How to Make Patatas Bravas
This Spanish bar snack gets its punch from contrast: soft potato inside crispy skin, cool aioli against warm tomato sauce. The name means 'fierce potatoes,' a nod to the paprika heat in the traditional sauce.
Double-frying is non-negotiable for proper texture
You'll fry the potatoes twice—once to cook them, once to crisp them. Have both sauces ready before you start the second fry since the potatoes need to be served immediately.
- large heavy pot or deep fryer
- candy thermometer
- spider or slotted spoon
- sheet pan lined with paper towels
What goes in.
- 2 lbrusset potatoes, peeled and cut into 1-inch cubes
- 6 cupsvegetable oil for frying
- 1 can (14 oz)crushed tomatoes
- 2 clovesgarlic, minced
- 1 tspsweet smoked paprika
- 1/2 tsphot smoked paprika
- 1 tbsptomato paste
- 2 tbspolive oil
- 1/2 cupmayonnaise
- 2 clovesgarlic, grated
- 1 tbsplemon juice
- kosher saltto taste
Low heat, then high heat creates the perfect texture
First fry at 300°F cooks the potatoes without browning. Second fry at 375°F creates the crispy exterior while keeping the inside fluffy.
The method.
Make the bravas sauce
Heat olive oil in a saucepan over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Stir in tomato paste and both paprikas, cooking for another minute. Add crushed tomatoes and simmer for 15 minutes until thickened. Season with salt and keep warm.
Make the aioli
Whisk together mayonnaise, grated garlic, and lemon juice. Season with salt. Set aside at room temperature.
Heat oil for first fry
Heat oil in a large heavy pot to 300°F. Pat potato cubes completely dry with paper towels.
First fry
Fry potatoes in batches for 4-5 minutes—they should be cooked through but still pale. Remove to paper towels and let cool for at least 10 minutes.
Second fry
Increase oil temperature to 375°F. Fry the cooled potatoes again for 2-3 minutes until deep golden and crispy. Work in batches to avoid overcrowding.
Season and serve
Immediately season hot potatoes with salt. Arrange on a platter and drizzle with bravas sauce and aioli. Serve right away while the potatoes are still crispy.
Other turns to take.
Romesco Style
Replace the tomato sauce with romesco—blend roasted red peppers, almonds, garlic, and sherry vinegar
Extra Fierce
Add a pinch of cayenne to the bravas sauce or mix hot sauce into the aioli
Herb Aioli
Fold chopped parsley and chives into the aioli for a fresh finish
When it doesn't go to plan.
Cut potatoes uniformly so they cook evenly—a 1-inch cube is ideal
Don't skip drying the potatoes thoroughly before the first fry or they'll splatter
Make both sauces ahead of time since the potatoes need immediate attention once fried
Russets work best here—their high starch content creates the fluffiest interior
The ones that keep coming up.
Can I bake these instead of frying?
You can roast at 450°F for about 30 minutes, but you won't get the same crispy exterior that makes patatas bravas special.
How far ahead can I do the first fry?
You can do the first fry up to 4 hours ahead. Just keep the potatoes at room temperature and do the second fry right before serving.
What if I don't have smoked paprika?
Regular sweet paprika works, but you'll lose the smoky depth that defines bravas sauce. Add a tiny pinch of chipotle powder if you have it.