Patatas Bravas

About This Recipe

Patatas bravas — 'fierce potatoes' — is the tapa that unites all of Spain. Every bar from San Sebastián to Seville serves them, and every kitchen has a proprietary sauce recipe. The 'fierce' refers to the heat of the brava sauce: a garlicky, smoky tomato-based condiment spiked with hot paprika. In some regions only brava sauce is used; in Barcelona and Catalonia, aioli is served alongside. The ideal patatas bravas have a crispy exterior giving way to fluffy potato inside, with the two contrasting sauces — fierce red and creamy white — draped over the top.

Ingredients

Serves 4

• 800 gwaxy potatoes(cut into 3cm cubes)
• 4 tbspolive oil
• 1 tspsmoked paprika
• 3 tbspolive oil(for brava sauce)
• 3garlic cloves(minced, for brava sauce)
• 400 gtinned chopped tomatoes
• 1 tsphot smoked paprika
• ¼ tspcayenne pepper
• 1 tbspsherry vinegar
• 150 gmayonnaise(for aioli)
• 2garlic cloves(minced, for aioli)
• 1 tbsplemon juice

Instructions

1. 1

   Roast potatoes

   Preheat oven to 220°C. Toss potato cubes with olive oil, smoked paprika and salt. Spread on a baking tray. Roast 25–30 minutes, flipping halfway, until golden and crispy.

   For extra crispiness, parboil cubes 5 minutes, cool completely, then roast.

2. 2

   Make brava sauce

   Fry garlic in oil 30 seconds. Add tomatoes, hot paprika, cayenne and vinegar. Simmer 15 minutes until thick. Blend until smooth. Season.

3. 3

   Make aioli

   Mix mayonnaise, garlic and lemon juice. Season.

4. 4

   Assemble

   Pile crispy potatoes on a plate. Pour brava sauce over the top. Add blobs of aioli. Serve immediately.

Variations

• •

  Deep fry potato cubes at 180°C for the traditional bar-style result.

• •

  In Madrid style, skip aioli and double the brava sauce.

Storage

Roasted potatoes keep 2 days; sauces refrigerate 5 days. Reheat potatoes in a hot oven to re-crisp.

Frequently Asked Questions