Patatas Bravas (Crispy Spanish Potatoes)
Patatas bravas are crispy Spanish potatoes dressed in a spicy bravas sauce. If you can't eat them in Spain, the next best thing is to make this simple but delicious tapa at home!
Servings: 6 people
Ingredients
- 3/4 teaspoon baking soda
- 4 to 5 russet potatoes, about 2 pounds, peeled and cut into 2-inch chunks
- kosher salt
- extra virgin olive oil, or a healthy natural cooking oil of your choice
Instructions
- Bring water to a boil and prep a sheet pan. Fill a medium saucepan with water and bring it to a boil. Line a large baking sheet with paper towels and set aside.
- Boil potatoes. As soon as the water boils, add the baking soda (it will foam a little). Carefully add the potatoes and allow the water to come to a boil. Boil the potatoes for about 1 to 2 minutes (no longer). Drain the potatoes well in a colander.
- Season. Transfer the potatoes to a large sheet pan and season well with kosher salt. Toss to make sure the salt is evenly distributed, then spread the potatoes in a single layer.
- Cool. Set the potatoes aside or transfer them to the fridge to cool completely. You can do this ahead of time and leave the potatoes in the fridge overnight, but they need to cool completely.
- Pan-fry the boiled potatoes. In a medium skillet set over medium-high heat, add 1 cup of oil. When the oil begins to bubble gently, add one piece of potato to test; if the oil around it bubbles a lot, it is ready. Add the remaining potatoes and spread them out. You may need to do this in batches. Using tongs or a slotted spoon, flip the potatoes occasionally, making sure they are coated in oil. Cook until golden brown on all sides, about 20 to 25 minutes. Watch them carefully, as they can go from perfectly cooked to burned in a short time.
- Make the bravas sauce. While the potatoes cook, make the bravas sauce (if you did not make it ahead of time).
- Season. Use a slotted spoon to transfer the potatoes to the paper towel-lined baking sheet to drain excess oil. Immediately season with another pinch of kosher salt.
- Enjoy! Finish with a good drizzle of bravas sauce and aioli (if using). Serve immediately with the remaining bravas sauce on the side.
Video
Notes
- To save some time: If you want to work a bit ahead, prepare the bravas sauce a night in advance. You can also parboil the potatoes and spread them on a baking sheet and place it in the fridge to cool and dry overnight.
- Choose starchy potatoes for best results: Russet, Idaho, or red potatoes would work well as they are high in starch and low in moisture.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
Nutrition
Calories: 271.3kcal | Carbohydrates: 25.7g | Protein: 3g | Fat: 18.1g | Saturated Fat: 2.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13.1g | Sodium: 338.1mg | Potassium: 592.4mg | Fiber: 1.8g | Vitamin A: 1.4IU | Vitamin C: 8.1mg | Calcium: 18.8mg | Iron: 1.3mg
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