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Patatas Bravas

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Total Time
Prep: 45 min. Bake: 25 min.

By Taste Of Home Editorial Team

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 25, 2023

Patatas bravas (which means "spicy potatoes") is the ultimate Spanish comfort food. Served tapas-style, the crispy potatoes and smoky sauce are difficult to resist. Add a drizzle of garlic aioli for a richer flavor. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Patatas Bravas FAQ

What are Patatas Bravas?

Patatas bravas is a spicy potato dish that originated in Spain. Traditionally, the dish consists of cubed potatoes tossed in olive oil and fried, then served with a zesty sauce drizzled on top.
Test Kitchen Approved

Patatas Bravas

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Prep Time 45 min
Cook Time 25 min
Yield 6 servings

Ingredients

  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • BRAVAS SAUCE:
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon all-purpose flour
  • 2 teaspoons sweet smoked paprika
  • 1 teaspoon hot smoked paprika
  • 1 cup chicken broth
  • 1 bay leaf
  • POTATOES:
  • 1-1/2 pounds russet potatoes, peeled
  • Oil for deep-fat frying
  • 3/4 teaspoon salt
Text Ingredients

Directions

  1. Place garlic on a cutting board; sprinkle with salt. Mash garlic with flat side of knife blade, forming a smooth paste. Transfer to a small bowl. Whisk in mayonnaise, lemon juice and oil until smooth. Cover; refrigerate until serving.
  2. For bravas sauce, in a small saucepan, heat oil over medium heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in flour and paprikas until smooth; gradually stir in broth. Add bay leaf. Bring to a boil, stirring constantly; cook and stir until thickened, 6-8 minutes.
  3. Remove from heat; cool slightly. Remove and discard bay leaf. Puree sauce using an immersion blender. Or, cool slightly and puree sauce in a blender; return to pan and heat through. Keep warm.
  4. Cut potatoes into 1-1/2-in. cubes; soak in cold water for 30 minutes. Drain potatoes; pat dry with paper towels. In an electric skillet or deep-fat fryer, heat oil to 250°. Fry potatoes until tender, 8-10 minutes. Remove with a slotted spoon; drain on paper towels and cool completely.
  5. Increase temperature of oil to 375°. Fry potatoes again until crisp and golden brown, 3-4 minutes, turning frequently. Drain on paper towels; sprinkle with salt. Serve with bravas sauce and aioli.

Nutrition Facts

1 cup potatoes with about 2 tablespoons sauce and 1 tablespoon aioli: 452 calories, 42g fat (5g saturated fat), 2mg cholesterol, 654mg sodium, 19g carbohydrate (2g sugars, 2g fiber), 2g protein.

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