Patatas Bravas is a classic, if not the classic, tapas dish in Spain. Born out of Madrid, this delicious bar-side snack was conceived from the aftermath of war, famine, and, believe it or not, housing ornaments. Before finding their way into several mouth-watering Spanish meals, potatoes were often used as household decorations–a very affordable alternative to the kind of China silverware you’d find today. When times were, tough, people had to be more creative. Today, you can find locals and tourists enjoying the dish with a cold glass of beer just about anywhere in Spain.
Even though the best way to enjoy patatas bravas is in a small Tapas bar, preferably along the sandy beaches of San Sebastian or beside the beautiful architecture of Andalucia, there’s no reason that such a delicious snack should only be available thousands of miles away. While it’s not uncommon to add chorizo or variations of olive sauces, this particular patatas bravas recipe will include a spicy tomato sauce and aioli.
Ingredients (serving size for 4) and Process (30-40 minutes)Patatas Bravas Potato ingredients:
4 Russet potatoes
½ cup of olive oil
Salt & pepper
Flat-leaf parsley leavesPatatas Bravas Tomato Sauce ingredients:
1 garlic clove
2 cayenne peppers
1 tsp paprika
1 cup of crushed tomatoes
1 tsp Vinegar
2 tbsp Olive oil
WaterPatatas Bravas Aioli Sauce ingredients :
3 cloves of garlic
2 egg yolks
1 ½ tbsp fresh lemon
¾ cup olive oil
Salt to taste
- Cut and peel your potatoes into one inch sized cubes.
- Boil the potatoes in a pot of water for 4-5 minutes to achieve softness. You should be able to stick a knife easily into the center of a potato cube.
- Drain potatoes and let them cool for about 10 minutes.
- When cooled and drained, season your potatoes with salt, pepper, and fry them in a pan of olive oil for 5 minutes or until golden brown.
How to cook Patatas Bravas Tomato Sauce:
- Start by finely dicing your onions and stir-fry them in a pan until translucent.
- When the onions are ready, add your chopped garlic and chopped cayenne pepper.
- Put the heat on low, mix in your paprika and add your tomatoes.
- Add a few splashes of water, depending on your preferred consistency, and cook on low heat for 15 minutes.
- Once it’s done cooking, add your vinegar and mix/blend the sauce to remove any lumps.
How to cook Aioli sauce:
- Start off by peeling, mincing, and crushing your garlic with the flat side of a large knife.
- Put your garlic paste into a mixing bowl, crack two egg yolks, and whisk together.
- With a hand mixer on low speed, slowly pour in your olive oil so that it steadily transitions into a creamy consistency.
- Finally, slowly pour in your lemon juice the same way as the olive oil, salt to taste, and you’re all done! The perfect patatas bravas recipe.Now you can place your potatoes on a plate, elegantly pour over your tomato sauce, aioli, and sprinkle bits of chopped parsley leaves for garnish. Invite some friends over, grab a few bottles of beer, and enjoy a staple dish from the spirited and vibrant country that is Spain.