Crispy Patatas Bravas with Smoky Brava Sauce and Alioli

Why You’ll Love This Recipe

• Twice-cooked potatoes deliver ultra-crisp edges and creamy centers every time.
• Smoky, tangy brava sauce balances heat, sweet tomato, and sherry vinegar brightness.
• Silky, garlicky alioli for drizzling or dolloping adds luxurious contrast.
• Clear, repeatable method with fryer, oven, or air-fryer options.

Grocery List

• Produce: Yukon Gold or Russet potatoes, onion, garlic, lemon, flat-leaf parsley
• Dairy: None (alioli uses egg; choose pasteurized or use mayonnaise)
• Pantry: Olive oil, neutral frying oil, tomato paste, crushed tomatoes, smoked paprika, hot paprika or cayenne, sherry vinegar, kosher salt, sugar, baking soda

Full Ingredients

For the potatoes

• 2 lb (900 g) Yukon Gold or Russet potatoes, peeled and cut into 1.25 in (3 cm) chunks
• 2 qt (2 L) water
• 1 tbsp kosher salt (for the water)
• 1/2 tsp baking soda (bicarbonate of soda)
• Neutral frying oil (peanut, sunflower, or canola), 1.5–2 qt (1.5–2 L) or enough for 1–2 in (2.5–5 cm) depth
• Kosher or flaky salt, to finish

For the brava sauce

• 2 tbsp extra-virgin olive oil
• 1 small onion (about 100 g), finely chopped
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 cup (240 ml) canned crushed tomatoes
• 1.5 tsp smoked paprika (pimentón dulce)
• 1/2 tsp hot paprika (pimentón picante) or 1/4 tsp cayenne, to taste
• 1 tbsp sherry vinegar, plus more to taste
• 1/2 tsp sugar (optional, to balance)
• 3/4 tsp kosher salt, plus black pepper to taste

For the alioli

• 1 pasteurized whole egg (or 1/2 cup/120 g good mayonnaise for a shortcut)
• 2 garlic cloves
• 1 tbsp fresh lemon juice
• 1/4 tsp kosher salt
• 1/4 cup (60 ml) extra-virgin olive oil
• 1/2 cup (120 ml) neutral oil (grapeseed, sunflower, or canola)
• 1–2 tbsp cold water, to thin as needed

To finish

• 2 tbsp chopped flat-leaf parsley
• Pinch smoked paprika, for dusting
• Extra-virgin olive oil, for drizzling

Step-by-Step Instructions

Step 1: Parboil the potatoes for tender centers

Place the potato chunks in a large pot with 2 qt (2 L) cold water, 1 tbsp kosher salt, and 1/2 tsp baking soda. Bring to a boil, then reduce to a lively simmer. Cook 8–10 minutes until the edges turn a little fuzzy and a knife meets slight resistance in the centers. Drain thoroughly.

Step 2: Steam-dry and rough the edges

Return drained potatoes to the empty pot. Set over low heat for 60–90 seconds, shaking occasionally, to evaporate surface moisture. Remove from heat, clamp on the lid, and shake the pot 3–4 times to gently rough up the surfaces—this creates the starch paste that crisps later. Spread on a wire rack or sheet pan to steam-dry 10 minutes.

Step 3: Cook the brava sauce

Warm 2 tbsp olive oil in a small saucepan over medium heat. Add onion and cook 4–5 minutes until translucent. Stir in garlic and cook 30 seconds. Remove the pan from heat briefly, add smoked and hot paprika, and stir to bloom the spices without burning, 10–15 seconds. Return to medium heat; add tomato paste and cook 1 minute. Stir in crushed tomatoes, sherry vinegar, sugar (if using), and salt. Simmer gently 10–12 minutes until slightly thick and glossy. Blend smooth with an immersion blender (or keep rustic). Taste and adjust salt, vinegar, and heat.

Step 4: Make the alioli

In a tall jar, combine the pasteurized egg, garlic, lemon juice, and salt. Insert an immersion blender and blend 5 seconds. With the blender running, slowly pour in the neutral oil in a thin stream, then the olive oil, until thick and emulsified. Thin with 1–2 tbsp cold water to drizzle or dollop. Taste and season with more salt or lemon. Shortcut: whisk garlic and lemon into 1/2 cup mayonnaise, then whisk in 1–2 tbsp olive oil for flavor.

Step 5: First fry (cook through)

Heat neutral oil in a Dutch oven or deep skillet to 325°F (160°C). Fry potatoes in batches (do not crowd) for 6–8 minutes until pale and just tender—no deep color yet. Transfer to a rack set over a sheet pan to drain. Let oil return to 325°F between batches.

Step 6: Second fry (crisp deeply)

Increase oil to 375°F (190°C). Fry potatoes in batches 3–5 minutes until deep golden with micro-blisters and very crisp edges. Drain on the rack and immediately sprinkle with salt so it adheres.

Step 7: Sauce, garnish, and serve

Warm the brava sauce. For maximum crunch, spoon a bed of sauce on the plate, pile potatoes on top, and spoon a little more sauce over. Dollop or drizzle alioli generously. Finish with chopped parsley, a whisper of smoked paprika, and a few drops of olive oil. Serve right away while shatter-crisp.

Pro Tips

• Baking soda in the boil raises pH and speeds surface starch gelatinization for crisper outsides.
• Bloom paprika off heat to avoid bitterness; it should smell smoky-sweet, not acrid.
• Work in small batches for both fries; crowding drops oil temperature and softens crust.
• Alioli too thick? Whisk in cold water, 1 tsp at a time, to a silky drizzle.
• Blend brava sauce for a smooth, clingy texture; leave chunky for rustic tapas-bar vibes.

Variations

• Oven-Roasted: Toss parboiled potatoes with 3 tbsp oil and 1 tsp salt; roast at 450°F (230°C) on a preheated sheet pan, 35–45 minutes, flipping once, until deeply golden. Finish as directed.
• Air Fryer: After parboil and roughing, toss potatoes with 2 tbsp oil and 1 tsp salt. Air-fry at 400°F (200°C) for 20–25 minutes, shaking every 6–8 minutes, until crisp and browned.
• Extra Smoky or Spicy: Swap half the sweet smoked paprika for hot smoked paprika; add a pinch of cayenne or a dash of Spanish hot sauce.

Storage & Make-Ahead

Brava sauce keeps 1 week refrigerated or 3 months frozen; rewarm gently and splash with vinegar to brighten. Alioli keeps 3 days refrigerated (use pasteurized egg or the mayo shortcut). Parboil and steam-dry potatoes up to 8 hours ahead; refrigerate uncovered for extra-dry surfaces. Recrisp leftover potatoes at 425°F (220°C) for 10–15 minutes on a rack, or air-fry at 375°F (190°C) for 5–7 minutes; sauce and top with alioli after reheating.

Nutrition (per serving)

Approximate: 710 kcal; Fat 52 g; Carbs 48 g; Protein 6 g; Sodium 940 mg. Values vary with oil absorption and how much alioli you use.