Spanish Brave Potatoes | Spicy Potatoes with Black Aioli & Paprika

These Spanish Brave Potatoes with Black Aioli, known in Spain as Patatas Bravas con Alioli Negro, are the next-level in Spanish potatoes. They´re packed with so many great flavors, super easy to make and done in about 30 minutes.

Serve these Spanish Brave Potatoes as a tapas appetizer, like they do in Spain, or even as a side dish. They work perfect next to some pan grilled salmon and a classic Spanish salad.

To make the black aioli, I used black garlic. Not only is black garlic super healthy for you, but It has a sweet flavor that gives the aioli an incredible balance of flavors. I also added some balsamic glaze to the aioli. The balsamic glaze pairs perfect with the black garlic and it also helps in keeping the aioli black in color.

TIPS & TRICKS to Make this Recipe: What gives these potatoes that spicy kick is the hot smoked Spanish paprika (25% OFF your order if you purchase from this link). You can substitute for chili powder if you like. But the hot smoked paprika is what gives this dish that authentic Spanish touch.

Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRY PAN
EXTRA VIRGIN SPANISH OLIVE OIL
HOT SMOKED SPANISH PAPRIKA
SPANISH SEA SALT

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Watch the Video Below on How to Make Spanish Brave Potatoes

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Spanish Brave Potatoes | Spicy Potatoes with Black Aioli & Paprika

Course Appetizer, Side Dish

Cuisine Spanish

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4

Calories 509 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1 cup extra virgin olive oil 250 ml
• 3 potatoes
• 4 cloves black garlic
• 2 cloves garlic
• 1 egg yolk
• 1/2 tsp lemon juice 3 ml
• 1/2 tbsp balsamic glaze 8 ml
• 1/2 cup sunflower oil 120 ml
• 1 tsp hot smoked Spanish paprika 2.30 grams
• handful finely chopped parsley
• pinch sea salt
• dash black pepper

Instructions

1. Heat a large deep fry pan with a medium heat and add in 1 cup extra virgin olive oil

2. Meanwhile, cut 3 potatoes (peeled) into medium sized 1/2 inch (1.25 cm) pieces

3. Once the olive oil is hot but not smoking, add in the pieces of potato, mix every 4 to 5 minutes so they evenly fry

4. Meanwhile, make the black aioli, roughly chop 4 cloves of black garlic, add into a mortar, along with 2 cloves of garlic roughly chopped and a pinch of sea salt, using a pestle pound down on the garlic until you form a paste, then add in 1 egg yolk at room temperature, 1/2 tsp lemon juice and 1/2 tbsp balsamic glaze, mix everything together in a circular motion and start slowly adding in 1/2 cup sunflower oil while stirring continuously, once the oil has been added and you have a thick & creamy sauce, season with sea salt & black pepper, give it one final mix and set aside

5. After frying the potatoes for 20 to 22 minutes, they should be fully cooked through, just pierce them with a toothpick to ensure they´re done, using a slotted spatula, transfer the potatoes into a wire rack with paper towels underneath, season the potatoes with sea salt and let them sit for 2 to 3 minutes, run the olive oil through a sieve and use for future recipes

6. Transfer the potatoes into a serving dish, sprinkle the potatoes with a generous portion of hot smoked Spanish paprika, top off with the black aioli and sprinkle with finely chopped parsley, serve at once, enjoy!

Recipe Notes

Get the Hot Smoked Spanish Paprika I used to make this recipe

Nutrition Facts

Spanish Brave Potatoes | Spicy Potatoes with Black Aioli & Paprika

Amount Per Serving

Calories 509 Calories from Fat 378

% Daily Value*

Fat 42g65%

Saturated Fat 5g31%

Polyunsaturated Fat 3g

Monounsaturated Fat 33g

Cholesterol 49mg16%

Sodium 13mg1%

Potassium 708mg20%

Carbohydrates 31g10%

Fiber 4g17%

Sugar 2g2%

Protein 4g8%

Vitamin A 315IU6%

Vitamin C 33mg40%

Calcium 34mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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