Patatas Bravas Recipe

5 from 1 vote

This patatas bravas recipe is the ultimate Spanish tapa, potato wedges that are crispy on the outside, creamy on the inside, served with spicy bravas sauce.

Prep Time15

Cook Time30

Course: Appetizer

Cuisine: American, Mediterranean

Keyword: potatoes, spicy

Servings:

Calories: 139kcal

Author: Mike Hultquist

Ingredients

FOR THE PATATAS (POTATOES)

2 pounds russet potatoes cleaned and scrubbed
3-4 tablespoons cornstarch for crispier potatoes
Vegetable oil for frying need 1.5-2 inches filled in a tall pan
Salt to taste

FOR THE BRAVAS SAUCE

1 tablespoon olive oil
1 red chili pepper chopped (mild or hot - see recipe notes)
1 small onion chopped
3 cloves garlic chopped
1 tablespoon smoked paprika
1/2 teaspoon hot paprika or more to taste - cayenne pepper is a good substitute
14 ounce diced tomatoes 1 can, or use fresh
3 tablespoons vinegar use white wine, sherry, or red wine vinegar
Salt to taste
1 teaspoon sugar or honey optional, for sweetness

FOR SERVING

Garlic aioli or garlic mayo if desired, fresh chopped parsley, spicy chili flakes

Instructions

FOR THE PATATAS (POTATOES)

Cut the potatoes into large sized wedges (should take 2-3 bites to finish one).
Cover the potato wedges in a pot with lightly salted water and boil for 6-8 minutes to soften. Drain and cool. You can also microwave the potatoes to soften them, which can be a time saver.
While potatoes are softening, heat the oil in a tall pan or pot to 300 degrees F. Dredge the potato wedges in cornstarch, if desired, and fry them in batches, 4-5 minutes each, or until they become nice and crispy. Remove and drain on paper towels.
OPTIONAL: Cool the potatoes a few minutes, then fry them again for 3-4 minutes until golden brown for additional crispiness.
Set the fried potatoes onto a serving platter and make the bravas sauce.

FOR THE BRAVAS SAUCE (SALSA BRAVAS)

Heat the oil in a pot or saucepan to medium heat. Add the onions and peppers and cook them down for 5 minutes to soften.
Add the garlic and cook another minute, until the garlic becomes fragrant.
Add the smoked paprika, hot paprika (or cayenne), diced tomatoes, vinegar, salt and sugar if using. Stir.
Reduce heat and simmer for 10 minutes to let the flavors develop.
Transfer the bravas sauce to a food processor or blender and process until smooth.
Spoon the bravas sauce over the fried potatoes along with garlic aioli (if desired).
Garnish with chopped parsley and red pepper flakes. Enjoy!

Notes

For the Chili Peppers. For a milder bravas sauce, use a bell pepper or Spanish piquillo pepper. For a bit of heat, Fresno peppers are a great option, or even a red jalapeno pepper. For more of a hot sauce, use cayenne peppers or even hotter. Yes, you can make this with superhots, my crazy chilihead friends.

Garlic Aioli. Again, serve with or without garlic aioli. Some places in Spain forbid the addition, while others require it, so the choice is yours. Just don't blame me if you make a native Spaniard angry!

Skip the Oil. If you prefer foods that are not fried, you can set the softened potatoes onto a lightly oiled baking sheet and bake them at 400 degrees F for about 15 minutes or longer until they crisp up to your liking.

Nutrition