Patatas Bravas
This recipe crafts classic Patatas Bravas, featuring tender yet exceptionally crispy potatoes. They are boiled with vinegar for ideal texture, then double-fried to golden perfection. A rich, homemade garlic aioli is prepared with fresh egg yolks, Dijon, lemon, and a blend of oils, then seasoned with hot smoked paprika. This popular Spanish tapa is perfect as an appetizer or side dish, offering a delightful combination of textures and bold flavors.
Equipment
- 1 Large Heavy-Bottomed Pot or Dutch Oven For boiling and deep-frying
- 1 Slotted Spoon or Spider For safely handling hot potatoes in oil
- 2 Large Mixing Bowls One for potatoes, one for aioli
- 1 Whisk Essential for emulsifying the aioli
- 1 Microplane For finely grating garlic into the aioli
Ingredients
Main
- 2 pounds russet potatoes cut into 1- to 3/4-inch cubes
- 2 tablespoons distilled white vinegar
- Kosher salt
- 2 egg yolks
- 2 teaspoons dijon mustard
- 2 teaspoons lemon juice plus more to taste
- 3 medium cloves garlic grated on a microplane (about 2 teaspoons)
- 1/2 cup canola oil
- 1/2 cup extra-virgin olive oil
- Freshly ground black pepper
- 3 cups peanut or canola oil for frying
- 2 teaspoons hot smoked paprika
Instructions
- Cut russet potatoes into 1- to 3/4-inch cubes. Rinse them thoroughly under cold water until the water runs clear to remove excess starch.
- Place the rinsed potatoes in a large pot, cover with cold water by about an inch, add 2 tablespoons distilled white vinegar and 2 tablespoons of kosher salt. Bring to a boil, then reduce heat and simmer until just tender, about 8-10 minutes.
- Drain the potatoes well and spread them on a wire rack set over a baking sheet to dry completely for at least 15 minutes. Pat dry with paper towels if needed.
- While potatoes dry, prepare the aioli: In a medium bowl, whisk together 2 egg yolks, 2 teaspoons Dijon mustard, 2 teaspoons lemon juice, and 2 teaspoons grated garlic.
- Slowly drizzle in 1/2 cup canola oil and 1/2 cup extra-virgin olive oil, whisking continuously and vigorously until a thick, emulsified aioli forms. Season generously with kosher salt and freshly ground black pepper. Adjust lemon juice to taste.
- Heat 3 cups of peanut or canola oil in a large heavy-bottomed pot or Dutch oven to 325°F (160°C).
- Fry the potatoes in batches, without overcrowding the pot, for 5-7 minutes until pale golden and cooked through. Remove with a slotted spoon and place them back on the wire rack.
- Increase oil temperature to 375°F (190°C). Return the potatoes to the hot oil and fry again in batches for 2-4 minutes until deep golden brown and exceptionally crispy.
- Remove the crispy potatoes with a slotted spoon, transfer to a large mixing bowl, and immediately toss with a generous pinch of kosher salt and 2 teaspoons hot smoked paprika.
- Serve the hot Patatas Bravas immediately with the prepared garlic aioli on the side for dipping.
Notes
For truly crispy Patatas Bravas, the pre-treatment of potatoes is crucial: boiling them with vinegar and salt helps break down the outer starch, leading to a shatteringly crisp exterior after frying. Ensure the potatoes are completely dry before frying to prevent oil splatters and achieve maximum crispness. The aioli benefits greatly from fresh ingredients; grate garlic finely and add lemon juice to brighten the flavor. When making the aioli, slowly drizzle in the oils while whisking continuously to create a stable emulsion. For best results, double-fry the potatoes – an initial fry at a lower temperature to cook through, followed by a higher temperature fry to achieve golden-brown perfection. Serve immediately to enjoy their crisp texture.