Extra Crispy Patatas Bravas Recipe with Garlic Aioli
The ultimate patatas bravas recipe featuring double-fried potatoes with a glassy crust, smoky pimentón bravas sauce, and creamy garlic aioli stripes.
This patatas bravas recipe is the only version you need to recreate the magic of a Spanish tapas bar in your own kitchen. While many versions settle for soggy roasted spuds, we use a double-fry method combined with a vinegar-simmering technique that creates an incredibly thin, glassy outer crust that stays crunchy even under a blanket of sauce.
Authentic spanish patatas bravas rely on the contrast between the hot, salty potatoes and a bold, smoky bravas sauce. We skip the flour-thickened shortcuts and build deep flavor with sautéed onions, garlic, and plenty of pimentón de la Vera (smoked Spanish paprika) for a sauce that is punchy, bright, and unmistakably classic.
To finish, we cut the heat with stripes of a quick garlic aioli. It’s a textural masterpiece that proves why this is the king of small plates. Follow these steps for the crunchiest potatoes of your life.
Ingredients
The Potatoes
- 2 lbs (900g) Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes
- 2 tbsp white vinegar
- 1 tbsp kosher salt
- Neutral oil for frying (grapeseed, canola, or vegetable)
Bravas Sauce
- 2 tbsp extra virgin olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp pimentón dulce (sweet smoked Spanish paprika)
- 1/2 tsp pimentón picante (spicy smoked Spanish paprika) or cayenne
- 1 cup (240ml) tomato purée or passata
- 1 tsp sugar
- 1 tsp sherry vinegar
- Salt to taste
Garlic Aioli
- 1/2 cup (120ml) high-quality mayonnaise
- 1 clove garlic, grated on a microplane
- 1 tsp lemon juice
- Pinch of salt
Instructions
- 1
Place potato cubes in a large pot and cover with cold water. Add the white vinegar and salt.
- 2
Bring to a boil, then reduce heat and simmer for 8-10 minutes until the edges are just tender but the potatoes are not falling apart. Drain and let them steam dry on a wire rack for at least 15 minutes.
- 3
Make the bravas sauce by heating olive oil in a small saucepan over medium heat. Sauté the onion until translucent, about 5 minutes.
- 4
Add the minced garlic and both types of pimentón. Stir for 30 seconds until fragrant, being careful not to burn the paprika.
- 5
Pour in the tomato purée and sugar. Simmer on low for 15 minutes until thickened. Stir in the sherry vinegar and season with salt. For a restaurant-smooth finish, blend the sauce until silky.
- 6
Whisk the aioli ingredients together in a small bowl and set aside.
- 7
Heat 2 inches of neutral oil in a heavy-bottomed pot or Dutch oven to 325°F (160°C). Fry the potatoes in batches for 5 minutes until a pale crust forms. Remove with a slotted spoon and drain on paper towels.
- 8
Increase the oil temperature to 375°F (190°C). Return the potatoes to the oil and fry for another 3-4 minutes until deeply golden and shatteringly crisp.
- 9
Toss the hot potatoes with a pinch of salt and transfer to a serving platter.
- 10
Top with the warm bravas sauce and drizzle or pipe the garlic aioli in decorative stripes over the top. Serve immediately.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 485 kcal
- Protein
- 5 g
- Carbs
- 44 g
- Fat
- 33 g
- Fiber
- 5 g
- Sugar
- 4 g
- Sodium
- 890 mg
Tips
- → The vinegar in the boiling water prevents the potato pectin from breaking down too quickly, allowing the cubes to hold their shape while getting soft inside.
- → Steam drying is non-negotiable. If the potatoes are wet when they hit the oil, they will steam rather than crisp.
- → If you can't find pimentón picante, use sweet smoked paprika and add a pinch of red pepper flakes or cayenne for that signature 'brave' heat.
FAQ
Why does my patatas bravas recipe turn out soggy?
Sogginess usually happens because the potatoes weren't dried properly after boiling or the oil temperature dropped too low. Ensure the potatoes are steam-dried and use a thermometer to keep your oil at 375°F for the second fry.
Can I make the bravas sauce in advance?
Yes, the sauce actually tastes better the next day. Store it in an airtight container in the fridge for up to 5 days and gently reheat before serving.
How do I get the glassy crust on the potatoes?
The secret is the double-fry. The first fry at a lower temperature cooks the starch and creates a skin, while the second fry at a high temperature dehydrates that skin into a glassy, crunchy shell.
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