Description
Patatas Bravas are one of the most popular items on any Spanish tapas menu. These spicy fried potatoes are crisped to perfection then topped with a smokey paprika sauce (salsa brava) and a sprinkle of parsley. They’re perfect for serving alongside other small bites and a glass of wine.
Ingredients
Units
Scale
For the Salsa Brava:
- 1 tbsp olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp sweet paprika
- 1 tbsp hot paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 cups chicken stock
For the Potatoes:
- 4 cups canola or vegetable oil
- 2 lbs yukon gold potatoes, cubed into medium sized cubes
Garnish:
- 1/4 cup parsley, minced
- optional garlic aioli (see note)
Instructions
- Prep the potatoes & salsa brava. Soak the cubed potatoes in ice water. Heat oil in a pan over medium low before adding onions. Sauté onions for 10 minutes, or until lightly caramelized. Add garlic, both kinds of paprika, salt, and pepper. Stir and cook until fragrant before adding chicken stock. Continue to cook everything together until the sauce thickens.
- Blend the salsa brava. Transfer to a blender or wide mouthed container (if using an immersion blender). Blend until smooth and creamy. You can add a splash of additional stock to thin it out if needed. Add salt to taste and set aside.
- Make the potatoes. Drain the potatoes and pat dry with a clean towel. Combine the potatoes and oil in a large pot on the stovetop. Bring the oil to 325°F and fry the potatoes until crispy and golden brown, about 15 minutes. Transfer to a paper towel lined plate to cool.
- Assemble. Top the crispy fried potatoes with all of the salsa brava. Garnish with minced parsley, optional garlic aioli (see note) and enjoy!
Notes
Garlic aioli recipe: Combine a couple cloves of minced garlic with a cup of mayonnaise, a pinch of salt, and a squeeze of lemon juice. Pureé with an immersion blender until smooth and creamy. Drizzle over the potatoes and salsa brava.