Patatas bravas are crispy Spanish potatoes boiled briefly, pan-fried until golden, and dressed in spicy bravas sauce. The secret to their signature crispiness is a quick boil with baking soda followed by complete cooling before frying.
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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.
Store leftover potatoes in an airtight container in the fridge for up to 3 days; reheat in a skillet over medium heat to restore crispness, or serve cold with fresh bravas sauce.
medium saucepan · colander · large baking sheet · medium skillet · tongs or slotted spoon
Baking soda raises the pH and helps break down the potato surface slightly, creating a rougher texture that crisps up better when pan-fried.
Yes. You can boil and cool the potatoes up to overnight in the fridge, then pan-fry them just before serving for best crispiness.
Russet potatoes work best because of their starch content and texture, but other waxy or all-purpose potatoes can be substituted; cooking time may vary slightly.
Heat the oil over medium-high heat until it bubbles gently around a test potato piece. If it doesn't bubble vigorously, the oil isn't hot enough.
Yes, aioli is optional. The bravas sauce alone is the signature component; aioli just adds richness and is a traditional accompaniment.
