The FAMOUS Patatas Bravas from Barcelona Spain | CLASSIC Tapas Recipe
If you have ever visited the beautiful city of Barcelona, you’ve surely had the famous patatas bravas (brave potatoes) from Barcelona. With their spicy paprika-based sauce and garlic mayo aioli, make them one of the best in the country. This recipe is easy to make at home, made with simple ingredients and done in about 30 minutes.
To make this recipe I used new potatoes. But you can use any type of potatoes you like. The secret is to fry them in extra virgin olive oil. This is what gives the potatoes that beautiful pop of goodness. Just make sure to fry them on a medium heat and nothing higher. That way the EVOO does not lose its flavor.
What gives this dish that spicy kick is the brava sauce. Made with a combination of sweet smoked Spanish paprika and hot smoked Spanish paprika. I also added vegetable broth to give the sauce body, but you can also use chicken broth if you like.
TIPS & TRICKS to Make this Recipe: You can easily veganize this recipe by using a plant-based mayonnaise for the aioli. The brava sauce and aioli can be made ahead of time. Both will hold for up to 3 to 4 days in the fridge.
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Watch the Video Below on How to Make The FAMOUS Patatas Bravas from Barcelona
The FAMOUS Patatas Bravas from Barcelona Spain
FOR THE POTATOES
- 1/2 cup extra virgin olive oil 120 ml
- 3 potatoes 1 1/2 lbs / 700 grams
- pinch sea salt
FOR THE BRAVA SAUCE
- 2 tbsp extra virgin olive oil 30 ml
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 1/2 tsp hot smoked Spanish paprika 1.25 grams
- 1/2 tbsp corn starch 5 grams
- 1/2 cup vegetable broth 120 ml
- 1/2 tsp white wine vinegar 3 ml
- 1/4 tsp sea salt 1.50 grams
FOR THE GARLIC MAYO AIOLI
- 1/2 cup low fat mayonnaise 120 grams
- 2 cloves garlic
- 1 tbsp extra virgin olive oil 15 ml
- 1 tsp lemon juice 5 ml
- sea salt & black pepper
- fresh parsley
Heat a large fry pan with a medium heat and add in 1/2 cup (120 ml) extra virgin olive oil
In the meantime, cut the potatoes (peeled) into bite-sized pieces that are 2 cm thick (3/4 inch), then add the potatoes into the hot fry pan, mix the potatoes around so they're all coated in the olive oil, then mix every 3 to 4 minutes so they all evenly fry
While the potatoes are cooking, make the spicy brava sauce and garlic mayo aioli, heat a small fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil, after 3 minutes turn off the heat, then add in 1 tsp (2.50 grams) sweet smoked paprika, 1/2 tsp (1.25 grams) hot smoked paprika and 1/2 tbsp (5 grams) corn starch, whisk together until there are no lumps
Heat the pan again with a medium heat, slowly add in 1/2 cup (120 ml) vegetable broth while whisking together, once all the broth has been added, add in 1/2 tsp (3 ml) white wine vinegar and 1/4 tsp (1.50 grams) sea salt, whisk continuously for 3 to 4 minutes or until you reach a light creamy sauce, then turn off the heat
To make the garlic mayo aioli, add in 1/2 cup (120 grams) mayonnaise into a bowl, finely grate in the garlic, add in 1/2 tsp (3 ml) lemon juice, 1 tbsp (15 ml) olive oil and season with sea salt & black pepper, whisk together until you get a creamy sauce
After frying the potatoes for 20 to 25 minutes and they're golden fried all around, remove them from the pan and transfer to a dish with paper towels, then season with sea salt and add the potatoes into a serving dish
Whisk the brava sauce to bring it back together, the drizzle some of the sauce over the potatoes and top off with a dollop of the garlic mayo aioli, garnish with fresh parsley, enjoy!
Get the Spanish Paprikas I used to make this Recipe (25% OFF Your Order if You Purchase from this Link)
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