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Patatas Bravas

a dish of homemade patatas Bravas topped with garlic aioli and fresh parsley
  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  1 hr 30 min

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.
  2. Make the aioli. In a small bowl, combine the mayonnaise, lemon juice, and garlic.
  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.
  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.)
  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.
  6. Serve the potatoes topped with the aioli, any remaining bravas sauce, parsley and fried eggs, if using.