Spanish crispy fried potatoes with smoky brava sauce and garlic aioli — Madrid bar essential.
Patatas Bravas are Spain's most beloved tapas — crispy double-fried potato cubes drizzled with smoky-spicy brava sauce and creamy garlic aioli. Each bite is golden and crackly outside, fluffy inside, balanced by the tangy heat of the sauce and richness of the aioli. A staple of every Spanish bar from Madrid to Barcelona.
Serves 4
Heat 3 tbsp olive oil. Cook onion until soft, 8 minutes. Add garlic, both paprikas, and cayenne. Cook 1 minute.
Add tomato sauce, sherry vinegar, sugar, and salt. Simmer 10 minutes. Blend until smooth. Adjust seasoning.
Whisk grated garlic, mayonnaise, lemon juice, and olive oil until smooth. Refrigerate.
Heat oil to 130°C. Fry potato cubes 8 minutes — they should be tender but pale. Drain and cool 10 minutes.
Increase oil to 180°C. Fry potatoes 4-5 more minutes until deeply golden and crispy. Drain on paper towels.
Toss with sea salt while hot.
Pile potatoes on platter. Drizzle generously with brava sauce, then aioli. Garnish with parsley. Serve immediately.
Double-frying is essential for crispy exterior with fluffy interior.
Pimentón is critical — Hungarian paprika won't replicate the smoky flavor.
Patatas a la pobre: poached in olive oil with peppers.
Add chorizo for non-vegetarian version.
Best fresh. Sauces keep refrigerated 5 days.
Patatas Bravas were created in 1960s Madrid at a tavern called Casa Pellico. Now they're served at every Spanish bar.
Spanish or specialty stores. Look for La Vera dulce (sweet smoked) or picante (hot smoked) Spanish paprika.
Per serving (300g) · 4 servings total
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