About this Dish
Crispy fried potato chunks topped with spicy tomato sauce and garlic aioli.
History & Origin
A Madrid tapas-bar staple since the mid-20th century, patatas bravas ("fierce potatoes") get their name from the punchy, spicy sauce that coats them.
IngredientsServes 4
🥔Waxy potatoes, 800g cut into 3cm chunks
🫒Olive oil, 150ml plus extra for frying
🧄Garlic, 4 cloves (2 for sauce, 2 for aioli)
🍅Chopped tomatoes, 1 x 400g tin
🌶️Smoked paprika, 2 tsp (hot or sweet to taste)
🌶️Cayenne pepper, ½ tsp
🥚Egg yolk, 1 large (for aioli)
🍋Lemon juice, 1 tbsp
🧂Salt and black pepper, to taste
🌿Fresh flat-leaf parsley, small handful chopped
Method
1
Parboil the potato chunks in well-salted boiling water for 8 minutes until just tender but still holding their shape. Drain thoroughly and leave to steam-dry in the colander for at least 10 minutes — this is the key to crispiness.2
While the potatoes dry, make the brava sauce. Fry 2 crushed garlic cloves in a splash of olive oil over medium heat for 1 minute, then add the tinned tomatoes, smoked paprika, cayenne, salt, and a pinch of sugar. Simmer for 15 minutes, stirring occasionally, until thickened. Blend until smooth.3
For the aioli, crush the remaining 2 garlic cloves into a paste with a pinch of salt. Whisk together the egg yolk, garlic paste, and lemon juice in a bowl, then very slowly drizzle in 100ml of olive oil while whisking constantly until you have a thick, creamy mayo. Season to taste.4
Heat a generous layer of olive oil (about 1cm deep) in a large heavy frying pan over high heat until shimmering. Fry the potatoes in a single layer, turning occasionally, for 12–15 minutes until deeply golden and crispy all over. Work in batches if needed so they fry rather than steam.5
Remove the potatoes with a slotted spoon and drain briefly on kitchen paper, then immediately season with salt. Arrange them on a serving plate, spoon the warm brava sauce generously over the top, then drizzle or dollop the aioli over everything.6
Scatter with chopped parsley and serve immediately while the potatoes are still crispy. These are best eaten straight away as a tapa with cold drinks.User Reviews
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