Name: Spanish Patatas Bravas
Prep time: 15 min
Cook time: 25 min
Yield: 4
Cuisine: إسبانية
Ingredients: 5 medium potatoes, cut into large cubes; Vegetable oil, for deep frying; Coarse salt; For the spicy sauce: 2 tomatoes, peeled and grated (or 400 g canned tomatoes); 1 small onion, chopped; 1 garlic clove, minced; 1 tbsp sweet paprika; 1/2 tsp hot paprika (or cayenne pepper); 1 tsp vinegar; Salt, to taste; For the aioli: 1 cup mayonnaise, 2 garlic cloves, crushed, juice of half a lemon

One of Spain's most iconic tapas: crispy-edged, fluffy potato cubes topped with a spicy tomato sauce and a creamy garlic aioli.

خطوات التحضير

Soak the potato cubes in cold water for 30 minutes to draw out excess starch, then dry them well.

Heat the oil to a relatively low temperature (about 150°C) and fry the potatoes for the first time for 6-7 minutes until cooked through without browning, then remove.

Raise the oil temperature to about 190°C, and fry the potatoes a second time for 3-4 minutes until deeply golden and very crispy.

Remove the potatoes onto paper towels and sprinkle with coarse salt immediately.

For the spicy sauce: heat a little oil and cook the onion and garlic until softened.

Add the tomatoes, sweet and hot paprika, and vinegar, and simmer gently for 12-15 minutes until thickened, then blend smooth and adjust salt.

For the aioli: mix the mayonnaise with the crushed garlic and lemon juice well.

Arrange the crispy potato cubes on a serving plate.

Spoon the spicy sauce over the potatoes, then drizzle lines of aioli on top.

Serve immediately while hot.

نصيحة

Double-frying is the true secret to a perfect crunch that lasts a few minutes without going soft quickly. Don't drown the potatoes in sauce; use enough to let some crispness remain.

Patatas bravas literally means «fierce potatoes» in Spanish, referring to the bite of the spicy sauce that tops them. The dish originated in Madrid in the mid-20th century and quickly spread through Spanish tapas bars, becoming one of the most-ordered dishes at any traditional Spanish bar.

The dish relies on a simple but precise principle: frying potato cubes twice to achieve a very crispy exterior while keeping the inside fluffy, then topping them with two contrasting sauces — a sharp, spicy tomato sauce, and a cold, creamy garlic aioli or mayonnaise. The contrast between hot and cold, sharp and creamy, creates a well-rounded flavour experience.