Spanish

Patatas Bravas

Medium · 40 min

Serves 4SpanishVegetarianVeganDairy-freeNut-free

Crispy fried potatoes with smoky bravas sauce and garlicky alioli. Tapas essential.

40 minTotal time

4Serves

4Steps

SpanishCuisine

Method

Parboil potatoes
Parboil potato cubes 8 minutes. Drain and dry thoroughly.
Why: Parboiling gives creamy centres with crisp exteriors.
Cook from here
Fry
Fry in oil at 180°C until golden and crisp, about 8 minutes.
Why: Hot oil creates the signature crunch.
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Make sauces
Cook tomato paste with paprika and chilli for bravas sauce. Mix mayo, garlic and lemon for alioli.
Why: Two sauces give the classic bravas experience.
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Serve
Pile potatoes on a plate, drizzle both sauces over.
Why: Sauces should zigzag, not drown.
Cook from here

Rough up parboiled potatoes by shaking them in the colander — more surface area means more crisp.

Parboil potatoes
Parboil potato cubes 8 minutes. Drain and dry thoroughly.
Why: Parboiling gives creamy centres with crisp exteriors.
Cook from here
Fry
Fry in oil at 180°C until golden and crisp, about 8 minutes.
Why: Hot oil creates the signature crunch.
Cook from here
Make sauces
Cook tomato paste with paprika and chilli for bravas sauce. Mix mayo, garlic and lemon for alioli.
Why: Two sauces give the classic bravas experience.
Cook from here
Serve
Pile potatoes on a plate, drizzle both sauces over.
Why: Sauces should zigzag, not drown.
Cook from here