I present to you the Authentic Spanish Patatas Bravas Recipe. This is the genuine article people, stacked with Spanish flavor and overly simple to make. Patatas bravas are one of Spain's most well known tapas dish and with one taste, you will know why. This is an exceptionally basic dish made with potatoes, brava sauce and hand crafted garlic aioli, yet the mix of every one of these flavors make and blast of flavors.

These patatas bravas are the ideal starter to any supper or you can even serve them as a side dish next some container singed cod for a mind boggling dinner. Whichever way you serve these patatas bravas, they will without a doubt be a hit.

In all honesty the star of the dish are the potatoes, on the off chance that they're not cooked accurately, the dish simply doesn't taste the equivalent. I like to cook my potatoes as opposed to browning them (which a great deal of top notch caf├ęs do in Spain). This gives the potatoes the ideal surface, delicate in within with somewhat fresh outwardly.

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-2 medium yukon gold potatoes
-1 tbsp extra virgin Spanish olive oil
-sea salt
-black pepper
-2 cloves garlic
-1 egg yolk
-1/2 tsp lemon juice
-1/2 cup extra virgin Spanish olive oil
-sea salt
-1 clove garlic minced
-1/2 spanish pepper
-1/4 tsp smoked paprika
-1/2 cup tomato puree
-sea salt
-black pepper
-white sugar
-fresh parsley


  1. Peel 2 medium sized yukon gold potatoes, rinse them under cold running water and pat them completely dry, then cut each one into 4 quarters and cut each quarter into 6 evenly sized pieces and transfer into a large bowl, drizzle in a generous tablespoon of extra virgin Spanish olive oil, season with sea salt and a kiss of freshly cracked black pepper and toss together until well combined, transfer the potatoes into a baking tray lined with foil paper, make sure the potatoes are all in a single layer, add into a pre-heated oven bake/broil option at 250 C - 480 F between 22-23 minutes
  2. While the potatoes are cooking make the aioli and brava sauce, to make the aioli mince 2 cloves of garlic and add them to a mortar, using a pestle pound down on the garlic until you form a paste, then add 1 organic egg yolk, 1 teaspoon of fresh lemon juice and season with sea salt, start slowly pouring in about 1/2 cup of extra virgin Spanish olive oil while you stir everything together with the pestle, once all the oil is incorporated and you have achieved a mayonnaise like consistency (this takes between 3 to 4 minutes), cover the mortar and set aside
  3. To make the brava sauce finely mince 1 clove of garlic and deseed a spicy pepper and finely dice it, heat a small nonstick frying pan with a medium heat and add 1 tablespoon of extra virgin Spanish olive oil, about 1 minute later add the diced peppers and minced garlic and mix with the oil, 30 seconds later add a generous 1/4 teaspoon of smoked paprika and mix it all together, then add 1/2 cup of tomato puree and season with sea salt, freshly cracked black pepper and a kiss of white sugar, lower the fire to a low heat and mix until well combined and let it simmer until the potatoes are done
  4. Once the potatoes are cooked transfer them into a shallow bowl, then add the brava sauce on top of the potatoes and add a couple spoonfuls of the aioli, garnish with freshly chopped parsley, enjoy!

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