Spanish · Main
Patatas Bravas
Twice-cooked agria potatoes with a proper smoked bravas sauce and lemon aioli — humble, but the first plate emptied every time
- Prep
- 20 min
- Cook
- 45 min
- Serves
- 6
Ingredients
- Agria or Monalisa potatoes — 800 g
- Sunflower oil for frying — 1000 ml
- Extra virgin olive oil — 60 ml
- Onion, finely chopped — 80 g
- Garlic — 10 g
- Sweet smoked paprika — 8 g
- Hot smoked paprika — 3 g
- Tomato passata — 200 g
- Sherry vinegar — 10 ml
- Egg yolk — 20 g
- Sunflower oil (aioli) — 130 ml
- Lemon juice — 10 ml
- Fine sea salt — 6 g
Method
- Peel potatoes and cut into 3 cm irregular cubes; rinse and simmer in salted water at 90 °C for 8 minutes until just tender; drain and air-dry 15 minutes.
- For bravas sauce, sweat onion and half the garlic in olive oil 6 minutes; add both paprikas off the heat, stir 20 seconds.
- Add passata, simmer 12 minutes, season with sherry vinegar and salt, then blend smooth.
- For aioli, whisk yolk with remaining grated garlic; emulsify in sunflower oil, finish with lemon juice and salt.
- First fry: 150 °C for 5 minutes until blond and cooked through; drain and cool 10 minutes.
- Second fry: 185 °C for 3–4 minutes until deeply crisp; season immediately with salt.
- Toss into a bowl, zigzag both sauces generously over the top.