The First Bite That Hooked Me
The crunch. The smoky kick. The creamy garlic swirl. My first taste of patatas bravas in Barcelona was love at first bite. A tiny bar served them piping hot, with sauce dripping down my fingers. Ever wondered how you could turn humble potatoes into something unforgettable? Now I make them at home, and you can too. These crispy bites are perfect for sharing—or keeping all to yourself. What’s your favorite potato dish? Share below!My Kitchen Disaster Turned Win
My first try? A mess. I burned the sauce, undercooked the potatoes, and nearly cried. But the second batch? Golden perfection. Cooking teaches patience—and that mistakes taste better with a laugh. Home meals aren’t about fancy skills. They’re about joy, mess, and trying again. Who else has a kitchen fail-turned-win story? Tell me in the comments!Why These Flavors Pop
– Smoked paprika adds warmth without heat, like a cozy blanket for your tongue. – The aioli’s garlic punch balances the tangy bravas sauce. Which flavor combo surprises you most? Try tweaking the cayenne for more kick. Poll: Sweet or spicy—what’s your go-to flavor?A Dish With Roots
Born in Madrid’s bars, patatas bravas became Spain’s go-to late-night snack. *Did you know the name means “fierce potatoes” for their bold sauce?* Workers and students fueled up on these cheap, hearty bites. Now they’re a global favorite. What’s your country’s version of comfort-food potatoes? Let’s swap stories!
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Yukon Gold Potatoes | 6 medium (about 2 ¼ pounds) | |
| Kosher salt | 1 ½ teaspoons | |
| Fresh cracked black pepper | ½ teaspoon | |
| Olive oil | 1 ½ Tablespoons | |
| Onion | ¼ cup (36g) | diced |
| Garlic | 1 clove | minced |
| All-purpose flour | 1 Tbsp | |
| Ground sea salt | Small pinch | or more, to taste |
| Sweet smoked Spanish paprika | ½ teaspoon | or more, to taste |
| Cayenne pepper | ⅛ teaspoon | |
| Tomato paste | ½ Tablespoon | |
| Red wine vinegar | ½ teaspoon | |
| Low-sodium chicken broth (or vegetable broth) | ½ cup (120g) | |
| Mayonnaise | ¼ cup (57g) | |
| Dijon mustard | ½ teaspoon | |
| Garlic (for aioli) | 3 cloves | minced |
| Lemon juice | 1 teaspoon | |
| Salt (for aioli) | Pinch | |
| Fresh parsley | As needed | for garnish |
How to Make Crispy Barcelona-Style Patatas Bravas
Step 1 Heat olive oil in a small pan over medium heat. Add diced onion and cook until soft. Stir in garlic for 30 seconds. Mix in flour and cook for 1 minute.
Step 2 Add salt, paprika, cayenne, tomato paste, vinegar, and broth. Simmer until slightly thick. Blend with an immersion blender until smooth. Taste and adjust seasonings.
Step 3 Cut potatoes into even wedges. Boil for 5 minutes, then drain. Shake the colander to rough up the edges. Season with salt and pepper.
Step 4 Heat oil in a skillet over medium-high. Fry potatoes until golden and crispy. Toss occasionally for even browning. (Hard-learned tip: Don’t crowd the pan—cook in batches!)
Step 5 Mix mayo, mustard, garlic, lemon juice, and salt for aioli. Spoon bravas sauce over crispy potatoes. Drizzle with aioli and garnish with parsley. What’s your go-to potato dish? Share below! Cook Time: 20 minutes Total Time: 35 minutes Yield: 10 servings Category: Appetizer, Side Dish
3 Fun Twists on Patatas Bravas
Spicy Kick Add extra cayenne or a dash of hot sauce to the bravas sauce.
Cheesy Upgrade Sprinkle shredded manchego cheese over the hot potatoes before saucing.
Herb Garden Toss fried potatoes with fresh rosemary or thyme for extra flavor. Which twist would you try first? Vote in the comments!
Serving Suggestions & Pairings
Serve with grilled chorizo or a simple green salad. Top with extra parsley or chives for color. Pair with a chilled Spanish white wine or sparkling lemonade. Both balance the bold flavors. Which would you choose tonight? Let us know!
Storage & Reheating Tips
Keep leftover patatas bravas in the fridge for up to 3 days. Store sauces separately to avoid soggy potatoes. Reheat in a skillet for crispiness—microwaving makes them soft. *Fun fact*: Spaniards often eat these as midnight snacks! Freezing isn’t ideal, but parboiled potatoes can be frozen for later frying. Double the sauce batch—it’s great on eggs or roasted veggies. Ever tried repurposing leftovers? Share your twist below!Common Troubleshooting Fixes
Potatoes not crispy? Dry them well after parboiling—water is the enemy. Sauce too thick? Add broth a spoonful at a time. Aioli too sharp? Balance it with a pinch of sugar. Why this matters: Texture makes or breaks this dish. My neighbor once skipped parboiling—ended up with burnt outsides, raw insides. What’s your biggest kitchen fail? Vote: crispy potatoes or saucy ones?Your Questions, Answered
Q: Can I make this gluten-free?
A: Swap flour with cornstarch in the bravas sauce—works like a charm.
Q: How far ahead can I prep?
A: Sauces keep 3 days; parboiled potatoes hold 24 hours in the fridge.
Q: Best oil for frying?
A: Olive oil adds flavor, but sunflower oil handles high heat better.
Q: Can I use russet potatoes?
A: Yes, but Yukon Golds are creamier inside.
Q: How to halve the recipe?
A: Cut all ingredients by half—cook time stays the same. Why this matters: Flexibility means more weeknight wins!
Let’s Chat Spuds!
I live for crispy potatoes—hope you’ll love these too. Tag@SpoonSway on Pinterest with your creations. Did you tweak the recipe? Tell me below! Happy cooking! —Sarah Cooper.
Crispy Barcelona-Style Patatas Bravas Recipe
Description
Experience the bold flavors of Spain with these crispy potatoes topped with smoky bravas sauce and garlic aioli.
Ingredients
Instructions
- **Bravas Sauce (can be made ahead):** Add olive oil to a small saucepan over medium heat. Add onion and sauté for 3-4 minutes, until translucent. Add garlic and cook for 30 seconds. Stir in flour then cook, stirring, for 1 minute. Add salt, paprika, cayenne, tomato paste, red wine vinegar and broth. Cook for a few minutes, until slightly thickened. Use an immersion blender to blend the sauce until smooth. Taste and add additional seasonings, if needed.
- **Aioli Sauce (can be made ahead):** Mix aioli sauce together and set aside.
- **Prep Potatoes:** Cut potatoes in half, lengthwise, then in half again, lengthwise. Cut each quarter into 6 even pieces.
- **Parboil Potatoes:** Add potatoes to boiling water and cook for 5 minutes. Drain into a colander and allow to rest and steam for a few minutes. Shake/jiggle the colander a little with the potatoes in it, to rough them up. Season potatoes with salt and pepper.
- **To Pan Fry:** Add a thin layer of oil to cover the bottom of a large skillet. Heat over medium-high heat. Add potatoes and cook, tossing occasionally, until well browned, golden, and crispy on all sides.
- **Serve:** Place crispy potatoes in a large shallow bowl. Spoon bravas sauce over the top. Top with desired amount of garlic aioli (also may not use it all). Garnish with fresh parsley, if desired.
Notes
- For extra crispiness, let the parboiled potatoes dry completely before frying.
Patatas Bravas, Potatoes, Spanish, Tapas, Appetizer
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