Patatas Bravas Recipe
Crispy patatas bravas are double-fried until golden and served with smoky salsa brava and creamy allioli. The first fry cooks the centers before a short, hotter second fry crisps the outside.
Ingredients
Potatoes
- 600 g potatoes peeled and cut into chunky cubes
- ½ teaspoon salt
- Sunflower oil for deep-frying
For Serving
- Bravas sauce for serving
- Allioli for serving
- Chopped parsley optional
- Ground black pepper optional
Instructions
- Peel and cut 600 g potatoes into evenly sized chunky cubes. Sprinkle them with ½ teaspoon salt.
- Heat enough sunflower oil for deep-frying in a large frying pan over low-medium heat. Carefully add the potatoes and fry for about 15 minutes, turning occasionally, until cooked through and lightly golden.
- Transfer the potatoes to paper towels. Let them drain and rest for 5 minutes.
- Increase the heat to high and return the potatoes to the hot oil. Fry for about 1 minute, turning as needed, until golden and crisp. Transfer them to fresh paper towels to drain.
- Place the patatas bravas on a serving plate. Spoon over salsa brava and allioli. Add parsley and ground black pepper if desired, then serve immediately.
Notes
Cut evenly: Similar-sized chunky cubes cook at the same rate and reduce the risk of hard centers.
Control the first fry: Low-medium heat cooks the centers before the potatoes become deeply browned.
Increase the heat: The hotter second fry creates the final golden, crisp surface in approximately 1 minute.
Add sauces last: Add the salsa brava and allioli immediately before serving to preserve the potatoes’ crisp texture.
Nutrition
Calories: 116kcal | Carbohydrates: 26g | Protein: 3g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.003g | Sodium: 300mg | Potassium: 632mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 30mg | Calcium: 18mg | Iron: 1mg
