Patatas Bravas

Prep 5 min · Cook 40 min · Serves 6 · Original recipe

🧾 Ingredients

Produce

• 1 small onion (5 oz), roughly chopped
• 3 medium garlic cloves, roughly chopped
• 2 lb russet #potatoes, cut into 3/4- to 1-inch cubes

Pantry & Dry Goods

• Extra-virgin olive oil, for the sauce
• 1 tbsp tomato paste
• 2 tbsp all-purpose flour
• 1 cup chicken stock or low-sodium broth
• 2 tsp #sherry-vinegar
• 2 tbsp distilled white vinegar
• 3 cups peanut or canola oil, for frying
• #allioli (aioli), for serving

Spices & Seasonings

• 1 tbsp #pimenton dulce (sweet smoked Spanish paprika)
• 2 tsp pimentón picante (hot smoked Spanish paprika)
• Kosher salt and black pepper

🔪 Instructions

1. Salsa brava: Heat a little olive oil in a 3-quart saucepan over medium heat. Add the onion and garlic with a pinch of salt and cook, stirring often, until soft and just browning at the edges, 5-7 minutes.
2. Lower the heat to medium-low. Stir in both paprikas for about 30 seconds, then the tomato paste until it turns dark brick red, about 30 seconds. Stir in the flour until it starts sticking to the pan, 30-60 seconds.
3. Add the stock and bring to a boil over medium-high heat, stirring so it doesn't scorch, until it coats a spoon, 1-2 minutes. Blend with the sherry vinegar until completely smooth, about 1 minute. Salt to taste and press plastic wrap onto the surface until serving.
4. Potatoes: Cover the potatoes with 2 quarts water, add the white vinegar and 2 tbsp salt, and boil until just tender, about 7 minutes. Drain.
5. Heat the frying oil to 350°F in a 12-inch straight-sided pan or Dutch oven. Fry the potatoes in a single layer, shaking and flipping now and then, until golden and crisp, 5-7 minutes. Drain on paper towels and season with salt and pepper.
6. Drizzle with salsa brava and allioli and serve with extra of both on the side.

📝 Notes

• The salsa brava keeps in the fridge up to 5 days.
• Re-sourced from the web on 2026-10-30; check it against the version you remember.