Crispy fried potato cubes topped with a smoky, spicy tomato sauce and garlic aioli, one of Spain's most iconic tapas.
Patatas bravas is a fixture of Spanish tapas bars nationwide, though the exact preparation varies by region — Madrid tends toward a spicier tomato-based sauce, while Barcelona often favors a smoky, paprika-forward version alongside aioli. The potatoes are cut into rough cubes and fried twice, first at a lower temperature to cook them through, then again at high heat to develop a properly crackling, golden crust — the same double-fry logic behind great French fries. The two sauces, a smoky-spicy tomato sauce and a garlicky aioli, are drizzled generously over the top, meant to be eaten immediately while the potatoes are still hot and crisp before the sauce softens them.
Serves 4
Heat oil to 325F/160C and fry the potato cubes for 6-7 minutes until cooked through but pale; remove and drain.
Let the potatoes rest 10 minutes while you raise the oil temperature.
Heat the oil to 375F/190C and fry the potatoes again for 3-4 minutes until deeply golden and crisp; drain and season with salt.
This double-fry method is what gives the potatoes a properly shattering crust rather than a soft, greasy one.
Heat olive oil and cook garlic briefly, then stir in tomato paste, smoked paprika and cayenne, cooking 1 minute; add water, vinegar and salt, and simmer 5 minutes until slightly thickened.
Stir minced garlic into the mayonnaise.
Arrange the hot fried potatoes on a plate and drizzle generously with both the bravas sauce and the aioli.
Double-fry the potatoes without exception — this technique is what separates properly crisp bravas from soft, forgettable fried potatoes.
Let the potatoes rest between fries; this brief cooling helps the second fry create a crisper crust.
Serve immediately after saucing; the potatoes lose their crispness quickly once the sauces are added.
Some regions use only the spicy tomato sauce without aioli, or vice versa.
A version with a combined single sauce, blending both the spicy tomato and aioli together, is popular in some Madrid bars.
Baking the potatoes instead of double-frying is a lighter, though less crisp, alternative.
Best eaten immediately; fried potatoes lose their crispness within an hour. The sauces can be made ahead and refrigerated separately for up to 4 days.
Patatas bravas emerged in Madrid tapas bars in the mid-20th century and has since spread across Spain with regional variations, particularly between Madrid's spicier tomato-based version and Catalonia's smokier, aioli-forward style.
Yes, toss in oil and roast at 220C/425F for about 35-40 minutes, flipping halfway, though the texture will be less crisp than double-fried.
Either the bravas sauce or the aioli alone works fine — it's a matter of regional preference more than necessity.
They likely weren't double-fried, or the oil temperature dropped too low during frying — use a thermometer and fry in small batches.
Per serving (250g / 8.8 oz) · 4 servings total
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