Patatas Bravas is a classic Spanish tapas dish, known for its crispy fried potatoes served with a spicy, smoky sauce. It is a popular appetizer or side dish across Spain, particularly in Madrid. The dish’s name roughly translates to “brave potatoes,” referring to the bold, spicy sauce that often accompanies it. There are regional variations, but the basic idea remains the same: crispy potatoes paired with a flavorful, sometimes spicy sauce.

INGREDIENTS

For the Potatoes:

• 4 large russet potatoes (or any starchy potatoes)
• Olive oil or vegetable oil (for frying)
• Salt, to taste

For the Bravas Sauce:

• 1 tablespoon olive oil
• 1 teaspoon smoked paprika (pimentón)
• 1 teaspoon sweet paprika
• 1 teaspoon cayenne pepper or hot chili powder (adjust to your spice level)
• 1 tablespoon flour
• 1/2 cup chicken or vegetable broth
• 1/4 cup tomato sauce or tomato purée
• 1 tablespoon red wine vinegar
• Salt and pepper, to taste

Optional Garlic Aioli (for drizzling or dipping):

• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1 teaspoon lemon juice
• Salt to taste

HERE’S HOW YOU MAKE IT

1. Prepare the Potatoes:

• Peel and cut the potatoes into bite-sized chunks or cubes (about 1 inch).
• Rinse the potato pieces under cold water to remove excess starch, then pat them dry thoroughly with a clean kitchen towel or paper towels.

2. Fry the Potatoes:

• Heat a large skillet or deep fryer with olive oil (or vegetable oil) to about 350°F (175°C).
• Fry the potato cubes in batches, making sure not to overcrowd the pan. Fry until they are golden and crispy on the outside and tender on the inside, about 5–7 minutes.
• Remove the potatoes with a slotted spoon and drain on paper towels. Season immediately with salt.

3. Make the Bravas Sauce:

• Heat olive oil in a small saucepan over medium heat.
• Add flour and whisk to make a roux, cooking for about 1 minute.
• Add both the smoked and sweet paprika, and cayenne pepper or chili powder for heat. Stir to combine.
• Slowly whisk in the broth and tomato sauce, and let the mixture simmer for 5–7 minutes, until it thickens.
• Stir in the red wine vinegar and season with salt and pepper to taste. Adjust the spice level to your liking by adding more paprika or cayenne if needed.

4. Make the Optional Garlic Aioli:

• In a small bowl, mix the mayonnaise, minced garlic, lemon juice, and a pinch of salt.
• Stir well until the mixture is smooth and creamy.

5. Assemble the Patatas Bravas:

• Place the crispy fried potatoes on a serving plate.
• Spoon the bravas sauce generously over the potatoes.
• Optionally, drizzle with garlic aioli or serve it on the side for dipping.

6. Serve:

• Serve immediately while the potatoes are hot and crispy, as a tapas dish or side.

Tips:

• Crispy Potatoes: Double frying (similar to French fries) can make the potatoes even crispier. Fry the potatoes at a lower temperature (around 300°F) for a few minutes to cook them through, remove and drain, then fry again at 350°F to crisp up.
• Adjusting Spice: Traditional bravas sauce has a bit of a spicy kick, but you can adjust the heat level by reducing the cayenne pepper or adding more smoked paprika for a milder version.

Patatas Bravas is a wonderful balance of crispy, savory potatoes and a smoky, spicy sauce. It’s a staple of Spanish cuisine and a favorite in tapas bars!