Patatas Bravas with Spicy Brava Sauce and Garlic Aioli

Steps

1. Step 1

   Heat the oven to 450°F and put a large rimmed baking sheet in the oven to heat with it.

   450°F

2. Step 2

   Put the potato cubes in a large pot, cover with cold water by an inch, and add the 1 tbsp salt and the baking soda. Bring to a boil over high heat, then cook 6–8 minutes, until a knife slides into a cube easily but the cubes still hold their shape.

   15 min

   • 2 lb russet or Yukon Gold potatoes
   • 1 tbsp salt, for the cooking water
   • 1/2 tsp baking soda
3. Step 3

   Drain the potatoes well and let them steam dry in the colander for 2 minutes. Tip them back into the empty pot, add the 1/4 cup olive oil and a good pinch of salt, and stir firmly for about 20 seconds — you want a starchy, scuffed-up paste on the outside of the cubes. That rough coating is what turns craggy and crisp.

   3 min

   • 1/4 cup olive oil
   • salt
4. Step 4

   Carefully pull out the hot baking sheet and spread the potatoes on it in a single layer, leaving space between the cubes. Roast 20 minutes, then flip them with a spatula and roast another 15–20 minutes, until deep golden and crisp all over.

   40 min, hands-off · 450°F

5. Step 5

   While the potatoes roast, make the brava sauce. Warm the 2 tbsp olive oil in a saucepan over medium heat. Add the onion and cook 5 minutes, until soft. Add the garlic and cook 1 minute more, until fragrant.

   7 min

   • 2 tbsp olive oil
   • 1/2 small onion
   • 2 cloves garlic
6. Step 6

   Turn the heat to low and stir in both paprikas, the cayenne and the tomato paste. Cook 30 seconds, stirring constantly so the paprika doesn't scorch. Add the crushed tomatoes, sherry vinegar, sugar and a good pinch of salt.

   2 min

   • 1 tbsp sweet smoked paprika (pimentón dulce)
   • 1 tsp hot smoked paprika (pimentón picante)
   • 1/4 tsp cayenne pepper
   • 1 tbsp tomato paste
   • 1 can crushed tomatoes (14.5 oz)
   • 1 tbsp sherry vinegar
   • 1/2 tsp sugar
   • salt
7. Step 7

   Simmer the sauce gently, uncovered, for 15 minutes, stirring now and then, until thick enough to coat a spoon. Blend smooth with a blender (or leave it rustic), then taste and add salt or a splash more vinegar as needed. Keep warm.

   15 min, hands-off

8. Step 8

   Make the aioli: put the egg, garlic cloves, lemon juice and 1/2 tsp salt in a tall blender cup or narrow jar. Add both oils on top and let everything settle for 10 seconds.

   1 min

   • 1 large egg
   • 2 cloves garlic
   • 1 tbsp lemon juice
   • 1/2 tsp salt
   • 3/4 cup neutral oil, such as sunflower or canola
   • 2 tbsp olive oil
9. Step 9

   Blend on high with the blade at the very bottom until the mixture turns thick and white, about 15 seconds, then slowly lift the blade to pull in the rest of the oil. You should have a thick, spoonable aioli in under a minute. Taste for salt and refrigerate until serving.

   2 min

10. Step 10

    Pile the hot potatoes on a platter, spoon the brava sauce over them, then drizzle or dollop the aioli on top. Scatter with parsley and serve right away, with toothpicks.

    2 min

    • 1 tbsp flat-leaf parsley

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026