How to Make the Perfect Crispy Patatas Bravas
Spanish · Medium · 45 min · 4 servings
Golden fried potato cubes served with a bold, smoky tomato brava sauce and creamy aioli that defines Spanish tapas culture. It is one of the most beloved bar snacks found in every corner of Spain.
Why this recipe works
This Crispy Patatas Bravas recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 45 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 380 calories with 6g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 800 g russet potatoes peeled and cut into 3cm cubes
- 3 tbsp olive oil
- 1 can crushed tomatoes 400g
- 2 tsp smoked paprika
- 1 tsp cayenne pepper
- 4 tbsp mayonnaise for aioli
Step by step instructions
Step 1: Parboil and Dry the Potatoes
Place the potato cubes in cold salted water, bring to a boil, and cook for 8 minutes until just barely tender. Drain thoroughly and spread on a tray to steam dry for 10 minutes as moisture is the enemy of crispiness.
Step 2: Roast the Potatoes Until Golden
Toss the dried potato cubes in olive oil and a generous pinch of salt, then spread in a single layer on a baking tray. Roast at 220 degrees Celsius for 25 minutes, flipping halfway, until deeply golden and crispy on all sides.
Step 3: Make the Brava Sauce
In a small saucepan over medium heat, combine the crushed tomatoes, smoked paprika, cayenne, and a pinch of salt. Simmer for 10 minutes stirring occasionally until the sauce thickens and deepens in color.
Step 4: Assemble and Serve
Pile the hot crispy potatoes onto a serving plate and spoon the warm brava sauce generously over the top. Drizzle with mayonnaise or stir one minced garlic clove into the mayo for a quick aioli, then serve immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- russet potatoes → Yukon gold potatoes for a creamier interior
- cayenne pepper → hot smoked paprika for a smokier heat
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Skipping the parboil step which results in potatoes that are crispy outside but raw inside
- Crowding the baking tray which steams the potatoes instead of roasting them crispy
Nutrition facts
Per serving: 380 calories, 6g protein, 48g carbs, 19g fat, 5g fiber.
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