and serve: Arrange the crispy potatoes on a serving platter. Spoon over a generous amount of the smoky brava sauce, then drizzle with the creamy aioli. Garnish with freshly chopped parsley for a bright finish.
Notes
- For extra crispy potatoes, ensure they are completely dry before seasoning and broiling.
- Use fresh lemon juice for the aioli to add brightness and balance the richness.
- The white sugar in the brava sauce is optional but helps to soften the acidity of the tomato puree.
- This dish is best served immediately to retain crispness of the potatoes.
- To make it vegetarian, ensure the egg yolk in aioli fits your dietary preferences or substitute with a vegan mayo alternative.
