Ingredients
Method
- Preheat oven to 425°F. Cut potatoes into 1-inch cubes.
- Toss potatoes with olive oil, salt, and pepper on a lined baking sheet.
- Roast for 25-30 minutes until golden and crispy, turning halfway.
- For the bravas sauce: Heat olive oil in a saucepan over medium heat. Add garlic and cook 30 seconds.
- Add smoked paprika and cayenne. Stir for 15 seconds.
- Add flour and stir for 1 minute to make a roux.
- Pour in crushed tomatoes, vinegar, and sugar. Simmer for 10 minutes until thickened.
- For the aioli: Mix mayonnaise, garlic, and lemon juice.
- Plate the crispy potatoes, drizzle with bravas sauce and aioli. Serve immediately.
Nutrition
Notes
Pro Tips:
Choose waxy potatoes like Yukon Gold over russets because their lower starch content means they hold their shape during the double-fry process without falling apart, giving you those perfect crispy-outside, creamy-inside cubes that define authentic patatas bravas. After years of making this dish, I've learned to salt the cut potatoes and let them sit for 15 minutes before the first fry. This draws out excess moisture, preventing dangerous oil splattering and ensuring that crispy exterior we're after. For the bravas sauce, bloom your pimentón dulce in the oil for just 30 seconds before adding other ingredients. This technique releases the smoky compounds and prevents the paprika from tasting raw or bitter in the final sauce. Don't sauce the potatoes until right before serving because the crispy exterior will steam and turn soggy within minutes. Keep the sauce warm separately and drizzle it on each portion as you plate – this maintains that crucial textural contrast.
Choose waxy potatoes like Yukon Gold over russets because their lower starch content means they hold their shape during the double-fry process without falling apart, giving you those perfect crispy-outside, creamy-inside cubes that define authentic patatas bravas. After years of making this dish, I've learned to salt the cut potatoes and let them sit for 15 minutes before the first fry. This draws out excess moisture, preventing dangerous oil splattering and ensuring that crispy exterior we're after. For the bravas sauce, bloom your pimentón dulce in the oil for just 30 seconds before adding other ingredients. This technique releases the smoky compounds and prevents the paprika from tasting raw or bitter in the final sauce. Don't sauce the potatoes until right before serving because the crispy exterior will steam and turn soggy within minutes. Keep the sauce warm separately and drizzle it on each portion as you plate – this maintains that crucial textural contrast.