Patatas bravas

Patatas Bravas is a classic Spanish tapas dish, beloved for its crispy potatoes and bold, spicy sauce. Originating in Madrid, this dish is a staple in tapas bars across Spain, offering a perfect balance of textures and flavors.

The potatoes are fried to golden perfection, while the “bravas” sauce, a slightly spicy tomato-based creation, adds a zesty kick.

While traditional recipes vary by region, some include a drizzle of garlicky aioli alongside the bravas sauce for added richness. Served hot and fresh, patatas bravas is a crowd-pleaser, perfect for sharing with friends over a glass of wine or beer.

Ingredients:

For the Potatoes:

• 2 pounds russet or Yukon gold potatoes (peeled and cut into 1-inch cubes)
• 3 tablespoons olive oil
• Salt to taste

For the Bravas Sauce:

• 2 tablespoons olive oil
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon ground cumin
• 1 (14-ounce) can diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon sugar
• Salt and freshly ground black pepper to taste
• 1 tablespoon red wine vinegar

Optional Aioli:

• ½ cup mayonnaise
• 1 clove garlic (minced or grated)
• 1 tablespoon olive oil
• 1 teaspoon lemon juice

Instructions:

1. Preheat your oven to 400°F.
2. Toss the potato cubes with olive oil and salt, then spread them in a single layer on a baking sheet.
3. Bake for 30–40 minutes, turning halfway, until golden and crispy.
4. Alternatively, you can fry the potatoes in batches in hot oil until golden.
5. Heat olive oil in a skillet over medium heat.
6. Add the onion and cook until soft, about 5 minutes.
7. Stir in garlic, smoked paprika, cayenne, and cumin, cooking for 1 minute until fragrant.
8. Add the diced tomatoes, tomato paste, sugar, salt, and pepper.
9. Simmer for 10–15 minutes until the sauce thickens.
10. Stir in red wine vinegar and blend the sauce with an immersion blender or food processor until smooth. Keep warm.
11. For the aioli (if using), whisk together mayonnaise, garlic, olive oil, and lemon juice in a small bowl. Set aside.
12. Serve the crispy potatoes topped with the warm bravas sauce.
13. Drizzle with aioli if desired, or serve it on the side.