Patatas bravas are crispy potato cubes served with spicy tomato brava sauce and garlic aioli, perfect as a festive Spanish tapas dish.

Scale

4 large Russet or Yukon Gold potatoes, cubed

Olive oil for frying or baking

1 tsp smoked paprika

1 tsp sweet paprika

1 tbsp tomato paste

1 clove garlic, minced

1 tbsp sherry vinegar

Salt and pepper to taste

For aioli: ½ cup mayonnaise, 1 clove garlic, 1 tsp lemon juice

1. Par-boil potato cubes in salted water for 5–7 mins, drain and shake to roughen

2. Dry cubes thoroughly, then fry twice (300 °F for 5 mins, 375 °F for 3 mins) or bake at 425 °F for 25–30 mins

3. In a saucepan, sauté garlic in oil, add paprikas and tomato paste, stir in vinegar and water, simmer 5 mins

4. Toss crispy potatoes with brava sauce, plate in a cazuela

5. Whisk aioli ingredients and serve alongside potatoes

Par-boil evenly for tender interiors.

Roughen edges for extra crisp.

Make sauces ahead and rewarm.

Keywords: Patatas bravas, brava sauce