Patatas Bravas
Crisp fried potatoes with a spicy tomato sauce and garlic aioli. The classic tapas bar order.
Serves 4
Prep 15 min
Cook 40 min
Ingredients
- 2 lb potatoes, peeled and cut in 1-inch chunks
- 1/2 cup olive oil, for frying
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 cup crushed tomatoes
- 1 tablespoon sherry vinegar
- 1/2 cup mayonnaise
- 1 clove garlic, grated
- 1 teaspoon lemon juice
- 1 teaspoon salt
Steps
Step 1. Boil the potatoes in salted water for 8 minutes, drain, and dry well.
Step 2. Fry in the 1/2 cup of oil over medium-high heat for 12 to 15 minutes, turning, until golden and crisp. Drain and salt.
Step 3. For the sauce, cook the garlic in 2 tablespoons of oil for 30 seconds. Add the paprika and cayenne, then the tomatoes and vinegar and simmer 10 minutes.
Step 4. Stir the mayonnaise, grated garlic, and lemon juice for the aioli.
Step 5. Spoon the sauce and aioli over the potatoes.
Where this recipe comes from
Yoribang Spanish recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Spanish dishes, from tapas to rice and desserts. Spanish olive oil, smoked paprika (pimentón), sherry vinegar, and chorizo are sold in many supermarkets and specialty stores. Bomba rice is traditional for paella but short-grain rice works.