Description
Spicy Spanish “Patatas Bravas” bring sizzling heat and crispy potato perfection to your kitchen, dancing with bold tomato sauce and creamy aioli. Culinary adventurers will discover a classic tapas dish that delivers authentic Mediterranean flavor in every golden, fiery bite.
Ingredients
Scale
Main Ingredients:
- 4 large russet potatoes, peeled and cubed
- 2 cups (480 milliliters) olive oil for frying
Spices and Seasonings:
- 1.5 tablespoons smoked paprika
- 1.25 teaspoons cayenne pepper
- Salt to taste
Sauce and Accompaniments:
- 1 cup (240 milliliters) crushed tomatoes
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup (120 milliliters) mayonnaise
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- Black pepper to taste
Instructions
- Transform raw potatoes into crispy delights by peeling and cutting into uniform cubes. Thoroughly rinse and completely dry to ensure maximum crispiness.
- Heat olive oil in a large skillet at medium-high temperature (375°F). Carefully place potato cubes into hot oil, allowing each piece to develop a golden, crunchy exterior for approximately 12-15 minutes.
- Remove potatoes using a slotted spoon, transferring to paper towels to absorb excess oil. While still piping hot, dust with smoked paprika, cayenne, and sea salt for intense flavor.
- Create vibrant tomato sauce by sautéing diced onions and minced garlic in olive oil until translucent and fragrant, approximately 3-4 minutes.
- Incorporate smoked paprika and cayenne into the onion mixture, releasing their aromatic oils. Pour in crushed tomatoes and allow sauce to simmer, reducing and thickening for 8-10 minutes.
- Prepare creamy garlic aioli by whisking mayonnaise with finely minced garlic and fresh lemon juice until smooth and well-combined.
- Plate crispy potatoes, generously drizzle with spicy tomato sauce, and crown with dollops of zesty garlic aioli. Optionally sprinkle additional smoked paprika for enhanced visual appeal and flavor complexity.
Notes
- Potato Selection Matters: Choose starchy potatoes like Russet or Maris Piper for maximum crispiness and perfect golden-brown exterior.
- Oil Temperature Control: Maintain consistent medium-high heat to ensure even cooking and prevent potatoes from becoming greasy or soggy.
- Drying Technique: Thoroughly pat potatoes dry before frying to achieve extra crispy texture and prevent oil splattering.
- Dietary Adaptations: Swap mayonnaise with vegan alternatives like cashew cream or plant-based mayo for dairy-free garlic aioli version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Spanish
Nutrition
- Serving Size: 4
- Calories: 470
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 35 g
- Saturated Fat: 5 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 15 mg