Classic Patatas Bravas
Crispy potatoes with spicy tomato sauce and creamy garlic alioli
A classic Spanish tapa featuring deep-fried potato chunks served with a zesty tomato sauce and a rich, garlicky sauce made with water instead of oil for a lighter finish.
Shopping list
- 800 g potatoes
- 1 L olive oil
- 400 g tomatoes
- 1 tsp red chili flake
- 1 tsp smoked paprika
- 1 small red onion
- 2 cloves garlic
- 2 tbsp sherry vinegar
- 100 ml vegetable stock
- 1 pinch cayenne pepper
- 1 shallot
- 1 small red pepper
- 150 ml water
- 1/4 tsp ground cumin
- 1 tsp salt
Ingredients
- 800 g potatoes cut into 2cm chunks, skin on
- 1 L olive oil for frying
- 400 g tomatoes ripe, grated or puréed
- 1 tsp red chili flake to taste
- 1 tsp smoked paprika for the sauce
- 1 small red onion finely diced
- 2 cloves garlic very finely minced
- 2 tbsp sherry vinegar for the sauce
- 100 ml vegetable stock low salt
- pinch cayenne pepper for seasoning
For the alioli
- 1 shallots finely diced
- 1 red pepper small, minced
- 150 ml water for the sauce
- 1/4 tsp cumin ground
- 1 tsp salt to taste
Method
-
5 min
Boil the potatoes in salted water for 15 minutes until just tender, then drain and let them cool slightly to handle safely without burning.
Tip Leaving the skin on prevents the potato chunks from falling apart during frying.
-
5 min
Heat a deep pan with olive oil to 170°C. Carefully fry the potatoes in small batches for 5 minutes until golden and crisp, then drain on paper towels.
Tip Do not overcrowd the pan, as the temperature will drop and the potatoes will steam instead of crisp.
-
3 min
Warm a small pan with a drizzle of olive oil. Add the diced red onion and a pinch of cayenne, cooking for 3 minutes until soft and translucent.
Tip The cayenne adds a subtle warmth to the sweet onion flavor.
-
4 min
Stir in the grated tomatoes, smoked paprika, and sherry vinegar. Simmer the sauce for 4 minutes, reducing it until it is thick and glossy.
Tip Cooking the raw tomato taste out is essential for a mature, savory sauce.
-
4 min
In a medium bowl, mash the garlic and shallots with the salt using a fork to create a coarse, flavorful paste, scraping the bowl thoroughly.
Tip Using a fork rather than a whisk leaves bits of garlic that provide better texture.
-
2 min
With a fork, begin whisking the red pepper paste into the garlic mixture. Then, stream in the water slowly and consistently, whisking constantly.
Tip Adding the liquid too quickly will cause the mixture to split and become greasy.
-
2 min
Whisk until the mixture is smooth, emulsified, and creamy. The garlic and shallots will have absorbed the liquid to form a thick paste.
Tip If it splits, remove a small spoonful of the mixture and start whisking with that to bring it back.
-
1 min
To serve, place the crispy potatoes in a bowl, spoon the warm tomato sauce over them, and top with a generous dollop of the garlic alioli.
Tip Serve immediately while the potatoes are still hot and crisp.
Timing
- T-20 min
- Start boiling the first batch of potatoes.
- T-15 min
- Cook the tomatoes in the sauce pan.
- T-10 min
- Drain the first batch and prepare the second.
- T-0 min
- Combine all components and serve.
Chef's tips
- For extra crispiness, let the potatoes sit at room temperature for 10 minutes before frying.
- The alioli can be made 24 hours in advance and stored in the fridge, though it tastes best on the day.
- If you prefer less spice, reduce the cayenne in the tomato sauce to a tiny pinch.
Swap it
- Red Pepper Slices
- Sauté fresh red peppers in olive oil to serve as a roasted alternative to the alioli.
- Smoked Paprika
- Use sweet paprika instead of smoked for a milder, less intense flavor profile.
- Water
- Substitute warm vegetable stock for the water in the alioli for a deeper savory depth.