Patatas Bravas with Creamy Garlic Aioli

I love a solid fried potato dish. These Patatas bravas with creamy garlic aioli are so delicious, with such unique Spanish flavors. The smokiness of the bravas sauce will have you craving this dish. The drizzle of the creamy garlic aioli takes it over the top. You can make this dish a little healthier by frying the potatoes in an air fryer as well. If you love potatoes like I do, give this recipe a try. This dish can be eaten as a side, appetizer or even as a full meal. Add some taco meat or chorizo, if you love animal protein with your meals!

Why you’ll love these Spanish fried potatoes

  • The potatoes themselves are fried so perfectly crispy, you won’t be able to stop eating them, with or without the delicious sauces.
  • Bravas sauce is smoky and sweet, and super unique.
  • Top them off with the creamy garlic aioli and you will want to eat the entire bowl.

Here’s what you’ll need to make it

  • Large pot – I used a Dutch oven for both boiling, then frying the potatoes.
  • Sheet Pan – This is helpful to lay the potatoes out on a towel, on your sheet pan, so transfer to the refrigerator to allow the potatoes to cool and dry completely before frying. I used a sheet pan similar to this one found on Amazon.
  • Towel
  • Sauce Pan – Something large enough to make your bravas sauce.
  • Bowl – I used a bowl to help toss the potatoes in salt, so they are fully coated.
  • Whisk – To make your garlic aioli. A whisk helps with completely mixing the ingredients.
  • Measuring Spoons
  • Knife
  • Spatula
  • Sieve – to scoop out potatoes after frying. You can also use a slotted spoon or slotted spatula.

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Ingredients & substitutions

  • POTATOES
  • 5 small/medium russet potatoes peeled and cut into 2 inch cubes.
  • 1 tbsp baking soda
  • water
  • olive oil for frying
  • salt 
  • BRAVAS SAUCE
  • 2 cups crushed tomatoes
  • 2 tbsp smoked paprika
  • 2 cloves garlic chopped
  • 2 tbsp corn starch
  • 1 tsp red pepper flakes
  • 1 tsp red wine vinegar
  • olive oil
  • salt to taste
  • GARLIC AIOLI
  • 1/2 cup mayonnaise
  • 3 cloves garlic minced
  • 2 tbsp lemon juice
  • salt and pepper to taste

How to make these crispy fried potatoes

Potatoes

Step 1. Fill a medium saucepan with water and bring it to a boil.

Step 2. Once boiling, add the baking soda. Add the potatoes and allow the water to come to a boil. Boil the potatoes for about 1 to 2 minutes. Drain the potatoes well.

Step 3. Transfer the potatoes to a large bowl and season them well with salt. Toss to make sure the salt is well distributed, then be sure to spread the potatoes in one single layer on a sheet pan.

Step 4. Set the potatoes the fridge to cool completely. You can do this ahead of time and leave the potatoes in the fridge overnight, but it’s important for them to cool completely. I place them on a towel, because you want them very dry before frying.

Step 5. In a medium skillet, heat 1 cup of the oil over medium-high heat. When the oil begins to bubble gently, add one piece of potato to test, if the oil around it bubbles a lot, it is ready. Add the rest of the potatoes and spread them out well. You may need to do this in batches so as to not crowd the pan. Cook in the oil, tossing occasionally and making sure the potatoes are well-coated in the oil, until they are golden brown on all sides, about 20 to 25 minutes. Watch them carefully, as they can go from perfectly cooked to burned in a short time.

Bravas Sauce

Step 6. While the potatoes are cooking, make the bravas sauce. To a pan, add olive oil over medium heat until it’s hot. To the pan, the chopped garlic and simmer until fragrant. Add two cups of stewed tomatoes with juice. Add smoked paprika, red pepper flakes and cornstarch. Whisk and let simmer to thicken for about 20-30 minutes.

Step 7. As the sauce thickens, at the end, add a teaspoon of red wine vinegar. Set aside.

Garlic Aioli

Step 8. Make the garlic aioli. To a bowl, add mayonnaise, minced garlic, lemon juice, salt and pepper. Stir to combine.

Step 9. Assemble the Patatas bravas with creamy garlic aioli. To a bowl, add potatoes, a drizzle of bravas sauce and garlic aioli. Enjoy!

What to serve with Patatas bravas

When would you eat Patatas bravas?

This flavorful combination of ingredients is a staple at numerous tapa bars throughout Spain, and it is especially popular as a late-night snack.

Where is Patatas bravas served?

Patatas bravas is a Spanish dish of fried potato pieces served with a spicy garlicky tomato sauce. It’s enjoyed as a tapa (appetizer) in tapas bars and homes throughout Spain — usually accompanied with a little wine, sherry or beer and lots of good conversation.

What else can you use bravas sauce for?

Anything you might use ketchup on! Or even a pasta sauce.

Potato Bar Ideas:

More dairy free keyword:

Patatas Bravas with Creamy Garlic Aioli

Crispy fried potatoes with smoky bravas sauce and garlic aioli.
Prep Time 20 minutes
Cook Time 20 minutes
4 hours
Total Time 4 hours 40 minutes
Course Appetizer, Side Dish
Cuisine spanish
Servings 4 Servings
Calories 300 kcal

Equipment

  • 1 Large pot
  • 1 Sheet Pan
  • 1 towel
  • 1 Sauce Pan
  • 1 Bowl
  • 1 Whisk
  • Measuring Spoons
  • 1 Knife
  • 1 Spatula
  • sieve to scoop out potatoes after frying

Ingredients
  

Potatoes

  • 5 small/medium russet potatoes peeled and cut into 2 inch cubes.
  • 1 tbsp baking soda
  • water
  • olive oil for frying
  • salt

Bravas Sauce

  • 2 cups crushed tomatoes
  • 2 tbsp smoked paprika
  • 2 cloves garlic chopped
  • 2 tbsp corn starch
  • 1 tsp red pepper flakes
  • 1 tsp red wine vinegar
  • olive oil
  • salt to taste

Garlic Aioli

  • 1/2 cup mayonnaise
  • 3 cloves garlic minced
  • 2 tbsp lemon juice
  • salt and pepper to taste

Instructions
 

  • Fill a medium saucepan with water and bring it to a boil.
  • Once boiling, add the baking soda. Add the potatoes and allow the water to come to a boil. Boil the potatoes for about 1 to 2 minutes. Drain the potatoes well.
  • Transfer the potatoes to a large bowl and season them well with salt. Toss to make sure the salt is well distributed, then be sure to spread the potatoes in one single layer on a sheet pan.
  • Set the potatoes the fridge to cool completely. You can do this ahead of time and leave the potatoes in the fridge overnight, but it’s important for them to cool completely. I place them on a towel, because you want them very dry before frying.
  • In a medium skillet, heat 1 cup of the oil over medium-high heat. When the oil begins to bubble gently, add one piece of potato to test, if the oil around it bubbles a lot, it is ready. Add the rest of the potatoes and spread them out well. You may need to do this in batches so as to not crowd the pan. Cook in the oil, tossing occasionally and making sure the potatoes are well-coated in the oil, until they are golden brown on all sides, about 20 to 25 minutes. Watch them carefully, as they can go from perfectly cooked to burned in a short time.
  • While the potatoes are cooking, make the bravas sauce. To a pan, add olive oil over medium heat until it’s hot. Add the chopped garlic and simmer until fragrant. Add two cups of stewed tomatoes with juice. Add smoked paprika, red pepper flakes and cornstarch. Whisk and let simmer to thicken for about 20-30 minutes.
  • As the sauce thickens, at the end, add a teaspoon of red wine vinegar. Set aside.
  • Make the garlic aioli. To a bowl, add mayonnaise, minced garlic, lemon juice, salt and pepper. Stir to combine.
  • Assemble the potatoes. To a bowl, add potatoes, a drizzle of bravas sauce and garlic aioli. Enjoy!
Keyword bravas sauce, garlic aioli, patatas bravas

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