Patatas Bravas
Crispy fried potatoes smothered in a garlicky tomato sauce and creamy aioli — a beloved Spanish tapa that's crunchy, tangy, and utterly addictive.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 4g
Ingredients
- 1.5 lbs potatoes, waxy (about 1.5 lbs)
- 2 cups olive oil for frying
- ¾ cup canned crushed tomatoes
- 3 cloves garlic, minced
- ½ cup mayonnaise
- 1 pinch salt and pepper to taste
Instructions
- 1
Cut potatoes lengthwise into 1/4-inch-thick planks, then cut each plank lengthwise into 1/4-inch-thick sticks, like french fries. Place them in a bowl and cover with cold water for 10 minutes to remove starch.
- 2
Pat the potatoes completely dry with paper towels — this prevents hot oil from splattering when you add them.
- 3
Heat the olive oil in a deep skillet or small pot over medium-high heat until a wooden spoon handle dipped in the oil produces steady bubbles, about 3 minutes.
- 4
Carefully place one-third of the potatoes into the hot oil; they should sizzle vigorously on contact. Fry, stirring occasionally, until golden brown and crispy, about 5 minutes.
- 5
Using a slotted spoon, transfer the cooked potatoes to a paper-towel-lined plate and sprinkle with salt while still hot.
- 6
Repeat steps 4 and 5 with the remaining potatoes in two batches, frying 5 minutes each batch.
- 7
In a small saucepan, stir the minced garlic into 1 tablespoon of the hot frying oil over medium heat for 30 seconds until fragrant.
- 8
Pour in the crushed tomatoes and a pinch each of salt and pepper; simmer for 3 minutes until the sauce thickens slightly, stirring once halfway through.
- 9
Stir the mayonnaise into a small bowl with 1 minced garlic clove and a pinch of salt to make aioli.
- 10
Transfer all the fried potatoes to a serving bowl or plate.
- 11
Drizzle the tomato sauce evenly over the potatoes.
- 12
Dollop the aioli over the top, or drizzle it lightly across the surface. Serve immediately while the potatoes are still hot and crispy.
Tools you’ll need
- cutting board
- sharp chef's knife
- bowl for soaking
- paper towels
- deep skillet or small pot (3-quart minimum)
- wooden spoon
- slotted spoon
- small saucepan
- small serving bowl
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