Madrid's patatas bravas were invented in 1960s bars to keep drunk customers from leaving—the spicy sauce was literally addictive.
Bravas Potatoes
Indulge in a gourmet twist on the beloved Spanish classic with our Bravas Potatoes! These golden, crispy delights are perfectly paired with a zesty tomato sauce and a rich, creamy aioli that will have your taste buds dancing. Get ready to elevate your snacking game with this irresistible combination of flavors and textures!
Prep
30
min
Cook
105
min
Serves
4
people
Level
advanced
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Guindilla, ajo, vinagre…
- Patatas variedad mona lisa
🫙Pantry Staples(1)
- Aceite de girasol (4.23 cup)
🧂Spices & Seasonings(1)
- Sal, pimienta y un toque de azúcar
🍯Sauces & Condiments(1)
- all i oli (240 ml)
📦Other(1)
- Sofrito de ajo, cebolla y tomate (240 ml)
👨🍳 Instructions
- 1
Peel the Mona Lisa potatoes and cut them into the desired shape.
- 2
Remove the core from each potato piece.
- 3
Heat sunflower oil in the oven at 95 degrees Celsius for 1 hour and 45 minutes.
- 4
Prepare a sofrito with garlic, onion, and tomato, adding a bit of salt, pepper, and sugar to reduce acidity.
- 5
Sauté another clove of garlic with a couple of chilies, add to the tomato mixture, and blend with a bit of vinegar.
- 6
Fry the potatoes in hot oil at 180 degrees until golden brown.
- 7
Drain the potatoes on absorbent paper and season with salt.
- 8
Serve with the Brava sauce and aioli, garnished with parsley.
💡 Pro Tips
- ✓Remove the potato core (the dense center) after cutting because it has 15-20% higher starch content and won't cook evenly, creating hard centers while exteriors overcook.technique15-20% higher starch
- ✓Heat oil to exactly 95°C for 1 hour 45 minutes before frying to break down complex starches into simple sugars, creating the signature creamy interior texture of authentic patatas bravas.timing95°C for 1 hour 45 minutes
- ✓Fry potatoes at precisely 180°C because this temperature creates the Maillard reaction on the surface while the pre-heated oil treatment ensures the interior stays at 65-70°C for optimal creaminess.technique180°C frying, 65-70°C interior
- ✓Add sugar to your sofrito to neutralize tomato acidity (pH 4.3-4.9) and enhance caramelization - use approximately 1 teaspoon per 400g tomatoes to balance without sweetening.ingredientpH 4.3-4.9, 1 tsp per 400g
- ✓Drain fried potatoes on absorbent paper for exactly 30-60 seconds - longer allows oil reabsorption through cooling, shorter leaves excess surface oil that prevents sauce adhesion.timing30-60 seconds
Share this recipe
Prep
30
min
Cook
105
min
Serves
4
people
Level
advanced
Share this recipe
Madrid's patatas bravas were invented in 1960s bars to keep drunk customers from leaving—the spicy sauce was literally addictive.
Bravas Potatoes
Indulge in a gourmet twist on the beloved Spanish classic with our Bravas Potatoes! These golden, crispy delights are perfectly paired with a zesty tomato sauce and a rich, creamy aioli that will have your taste buds dancing. Get ready to elevate your snacking game with this irresistible combination of flavors and textures!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Guindilla, ajo, vinagre…
- Patatas variedad mona lisa
🫙Pantry Staples(1)
- Aceite de girasol (4.23 cup)
🧂Spices & Seasonings(1)
- Sal, pimienta y un toque de azúcar
🍯Sauces & Condiments(1)
- all i oli (240 ml)
📦Other(1)
- Sofrito de ajo, cebolla y tomate (240 ml)
👨🍳 Instructions
- 1
Peel the Mona Lisa potatoes and cut them into the desired shape.
- 2
Remove the core from each potato piece.
- 3
Heat sunflower oil in the oven at 95 degrees Celsius for 1 hour and 45 minutes.
- 4
Prepare a sofrito with garlic, onion, and tomato, adding a bit of salt, pepper, and sugar to reduce acidity.
- 5
Sauté another clove of garlic with a couple of chilies, add to the tomato mixture, and blend with a bit of vinegar.
- 6
Fry the potatoes in hot oil at 180 degrees until golden brown.
- 7
Drain the potatoes on absorbent paper and season with salt.
- 8
Serve with the Brava sauce and aioli, garnished with parsley.
💡 Pro Tips
- ✓Remove the potato core (the dense center) after cutting because it has 15-20% higher starch content and won't cook evenly, creating hard centers while exteriors overcook.technique15-20% higher starch
- ✓Heat oil to exactly 95°C for 1 hour 45 minutes before frying to break down complex starches into simple sugars, creating the signature creamy interior texture of authentic patatas bravas.timing95°C for 1 hour 45 minutes
- ✓Fry potatoes at precisely 180°C because this temperature creates the Maillard reaction on the surface while the pre-heated oil treatment ensures the interior stays at 65-70°C for optimal creaminess.technique180°C frying, 65-70°C interior
- ✓Add sugar to your sofrito to neutralize tomato acidity (pH 4.3-4.9) and enhance caramelization - use approximately 1 teaspoon per 400g tomatoes to balance without sweetening.ingredientpH 4.3-4.9, 1 tsp per 400g
- ✓Drain fried potatoes on absorbent paper for exactly 30-60 seconds - longer allows oil reabsorption through cooling, shorter leaves excess surface oil that prevents sauce adhesion.timing30-60 seconds