Daily Food

Patatas Bravas

Spicy, creamy, crunchy, smoky… these are all the elements you'll find in the popular Spanish tapas patatas bravas. Think of these like you would French fries, with a little more flair.

Ingredients

POTATOES

• 4 russet potatoes, cut into 1" cubes
• 2 tsp. kosher salt, plus more
• 3 c. extra-virgin olive oil

ALIOLI

• 2 large egg yolks
• 1 clove garlic, finely chopped 
• 1 tsp. fresh lime or lemon juice
• 1/4 tsp. Dijon mustard 
• 1/4 c. extra-virgin olive oil 
• Kosher salt

BRAVAS SAUCE

• 1 tbsp. extra-virgin olive oil 
• 1/2 tsp. Spanish smoked paprika 
• 1/2 tsp. Spanish sweet paprika 
• 1/4 tsp. Spanish hot paprika or cayenne pepper
• 1/2 c. tomato sauce
• 1/4 c. low-sodium chicken broth 
• 1/2 tsp. sherry vinegar 

Directions

• POTATOES

  1. Step 1Bring a large pot of water to a boil. Add potatoes and 2 teaspoons salt. Cook until potatoes begin to soften, 5 to 8 minutes. Drain, spread on a baking sheet, and let cool. 
  2. Step 2In a large skillet over medium-high heat, heat oil until an instant-read or deep-fry thermometer registers 360°. Fry potatoes, tossing occasionally, until golden brown, 6 to 8 minutes. Transfer potatoes to a paper towel-lined plate; season with salt.

• ALIOLI

  In a medium bowl, combine egg yolks, garlic, lime juice, and mustard. Whisking constantly, slowly stream in oil drop by drop just until mixture thickens (it helps to do this in stages to prevent sauce from breaking); season with salt. 

• BRAVAS SAUCE

  1. Step 1In a medium saucepan over medium high-heat, heat oil. Add smoked paprika, sweet paprika, and hot paprika and stir to combine. Toast spices, stirring frequently, until fragrant, about 10 seconds.
  2. Step 2Stir in tomato sauce, broth, and vinegar. Bring to a simmer and cook over medium high-heat, stirring occasionally, until reduced, about 5 minutes.
  3. Step 3Arrange potatoes on a platter. Drizzle with bravas sauce and alioli.