Spanish Patatas Bravas with Salsa Brava and Garlic Aioli · PrimedTable
Mediterranean🍚 Starches
Spanish Patatas Bravas with Salsa Brava and Garlic Aioli
⏱ 60 min
A traditional Madrid-style Spanish tapas of crispy potatoes served with smoky paprika-spiced sauce and garlic aioli. Potatoes are par-boiled with baking soda to tenderize the edges, then shallow-fried until golden and crunchy. Food science techniques ensure perfectly crispy exteriors with fluffy centres.
All-rounder potatoes (Desiree or Yukon Gold)Cut into approximately 2.5cm cubes700 g
SaltFor seasoning
Bicarbonate of sodaAdded to boiling water1 tsp
Olive oilFor shallow frying, approximately a finger's depth in the pan. Neutral oil may be substituted
Flat leaf parsleyRoughly chopped, for garnish
Olive oil
For salsa brava
3 tbsp
Plain all-purpose flourFor making roux to thicken sauce1 tbsp
Smoked Spanish paprika2 tsp
Hot smoked paprika½ tsp
Vegetable or chicken stockAdded warm to the sauce200 ml
Red wine vinegar1 tsp
EggFor garlic aioli1
White vinegarFor aioli, provides acidity3 tsp
Dijon mustardProvides natural emulsification1 tsp
Neutral oilFor aioli180 ml
Garlic cloveFor aioli1
Steps
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1
Choose suitable potato varieties like Desiree or Yukon Gold, peeling is optional. Cut the potatoes into approximately 2.5cm cubes.
2
Soak the cut potatoes in cold water, stirring several times to rinse away excess starch. This helps moisture escape and prevents the surface from browning too quickly.
3
Bring water to a boil and add 1 teaspoon of bicarbonate of soda to the salted boiling water. The alkaline environment weakens the pectin in potato cell walls, softening and roughening the edges—essential for crisping later during frying or roasting.
4
Boil the potatoes for 5 to 6 minutes until the edges have softened. Drain through a colander, let cool slightly, then pat dry with paper towels.
5
The potatoes can be prepared in advance at this point and refrigerated for 1–2 days. The gelatinized starches recrystallize as they cool, creating a drier, more structured outer layer that crisps better when fried or roasted.
6
Make garlic aioli: Place 1 egg, 3 teaspoons white vinegar, 1 teaspoon Dijon mustard, and 1 garlic clove into a tall blender jar.
7
Add 180ml neutral oil and blend on high speed, starting from the bottom and slowly moving to the top to create an emulsion. Various flavors can be added if desired. Store in the fridge or at room temperature.
8
Make salsa brava: Create a roux with 3 tablespoons olive oil and 1 tablespoon flour over medium heat, whisking for 1–2 minutes to form a light roux.
9
Remove from heat and add 2 teaspoons smoked paprika and 1/2 teaspoon hot paprika, stirring quickly. Bloom the spices without burning them.
10
Return to medium heat and slowly pour in 200ml warm chicken or vegetable stock, stirring constantly until the sauce thickens to a silky consistency, about 1–2 minutes.
11
Remove from heat, add 1 teaspoon red wine vinegar, and season with salt to taste. The sauce should be silky, spicy, and slightly tangy.
12
When ready, shallow fry the potatoes in good-quality olive oil to a depth of about a finger's width in the pan. Neutral-flavored oil can be substituted if cost is a concern. Aim for the Maillard reaction, which occurs best between 150–180°C.
13
Fry the potatoes in batches without overcrowding the pan until golden, crunchy, and puffed, about 8–10 minutes. Rotate the potatoes occasionally for even browning and crispness.
14
Remove the potatoes from oil and place on a wire rack or colander to drain excess oil. Repeat with any remaining batches. Let the used oil cool completely, return it to its container, and reuse until it becomes too dark or develops an off-odor.
15
Place the potatoes in a mixing bowl and season generously with salt. While various seasonings can be added, keeping it simple works best. Mix well to ensure salt evenly coats the crispy potatoes.
16
Pile the potatoes into a serving bowl or platter, spoon over the deep red salsa brava generously—it should cling rather than run off. Garnish with a little flat leaf parsley if desired, and serve with the garlic aioli and extra sauce on the side.
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