Patatas Bravas With Aioli Recipe (2024)

Recipes
Recipes By Course

Crispy potatoes with a spicy paprika-spiked sauce and garlicky allioli: What's not to love?

J. Kenji López-Alt

Culinary Consultant

Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.

Learn about Serious Eats'Editorial Process

Updated February 16, 2022

(4)

WRITE A REVIEW

Patatas Bravas are to tapas bars what chicken wings are to sports bars. Every single one has got them, but other than a few basic similarities, they can vary wildly from spot to spot.

This updated version consists of crisply fried cubes of potatoes served with a paprika-tinged blended salsa brava, along with garlic-laden allioli. Like with perfect French fries, a quick par-boil in vinegar-spiked water will cook the potatoes through without allowing them to break down.

A traditional Catalan allioli doesn't contain any egg, but most modern recipes do. I almost always include it, which technically makes the sauce an aïoli, the Provençal accompaniment to seafood (amongst other things) which is also one of the most misapplied words in the history of menu-writing. 99% of the time you see it on a menu, the chef really means "mayonnaise". In fact, next time you see "aioli" printed on a menu, ask yourself these two questions:

1) Am I at a Spanish restaurant? 2) Am I in Spain?

If the answer to both of those is no, then that's mayonnaise you're eating.

None of this really matters, of course, and here's the only thing that does: allioli (or aïoli) is delicious. I highly recommend making it from scratch. With a food processor it's really easy, and with a steady bowl and a whisk, it's not that much harder. I find that using 100% extra virgin olive oil can become a little overpowering, so I cut it with some neutral canola oil (it's also cheaper that way). You may notice that I whisk in the extra-virgin olive oil by hand. This is because the rapidly whipping blade of a food processor exposes much more of the volatile aromatics in the oil to harmful oxygen, producing a number of unpleasant, bitter compounds.

If you don't believe me, try it for yourself—taste olive oil allioli made partially by hand versus that made completely in a machine and tell me which one you'd rather eat. If you'd rather eat the processed version, then I politely decline your invitation to dinner, thank you very much.

January 29, 2011

This recipe was originally developed by Kenji Lopez-Alt, and has since been updated by Sasha Marx after additional testing to add a salsa brava component to the recipe, and link to our updated 2-minute aioli (allioli) recipe.

Recipe Details

Patatas Bravas

Prep15 mins

Active25 mins

Total45 mins

Serves4to 6 servings

Ingredients

For the Salsa Brava:

Directions

For the Salsa Brava: In a 3-quart saucepan, heat oil over medium heat until shimmering. Add onion and garlic, season lightly with salt, and cook, stirring frequently, until onion is softened and just beginning to brown on the edges, 5 to 7 minutes.
Reduce heat to medium-low. Add sweet and hot pimentón, stir to combine, and cook until fragrant, about 30 seconds. Add tomato paste, and cook, stirring constantly, until tomato paste turns dark brick red, about 30 seconds. Add flour and cook, stirring constantly, until thoroughly combined and mixture begins to stick to bottom of saucepan, 30 seconds to 1 minute.
Add stock, stir to combine, and bring to a boil over medium-high heat. Cook, stirring frequently with a heat-resistant spatula to prevent sticking and scorching, until mixture is thickened and coats the back of a spoon, 1 to 2 minutes. Transfer mixture to a countertop blender or immersion blender jar, along with sherry vinegar. Blend on high speed until completely smooth, about 1 minute. Season with salt to taste. Transfer to a bowl or airtight container (or a pastry bag or squeeze bottle if you prefer a precise drizzle), cover with plastic, pressing plastic wrap against the surface of the sauce to prevent a skin from forming, and set aside until ready to use. (Once sauce has cooled to room temperature, it can be refrigerated for up to 5 days.)
For the Potatoes: Place potatoes in a large saucepan or pot and cover with 2 quarts (1.9L) water. Add vinegar and 2 tablespoons salt and bring to a boil over high heat. Cook until potatoes are tender and offer little resistance when poked with a paring knife, about 7 minutes. Drain and set aside.
In a 12-inch cast iron straight-sided sauté pan or large Dutch oven, heat oil to 350°F (175°C). Add potatoes in single layer and cook, shaking the pan and flipping the potatoes with a slotted spatula or tongs occasionally, until golden brown and crisp, 5 to 7 minutes. Remove from heat. Using slotted spoon or wire-mesh spider, transfer potatoes to a paper towel-lined bowl. Season to taste with salt and pepper.
For Serving: Transfer potatoes to a large serving dish or divide between individual plates, drizzle with salsa brava and allioli, and serve, passing extra salsa brava and allioli at the table.

Special Equipment

3-quart saucepan, countertop or immersion blender, 12-inch cast iron straight-sided sauté pan or large Dutch oven, spider skimmer

Notes

Both sweet and hot pimentón can be found at specialty grocery stores such as Whole Foods, Spanish specialty shops, and online. If you prefer a more mild salsa brava, reduce the amount of hot pimentón to 1 teaspoon (3g).

If you would like to keep the dish vegetarian, use water or vegetable stock in place of chicken stock in the salsa brava.

Make-Ahead and Storage

This dish is best enjoyed immediately. The salsa brava and allioli can be made in advance and refrigerated in separate airtight containers for up to 5 days (the same applies if you end up with any left over sauces).

Spanish
Stovetop
Russet Potatoes

Nutrition Facts (per serving)
590	Calories
46g	Fat
40g	Carbs
7g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 4to 6
Amount per serving
Calories	590
% Daily Value*
Total Fat 46g	59%
Saturated Fat 6g	30%
Cholesterol 48mg	16%
Sodium 460mg	20%
Total Carbohydrate 40g	14%
Dietary Fiber 5g	16%
Total Sugars 3g
Protein 7g
Vitamin C 15mg	76%
Calcium 49mg	4%
Iron 3mg	15%
Potassium 987mg	21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Starch Madness 2022

Couch Potatoes

FAQs

What is the sauce on patatas bravas made of? ›

Bravas sauce (salsa brava) is easy to make with a few simple pantry ingredients like extra virgin olive oil, smoked paprika, and tomato paste! Perfect for drizzling atop hot fried potatoes to make delicious patatas bravas. But you'll find many uses for this delicious red sauce.

Show Me More ›

What is an aioli sauce made of? ›

What is aioli sauce made of? At it's simplest, an aioli recipe starts with egg yolks and olive oil which is seasoned with a little lemon juice, a generous pinch of salt, maybe a little dijon mustard, and most often garlic. The two liquids are emulsified together so they don't separate over time.

Discover More Details ›

Is aioli just garlic mayonnaise? ›

The Difference Between Aioli and Mayo

Although aioli and mayonnaise are both creamy emulsions, aioli is made from garlic and olive oil while mayo is made from egg yolks and canola oil. The final result may look similar but the two sauces have distinctly different flavors.

View Details ›

What ingredients are in Patatas Bravas? ›

Potato

Patatas bravas / Main ingredient

The potato is a starchy root vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are tubers of the plant Solanum tuberosum, a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern United States to southern Chile.

Wikipedia

Find Out More ›

What does Patatas Bravas contain? ›

What is patatas bravas? Patatas bravas is the most popular Spanish tapa, made of crispy fried potatoes that are tossed with salsa brava or bravas sauce. It's really the sauce that gives these potatoes the delicious slightly spicy and smoky flavor and distinguishes them from any other fried potatoes you'll try.

Can I use aioli instead of mayo? ›

Nowadays, the word aioli is pretty much synonymous with mayo, and is often just a simple mayonnaise (store-bought or homemade) that is flavored generously with garlic—a nod to its origins.

Know More ›

Does aioli have to have mayo? ›

Traditional aioli is essentially a garlic oil, and not mayonnaise, nor a garlic flavored mayonnaise. A classic mayonnaise involves the emulsion of egg yolk and oil. Each of these two sauces has many variations. This causes even more confusion for those with little culinary knowledge.

View Details ›

Is mayonnaise or aioli better for you? ›

Given that aïoli is basically mayo with added garlic, the comparative level of healthiness is pretty similar: fat from the oil, cholesterol from the egg yolk, plenty of delicious calories.

Does aioli always have garlic? ›

It is a creamy, dairy-free condiment used to enliven everything from fresh vegetables and soups to sandwiches. Aioli is similar to what we know as mayo, but with a bracing amount of fresh garlic—vampires beware! Garlic has always been part of this French condiment, so calling it "garlic aioli" is kind of redundant.

Read The Full Story ›

Do you put aioli in the fridge? ›

While garlic aioli is best enjoyed on the day it's made, it will last up to 7-10 days in the refrigerator in an airtight container. Avoid freezing, as the mayonnaise will split and become unpalatable.

Does aioli go bad in the fridge? ›

When does garlic aioli expire? When does garlic aioli expire? Garlic aioli, whether store-bought or homemade, should be consumed within 2 weeks if stored in the refrigerator. Once opened, try to use it within 1 week.

See Details ›

What is the best way to serve aioli? ›

Here are some of the best ways to use them:

The Ultimate Dip. Up your snack game using aioli as a dip. ...
Gourmet Sandwiches. Upgrade your sammies in a squeeze by spreading a generous layer of aioli onto your favorite bread! ...
Taco Time 🌮 ...
Drizzle on Pizza (or Dip!) ...
Breakfast.

Learn More Now ›

Can you buy Patatas Bravas sauce? ›

Buy Spanish Brava Sauce for Patatas Bravas : The Tapas Lunch Co. Online Store. ShippingOrder now and we will dispatch it by Sunday. Serve over potatoes for 'patatas bravas'.

Does Bravas sauce contain tomato? ›

In the authentic brava sauce there is no tomato, no garlic and certainly no aioli. In Madrid this is how they do patatas bravas. The secret to making brava sauce is to use sweet smoked paprika and hot smoked paprika. This is what gives the sauce it´s color plus it´s flavor.

Keep Reading ›

What is Spanish sauce made of? ›

However, the famous Spanish sauce is made entirely from scratch and the aroma and taste are simply irresistible. The combination of roasted peppers, tomatoes, onions, and garlic, with toasted almonds and smoked Spanish paprika, results in a sauce that you'll demand an IV for.

Find Out More ›

What is the brown sauce in Spain? ›

Translated as the 'Spanish' sauce, Espagnole is a rich-bodied brown sauce. The sauce is the base of many other sauces, but perhaps most popularly, the demi-glace. Demi-glace is a time-consuming super-concentrated sauce popular in restaurant dishes.