Cooking Lucid
Patatas Bravas
Crispy fried potatoes with smoky bravas sauce and garlicky aioli. The most famous tapa in Spain — bold, saucy, and irresistible.
Prep 15 min
Cook 25 min
Total 40 min
Serves 4
Ingredients
Step 1 — Potatoes
- 2 lbs Yukon Gold potatoes (cubed)
- Vegetable oil (for frying)
- Salt
Step 2 — Bravas sauce
- 2 tbsp olive oil
- 1 tbsp paprika
- 1 tsp smoked paprika
- 2 tbsp tomato paste
- 1 cup water
- 1 tsp sugar
- Salt
Step 3 — Aioli
- ½ cup mayonnaise
- 2 garlic cloves (grated)
- 1 tbsp lemon juice
Instructions
- 1
Fry potatoes
Parboil potatoes 8 minutes. Dry well. Deep-fry at 350°F until golden and crispy. Season with salt.
- 2
Make bravas sauce
Cook paprika in oil 30 seconds. Add tomato paste, water, sugar, and salt. Simmer until thick.
- 3
Serve
Pile potatoes on a plate. Drizzle bravas sauce and aioli in alternating stripes. Serve immediately.
Nutrition per serving: 420 cal · 6g protein · 48g carbs · 24g fat · 5g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
