Easy Spanish Patatas Bravas with Garlic Aioli
I love tapas, and the Patatas Bravas at Teleferic Barcelona may be my favorite tapas dish. After ordering them what feels like a million times at their Walnut Creek, California location, I finally decided to recreate them at home.
I researched several recipes and even found premade Bravas sauce. I considered using it to keep things easy, but I decided to make my own sauce using canned diced tomatoes instead. I also wanted the sauce to be a little creamier, so I added a splash of heavy cream at the very end. It is not completely traditional, but you know I always enjoy adding my own twist. The one thing I will say is that it rivals the one I love so much that I am super proud of myself for going for it.
A Little History of Patatas Bravas
Patatas Bravas are one of Spain’s most popular tapas and are believed to have originated in Madrid. The dish is made with crispy potatoes served with a bold, slightly spicy sauce.
Recipes vary throughout Spain. Some sauces are tomato based, while others are made with paprika and spices. In Barcelona, Patatas Bravas are often served with both Bravas sauce and creamy garlic aioli.
Another twist for you to try
During the first recipe test try, I served the patatas bravas with grilled steak on the side. Much more of an American style dinner. For the second recipe test, I served them with grilled chicken, that was chopped and served over top. I didn’t shoot that but next time I sure will! We would get a bite of the chicken at the same time as the potatoes with its Bravas sauce, garlic aioli and it was even more delicious. I highly recommend you don’t always treat this as a tapas but also as a side and part of your complete meal.
The order in which I cooked the Patatas Bravas and the Garlic Aioli
Prep the potatoes ➛ start the bravas sauce in the skillet ➛ set the sauce aside in an uncovered blender to allow to cool ➛ start frying the potatoes ➛ while the potatoes fry, blend the bravas sauce in the blender, covered but with the center/filler cap off ➛ make the aioli ➛ add the heavy cream to the bravas sauce and blend ➛ remove potatoes from skillet ➛ add sauce to the potatoes and stir ➛ serve ➛ drizzle with aioli ➛ sprinkle with chopped parsley
Easy Spanish Patatas Bravas with Garlic Aioli
Equipment
Ingredients
For the potatoes
- Spanish, olive, corn or vegetable oil up to 1 inch in the skillet, I used corn oil
- 4 large russet potatoes peeled and cut in 1 inch chunks
For the Bravas sauce
- 1 14.5oz can diced tomatoes
- 2 tbsp red wine vinegar
- 1 tsp Spanish smoked paprika you can use regular or smoked American paprika
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 3 tbsp heavy cream
For the garlic aioli
- 1/4 cup mayonnaise
- 1 tbsp lemon juice
- 1 tbsp minced garlic
Garnish
- finely chopped parsley for garnish
Instructions
- Peel and cube the potatoes into 1 inch chucks. Shape doesn't matter.
- Let the potatoes sit in cold water for about 15 minutes.
- In a separate saucepan, combine tomatoes, vinegar, smoked paprika, garlic powder, salt, and pepper to make the sauce. Simmer sauce for about 5 minutes on low heat.
- While the tomatoes cook, drain the potatoes and pat dry on a large plate.
- Heat oil in a large pan over medium heat. Add potatoes and cook until golden brown and crispy.
- While your potatoes cook, pour your tomato mixture into a blender to blend into a cream sauce with the lid on but with the fill cup off to let out some of the steam. Let sit.
- Next, while the potatoes are cooking, make the aioli.
- In a small bowl, combine the mayonnaise, lemon juice, and garlic. Set aside.
- Once the potatoes are about to be done, add the heavy cream. Blend well. The sauce should now look lighter and evenly blended.
- Once the potatoes are done and look golden and crispy remove to a bowl.
- Pour the tomato sauce (Bravas sauce) onto the potatoes. Plate quickly or leave in the bowl. Drizzle with the garlic aioli and sprinkle with the chopped parsley.
- Enjoy!
