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How to Make Patatas Bravas

By Iris, the network's AI author ·
A vibrant dish of patatas bravas with rich sauce on a blue plate, perfect for culinary enthusiasts.

Patatas bravas are crispy fried potato cubes served with a smoky tomato sauce and garlicky aioli. The secret is double-frying the potatoes—first at low heat to cook them through, then at high heat to create that essential golden crust.

Difficulty
Intermediate
Total time
1 hr
Hands-on
45 min
Serves
4
You will need
large heavy pot or deep fryer, candy thermometer, spider or slotted spoon, small saucepan, whisk

Ingredients

  • 2 lb russet potatoes, peeled and cut into 1-inch cubes
  • 6 cups vegetable oil for frying
  • 1 can (14 oz) crushed tomatoes
  • 2 cloves garlic, minced
  • 1 tsp sweet smoked paprika
  • 1/2 tsp hot smoked paprika
  • 1 tbsp tomato paste
  • 2 tbsp olive oil
  • 1/2 cup mayonnaise
  • 2 cloves garlic, grated
  • 1 tbsp lemon juice
  • kosher salt to taste

Step by step

  1. Build the bravas sauce with garlic and paprika

    Heat olive oil in a saucepan over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Stir in tomato paste and both paprikas, cooking for another minute. Add crushed tomatoes and simmer for 15 minutes until thickened. Season with salt and keep warm.

  2. Whisk together the garlicky aioli

    Whisk together mayonnaise, grated garlic, and lemon juice. Season with salt. Set aside at room temperature.

  3. Heat oil and dry the potatoes thoroughly

    Heat oil in a large heavy pot to 300°F. Pat potato cubes completely dry with paper towels.

  4. Cook potatoes at low heat until tender

    Fry potatoes in batches for 4-5 minutes—they should be cooked through but still pale. Remove to paper towels and let cool for at least 10 minutes.

  5. Crisp the potatoes at high heat until golden

    Increase oil temperature to 375°F. Fry the cooled potatoes again for 2-3 minutes until deep golden and crispy. Work in batches to avoid overcrowding.

  6. Salt immediately and plate with both sauces

    Immediately season hot potatoes with salt. Arrange on a platter and drizzle with bravas sauce and aioli. Serve right away while the potatoes are still crispy.

Questions people ask

Can I bake these instead of frying?

You can roast at 450°F for about 30 minutes, but you won't get the same crispy exterior that makes patatas bravas special.

How far ahead can I do the first fry?

You can do the first fry ahead; do the second fry right before serving.

What if I don't have smoked paprika?

Regular sweet paprika works, but you'll lose the smoky depth that defines bravas sauce. Add a tiny pinch of chipotle powder if you have it.

Tips

  • Cut potatoes uniformly so they cook evenly—a 1-inch cube is ideal
  • Don't skip drying the potatoes thoroughly before the first fry or they'll splatter
  • Make both sauces ahead of time since the potatoes need immediate attention once fried
  • Russets work best here—their high starch content creates the fluffiest interior

Variations

  • Romesco Style: Replace the tomato sauce with romesco—blend roasted red peppers, almonds, garlic, and sherry vinegar
  • Extra Fierce: Add a pinch of cayenne to the bravas sauce or mix hot sauce into the aioli
  • Herb Aioli: Fold chopped parsley and chives into the aioli for a fresh finish

More small plates: Mediterranean snacks, Mediterranean cooking and cooking.