Patatas Bravas

Name: Patatas Bravas (Barcelona-Style Crispy Potatoes)
Yield: 4 servings
Ingredients: 1 tsp. hot smoked Spanish paprika; 1 ⁄ 4 tsp. sugar; 5 canned whole peeled tomatoes, drained; 3 cloves garlic, peeled; 1 ⁄ 2 small yellow onion, thinly sliced; Kosher salt and freshly ground white pepper, to taste; 1 tbsp. olive oil; Canola oil, for frying; 2 1 ⁄ 2 lb. small waxy potatoes, quartered; 1 cup mayonnaise; Minced parsley, for garnish (optional)

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Patatas bravas are twice-fried skin-on potatoes blanketed in thick spicy tomato sauce and creamy mayonnaise—a Barcelona bar staple with crispy exteriors and tender centers.

Servings

4

Recipe Source

View original recipe

From Saveur

Instructions

1
Pulse paprika, sugar, tomatoes, garlic, onion, salt, and white pepper in a small food processor until coarsely ground. Heat olive oil in a 2-qt. saucepan over medium-high heat. Fry tomato mixture, stirring occasionally, until slightly reduced, about 5 minutes; set bravas sauce aside.
2
Heat 2" canola oil in a 6-qt. saucepan until a deep-fry thermometer reads 220°. Add potatoes all at once to oil; cook until tender and pale golden, 35–40 minutes. Using a slotted spoon, transfer potatoes to paper towels to drain; chill 30 minutes. Remove oil from heat.
3
Return pan of oil to heat until a deep-fry thermometer reads 350°. Working in batches, fry potatoes until golden brown and crisp, 4–5 minutes. Using a slotted spoon, transfer potatoes to paper towels to drain; season with salt. Drizzle potatoes with the reserved bravas sauce and mayonnaise; garnish with parsley if you like.

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Tips & Notes

Pro tips

Do not skip the low-temperature first fry at 220°; it gently cooks potatoes through. Rushing to high heat will brown the outside before the inside is tender.
Chill the parcooked potatoes for 30 minutes before the second fry—this ensures a shatteringly crisp crust.
Use a deep-fry thermometer for both stages; oil temperature is critical. At 220°, potatoes should bubble gently; at 350°, they brown in 4–5 minutes.
Season potatoes with salt immediately after the second fry, while still hot, so it adheres to the crispy surface.

Substitutions

Sweet smoked paprika → hot smoked paprika (less spicy; increase to 1.5 tsp. for similar heat)
Mayonnaise → crème fraîche or sour cream (tangier, less rich)
Canola oil → peanut or vegetable oil (neutral flavor, similar smoke point)

Storage & make-ahead

Assemble and serve immediately; do not store sauced potatoes. Fried potatoes can be refrigerated up to 2 days and reheated in a 350° oven for 5 minutes to restore crispness.

Equipment

deep-fry thermometer · 6-qt. saucepan · slotted spoon · food processor

Common Questions

Why fry potatoes twice?

The first fry at 220° cooks them tender inside; the second at 350° crisps the outside. This two-stage method ensures creamy centers without burning the skin.

Can I make the bravas sauce ahead?

Yes. Prepare the tomato sauce in step 1 up to 1 day ahead and refrigerate. Reheat gently before serving.

What type of potatoes work best?

Use small waxy potatoes (like fingerlings or Charlotte) that hold their shape when fried. Starchy varieties will break apart.

Can I use an air fryer instead?

No. This recipe requires deep-frying at specific oil temperatures (220° then 350°) to achieve the signature crispy, golden exterior and tender interior that an air fryer cannot replicate.