Patatas Bravas Recipe
These patatas bravas are crispy Spanish potatoes served with smoky bravas sauce and creamy alioli. Simple, golden, and perfect for a tapas-style appetizer or side dish.
Ingredients
- 600 g potatoes peeled and cut into chunky cubes
- ½ teaspoon salt
- Oil for frying
To Serve:
- Bravas sauce
- Allioli
Instructions
- Peel and cut 1⅓ pounds (600 g) potatoes into chunky cubes, then sprinkle them with ½ teaspoon salt.
- Heat vegetable oil in a large frying pan over low-medium heat. Add the potatoes and fry for about 15 minutes, turning occasionally, until golden and cooked through.
- Remove the potatoes and place them on paper towels to drain excess oil. Let them rest for 5 minutes.
- Increase the heat to high and return the potatoes to the pan. Fry again until extra crispy, turning as needed.
- Remove the potatoes and place them on paper towels to drain excess oil.
- Transfer the potatoes to a serving plate, top with homemade bravas sauce, and finish with a spoonful of homemade allioli.
Notes
Cut Them Chunky: I like cutting the potatoes into thick cubes because they stay soft in the middle and crisp up beautifully on the outside.
Take Your Time with the First Fry: I always keep the heat at low-medium first so the potatoes cook through before they get extra crispy.
Rest Before Frying Again: That 5-minute rest makes a difference because the surface dries slightly, which helps the second fry give better crunch.
Add the Sauces at the End: I spoon the bravas sauce and alioli on just before serving so the potatoes stay crisp, and the sauces taste fresh.
Nutrition
Calories: 231kcal | Carbohydrates: 52g | Protein: 6g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 599mg | Potassium: 1263mg | Fiber: 7g | Sugar: 2g | Vitamin A: 6IU | Vitamin C: 59mg | Calcium: 36mg | Iron: 2mg
