Spanish Patatas Bravas
The crunch comes from parboiling the potatoes then frying them twice. The boil cooks the centre, the first fry dries the surface, and the second builds the crust. Frying raw potatoes directly gives a burnt surface and a raw middle.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Calories
- 380
Patatas bravas is Madrid's most famous tapa, served in every bar. Crisp potato cubes with two sauces: the spicy red brava and the white garlic aioli. Easy, and the whole difference is in the crunch.
Method
-
1
Parboil
Boil the potato cubes in salted water for 8 minutes until soft on the outside but still holding together. Drain and let them dry for 10 minutes.
⏱ 20 min -
2
Brava sauce
Soften the onion and garlic, add the paprika, chilli and flour and stir for a minute, then the stock, tomato paste and vinegar. Simmer 8 minutes to thicken, then blend smooth.
⏱ 14 min -
3
Aioli
Mix the mayonnaise with the crushed garlic, lemon and olive oil, and chill it.
⏱ 4 min -
4
First fry
Oil at 150°C, fry the potatoes for 6 minutes without colouring. Lift onto a rack and leave 5 minutes.
⏱ 13 min -
5
Second fry
Raise the oil to 190°C and fry for 3 minutes until golden and crisp. Drain and salt immediately.
⏱ 6 min -
6
Serve
Pile the potatoes on a plate, spoon the brava sauce over, and pipe lines of aioli. Serve at once.
Cooked it? Rate it
Your rating tells the next cook whether this recipe is worth their time.
✓ Thanks — your rating is in.
Tips that actually matter
- Parboiling cooks the centre so the frying can concentrate on the crust.
- Dry the potatoes after boiling — wet ones spit in the oil and never crisp.
- Salt immediately after frying while hot — it adheres better.
- Sauce on top only at serving — potatoes that sit in sauce go soft.
People also ask
What is smoked paprika?
Spanish paprika (pimentón) dried over oak smoke, giving a distinctive smoky taste. Substitute: ordinary paprika with a pinch of cumin — but the smokiness is the sauce's signature.
Can I use an air fryer?
Yes — parboil first, dry them, toss in two spoonfuls of oil, and air fry at 200°C for 20 minutes with shaking. Lighter and very close.
What is real aioli?
The original is garlic and olive oil alone, emulsified in a mortar — no egg. The mayonnaise version is far easier and works well.
Cook mode
Spanish Patatas Bravas
-
1
Parboil
Boil the potato cubes in salted water for 8 minutes until soft on the outside but still holding together. Drain and let them dry for 10 minutes.
-
2
Brava sauce
Soften the onion and garlic, add the paprika, chilli and flour and stir for a minute, then the stock, tomato paste and vinegar. Simmer 8 minutes to thicken, then blend smooth.
-
3
Aioli
Mix the mayonnaise with the crushed garlic, lemon and olive oil, and chill it.
-
4
First fry
Oil at 150°C, fry the potatoes for 6 minutes without colouring. Lift onto a rack and leave 5 minutes.
-
5
Second fry
Raise the oil to 190°C and fry for 3 minutes until golden and crisp. Drain and salt immediately.
-
6
Serve
Pile the potatoes on a plate, spoon the brava sauce over, and pipe lines of aioli. Serve at once.
Comments
Cooked it? Tell us how it went, or ask a question — we read every comment.