Description
This Crispy Patatas Bravas recipe offers a classic Spanish tapas dish featuring two-step fried potatoes served with a smoky, tangy bravas sauce and garlic lemon aioli. The potatoes are first simmer-fried to cook through, then cooled and fried again to achieve a perfectly crisp exterior. Accompanied by optional fried eggs and fresh parsley, this dish is a delicious, savory treat perfect for sharing.
Ingredients
Aioli
- ½ cup mayonnaise
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 1 garlic clove, minced
Potatoes
- 2 pounds russet potatoes, peeled and diced into 1½ inch cubes
- Vegetable oil, for frying
- Sea salt, to taste
- 4 eggs, fried (optional)
- Fresh flat leaf parsley, for serving
Bravas Sauce
- 2 tablespoons extra-virgin olive oil
- ½ yellow onion, thinly sliced
- 2 garlic cloves, minced
- 2 teaspoons smoked paprika
- ¼ teaspoon cayenne pepper
- 1 teaspoon sugar
- ½ teaspoon kosher salt
- 1 (14-ounce) can diced tomatoes
- ¼ cup white wine vinegar
Instructions
- Prepare the pan: Set a cooling rack inside a rimmed sheet pan; this will be used to drain and cool the potatoes after the first fry.
- Make the aioli: In a small bowl, combine mayonnaise, fresh lemon juice, and minced garlic. Stir well and set aside to allow the flavors to meld.
- Make the potatoes – first fry: Attach a deep-fry thermometer to a large heavy pot and fill with vegetable oil, heating it over medium-high heat. When the oil reaches 300°F, add the diced potatoes in batches and cook them until they are lightly browned but not crispy, about 5 to 7 minutes. Transfer the potatoes to the cooling rack and allow them to cool completely for 45 to 60 minutes.
- Make the bravas sauce: While the potatoes cool, heat extra-virgin olive oil in a large skillet over medium heat. Add thinly sliced onions and cook, stirring occasionally, until tender, about 10 minutes. Add minced garlic and cook for another 2 minutes until fragrant. Stir in smoked paprika, cayenne pepper, sugar, kosher salt, diced tomatoes, and white wine vinegar. Bring the mixture to a simmer and cook until thickened, about 10 minutes. Use an immersion blender to blend the sauce directly in the skillet until smooth, or transfer it to a blender carefully, blend, and return to the skillet.
- Cook the potatoes – second fry: Reheat the vegetable oil in the pot to 370°F. Working in small batches, add the cooled potatoes back into the hot oil and fry until golden brown and crispy, about 3 to 5 minutes. Remove and drain on paper towels or the cooling rack.
- Toss and season potatoes: Transfer the crispy potatoes to a serving dish and toss gently with the prepared bravas sauce. Sprinkle with sea salt to taste.
- Serve: Serve the potatoes topped with the garlic lemon aioli, additional bravas sauce if desired, fresh flat-leaf parsley, and optionally fried eggs for a hearty finish.
Notes
- Double frying the potatoes ensures a crispy exterior with a fluffy interior.
- Use a heavy-bottomed pot and a deep-fry thermometer for safe and accurate frying.
- The aioli adds a creamy, tangy contrast to the spicy bravas sauce.
- For a vegetarian option, omit the fried eggs.
- Use fresh parsley for vibrant color and freshness at serving.
- Be careful when blending hot liquids; use an immersion blender or vent the blender lid to avoid splashes.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Spanish
