Potatoes Bravas

5 from 18 votes

Crispy potatoes topped with a smoky red sauce and a cool garlic aioli.

Course Appetizer

Cuisine Spanish

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 250kcal

Peel and cut the potatoes into cubes. Choose to either bake or fry the potatoes.
1½ - 2 pounds potatoes
To Bake, mix the chopped potatoes with olive oil and then place them on a parchment-lined baking sheet and bake in a preheated 415°F oven for 40-45 minutes until baked through. Stir potatoes once during baking.
1 tablepoon olive oil
To Fry, heat a pan with about 4 inches of vegetable oil to 300°F. Fry the potatoes for 5 minutes and remove to a baking sheet lined with layers of paper towels. This is the first fry and the potatoes will not be fully cooked. You may need to do this in two batches so the pan is not overcrowded. Allow potatoes to fully cool.
Increase heat to 370°F, and fry the potatoes a second time until nicely browned and crispy, about 3-5 minutes.
Sprinkle cooked potatoes with a bit of coarse salt.

While the potatoes are cooking, make the sauce. In a large saucepan, heat oil over medium heat along with flour and both paprikas.
2 tablespoons olive oil, 1 tablespoon flour, 2 teaspoons smoked sweet paprika, 2 teaspoons smoked hot paprika
Cook for 1-2 minutes until the paprika is very fragrant. Add chicken broth and whisk until well combined
1 cup broth
Heat until simmering and the sauce slightly thickens. Stir in salt and remove from heat
½ teaspoon salt

Mix mayo, garlic and lemon juice together. Cover and refrigerate until ready to serve.
¼ cup mayonnaise, 1 teaspoon garlic, 1½ teaspoons lemon juice

Place potatoes in a bowl. Drizzle with bravas sauce and aioli. Top with chopped parsley for garnish (optional).
½ teaspoon chopped parsley

You will probably not need all the sauce or all the aioli. Add just as much as you like.

Assemble as one dish or serve everything separately and let everyone serve themselves.