Spicy, creamy, crunchy, smoky…these are all the elements of a very popular Spanish
tapas called patatas bravas. In this recipe, fried potatoes come complete with not only the signature smoky bravas sauce, but also a homemade garlic alioli. There’s something so wonderful about combining the spicy smoky tangy tomato paprika sauce and the creamy garlic sauce together. Serve with a pitcher of sangria, and you’ve got a perfect summer snack on your hands. Here’s everything you need to know:
What are tapas?
“Tapas” is the word for small cold or warm dishes served at eateries around Spain. Think of them like multiple apps. Some of our favorites that would pair perfectly with patatas bravas are Spanish tortillas and lemon-garlic shrimp.
What kind of potatoes to use?
Think of these like you would French fries. Russets and Idaho potatoes are perfect for frying because they have a greater starch content than Yukon golds or red bliss.
The bravas sauce:
Traditionally, bravas sauce is made with Spanish hot and sweet paprikas, chicken broth, and flour. You’ll often see the addition of tomato paste, fresh tomatoes, or canned tomato puree, and some recipes will also create the base of the sauce with cooked onions and garlic. Our recipe is made from hot, sweet, and smoked Spanish paprika, tomato sauce, chicken broth, and sherry vinegar. No hot paprika? You can swap out cayenne instead.
Can this dish be made in advance?
Patatas bravas should be made and eaten right away since the potatoes will get soggy and cold after sitting around; however, you can make the sauces in advance, blanch the potatoes, store in the fridge, and fry 1 to 2 days later when you’re ready for your dinner party.
Did you try this recipe? Let us know how it went in the comments!