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Patatas bravas are Spain's most iconic tapa and a fixture of every bar menu from Madrid to Barcelona - crisp cubes of fried potato served with a fierce smoked and hot paprika tomato sauce (salsa brava) and a creamy garlic aioli. The name 'bravas' means 'fierce' in Spanish, a reference to the spicy kick of the brick-red brava sauce that coats every bite. True patatas bravas are fried twice - first at a lower temperature to cook them through, then at high heat for the crisp golden crust. The aioli, made by emulsifying garlic, lemon, and olive oil around an egg yolk, provides a cool, creamy contrast to the spicy sauce. This combination of textures and temperatures makes patatas bravas one of the most satisfying tapas in the Spanish repertoire.
Prep
15 min
Cook
30 min
Total
45 min
Servings
4 srv
Difficulty
Medium
Calories
340 kcal
For 4 serving(s)
Per serving
Cut the potatoes into rough 3cm cubes (no need to peel). Heat the olive oil in a deep pan to 140°C (285°F). Fry the potato cubes for 8-10 minutes until cooked through but not yet colored. Remove and drain.
Make the brava sauce: sauté 2 crushed garlic cloves in a little oil, add the crushed tomatoes, smoked paprika, hot paprika, and salt. Simmer for 10 minutes then blend smooth.
Make the aioli: crush 2 garlic cloves to a fine paste. Whisk the egg yolk with the garlic and lemon juice in a bowl. Slowly drizzle in olive oil, whisking constantly, until a thick, creamy emulsion forms. Season with salt.
Increase the oil temperature to 190°C (375°F). Fry the par-cooked potatoes for 3-4 minutes until deeply golden and crisp on the outside. Drain on paper towels and season with salt.
Pile the hot potatoes on a plate. Spoon the brava sauce generously over the top and add dollops of aioli alongside. Serve immediately.
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