This easy Patatas Bravas recipe has become a staple in our lives here in Barcelona. It’s crispy, flavorful, and the homemade sauce and aioli takes it over the top!
The Crispy, Saucy Secret I’m Finally Sharing.
Get Ready to Fall Head-Over-Heels for Crispy Potatoes.
Patatas Bravas: Crispy. Saucy. Done!
Our version of Spanish Patatas Bravas; we’re obsessed!
All of my kids would agree Patatas Bravas is their #1 favorite Spanish tapas recipe, and we’ve tried dozens of different kinds in restaurants throughout Barcelona. Our favorite style has a touch of tomato included in the bravas sauce, and an aioli on top. Adding tomato isn’t the most traditional method, but it’s the flavor version we have loved the most, and after a ton of testing and variations, I’m so excited to share our recipe! Crispy golden potatoes drizzled with a smooth, smoky, and mildly spicy sauce on top. So GOOD!
Don’t miss my other Spanish recipes, like Spanish Lentil Stew, Spanish Paella, and Tortilla de Patatas!
How to make Patatas Bravas:
Make Bravas Sauce and Aioli: In a small saucepan, sauté onion in olive oil for 3-4 minutes, until translucent. Add garlic then cook for 30 seconds. Stir in flour and cook, stirring constantly, for 1 minute. Add paprika, cayenne, tomato paste, red wine vinegar, and broth. Cook for a few minutes, until slightly thickened. Use an immersion blender or food processor to blend the sauce until smooth. Taste and add additional seasonings, if needed.
For the aioli, mix ingredients together and set aside.
Parboil Potatoes: Cut potatoes in half, lengthwise, then in half again, lengthwise. Cut each quarter strip into 6 even pieces. Add potatoes to boiling water and cook for 5 minutes. Drain into a colander and allow to rest and steam for a few minutes. Shake/jiggle the colander a little with the potatoes in it, to rough them up. Season potatoes with salt and pepper.
To Pan Fry (baking and air frying instructions in recipe card): Pour a thin layer of oil to cover the bottom of a large skillet. Heat over medium-high heat. Add potatoes and cook, tossing occasionally, until well browned, golden, and crispy on all sides.
Serve: Place crispy potatoes in a large shallow bowl then spoon bravas sauce over the top, to your liking. Top with desired amount of garlic aioli (also may not use it all).
Garnish this Spanish patatas bravas recipe with some fresh parsley, if desired. ¡Buen Provecho!
Make Ahead Instructions:
To Make Ahead: The bravas sauce and aioli can be made up to several days in advance, stored in the fridge. Rewarm bravas sauce in the microwave before serving over potatoes.
More Potato Recipes:
- Tortilla de Patatas
- Breakfast Potatoes
- Air Fryer Potato Wedges
- Air Fryer Baked Potato
- Potato Skins
- Mashed Potatoes
- Potatoes Au Gratin
- Homemade French Fries
- Sweet Potato Fries
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Patatas Bravas
Equipment
-
Food Processor , optional
-
Air fryer , optional
Ingredients
- 6 medium Yukon Gold Potatoes , (about 2 ¼ pounds)
- 1 ½ teaspoons kosher salt
- ½ teaspoon fresh cracked black pepper
Bravas Sauce:
- 1 1/2 Tablespoons olive oil
- 1/4 cup onion (36g), diced
- 1 clove garlic , minced
- 1 Tbsp all-purpose flour
- small pinch ground sea salt , or more, to taste
- 1/2 teaspoon sweet smoked Spanish paprika , or more, to taste
- 1/8 teaspoon cayenne pepper
- 1/2 Tablespoon tomato paste
- 1/2 teaspoon red wine vinegar
- ½ cup low-sodium chicken broth (120g), or vegetable broth
Aioli
- ¼ cup mayonnaise (57g)
- 1/2 teaspoon dijon mustard
- 3 cloves garlic , minced
- 1 teaspoon lemon juice
- Pinch salt
- Fresh parsley , for garnish
Instructions
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Bravas Sauce (can be made ahead): Add olive oil to a small saucepan over medium heat. Add onion and sauté for 3-4 minutes, until translucent. Add garlic and cook for 30 seconds. Stir in flour then cook, stirring, for 1 minute. Add salt, paprika, cayenne, tomato paste, red wine vinegar and broth. Cook for a few minutes, until slightly thickened. Use an immersion blender to blend the sauce until smooth. Taste and add additional seasonings, if needed.
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Aioli Sauce (can be made ahead): Mix aioli sauce together and set aside.
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Prep Potatoes: Cut potatoes in half, lengthwise, then in half again, lengthwise. Cut each quarter into 6 even pieces.
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Parboil Potatoes: Add potatoes to boiling water and cook for 5 minutes. Drain into a colander and allow to rest and steam for a few minutes. Shake/ jiggle the colander a little with the potatoes in it, to rough them up. Season potatoes with salt and pepper.
Crisp Potatoes by Pan Frying, Air-Frying, or Roasting in the Oven:
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To Pan Fry: Add a thin layer of oil to cover the bottom of a large skillet. Heat over medium-high heat. Add potatoes and cook, tossing occasionally, until well browned, golden, and crispy on all sides.
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To Bake: Preheat oven to 475 degrees F. Add potatoes to a large baking sheet and lightly toss potatoes with 2 Tablespoons olive oil. Spread apart so they don’t touch and roast in oven for about 25 minutes, tossing once during cooking. Turn oven to broil and broil for 2-5 minutes, until golden and crispy.
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To Air Fry: Preheat air-fryer to 400 degrees F. Toss potatoes in 2 Tablespoons of olive oil and add to air fryer basket. Cook until golden and crispy, about 10 minutes.
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Serve: Place crispy potatoes in a large shallow bowl. Spoon bravas sauce over the top. Top with desired amount of garlic aioli (also may not use it all). Garnish with fresh parsley, if desired.
Notes
Serving Size: Serves 5-6 as an appetizer (or 4 as a larger side dish) Make Ahead Instructions: The bravas sauce and aioli can be made up to several days in advance, stored in the fridge. Rewarm bravas sauce in the microwave before serving over potatoes.
Nutrition
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