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    Patatas Bravas

    Updated April 4, 2024 / By Holly Erickson & Natalie Mortimer

    Crispy, fried potatoes tossed in spicy salsa brava and served with creamy garlic aioli, we top our patatas bravas with a fried egg because sometimes you just have to go big.

    a dish of homemade patatas Bravas topped with garlic aioli and fresh parsley

    A Brunch-Worthy Patatas Bravas Recipe

    Irresistible crispy fried potatoes in delicious homemade bravas sauce are the easiest way to take your favorite people to Spain for brunch. Spicy, smoky bravas sauce is so delicious, we want it alllll over those crisp-on-the-outside, creamy-on-the-inside potatoes. Patatas bravas becomes a main dish when topped with a runny fried egg, garlic aioli and served along with a pitcher of Sangria.

    ingredients for patatas bravas in prep bowls including potatoes, onions, canned tomatoes, eggs, spices and parsley

    Patatas Bravas Ingredients

    For the salsa bravas (bravas sauce)

    • Olive oil

    • Yellow onion

    • Garlic

    • Smoked paprika

    • Cayenne

    • Canned diced tomatoes

    • Sugar

    • Sea salt

    • White wine vinegar

    For the garlic aioli

    • Mayonnaise

    • Lemon juice

    • Garlic

    For the potatoes (patatas)

    • Potatoes

    • Vegetable oil

    • Salt

    • Eggs

    • Fresh parsley

    olive oil, onion, garlic diced tomatoes, white wine vinegar and spices cooking in a skillet for salsa bravas
    homemade salsa bravas in a blender made with olive oil, onion, garlic diced tomatoes, white wine vinegar and spices
    deep fried potatoes on a cooling rack on a baking sheet
    deep fried potatoes being tossed with homemade salsa bravas in a bowl

    How To Make Patatas Bravas

    1. Fry the potatoes, part 1! Fry your potatoes in oil that’s been heated to 300°F (use a deep frying thermometer to measure) for about five minutes. During this fry, the goal is simply to cook the potatoes. Let them cool completely before you begin fry #2—this is a great chance to make your salsa bravas and garlic aioli.

    2. Fry the potatoes, part 2! This fry happens at a higher temperature (370°) and is all about getting the patatas nice and crispy! Fry the potatoes in small batches rather than all at once to maintain the oil temperature.

    3. Make the aioli. In a small bowl, combine the mayonnaise, lemon juice, and garlic. You made aioli!

    4. Make the bravas sauce, warm onion and garlic in oil. Then, stir in the paprika, cayenne, sugar, salt, tomatoes, and white wine vinegar and simmer for about 10 mins. Whiz it all together with an immersion blender or blender and you’re done!

    5. Bring it all together! Toss with the bravas sauce, then sprinkle with salt to taste. We like to serve it topped with a fried egg.

    a dish of homemade patatas Bravas topped with garlic aioli and fresh parsley

    How To Store + Tips For The Best Patatas Bravas

    • Like most fried foods, patatas bravas are best eaten in the moment, and don’t keep very well.

    • Save time by prepping the aioli and the bravas sauce the night before, if you want to save time on the day you hope to serve these potatoes. Just warm the sauce up a bit before tossing it with the fried potatoes.

    a dish of homemade patatas Bravas topped with garlic aioli and fresh parsley
    a dish of homemade patatas Bravas topped with garlic aioli, fresh parsley and a fried egg

    The Best Brunch Potatoes

    Potatoes, Patatas — Let’s Eat!

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    Patatas Bravas Recipe

    Updated April 4, 2024

    By Holly Erickson & Natalie Mortimer

    • Serves:  4
    • Prep Time:  15 min
    • Cook Time:  1 hr 30 min
    • Calories:  598
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    Description

    Crispy, fried potatoes tossed in spicy salsa brava and served with creamy garlic aioli, we top our patatas bravas with a fried egg because sometimes you just have to go big.

    Ingredients

    Garlic Aioli

    • ½ cup mayonnaise
    • 1 tablespoon fresh lemon juice (from 1 lemon)
    • 1 garlic cloves, minced

    Potatoes

    • 2 pounds russet potatoes, peeled and diced into 1½ inch cubes
    • vegetable oil, for frying
    • Sea salt, to taste
    • 4 eggs, fried (optional)
    • Fresh flat leaf parsley, for serving

    Bravas Sauce

    • 2 tablespoons extra-virgin olive oil
    • ½ yellow onion, thinly sliced
    • 2 garlic cloves, minced
    • 2 teaspoons smoked paprika
    • ¼ teaspoon cayenne pepper
    • 1 teaspoon sugar
    • ½ teaspoon kosher salt
    • 1 (14-ounce) can diced tomatoes
    • ¼ cup white wine vinegar

    Method

    1. Set a cooling rack inside a rimmed sheet pan.

      ingredients for patatas bravas in prep bowls including potatoes, onions, canned tomatoes, eggs, spices and parsley

    2. Make the aioli. In a small bowl, combine the mayonnaise, lemon juice, and garlic.

      mayo, minced garlic, lemon juice, olive oil, garlic powder & salt being stirred in a bowl to make garlic aioli

    3. Make the potatoes. Attach a deep-fry thermometer to the side of a large, heavy pot. Add the vegetable oil to the pot over medium-high heat. Once the oil reaches 300°F, working in batches, add the potatoes to the hot oil and cook until lightly brown, 5 to 7 minutes. Transfer the potatoes to the cooling rack and let them cool completely, 45 to 60 minutes.

      deep fried potatoes on a cooling rack on a baking sheet

    4. While the potatoes cool, make the sauce, heat the olive oil in a large skillet over medium heat. Add the onions and cook, stirring, until tender, about 10 minutes. Add the garlic and cook, stirring until fragrant, about 2 minutes more. Stir in the paprika, cayenne, sugar, salt, tomatoes, and white wine vinegar and bring to a simmer. Cook until thickened, about 10 minutes. Use an immersion blender to blend the liquid directly in the skillet. (Alternatively, transfer the liquid to the base of a blender, let cool briefly, and blend until smooth.)

      homemade salsa bravas in a blender made with olive oil, onion, garlic diced tomatoes, white wine vinegar and spices

    5. Once the potatoes have cooled completely, reheat the oil in the pot over medium-high heat. Once the oil reaches 370°F, working in small batches, return the potatoes to the oil and cook until golden brown, 3-5 minutes. Transfer the potatoes to a serving dish and toss with the bravas sauce, then sprinkle with salt to taste.

      deep fried potatoes being tossed with homemade salsa bravas in a bowl

    6. Serve the potatoes topped with the aioli, any remaining bravas sauce, parsley and fried eggs, if using.

      a dish of homemade patatas Bravas topped with garlic aioli and fresh parsley

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 598
    • Protein 10 g
    • Carbohydrates 29 g
    • Total Fat 47 g
    • Dietary Fiber 2 g
    • Cholesterol 198 mg
    • Sodium 556 mg
    • Total Sugars 6 g

    Patatas Bravas

    Questions & Reviews

    Join the discussion below.

    or
    • Bo

      What is that white sauce on top

      garlic aioli. hope you enjoy!

    • Antoinette

      Can the patatas bravas be cooked in the air fryer in lieu of frying?

      Sure!

    • Suzy

      Would the patatas bravas maintain their crispiness if I brought them to a brunch potluck?

      They might lose a bit of their crispiness but will still be delicious. We've brought them to potlucks before.

    • Dave

      3 medium russet potatoes OR “about 3 pounds”?

      3 medium potatoes is about 1 pound on my scale.

      Hmm go with at least 2 pounds, hope you enjoy!

    • Silvia

      Can I make the patatas bravas a day ahead and reheat them?

      Sure!

    • Heather

      It's a very good recipe! I will definitely make it again. I did find the sauce to be too sweet, so next time I would not add the sugar. Aioli was spot on!

      Thank you Heather, so glad you liked it!

    • Tim

      Great bravos sauce and garlic aioli! While I air-fried the potatoes, the sauces were spot on! My 5 year old and I had these potatas bravas with grilled octopus. We will definitely be making this again! Note: I didn’t add cayenne pepper since my daughter would not have eaten it. It tastes great without it.

      Thanks Tim! So glad you both loved it!

    • Mellow

      I make these at least once a month and am finally leaving a review. I usually add a canned chipotle pepper to my salsa as well, but the recipe is perfect as is, too. Thanks!

      Thanks Mellow! Love that you make them every month, glad you enjoy them!

    • Tresa

      I've made these several times and they are AMAZING. My absolute favorite savory brunch.

      That's great! Thank you Tresa!

    • Jenn

      Heaven! I would never even need to go out for breakfast again, I could just make and eat these anytime I'm craving a nice brunch out!

      Thank you Jenn, so glad you love them!