Patatas Bravas with Smoked Paprika Aioli

Classic Spanish Patatas Bravas with crispy fried potatoes and a flavorful smoked paprika aioli.

Prep Time

15 minutes

Total Time

45 minutes

Calories

770 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.71/serving

Season:

☀️ Summer

Meal Type:

Snack

Cuisine:

British

Ingredients

Servings

1kgYukon Gold Potatoes(Peeled and cubed into 1-inch pieces)

£1.80

2cupsOlive Oil(For frying)

£3.50

0.5cupMayonnaise(Good quality, homemade is best)

£0.80

2clovesGarlic(Minced)

£0.15

1teaspoonSmoked Paprika(Use a good quality Spanish smoked paprika (Pimentón de la Vera))

£0.10

1tablespoonLemon Juice(Freshly squeezed)

£0.15

to tasteSalt

to tasteBlack Pepper

0.3teaspoonCayenne Pepper(Optional, for added heat)

£0.05

2tablespoonsFresh Parsley(Chopped, for garnish)

£0.30

Total Cost

£6.85

£1.71 per serving

Instructions

1.
Boil the potatoes: Place the cubed potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook for about 5-7 minutes, until slightly softened but still holding their shape. Drain well and let them steam dry for a few minutes.
2.
First Fry: Heat olive oil in a large pot or deep fryer to 325°F (160°C). Fry the potatoes in batches for about 5-7 minutes, until lightly golden. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain. Let cool completely.
3.
Second Fry: Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2-3 minutes, or until golden brown and crispy. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain.
4.
Make the Smoked Paprika Aioli: In a small bowl, whisk together the mayonnaise, minced garlic, smoked paprika, lemon juice, salt, pepper, and cayenne pepper (if using). Taste and adjust seasonings as needed.
5.
Assemble and Serve: Place the crispy fried potatoes on a serving plate. Drizzle generously with the smoked paprika aioli. Garnish with chopped fresh parsley. Serve immediately.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (350g)

770 kcal / 3222 kJ

Carbs

29g

11% of RDA

Fat

78g

111% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

2 g

2% of RDA

Sodium

250 mg

11% of RDA

Saturated Fat

11 g

55% of RDA

Chef's Tips

Parboiling the potatoes before frying helps create a fluffy interior and crispy exterior.

The double-frying technique is crucial for achieving the ultimate crispy texture. The first fry cooks the potatoes through, while the second fry creates the golden-brown, crispy crust.

Don't overcrowd the pot when frying, as this will lower the oil temperature and result in soggy potatoes. Fry in batches.

Use good quality olive oil for the best flavor.

Adjust the amount of smoked paprika and cayenne pepper to suit your taste.

Cooking Equipment

Large pot or deep fryer

Large skillet

Small bowl

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...