A delicious patatas bravas! These bite-sized fried potatoes, embellished with the burning salsa brava and a touch of aioli, are one of the iconic tapas of Iberian cuisine. Their simple yet profound nature makes them the perfect appetizer.

From region to region, variations abound: Madrid boasts its own exclusive version with tomato-infused salsa brava. Barcelona embellishes its patatas bravas with aïoli, a mayonnaise infused with garlic essence. Catalonia and Valencia take an original route, making their salsa brava with peppers instead of traditional tomatoes.

When it comes to methods of creation, preferences diverge: some aficionados prefer the sizzle of frying, others revel in the gentle embrace of baking, while a distinct faction opts for the art of pan-frying.

Reasons to love this dish:

• Simplicity in its crafting.
• Whisks you away on a sunlit Spanish escapade.
• Serves as a splendid prelude among friends or a delightful accompaniment to a familial supper.

Ingredients:

For the Patatas:

• 500 g of grenaille-type potatoes
• A generous drizzle of olive oil
• Handful of fresh parsley leaves

For the Salsa Brava:

• 1 onion
• 2 garlic cloves
• 4 ripe tomatoes
• 2 tablespoons of paprika
• 2 tablespoons of cumin
• 1 teaspoon of cayenne pepper
• 2 tablespoons of white wine (Chardonnay works well)
• Salt, to taste

For the Aioli:

• 1 egg yolk
• 1 teaspoon of vinegar
• 1 teaspoon of mustard
• 3 tablespoons of olive oil
• 3 tablespoons of sunflower oil
• 2 garlic cloves
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 200°C using natural convection/static heat mode. Wash and dice the potatoes, then parboil them in a pot of boiling water for about 10 minutes. Drain and pat them dry with a clean kitchen towel.
2. Arrange the parboiled potatoes in an ovenproof dish, ensuring they have ample space and aren’t crowded. Drizzle with olive oil and toss to coat evenly.
3. Bake the potatoes for 45 to 50 minutes until they turn golden brown, stirring occasionally to ensure uniform cooking.
4. While the potatoes are baking, prepare the salsa brava: Score a cross on the tomatoes and immerse them in boiling water for 2 minutes. Submerge them in cold water, peel off the skin, and chop them. Sauté the sliced onion and minced garlic in a drizzle of olive oil until translucent. Add cumin, paprika, and cayenne pepper. Deglaze with white wine and add the chopped tomatoes. Simmer over medium heat for 15 minutes.
5. For the aioli, employ an electric mixer to combine the egg yolk, mustard, vinegar, olive oil, sunflower oil, and crushed garlic. Whisk until a smooth consistency is achieved.
6. Transfer the contents of the frying pan to a blender. Retrieve the potatoes from the oven. Spread the salsa brava and aioli over the potatoes, and garnish with chopped parsley leaves. Savor the flavors!

Which potatoes should I use?

We’ve opted for pommes grenaille because of their edible skins. Bintje potatoes are also a good alternative.

How do I store patatas bravas?

You can store them in an airtight tin in the fridge for up to 24 hours. However, for the best experience, we recommend you eat them immediately to preserve their crispiness, which may diminish over time.

Is it possible to freeze patatas bravas?

We do not recommend freezing patatas bravas.