Barcelona bars invented patatas bravas in the 1960s using leftover potatoes and whatever hot sauce they had on hand.
Patatas Bravas
Dive into the vibrant flavors of Spain with our Patatas Bravas! These golden, crispy potatoes are drizzled with a zesty, spicy sauce that packs a punch, and a creamy aioli that adds the perfect finishing touch. Get ready to elevate your appetizer game with this irresistible dish that's as fun to make as it is to eat!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 2 cloves of garlic
- lemon juice and salt to taste
- 1 white onion
- 3 medium/large potatoes
🥛Dairy & Eggs(1)
- 100ml unsweetened soy milk (3.38 fl oz)
🫙Pantry Staples(5)
- 200ml chicken (or vegetable) broth (6.76 fl oz)vegetable broth
- 1 tbsp flour 00 (or potato starch) (15 ml)potato starch
- 1.5L peanut oil (6.34 cup)
- 200ml soybean oil (6.76 fl oz)
- 1 tsp tomato paste (5 ml)
🧂Spices & Seasonings(4)
- 1 tsp chili powder (5 ml)
- oil, salt and baking soda
- 1 tsp smoked paprika (5 ml)
- salt
🍯Sauces & Condiments(1)
- 15ml apple cider vinegar (0.51 fl oz)
👨🍳 Instructions
- 1
Peel and cube the potatoes, then fry them until golden and crispy.
- 2
Prepare the brava sauce by sautéing the onion, adding flour, spices, broth, vinegar, and salt.
- 3
For the aioli, blend soybean oil, soy milk, garlic, lemon juice, and salt until smooth.
- 4
Serve the fried potatoes topped with brava sauce and aioli.
💡 Pro Tips
- ✓Fry potatoes at exactly 325°F for the first round, then 375°F for the second to achieve maximum crispiness through double-frying - the lower temperature cooks the interior while the higher temperature creates the Maillard reaction for golden crust.technique325°F then 375°F
- ✓Soak cubed potatoes in cold water for 30 minutes before frying to remove excess surface starch, which prevents proper browning and creates gummy texture.timing30 minutes
- ✓Cook your flour roux for brava sauce for exactly 2-3 minutes at medium heat to eliminate raw flour taste while avoiding browning that would muddy the sauce's bright red color.timing2-3 minutes
- ✓Add oil to the aioli in a thin stream at 1-2 drops per second initially to create proper emulsion - adding too fast breaks the emulsion because lecithin in soy milk can only bind limited oil molecules at once.technique1-2 drops per second
- ✓Cut potatoes into 1-inch cubes for optimal surface area to volume ratio - smaller pieces overcook before crisping, larger pieces stay raw inside while burning outside.technique1-inch cubes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Barcelona bars invented patatas bravas in the 1960s using leftover potatoes and whatever hot sauce they had on hand.
Patatas Bravas
Dive into the vibrant flavors of Spain with our Patatas Bravas! These golden, crispy potatoes are drizzled with a zesty, spicy sauce that packs a punch, and a creamy aioli that adds the perfect finishing touch. Get ready to elevate your appetizer game with this irresistible dish that's as fun to make as it is to eat!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 2 cloves of garlic
- lemon juice and salt to taste
- 1 white onion
- 3 medium/large potatoes
🥛Dairy & Eggs(1)
- 100ml unsweetened soy milk (3.38 fl oz)
🫙Pantry Staples(5)
- 200ml chicken (or vegetable) broth (6.76 fl oz)vegetable broth
- 1 tbsp flour 00 (or potato starch) (15 ml)potato starch
- 1.5L peanut oil (6.34 cup)
- 200ml soybean oil (6.76 fl oz)
- 1 tsp tomato paste (5 ml)
🧂Spices & Seasonings(4)
- 1 tsp chili powder (5 ml)
- oil, salt and baking soda
- 1 tsp smoked paprika (5 ml)
- salt
🍯Sauces & Condiments(1)
- 15ml apple cider vinegar (0.51 fl oz)
👨🍳 Instructions
- 1
Peel and cube the potatoes, then fry them until golden and crispy.
- 2
Prepare the brava sauce by sautéing the onion, adding flour, spices, broth, vinegar, and salt.
- 3
For the aioli, blend soybean oil, soy milk, garlic, lemon juice, and salt until smooth.
- 4
Serve the fried potatoes topped with brava sauce and aioli.
💡 Pro Tips
- ✓Fry potatoes at exactly 325°F for the first round, then 375°F for the second to achieve maximum crispiness through double-frying - the lower temperature cooks the interior while the higher temperature creates the Maillard reaction for golden crust.technique325°F then 375°F
- ✓Soak cubed potatoes in cold water for 30 minutes before frying to remove excess surface starch, which prevents proper browning and creates gummy texture.timing30 minutes
- ✓Cook your flour roux for brava sauce for exactly 2-3 minutes at medium heat to eliminate raw flour taste while avoiding browning that would muddy the sauce's bright red color.timing2-3 minutes
- ✓Add oil to the aioli in a thin stream at 1-2 drops per second initially to create proper emulsion - adding too fast breaks the emulsion because lecithin in soy milk can only bind limited oil molecules at once.technique1-2 drops per second
- ✓Cut potatoes into 1-inch cubes for optimal surface area to volume ratio - smaller pieces overcook before crisping, larger pieces stay raw inside while burning outside.technique1-inch cubes