Classics · Spanish

Patatas
Bravas

Patatas Bravas
Time
30'
Diff.
easy
Kcal
420
/ serving
Servings
4
Gather 14 ingredients before cooking
Scale
Units
01 You'll need check when you have it
02 To finish last minute: ~60 min window
Step 01 of 06

Cut the potatoes

1000 g

Peel potatoes (waxy, for frying) (1000 g) and cut into 2.5 cm cubes. Put in a bowl of cold water and rinse twice. Rinsing removes starch — without this the potatoes will stick and won't crisp up.

Step 02 of 06

Par-boil the potatoes

1000 g
1 łyżeczka

Drain potatoes (waxy, for frying) (1000 g), cover with fresh cold water, add salt (1 łyżeczka) and bring to a boil. Cook 8-10 minutes from boiling — the potato should be soft outside but still hold its shape. Drain and leave in the colander for 5 minutes to steam off.

Tip
Wet potatoes won't crisp — the steam needs to escape before they hit the pan.
Step 03 of 06

Make the bravas sauce

1 szt
2 szt
2 łyżka
300 ml
1 łyżka
1 łyżeczka
1 łyżka

Finely chop onion (1 szt) and garlic cloves (for sauce) (2 szt). Heat olive oil for sauce (2 łyżka) in a saucepan on medium, add the onion and cook 6-7 minutes until soft and translucent. Add the garlic, smoked sweet paprika (1 łyżka) and hot paprika (1 łyżeczka), stir for 30 seconds. Pour in tomato passata (300 ml) and white wine vinegar (1 łyżka), simmer on low for 10 minutes. Blend smooth.

Tip
Add paprika off the heat or very briefly — it turns bitter if burned.
Step 04 of 06

Make quick aioli

4 łyżka
1 szt
1 łyżeczka

Press garlic clove (for aioli) (1 szt) through a garlic press into a small bowl. Add mayonnaise (4 łyżka) and lemon juice (1 łyżeczka), stir. Set aside — the garlic will infuse the mayo while you fry the potatoes.

Step 05 of 06

Fry the potatoes crispy

1000 g
200 ml
1 łyżeczka

Pour olive oil for frying (200 ml) into a 28 cm pan. Heat on medium-high. The oil is ready when a piece of potato sizzles intensely on contact. Add potatoes (waxy, for frying) (1000 g) in a single layer (fry in two batches if needed) and fry 8-10 minutes, turning every 2-3 minutes, until golden and crispy. Transfer to paper towels, sprinkle with salt (1 łyżeczka).

Tip
Don't move them for the first minute — the crust needs to form, otherwise they'll fall apart.
Step 06 of 06

Serve

1000 g
300 ml
4 łyżka
2 łyżka

Pile potatoes (waxy, for frying) (1000 g) on a plate. Spoon warm tomato passata (300 ml) sauce over, dot with mayonnaise (4 łyżka) and scatter chopped parsley (2 łyżka). Serve immediately — the crispness fades in 5 minutes.

Patatas Bravas
Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

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