Patatas Bravas

Classic Spanish Tapas with Bravas Sauce and Garlic Alioli

Patatas Bravas is a quintessential Spanish tapas dish that brings together the perfect balance of flavors and textures. This recipe features crispy, golden-brown potatoes, fried to perfection and topped with a vibrant bravas sauce and smooth, creamy garlic alioli. Ideal for gatherings or as a delicious appetizer, Patatas Bravas adds a touch of Spain to any table. Each crispy potato cube is coated with a smooth, tangy bravas sauce made from smoked paprika, tomato, and sherry vinegar, delivering a perfect balance of spice and depth. The rich, garlicky alioli complements the heat of the bravas sauce, creating a flavor contrast that delights the palate. Together, the sauces elevate the humble potato, creating a tapas dish that’s both flavorful and memorable. Garnished with fresh chives, these Patatas Bravas offer a visually appealing, restaurant-quality presentation that’s easy to achieve at home. The dish’s vibrant red and green colors make it as attractive as it is delicious, ensuring it will be a crowd-pleaser at any gathering. Perfect as a tapas appetizer or side dish, Patatas Bravas is a must-try for lovers of Spanish cuisine. This Patatas Bravas recipe is easy to prepare yet packed with bold flavors, making it an ideal choice for tapas nights, dinner parties, or simply a cozy night in. Recreate the classic taste of Spain in your kitchen with this easy, authentic recipe.
Patatas Bravas

Patatas Bravas

Classic Spanish Tapas with Bravas Sauce and Garlic Alioli

1. Wash and Cut the PotatoesRinse the potatoes thoroughly under cold water. Peel them, then cut into 1-inch cubes.
2. Prepare the PotatoesPlace the cubed potatoes in a pot of salted water. Bring to a boil and cook for 5-6 minutes until just tender. Drain well and pat dry with a paper towel.
3. Fry the PotatoesHeat a large skillet or deep pan with olive oil over medium-high heat. Fry the potatoes in small batches for 5-7 minutes each, or until they are golden and crispy. Transfer to a plate lined with paper towels and sprinkle with salt.
4. Make the Bravas SauceIn a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Stir in the minced garlic and cook for another minute. Add the smoked, sweet, and hot paprika, then pour in the tomato sauce, chicken broth, and sherry vinegar. Let it simmer for 10-15 minutes until the sauce is thickened, then season with salt to taste.
5. Prepare the AlioliIn a mixing bowl, whisk together the egg yolks and minced garlic until smooth. Slowly drizzle in the olive oil while whisking continuously to create a creamy emulsion. Add lemon juice and season with salt to taste, adjusting as needed.
6. Assemble and ServeArrange the fried potatoes on a serving plate. Drizzle with both the bravas sauce and alioli. Garnish with chopped chives. Serve immediately while warm and enjoy!

Russet potatoes2 large

- Produce

Salt0 count

- Spices

Onion1 small

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Garlic4 clove

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Smoked Paprika1 tsp

- Spices

Sweet Paprika1 tsp

- Spices

Hot Paprika1/2 tsp

- Spices

Tomato Sauce1 cup

- Canned Goods

Chicken Broth1/2 cup

- Canned Goods

Sherry Vinegar1 tbsp

- Oil & Vinegar

Egg Yolks2 large

- Dairy

Olive Oil1 cup

- Oil & Vinegar

Lemon Juice1 tbsp

- Produce

Chives0 count

- Produce

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