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Patatas Bravas
Crispy fried potatoes with a spicy tomato sauce and aioli — Spain's most popular tapas dish.
10 min
Prep
25 min
Cook
Easy
Difficulty
10
Ingredients
5
Steps
Ingredients
Servings
- 2 medium potatoes, peeled and cut into 3 cm chunks
- Vegetable oil for frying
- Salt
- 3 tbspn tomato passata
- 1 tspn smoked paprika
- ½ tspn cayenne pepper
- 1 tspn red wine vinegar
- 1 tspn olive oil
- 2 tbspn mayonnaise
- ½ clove garlic, crushed
Method
- 1
Parboil the potato chunks in salted water for until slightly softened. Drain and steam dry.
- 2
Heat 2 cm of vegetable oil in a frying pan until very hot. Fry the potatoes for , turning, until golden and crispy. Drain on kitchen paper and season with salt.
- 3
Make the bravas sauce: heat 1 tspn olive oil in a small pan. Add the passata, smoked paprika, cayenne and vinegar. Simmer for .
- 4
Make the aioli: mix the mayonnaise with the crushed garlic.
- 5
Serve the potatoes drizzled with the bravas sauce and aioli.
Notes
- Two sauces is essential — one spicy, one creamy.
- The potatoes can be oven-roasted for a lighter version.
- Add more cayenne if you like it fiery.