Patatas Bravas
Crisp-edged, fluffy-centered potatoes drizzled with a spicy brava sauce and garlic aioli — Spain's signature tapa. The bar snack you'd order with a beer, easy to make at home in the oven or air fryer.
Ingredients
- Potatoes · about 600g4
- Olive oil · for roasting/frying, generous4 tbsp
- Salt1 tsp
- Brava sauce
- Olive oil2 tbsp
- Minced garlic2 cloves
- Flour1 tbsp
- Paprika · pimenton, smoked is better1 tbsp
- Cayenne pepper · for heat0.5 tsp
- Tomato paste1 tbsp
- Vegetable stock · or water1 cup
- Salt · to taste
- Aioli (optional)
- Mayonnaise0.5 cup
- Minced garlic1 clove
- Lemon juice1 tsp
Steps
- ⏲ 5 min
Peel the potatoes, cut into 2-3cm cubes, rinse in cold water to remove starch, and pat dry.
- ⏲ 25 min
Toss with olive oil and salt, then roast at 200C (oven or air fryer) until crisp outside and tender within, or deep-fry.
- ⏲ 2 min
Brava sauce: fry the garlic in olive oil, then add the flour, paprika, and cayenne and cook 30 seconds.
- ⏲ 5 min
Stir in the tomato paste and stock, simmer until thickened, and season with salt.
- ⏲ 1 min
Make the aioli by mixing the mayonnaise with garlic and lemon juice.
- ⏲ 1 min
Pile the potatoes on a plate and drizzle with the brava sauce and aioli in zigzags.
Dust with a little more paprika and serve hot.
Tips & Variations
Variations
- Air fryer: Crisp at 200C for 20 minutes with little oil.
- Adjust the heat: Dial the brava sauce with cayenne or hot sauce.
- Without aioli: The brava sauce alone is traditional too.
- Smoked paprika: Use smoked pimenton for a deeper aroma.
Tips
- Rinse the potatoes to wash off starch for a crisper exterior.
- Pat them dry before cooking so they don't turn soggy.
- Drizzling both sauces — spicy brava and garlicky aioli — is the classic way.
- Cook in plenty of oil at high heat so they're crisp outside, fluffy within.
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