Get ready to enjoy a delightful Spanish classic with these Patatas Bravas! Crispy potatoes topped with a rich bravas sauce and creamy aioli make for a perfect appetizer or side dish. Let’s dive into this delicious recipe!
Tips for Perfection
This part’s so satisfying: whether you choose to pan-fry, roast, or air-fry, you’ll end up with irresistibly crispy potatoes!
Why You'll Love It
The combination of the smoky bravas sauce and the zesty aioli is simply divine. Trust me, you’ll love it!
Ingredients
- Potatoes:
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- Bravas Sauce:
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- Aioli:
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Instructions
- Bravas Sauce:
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Step 1- Make the Bravas Sauce: Add olive oil to a small saucepan over medium heat. Add onion and sauté for 3-4 minutes, until translucent. Add garlic and cook for 30 seconds. Stir in flour then cook, stirring, for 1 minute. Add salt, paprika, cayenne, tomato paste, red wine vinegar and broth. Cook for a few minutes, until slightly thickened. Use an immersion blender to blend the sauce until smooth. Taste and add additional seasonings, if needed.
- Aioli Sauce:
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Step 2- Make the Aioli: Mix aioli sauce together and set aside.
- Prep Potatoes:
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Step 3- Prep the Potatoes: Cut potatoes in half, lengthwise, then in half again, lengthwise. Cut each quarter into 6 even pieces.
- Parboil Potatoes:
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Step 4- Parboil the Potatoes: Add potatoes to boiling water and cook for 5 minutes. Drain into a colander and allow to rest and steam for a few minutes. Shake/ jiggle the colander a little with the potatoes in it, to rough them up. Season potatoes with salt and pepper.
- Crisp Potatoes:
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Step 5- To Pan Fry: Add a thin layer of oil to cover the bottom of a large skillet. Heat over medium-high heat. Add potatoes and cook, tossing occasionally, until well browned, golden, and crispy on all sides.
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Step 6- To Bake: Preheat oven to 475 degrees F. Add potatoes to a large baking sheet and lightly toss potatoes with 2 Tablespoons olive oil. Spread apart so they don't touch and roast in oven for about 25 minutes, tossing once during cooking. Turn oven to broil and broil for 2-5 minutes, until golden and crispy.
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Step 7- To Air Fry: Preheat air-fryer to 400 degrees F. Toss potatoes in 2 Tablespoons of olive oil and add to air fryer basket. Cook until golden and crispy, about 10 minutes.
- Serve:
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Step 8- Serve the Dish: Place crispy potatoes in a large shallow bowl. Spoon bravas sauce over the top. Top with desired amount of garlic aioli (also may not use it all). Garnish with fresh parsley, if desired.
Nutrition
- Calories: 250, Fat: 12g, Carbs: 36g, Protein: 4g
Cooking techniques
Parboiling, frying, baking, and air-frying are key techniques for achieving the perfect crispy texture for your potatoes!
Variations or substitutions
Feel free to substitute the chicken broth with vegetable broth for a vegetarian option. You can also adjust the spices in the bravas sauce to suit your taste!
Storage tips
Store any leftover bravas sauce and aioli in airtight containers in the refrigerator for up to 3 days. Reheat the sauce gently before serving again!
Notes
For an extra kick, add more cayenne to the bravas sauce! Enjoy the crispy goodness!
