Patatas Bravas: Spicy Spanish Potatoes

Classic Patatas Bravas, crispy fried potatoes smothered in a smoky, spicy tomato-based brava sauce and a creamy aioli. Perfect as a tapa!

Prep Time

20 minutes

Total Time

50 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.75/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

1.5lbsPotatoes(Yukon Gold or Russet, peeled and cut into 1-inch cubes)

£0.75

2cupsOlive Oil(For frying, plus extra for sauce)

£3.50

0.5Onion(Finely chopped)

£0.30

2clovesGarlic(Minced)

£0.15

1tablespoonSmoked Paprika

£0.20

1teaspoonSweet Paprika

£0.10

4.5teaspoonCayenne Pepper(Adjust to your spice preference)

£0.05

2tablespoonsTomato Paste

£0.15

14.5ozCrushed Tomatoes

£0.80

0.5cupChicken Broth or Vegetable Broth

£0.25

1tablespoonSherry Vinegar(Or red wine vinegar)

£0.10

To tasteSalt

£0.05

To tasteBlack Pepper

£0.05

0.5cupMayonnaise(For Aioli)

£0.35

1cloveGarlic(Minced, for Aioli)

£0.15

1teaspoonLemon Juice(For Aioli)

£0.05

Total Cost

£7.00

£1.75 per serving

Instructions

1.
**Prepare the Brava Sauce:** Heat a tablespoon of olive oil in a frying pan over medium heat. Add the onion and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
2.
Stir in the smoked paprika, sweet paprika, and cayenne pepper. Cook for 30 seconds to bloom the spices.
3.
Add the tomato paste and cook for 1 minute, stirring constantly.
4.
Pour in the crushed tomatoes, chicken or vegetable broth, and sherry vinegar. Season with salt and pepper to taste.
5.
Bring the sauce to a simmer and cook for 20-25 minutes, or until the sauce has thickened. Blend the sauce with an immersion blender or in a regular blender until smooth. Set aside.
6.
**Prepare the Aioli:** In a small bowl, whisk together the mayonnaise, minced garlic, and lemon juice. Season with salt and pepper to taste. Set aside.
7.
**Fry the Potatoes:** Heat the olive oil in a large pot or deep fryer to 350°F (175°C).
8.
Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes per batch. Be careful not to overcrowd the pot.
9.
Remove the potatoes with a slotted spoon and drain on paper towels. Season with salt immediately.
10.
**Assemble and Serve:** Arrange the fried potatoes on a serving plate. Spoon the brava sauce generously over the potatoes, and then drizzle with the aioli. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (350g)

750 kcal / 3138 kJ

Carbs

40g

15% of RDA

Fat

65g

93% of RDA

Protein

10g

20% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

8 g

9% of RDA

Sodium

600 mg

26% of RDA

Saturated Fat

9 g

45% of RDA

Chef's Tips

For extra crispy potatoes, you can parboil them for 5 minutes before frying. Make sure to dry them thoroughly before frying.

Adjust the amount of cayenne pepper to your spice preference. Start with a small amount and add more to taste.

The brava sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

If you don't have an immersion blender, you can use a regular blender to blend the brava sauce. Be careful when blending hot liquids.

Garnish with fresh parsley or a sprinkle of smoked paprika for extra flavor and presentation.

Cooking Equipment

Large pot or deep fryer

Frying pan

Small bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For extra crispy potatoes, you can parboil them for 5 minutes before frying. Make sure to dry them thoroughly before frying.

Adjust the amount of cayenne pepper to your spice preference. Start with a small amount and add more to taste.

The brava sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

If you don't have an immersion blender, you can use a regular blender to blend the brava sauce. Be careful when blending hot liquids.

Garnish with fresh parsley or a sprinkle of smoked paprika for extra flavor and presentation.

Patatas Bravas: Spicy Spanish Potatoes

Ingredients

Instructions