Patatas Bravas (Spanish Fried Potatoes with Bravas Sauce)

About This Recipe

Patatas bravas, which translates roughly to 'fierce potatoes,' are perhaps the most recognizable Spanish tapa internationally and yet the most widely botched outside Spain. The dish consists of three components: chunks of fried potato (preferably waxy potatoes that hold their shape), patatas bravas sauce (a spicy, rich, slightly sweet tomato-based sauce with paprika and mayonnaise), and alioli (Spanish garlic mayonnaise). The magic comes from the interplay of the crispy potato, the creamy-spicy sauce, and the garlicky brightness of the alioli. Each region of Spain has a slightly different recipe — some versions of the bravas sauce include sriracha or Sriracha-adjacent hot sauce, others are made entirely from scratch with tomato, stock, and paprika. The name 'bravas' likely refers to the spice level, though modern versions are typically moderate in heat. The dish is best served warm, with the sauce still slightly liquid and the potatoes still steaming, eaten by stabbing with a toothpick and dunking into the sauce.

Ingredients

Serves 4

• 700 gwaxy potatoes (Yukon Gold or new potatoes), cut into 2 cm cubes
• 200 gmayonnaise (or crema)
• 150 mltomato sauce (salsa de tomate, canned or fresh)
• 1 tbspSpanish paprika (pimentón dulce or pimentón picante)
• 1 tsphot sauce (or just use spicy paprika)
• 1 tbspred wine vinegar
• 1 tbspsugar
• 3 clovesgarlic, minced (for alioli)
• 150 gmayonnaise (for alioli)
• 1 tbsplemon juice (for alioli)
• 1 pinchsea salt
• for fryingvegetable oil or olive oil
• 1 small bunchfresh parsley, chopped (optional garnish)

Instructions

1. 1

   Prepare the potatoes

   Peel potatoes and cut into 2 cm cubes — not too small, or they'll disintegrate in the oil. Pat dry thoroughly with paper towels; any moisture will cause dangerous splattering.

2. 2

   Make the bravas sauce

   In a small bowl, whisk together 200g mayo, tomato sauce, paprika, hot sauce, vinegar, and sugar. The sauce should be a rich russet color, slightly thick, and taste of paprika with a touch of heat. Adjust seasoning to taste.

3. 3

   Make the alioli

   In another bowl, mash minced garlic with a large pinch of salt to form a paste. Whisk in 150g mayo and lemon juice. The alioli should taste strongly of garlic and be bright and creamy. Set aside.

4. 4

   Heat the oil

   Heat oil in a heavy-bottomed pot or deep fryer to 160°C (320°F). Use a thermometer — if the oil isn't hot enough, the potatoes will absorb oil and be greasy instead of crispy.

5. 5

   Fry the potatoes in batches

   Working in batches so as not to crowd the pan, lower potatoes into the hot oil. Fry for 4–5 minutes, stirring occasionally, until the potatoes are golden on the outside and tender inside. Transfer to a plate lined with paper towels.

6. 6

   Season while hot

   As soon as the potatoes come out of the oil, sprinkle with flaky salt. The potatoes must be salted while hot or the salt won't adhere.

7. 7

   Plate and sauce

   Transfer the hot potatoes to a serving plate or individual bowls. Drizzle the bravas sauce over the potatoes, leaving some visible. Add a dollop of alioli on top or on the side. Serve immediately while still hot.

8. 8

   Eat with toothpicks

   Provide toothpicks or small forks. Each diner spears a piece of potato, dips it into the sauce, and eats. The whole point is the interplay of crispy potato, spicy sauce, and garlicky alioli.

Variations

• •

  Simpler version: Skip the homemade bravas and alioli and simply dress the potatoes with mayonnaise mixed with paprika and a touch of hot sauce.

• •

  With egg: Add a fried or soft-boiled quail's egg on top of the potatoes — popular in some Madrid bars.

• •

  With jamón: Scatter some diced jamón over the potatoes before serving for extra richness.

• •

  Spicy version: Use pimentón picante (spicy paprika) instead of dulce, and add a tablespoon of sriracha or cayenne pepper to the bravas sauce.

Storage

Patatas bravas are best eaten immediately, while the potatoes are still hot and crispy. The sauces can be made ahead and stored in the refrigerator for up to 5 days. Reheat potatoes briefly in a hot oven if necessary, but do not refrigerate already-cooked potatoes.

Frequently Asked Questions