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.
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
How To Make Patatas Bravas
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.
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.
Make the aioli. In a small bowl, combine the mayonnaise, lemon juice, and garlic. You made aioli!
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!
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.
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.
The Best Brunch Potatoes
Potatoes, Patatas — Let’s Eat!
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