Grand Patatas Bravas

We are having so much fun with the Spanish Grand Prix, and figured some fried potatoes with super sassy sauce had to make an appearance!  Patatas Bravas is a very traditional Spanish dish, and served at almost every restaurant or bar.  It is one of the spiciest dishes served, so grab a nice glass of Sangria and get ready to spice up the race!


We love sauce!  I mean, who doesn’t…for this dish we made two!!  A smoked paprika-tomato sauce, and a garlic aioli.


Sizzling onions, garlic, smoked paprika and red chili.


Top the fried potatoes with the smoked paprika-tomato sauce, then the garlic aioli and Dig In!

Grand Patatas Bravas

  • Servings: 8
  • Difficulty: easy
  • Print


For the Garlic Aioli

    • 2 large all natural, cage-free egg yolks
    • 1 garlic clove, diced
    • 1/3 cup olive oil
    • white wine vinegar, just a splash

For the Patatas Bravas

    • 5 Yukon gold potatoes
    • 1 white onion, chopped
    • 3 garlic cloves, chopped
    • 1 tablespoon smoked paprika
    • ½ teaspoon crushed red pepper flakes
    • 14.5oz can chopped tomatoes
    • ¼ cup tablespoon olive oil
    • 1 tablespoon fresh rosemary leaves
    • Sherry cooking wine, just a splash


    1. First, let’s make the garlic aioli. In a metal bowl, whisk the egg yolks, add the chopped garlic and a splash of white wine vinegar. While whisking, slowly pour in the olive oil until the mixture is thick. Season with sea salt and set aside.
    2. Fill a large pot with cold water, place the chopped potatoes in the pot. Bring to a boil, then reduce heat and simmer for 7 minutes. Drain and set aside.
    3. In a frying pan, heat 2 tablespoons olive oil. Add the chopped onion and cook for 5 minutes. Add the chopped garlic, smoked paprika and red chili flakes. Cook for an additional 1-2 minutes. Add the chopped tomatoes, fresh rosemary and a splash of cooking wine, season with salt and pepper, then simmer about 15 minutes. Remove from heat, and let cool slightly. Using a blender or food processor, blend until smooth
    4. Pour ¼ cup olive oil into a large frying pan. Heat oil over a medium heat, until hot. Fry the potatoes for 5 to 10 minutes, turning often until golden and crisp. Drain briefly on kitchen paper towel.
    5. Serve the potatoes with smoked paprika – tomato sauce and garlic aioli.

Categories: Recipes

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