Ingredients
4 russet potatoes, cut into 1" cubes
2 tsp. kosher salt, plus more
3 c. extra-virgin olive oil
2 large egg yolks
1 clove garlic, finely chopped
1 tsp. fresh lime or lemon juice
1/4 tsp. Dijon mustard
1/4 c. extra-virgin olive oil
Kosher salt
1 tbsp. extra-virgin olive oil
1/2 tsp. Spanish smoked paprika
1/2 tsp. Spanish sweet paprika
1/4 tsp. Spanish hot paprika or cayenne pepper
1/2 c. tomato sauce
1/4 c. low-sodium chicken broth
1/2 tsp. sherry vinegar
Preparation
Step 1Bring a large pot of water to a boil. Add potatoes and 2 teaspoons salt. Cook until potatoes begin to soften, 5 to 8 minutes. Drain, spread on a baking sheet, and let cool. Step 2In a large skillet over medium-high heat, heat oil until an instant-read or deep-fry thermometer registers 360°. Fry potatoes, tossing occasionally, until golden brown, 6 to 8 minutes. Transfer potatoes to a paper towel-lined plate; season with salt.
Step 1In a medium saucepan over medium high-heat, heat oil. Add smoked paprika, sweet paprika, and hot paprika and stir to combine. Toast spices, stirring frequently, until fragrant, about 10 seconds.Step 2Stir in tomato sauce, broth, and vinegar. Bring to a simmer and cook over medium high-heat, stirring occasionally, until reduced, about 5 minutes.Step 3Arrange potatoes on a platter. Drizzle with bravas sauce and alioli.
What are tapas?“Tapas” is the word for small cold or warm dishes served at eateries around Spain. Think of them like multiple apps. Some of our favorites that would pair perfectly with patatas bravas are Spanish tortillas and lemon garlic shrimp.What kind of potatoes to use?Think of these like you would French fries. Russets and Idaho potatoes are perfect for frying because they have a greater starch content than Yukon golds or red bliss.What’s alioli versus aioli?With origins in the Mediterranean, “aioli” strictly referred to oil emulsified into garlic. Nowadays, especially in French cuisine, egg yolks are added that yields a texture similar to mayo. You probably won’t see alioli or aioli in U.S. stores, so you’ll have to make it at home. Alioli is the term used in Spanish cooking and also has versions including egg yolks. But garlic is always a must. Any way you dream it, alioli or aioli is delightful because it’s fatty and garlicky.Can this dish be made in advance?Patatas bravas should be made and eaten right away since the potatoes will get soggy and cold after sitting around; however, you can make the sauces in advance, blanch the potatoes, store in the fridge, and fry 1 to 2 days later when you’re ready for the dinner party! Did you try this recipe? Let us know how it went in the comments!
