Spicy Spanish potatoes (patatas bravas)

Spicy Spanish potatoes (patatas bravas)
  • Serves icon Serves 4
  • Time icon 45 min

A perfect Spanish snack – crispy potatoes and a smoky tomato sauce with a garlicky mayonnaise.


For the alioli (garlic mayonnaise)

  • 2 large free-range egg yolks
  • 1 crushed garlic clove
  • Splash of white wine vinegar
  • 100ml sunflower oil

For the patatas bravas

  • 500g waxy potatoes
  • 1 chopped onion
  • 1 finely sliced garlic clove
  • 1 tbsp hot smoked paprika
  • ½ chopped red chilli
  • 400g tin chopped tomatoes
  • olive oil
  • a few fresh rosemary leaves
  • splash of sherry vinegar


  1. To make the alioli, whisk the egg yolks in a bowl with the crushed garlic and a splash of white wine vinegar. Slowly whisk in the sunflower oil until thick, then season with salt and set aside.
  2. Put the potatoes, chopped into large chunks, into a pan of cold water. Bring to the boil, then simmer for 7 minutes. Drain and set aside.
  3. Heat 2 tbsp olive oil in a frying pan, then add the chopped onion and sweat for 5 minutes until softened. Stir through the finely sliced garlic clove, hot smoked paprika and chopped red chilli and fry for 1 more minute.
  4. Add the chopped tomatoes, rosemary leaves and a splash of sherry vinegar, season, then bring to the boil. Simmer for 15 minutes. Cool slightly, then whizz in a food processor until smooth.
  5. Pour ½ cm vegetable oil into a large frying pan and set over a medium heat. When hot, fry the potatoes for 5-10 minutes, turning occasionally until golden and crisp. Drain briefly on kitchen paper, then serve with the tomato sauce and alioli.


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