Crispy Spanish Patatas Bravas Recipe with Smoky Aioli
A crispy and flavorful Spanish snack featuring perfectly fried potatoes paired with a smoky, garlicky aioli. This easy recipe balances bold flavors with simple ingredients for an impressive yet approachable dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Snack
- Cuisine: Spanish
Ingredients
Scale
- 4 medium Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes
- Vegetable oil or light olive oil, for frying (use a high smoke point oil like canola if frying)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup mayonnaise
- 1 large garlic clove, minced or grated
- 1 teaspoon smoked paprika
- 1/4 teaspoon chipotle powder or cayenne pepper
- 1 tablespoon fresh lemon juice
- Salt, to taste
Instructions
- Peel and cut Yukon Gold or Russet potatoes into evenly sized 1-inch cubes. Rinse under cold water to remove excess starch, then pat dry thoroughly with a clean kitchen towel or paper towels.
- Heat about 2 inches of oil in a skillet over medium heat to 325°F. Carefully add potatoes in batches without overcrowding. Fry for 5-6 minutes until soft but not browned. Remove with a slotted spoon and drain on paper towels.
- Let the potatoes cool for 10-15 minutes.
- In a small bowl, whisk together mayonnaise, minced garlic, smoked paprika, chipotle powder, lemon juice, and a pinch of salt. Adjust seasoning to taste.
- Increase oil temperature to 375°F. Fry potatoes again in batches for 3-4 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Season immediately with salt and freshly ground pepper.
- Transfer crispy patatas bravas to a serving dish and serve with smoky aioli on the side or drizzled over the top. Garnish with smoked paprika or chopped fresh parsley if desired.
Notes
Double-frying is essential for crispiness. Dry potatoes thoroughly before frying to avoid sogginess. Maintain oil temperature carefully: 325°F for first fry, 375°F for second fry. The smoky aioli can be adjusted for spice level. Leftover potatoes reheat best in a 400°F oven for 10 minutes to restore crispiness. Aioli stores well refrigerated for up to 4 days.
Nutrition
- Serving Size: About 1 cup of crisp
- Calories: 320
- Sugar: 1
- Sodium: 350
- Fat: 22
- Saturated Fat: 3.5
- Carbohydrates: 28
- Fiber: 3
- Protein: 3
Keywords: patatas bravas, crispy potatoes, smoky aioli, Spanish snack, tapas, fried potatoes, smoky dipping sauce