Crispy Patatas Bravas with Smoky Tomato Sauce and Aioli

Quick Recipe Version (TL;DR)

• Yield: 4 servings (tapas-style)
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Quick Ingredients

• 2 lb (900 g) potatoes, peeled and cut into 1 in (2.5 cm) cubes
• 2 qt (2 L) water + 1 1/2 tsp salt (for boiling)
• 3–4 cups neutral oil, for frying
• Salt and black pepper, to taste
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced (divided: 2 for sauce, 1 for aioli)
• 1 tsp smoked paprika
• 1/2 tsp hot paprika or cayenne (optional, to taste)
• 1 can (14 oz / 400 g) crushed tomatoes
• 1 tsp sugar
• 1 tbsp sherry vinegar (or red wine vinegar)
• 1/2 cup mayonnaise
• 1 tbsp lemon juice
• 1–2 tbsp water (to thin aioli, as needed)
• Fresh parsley, chopped, for garnish (optional)

Do This

• 1. Peel potatoes and cut into 1 in cubes. Rinse well, then boil in salted water for 6–8 minutes until just tender but not falling apart. Drain and let steam-dry.
• 2. For smoky tomato sauce, sauté onion in olive oil until soft. Add 2 minced garlic cloves, smoked paprika, and hot paprika. Stir in crushed tomatoes, sugar, salt, and pepper; simmer 15 minutes. Finish with sherry vinegar and blend smooth if desired.
• 3. For garlic aioli, mix mayonnaise, 1 minced garlic clove, lemon juice, a pinch of salt, and a splash of water until smooth and spoonable.
• 4. Heat frying oil to 320°F (160°C). Fry potatoes in batches for 5–6 minutes until pale and just starting to crisp. Drain on a rack or paper towels.
• 5. Increase oil to 375°F (190°C). Fry potatoes again, 3–5 minutes, until deep golden and very crisp. Drain and season immediately with salt and pepper.
• 6. Pile hot potatoes onto a warm plate or shallow bowl. Spoon over the smoky tomato sauce and drizzle or dollop with garlic aioli. Garnish with parsley.

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Why You’ll Love This Recipe

• Perfectly crispy-on-the-outside, fluffy-on-the-inside potato cubes that stay crunchy.
• A bold, smoky paprika tomato sauce that brings real Spanish-style flavor.
• Creamy garlic aioli to cool and balance the heat in every bite.
• Great for parties, game day, or a cozy tapas night at home.

Grocery List

• Produce: Potatoes, onion, garlic, lemon, fresh parsley (optional)
• Dairy: None (uses mayonnaise; choose egg-free if needed)
• Pantry: Mayonnaise, olive oil, neutral frying oil, crushed tomatoes, smoked paprika, hot paprika or cayenne, sugar, sherry vinegar (or red wine vinegar), salt, black pepper

Full Ingredients

Crispy Potatoes

• 2 lb (900 g) potatoes, peeled and cut into 1 in (2.5 cm) cubes (Yukon Gold or Russet work well)
• 2 qt (2 L) water
• 1 1/2 tsp fine salt (for boiling water)
• 3–4 cups (700–950 ml) neutral oil for frying (sunflower, canola, or vegetable oil)
• 1/2–3/4 tsp fine salt, to season after frying (or to taste)
• 1/4 tsp freshly ground black pepper, to season after frying (optional)

Smoky Paprika Tomato Sauce (Bravas Sauce)

• 2 tbsp olive oil
• 1 small onion, finely chopped (about 1/2 cup / 75 g)
• 2 cloves garlic, minced
• 1 1/2 tsp smoked paprika (Spanish pimentón, sweet or smoked)
• 1/2 tsp hot paprika or 1/4 tsp cayenne pepper (adjust to heat preference)
• 1 can (14 oz / 400 g) crushed tomatoes
• 1 tsp sugar
• 1/2 tsp fine salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1 tbsp sherry vinegar (or red wine vinegar)

Garlic Aioli

• 1/2 cup (120 g) mayonnaise
• 1 small clove garlic, very finely minced or grated
• 1 tbsp fresh lemon juice
• 1–2 tbsp water, to thin to drizzling consistency
• Pinch of fine salt, to taste

To Serve

• 1–2 tbsp fresh parsley, finely chopped (optional)
• Extra smoked paprika, for dusting (optional)

Step-by-Step Instructions

Step 1: Prep and Parboil the Potatoes

Peel the potatoes and cut them into even 1 in (2.5 cm) cubes. Try to keep them as uniform as possible so they cook evenly. Place the cubes in a colander and rinse under cold running water for 30–60 seconds to remove excess surface starch. This helps them crisp up later.

In a large pot, bring 2 qt (2 L) of water to a boil and add 1 1/2 tsp salt. Carefully add the potato cubes and return to a gentle boil. Cook for 6–8 minutes, until the potatoes are just tender on the outside but still hold their shape and are slightly firm in the center. You do not want them fully soft or falling apart.

Drain the potatoes well in a colander, then let them sit for 5–10 minutes to steam-dry. Gently shake the colander once or twice to rough up the surfaces slightly; the rough edges will turn extra crispy when fried.

Step 2: Make the Smoky Paprika Tomato Sauce

While the potatoes dry, make the bravas sauce. In a medium saucepan, heat 2 tbsp olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, for 5–7 minutes until soft and translucent but not browned.

Add 2 minced garlic cloves and cook for 30 seconds until fragrant. Sprinkle in the smoked paprika and hot paprika or cayenne, stirring for another 30 seconds to bloom the spices (this deepens their flavor).

Pour in the crushed tomatoes, sugar, salt, and black pepper. Stir to combine and bring to a gentle simmer. Reduce the heat to low and cook, uncovered, for 12–15 minutes, stirring occasionally, until slightly thickened and rich.

Stir in the sherry vinegar. Taste and adjust seasoning with more salt, pepper, vinegar, or paprika as needed. For a smoother restaurant-style sauce, blend with an immersion blender or carefully transfer to a countertop blender and puree until silky. Keep warm on low heat or reheat gently just before serving.

Step 3: Make the Garlic Aioli

In a small bowl, combine the mayonnaise, finely minced or grated garlic, and lemon juice. Whisk until smooth. Add 1–2 tbsp water, a little at a time, whisking until the aioli is a thick but spoonable or drizzling consistency.

Season with a small pinch of salt, then taste and adjust. If you want more punch, add a touch more garlic or lemon. Cover and refrigerate until ready to serve; the flavors improve as it chills for at least 10–15 minutes.

Step 4: First Fry – Cook the Potatoes Through

For the crispiest patatas bravas, you will double-fry the potatoes. In a deep, heavy-bottomed pot or deep fryer, heat the neutral oil to 320°F (160°C). Use enough oil so the potatoes can float freely, usually 3–4 cups depending on your pot size.

Working in batches to avoid crowding, carefully lower the parboiled potato cubes into the hot oil. Fry for 5–6 minutes, stirring occasionally, until the potatoes look slightly golden at the edges but are still pale overall. They should be fully cooked inside but not yet super crisp.

Use a slotted spoon or spider to transfer the potatoes to a wire rack set over a baking sheet or to a plate lined with paper towels. Let them cool for at least 5 minutes while you reheat the oil for the second fry.

Step 5: Second Fry – Get Them Super Crispy

Increase the oil temperature to 375°F (190°C). This hotter oil will quickly crisp and color the potatoes without overcooking the centers.

Again working in batches, carefully add the partially fried potatoes back into the oil. Fry for 3–5 minutes, stirring occasionally, until they are an even deep golden brown and very crisp on all sides.

Transfer the potatoes to a clean wire rack or fresh paper towels to drain. While they are still piping hot, immediately season with 1/2–3/4 tsp salt (or to taste) and a pinch of black pepper. Toss gently to distribute the seasoning evenly.

Step 6: Plate and Serve with Sauces

To serve, pile the hot, crispy potatoes into a warm shallow bowl, cast-iron skillet, or small serving platter. Spoon generous streaks or pools of the smoky tomato sauce over the potatoes, leaving some areas exposed for crunchy texture.

Drizzle the garlic aioli over the top in thin ribbons or add small dollops across the potatoes so each bite gets some creamy sauce. If you like, lightly dust with a pinch of extra smoked paprika for color and aroma.

Finish with a sprinkle of chopped fresh parsley for freshness and contrast. Serve immediately while the potatoes are still crisp and the sauces are warm and cool, respectively.

Pro Tips

• Dry potatoes are crispy potatoes. After boiling, let the potatoes steam-dry thoroughly. Any surface moisture will fight against browning and crisping.
• Use a thermometer for the oil. Keeping the oil at 320°F for the first fry and 375°F for the second makes a big difference in achieving fluffy centers and crunchy exteriors.
• Do not overcrowd the pot. Fry in batches so the oil temperature does not drop; crowded potatoes will steam instead of crisp.
• Season while hot. Salt sticks best to hot, freshly fried potatoes, ensuring even flavor throughout.
• Adjust the heat level. Use more or less hot paprika/cayenne in the sauce to match your preferred spice level without losing the smoky character.

Variations

• Oven or Air-Fryer Version: Toss parboiled potato cubes with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp smoked paprika. Roast at 425°F (220°C) or air-fry at 400°F (200°C) for 20–30 minutes, shaking once or twice, until golden and crisp.
• Extra-Garlic Aioli: Add an additional garlic clove to the aioli or a small pinch of garlic powder for a more intense garlicky kick.
• Cheesy Finish: Just before serving, sprinkle the hot potatoes with a little grated Manchego or Parmesan, then top with the sauces for a richer twist.

Storage & Make-Ahead

The sauces store well, but the potatoes are best fresh. You can make the smoky tomato sauce up to 3 days in advance; cool completely, then refrigerate in an airtight container and reheat gently on the stove over low heat. The garlic aioli can be prepared 2–3 days ahead and kept refrigerated; stir before using and thin with a splash of water if it thickens.

For the potatoes, you can parboil them up to 1 day ahead. After draining and cooling, refrigerate in a covered container lined with paper towels. When ready to serve, bring them slightly toward room temperature, then perform the two-stage fry just before eating. Leftover fried potatoes will lose their crispness but can be reheated in a 400°F (200°C) oven or air fryer for 8–10 minutes; they will not be quite as perfect but still tasty.

Nutrition (per serving)

Approximate values for 1 of 4 servings: 430 calories; 8 g protein; 52 g carbohydrates; 5 g fiber; 20 g fat; 3 g saturated fat; 650 mg sodium. Actual values will vary based on oil absorption, specific brands of ingredients, and portion sizes.