Patatas Bravas

These patatas bravas are made with russet potatoes that are boiled with vinegar, steam-dried, and fried until crisp, then finished with a cooked bravas sauce and garlic aioli. The sauce starts with onion, garlic, tomato paste, smoked paprika, broth, and vinegar, so it tastes like a homemade sauce instead of a shortcut.

Course Appetizer, Side Dish

Cuisine Spanish

Keyword bravas sauce, fried potatoes, lemon garlic aioli sauce, patatas bravas, patatas bravas recipe, Spanish potatoes, Spanish tapas

Prep Time 25

Cook Time 35

Total Time 1

Servings

Calories 360kcal

Author Cathy Pollak

Equipment

large pot For boiling the potatoes.
cooling rack Helps potatoes steam-dry before frying.
Sheet Pan Holds the wire rack while the potatoes dry.
large skillet For cooking the bravas sauce.
Immersion blender (optional) For a smoother bravas sauce.
Dutch Oven or heavy-bottomed pot. For frying the potatoes.
spider strainer or slotted spoon. For removing the potatoes from the oil.

Ingredients

Potatoes:

1 tbsp (18 g) kosher salt
2 tbsps (30 ml) white distilled vinegar
2 lbs (907 g) russet potatoes peeled and cut into 1-inch cube
canola oil for frying

Bravas Sauce:

2 tbsps (30 ml) olive oil
½ cup (80 g) finely chopped yellow onion
4 cloves garlic minced
1 tbsp (16 g) tomato paste
1 tbsp (7 g) smoked paprika
¼ tsp (0.5 g) cayenne pepper
½ tsp (3 g) kosher salt
¼ tsp (0.6 g) black pepper
1 cup (240 g) tomato sauce
1 tbsp (15 ml) red wine vinegar
1 cup (240 ml) low-sodium vegetable broth or low-sodium chicken broth

To Finish:

garlic aioli or homemade
chopped fresh parsley

Instructions

Bring a large pot of water to a steady boil, then stir in the kosher salt and white vinegar. Add the russet potatoes and cook until the edges are just tender while the centers still offer slight resistance, about 7 to 9 minutes after the water returns to a simmer. The vinegar helps the potatoes hold their shape during frying without affecting the flavor.
1 tbsp (18 g) kosher salt, 2 tbsps (30 ml) white distilled vinegar, 2 lbs (907 g) russet potatoes
Drain the potatoes and spread them in a single layer on a wire rack set over a sheet pan. Let them steam-dry until the surface looks dry and matte. Removing the surface moisture helps the potatoes crisp more efficiently during frying.
While the potatoes dry, warm the olive oil in a skillet over medium heat. Add the onion and cook until softened, then stir in the garlic and cook for about 30 seconds until fragrant. Add the tomato paste and cook for 1 minute, stirring frequently, until it darkens slightly. Stir in the smoked paprika, cayenne, kosher salt, and black pepper, cooking for another 30 seconds to bloom the spices without letting them scorch.
2 tbsps (30 ml) olive oil, ½ cup (80 g) finely chopped yellow onion, 4 cloves garlic, 1 tbsp (16 g) tomato paste, 1 tbsp (7 g) smoked paprika, ¼ tsp (0.5 g) cayenne pepper, ½ tsp (3 g) kosher salt, ¼ tsp (0.6 g) black pepper
Pour in the tomato sauce, red wine vinegar, and broth. Reduce the heat and simmer for 4 to 5 minutes, stirring occasionally, until the flavors come together. Blend the sauce with an immersion blender if you prefer a smooth consistency, or leave it slightly chunky for a more rustic presentation. Taste and adjust the seasoning with additional salt, black pepper, cayenne, or vinegar if needed.
1 cup (240 g) tomato sauce, 1 tbsp (15 ml) red wine vinegar, 1 cup (240 ml) low-sodium vegetable broth
Heat the canola oil to 350°F (175°C) in a heavy pot or Dutch oven. Fry the potatoes in batches for 7 to 10 minutes, turning occasionally, until browned and crisp on the outside with tender centers. Avoid overcrowding the pot, as this lowers the oil temperature and prevents proper browning.
canola oil
Transfer the fried potatoes to paper towels or a wire rack to drain briefly, then season with a pinch of kosher salt while they are still hot.
Arrange the potatoes on a serving platter and spoon the warm bravas sauce over the top. Drizzle generously with garlic aioli, sprinkle with chopped fresh parsley, and serve immediately while the potatoes are at their crispiest.
garlic aioli, chopped fresh parsley

Notes

Vegetable broth keeps this recipe vegetarian, while chicken broth gives the bravas sauce a slightly richer taste.
Sherry vinegar can be used instead of red wine vinegar if you want a softer acidity in the sauce.
For a milder bravas sauce, reduce or omit the cayenne, then serve hot sauce on the side.
The sauce can be left slightly chunky, but blending gives it a smoother texture that coats the potatoes more evenly.
If you prefer to make a quick garlic aioli, mix mayonnaise with grated garlic and a squeeze of fresh lemon juice.
Russet potatoes work best because their starch helps create crisp edges and tender centers. Waxy potatoes, such as red potatoes, do not fry the same way.

If you’re making these Patatas Bravas, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition