Patatas Bravas with Aioli — Print Recipe

Crispy fried potato cubes served with smoky bravas sauce and creamy garlic aioli — a classic Spanish tapa.

Ingredients

1kg waxy potatoes, peeled and cut into three-centimetre cubes
400g canned crushed tomatoes
1 tsp smoked Spanish paprika (pimentón)
1/2 tsp cayenne pepper
1 tbsp sherry vinegar
5 cloves garlic (4 for aioli, 1 for sauce)
1/2 cup good-quality mayonnaise
1 tbsp fresh lemon juice
Olive oil for frying
Salt to taste
Fresh flat-leaf parsley for garnish

Instructions

1 Place the potato cubes in a large pot of cold salted water, bring to a boil, and parboil for exactly five minutes until the edges soften but the centres remain firm. Drain thoroughly and spread on a clean towel to dry completely.
2 For the bravas sauce, heat two tablespoons of olive oil in a small saucepan over medium heat. Sauté one minced garlic clove for thirty seconds, then add the crushed tomatoes, smoked paprika, cayenne, and sherry vinegar.
3 Simmer the sauce for ten to twelve minutes, stirring occasionally, until it reduces and thickens to a consistency that coats the back of a spoon. Season with salt and keep warm while you fry the potatoes.
4 Prepare the aioli by crushing four garlic cloves to a fine paste with a pinch of salt using a mortar and pestle. Stir the garlic paste into the mayonnaise along with the lemon juice, mixing until smooth and creamy.
5 Heat five centimetres of olive oil in a deep heavy pan or Dutch oven to one hundred and eighty degrees Celsius. Fry the parboiled potato cubes in batches for five to six minutes until deeply golden and crispy on all sides.
6 Remove the fried potatoes with a slotted spoon and drain briefly on paper towels. Season immediately with a generous pinch of flaky salt while the potatoes are still hot and glistening with oil.
7 Pile the crispy potatoes onto a warm serving plate, drizzle the smoky bravas sauce generously over the top, then add dollops of the garlic aioli. Scatter with torn parsley leaves and serve immediately as a shared tapa.