Bravas* Recipe

Prepare potatoes

Peel (optional) and cut the potatoes into 2–3 cm irregular cubes or wedges so surfaces are rough for crisping. Rinse in cold water until water runs clearer to remove surface starch, then drain and pat dry thoroughly with a kitchen towel.

Par-cook (optional for extra fluff)

Place potatoes in a pot, cover with cold salted water, bring to a gentle boil and simmer 6–8 minutes until just tender at the edges but not falling apart. Drain well and let steam-dry for 2–3 minutes.

First fry (if using two-stage fry method)

Heat 400 ml of the vegetable oil in a heavy pot or deep fryer to 160°C (320°F). Fry the potatoes in batches for 4–6 minutes until a pale, slightly softened exterior forms but not brown. Remove with a slotted spoon to a wire rack or paper towel-lined tray. Let rest 8–10 minutes.

Final fry

Increase oil temperature to 190–195°C (375–385°F). Fry potatoes in batches until golden brown and very crisp, about 3–5 minutes per batch. Remove and drain on a rack or paper towel. Immediately season with 1.5 tbs salt, 1 tsp smoked paprika and 1/2 tsp coarse black pepper; toss gently to coat.

Heat 2 tbs olive oil in a saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until soft and translucent, 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Add 2 tbs tomato paste and cook 1–2 minutes, stirring, until it darkens slightly. Add the crushed tomatoes, 1 tbs sherry or red wine vinegar, 1/2 tsp sugar, 1 tsp smoked paprika and 1/2 tsp hot smoked paprika or cayenne. Stir to combine.

Simmer gently over low heat for 12–15 minutes, stirring occasionally, until the sauce thickens. If too thick, stir in up to 2 tbs water to reach a spoon-coating consistency. Season with 3/4 tsp salt and 1/4 tsp black pepper. Taste and adjust heat (add more hot paprika or a pinch of cayenne) if you want it spicier at no extra charge.

Finish

Blend the sauce with an immersion blender or in a regular blender for a smoother finish if desired. Return to pan and keep warm on lowest heat while potatoes finish frying.

Make a stable emulsion

Place 2 egg yolks, 2 cloves grated garlic, 1/2 tsp Dijon mustard and 1 tbs lemon juice in a tall container (or bowl if whisking). Whisk to combine. Very slowly begin adding the oils: start drop by drop while whisking constantly to form an emulsion. As it thickens, you can add the remaining oil in a thin steady stream. If using a blender or immersion blender, place yolks and flavorings in container, then slowly stream the oils into the running blender for a stable aioli. Use the mix of 150 ml olive oil and 50 ml neutral oil for a balanced flavor.

Season

When the mayonnaise is thick and glossy, whisk in 1/2 tsp salt and 1/4 tsp black pepper. Taste and add up to 1 tbs more lemon juice if needed to balance.

Spicy option

If you want the spicy aioli, stir in 1 tsp hot sauce or 1 tsp smoked hot paprika (adjust to taste). Offer the spicy aioli on the side or drizzle a little on top of the potatoes so customers can request heat-free or spicy at no extra charge.

Safety note

Aioli uses raw egg yolks. If serving to vulnerable guests, use pasteurized eggs or purchase mayonnaise-style pasteurized base and fold in the garlic and lemon.

To serve, arrange hot, crisp patatas bravas on a platter or individual plates. Spoon or dollop warm bravas sauce over the potatoes (or serve the sauce alongside). Add generous dollops or a drizzle of aioli (offer both regular and spicy aioli if desired). Sprinkle chopped fresh parsley over the top and add lemon wedges on the side.

Serve immediately so potatoes remain crisp. Provide extra napkins — these are delightfully saucy.