Spanish Patatas Bravas Deluxe
Spain's most beloved tapas dish elevated — crispy fried potato cubes with two essential sauces: salsa brava (a punchy, slightly spicy tomato sauce with pimentón de la Vera) and all i oli (Catalan garlic mayonnaise). The "deluxe" refers to using the proper bravas sauce from scratch rather than a basic paprika mayo.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Double-fry potatoes: first fry at 150°C for 8 minutes. Drain; rest 10 minutes. Second fry at 190°C for 4–5 minutes until golden and very crispy.
About 5 min
Salsa brava: fry garlic in olive oil; add both pimentóns; fry 30 seconds. Add passata; simmer 10 minutes. Add sherry vinegar, salt and a pinch of sugar. Blend smooth.
About 14 min
All i oli: pound garlic to paste. Whisk with egg yolk, then drizzle olive oil drop by drop while whisking until a thick aioli forms. Season with lemon and salt.
About 14 min
Drain fried potatoes; toss with flaky salt.
About 14 min
Plate the crispy potatoes. Spoon hot salsa brava over, then dollop all i oli. The contrast of the crispy potato, punchy brava sauce and creamy garlic aioli is the definitive tapas experience.
About 3 min
Nutrition per serving (estimate)
- Calories
- 380
- Protein
- 6 g
- Carbs
- 48 g
- Fat
- 20 g
- Fibre
- 4 g
- Sugar
- 6 g
- Sodium
- 520 mg
Contains: gluten, eggs
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Recipe by Boon Tools.