Patatas Bravas
Crispy fried potatoes, a smoky paprika bravas sauce, and a quick garlic mayo blended in a jar. This is proper Spanish tapas-bar cooking done at home, with none of the shortcuts.
Drying the potatoes properly before they hit the oil is what gets them genuinely crispy rather than soggy or spitting everywhere. The bravas sauce gets the same attention — the roux comes off the heat before the paprika goes in, since paprika burns and turns bitter fast over direct heat.
It makes a generous plate for two as a light meal, or stretches further as a shared tapas starter. The sauce and mayo both keep well for a few days, but the potatoes are best fried and eaten fresh.
Patatas Bravas
SPANISH · TAPAS · MEDIUM
Crispy, smoky, properly authentic
Parboiling the potatoes first and drying them thoroughly before frying is the step most home versions skip — it's what gets that shatter-crisp exterior instead of a soft, greasy one.
Pulling the roux off the heat before the paprika goes in keeps the bravas sauce tasting smoky and rounded rather than scorched. It's a five-second move that makes a real difference.
The garlic mayo comes together in a jar in under a minute with an immersion blender, so there's no reason to reach for the store-bought stuff once you've made it fresh.
Patatas Bravas
Ingredients
Potatoes
- 700 g All Rounder Potatoes Desiree or Yukon Gold
- 500 ml Olive Oil For Shallow Frying or Roasting
- Salt To Taste
- Flat Leaf Parsley Chopped
Salsa Bravas
- 45 ml Olive Oil
- 14 g Plain Flour All Purpose
- 8 g Smoked Spanish Paprika
- 2 g Hot Smoked Paprika
- 200 ml Chicken Stock
- 5 ml Red Wine Vinegar
- Salt & Pepper
Garlic Mayo
- 1 Whole Egg
- 15 ml White Vinegar
- 10 g Dijon Mustard
- 180 ml Neutral Oil Sunflower or Canola
- 1 Garlic Clove
Method
Prep & Fry the Potatoes
- Peel (optional) and cut potatoes into 2.5cm chunks. Boil in salted water for 6–7 minutes, just until starting to soften. Drain and pat dry thoroughly with paper towels.
- Heat a generous layer of olive oil (1–2 cm deep) in a wide pan over medium heat. Fry the potatoes in batches for 8–10 minutes, turning occasionally, until they are golden and crispy. Remove with a slotted spoon, drain on paper towels, and season with salt to taste.
Make the Bravas Sauce
- In a small saucepan, add the olive oil over medium heat. Add flour and whisk for 1–2 minutes to form a light roux. Remove from heat, add both paprikas, and stir quickly (be careful not to burn the spices).
- Slowly whisk in the warm chicken stock until smooth. Return to medium heat, simmer, and stir constantly until the mixture has thickened (3–5 minutes).
- Add vinegar, season with salt, and adjust heat to taste. It should be silky and spicy with a slight tang.
Garlic Mayonnaise
- Place all ingredients into a tall jar and blend quickly with an immersion blender until emulsified.
Is it safe to eat raw egg in the garlic mayo?⌄
The vinegar and mustard help, but this is still a raw-egg preparation, so use the freshest egg you can find and keep the mayo refrigerated once made. Pasteurised eggs are a safer option if you can get them, and it's worth using store-bought mayo instead if you're pregnant, elderly, very young, or immunocompromised.
Why do you add the paprika off the heat?⌄
Paprika burns fast and turns bitter over direct heat, so pulling the roux off the stove before stirring it in keeps the sauce tasting smoky rather than scorched. It only takes a few extra seconds off the heat.
Can I bake the potatoes instead of frying them?⌄
You can, though you'll lose some of the crispness. Toss the parboiled, dried potatoes in a little oil and roast at a high heat, around 220°C (425°F), turning halfway, until golden and crisp.
How far ahead can I prep the components?⌄
The bravas sauce can be made up to 4 days ahead and reheated gently. The garlic mayo keeps for up to 3 days. The potatoes are best fried fresh just before serving since they lose their crispness quickly once cooled.
