– Authentic Spanish Patatas Bravas Recipe –
I present to you the Authentic Spanish Patatas Bravas Recipe. This is the real deal folks, loaded with Spanish flavor and super easy to make. Patatas bravas are one of Spain´s most popular tapas dish and with one taste, you will know why. This is a very simple dish made with potatoes, brava sauce and homemade garlic aioli, yet the combination of all these flavors create and explosion of flavors.
These patatas bravas are the perfect starter to any meal or you can even serve them as a side dish next some pan-seared cod for an incredible meal. Either way you serve these patatas bravas, they will surely be a hit.
– The Secret to the Perfect Patatas Bravas –
Believe it or not the star of the dish are the potatoes, if they´re not cooked correctly, the dish just doesn´t taste the same. I like to broil my potatoes instead of frying them (which a lot of high-quality restaurants do in Spain). This gives the potatoes the perfect texture, soft in the inside with a little crisp on the outside.
Of course the brava sauce and aioli have to be spot-on as well to achieve the perfect patatas bravas. Watch the video below on how to make this Authentic Spanish Patatas Bravas Recipe or check out the recipe card below, which you can print. Salud!
Watch the Video Below on how to make this Authentic Spanish Patatas Bravas Recipe
Authentic Spanish Patatas Bravas Recipe
FOR THE POTATOES
- -2 medium yukon gold potatoes
- -1 tbsp extra virgin Spanish olive oil
- -sea salt
- -black pepper
- -2 cloves garlic
- -1 egg yolk
- -1/2 tsp lemon juice
- -1/2 cup extra virgin Spanish olive oil
- -sea salt
- -1 clove garlic minced
- -1/2 spanish pepper
- -1/4 tsp smoked paprika
- -1/2 cup tomato puree
- -sea salt
- -black pepper
- -white sugar
- -fresh parsley
Peel 2 medium sized yukon gold potatoes, rinse them under cold running water and pat them completely dry, then cut each one into 4 quarters and cut each quarter into 6 evenly sized pieces and transfer into a large bowl, drizzle in a generous tablespoon of extra virgin Spanish olive oil, season with sea salt and a kiss of freshly cracked black pepper and toss together until well combined, transfer the potatoes into a baking tray lined with foil paper, make sure the potatoes are all in a single layer, add into a pre-heated oven bake/broil option at 250 C - 480 F between 22-23 minutes
While the potatoes are cooking make the aioli and brava sauce, to make the aioli mince 2 cloves of garlic and add them to a mortar, using a pestle pound down on the garlic until you form a paste, then add 1 organic egg yolk, 1 teaspoon of fresh lemon juice and season with sea salt, start slowly pouring in about 1/2 cup of extra virgin Spanish olive oil while you stir everything together with the pestle, once all the oil is incorporated and you have achieved a mayonnaise like consistency (this takes between 3 to 4 minutes), cover the mortar and set aside
To make the brava sauce finely mince 1 clove of garlic and deseed a spicy pepper and finely dice it, heat a small nonstick frying pan with a medium heat and add 1 tablespoon of extra virgin Spanish olive oil, about 1 minute later add the diced peppers and minced garlic and mix with the oil, 30 seconds later add a generous 1/4 teaspoon of smoked paprika and mix it all together, then add 1/2 cup of tomato puree and season with sea salt, freshly cracked black pepper and a kiss of white sugar, lower the fire to a low heat and mix until well combined and let it simmer until the potatoes are done
Once the potatoes are cooked transfer them into a shallow bowl, then add the brava sauce on top of the potatoes and add a couple spoonfuls of the aioli, garnish with freshly chopped parsley, enjoy!
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