Spanish Patatas Bravas
Patatas Bravas are Spain’s answer to crispy, crave-worthy comfort food. These golden potato chunks come with a smoky, spicy tomato-free bravas sauce and a creamy swirl of garlic aioli. Whether you’re planning a tapas night or just want a seriously snackable side, this one brings the bold flavors.
You’ll love making these because the potatoes get perfectly crisp in the oven or air fryer with minimal fuss. The bravas sauce comes together with pantry staples and delivers layers of flavor from smoked paprika and vinegar. A spoonful of garlic aioli on top ties it all together and makes it hard to stop at just one bite.
What Are Patatas Bravas?
Patatas Bravas, translating to “brave potatoes,” are a classic Spanish dish. The name comes from the spicy kick of the sauce, which was bold for traditional Spanish cuisine at the time. Every region of Spain has its own take on the dish, but the essentials are always the same: crispy potatoes served with a flavorful paprika-based sauce.
Making Patatas Bravas at home is simpler than you might think. You don’t need fancy ingredients or equipment, just a bit of patience to get the potatoes perfectly crispy.
Helpful Tips
- Cut Evenly: Chop your potatoes into similar-sized chunks so they cook evenly and crisp up properly.
- Whisk Constantly: When adding the broth to the flour mixture for the sauce, whisk well to avoid lumps and keep it smooth.
- Serve Right Away: These are best served hot right after cooking, when the edges are crispy and the sauces are freshly drizzled.
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Spanish Patatas Bravas
Ingredients
- 2 large or 4 medium potatoes cut into chunks
- 1/2 cup olive oil
- 1 teaspoons smoked paprika
- 1 teaspoons sweet paprika
- 1-2 tablespoons all-purpose flour
- 1 cup vegetable broth
- 1/2 teaspoon apple cider vinegar
- Salt to taste
- 1/4 cup garlic aioli
Instructions
- Spray the potatoes lightly with olive oil. Preheat the air fryer or oven to 400° F(200°C). Cook the potatoes for 12 minutes in the air fryer or 25 minutes in the oven, until they are golden on the outside, but tender on the inside.
- Heat the olive oil in a saucepan over medium heat. Add both paprikas and stir until combined.
- Add 1 tablespoon of flour and stir until combined, then cook for 1 minute.
- Add the broth slowly, stirring constantly to make a velvety sauce.
- Reduce heat to low and simmer for 3-5 minutes, until thickened but pourable. Add the vinegar and season to taste with salt.
- Drizzle the sauce and the garlic aioli over the potatoes and serve hot.
