Oven-Fried Patatas Bravas (Crispy Potatoes With Two Sauces)

By David Tanis

Updated May 20, 2021

Oven-Fried Patatas Bravas (Crispy Potatoes With Two Sauces)
Andrew Scrivani for The New York Times
Total Time
30 minutes
Rating
4(1,377)
Comments
Read comments

Served with spicy salsa brava and garlicky allioli, crispy hot patatas bravas are traditionally served in tapas bars throughout Spain. The salsa brava is made with pimentón, the smoked Spanish paprika sold as picante (hot) and dulce (sweet). Some cooks include a lot of chopped tomato, but my friends in Madrid tell me they prefer this version, which looks a bit like rusty gravy. As for the allioli, you can mount it by hand with a whisk, or use a stick blender as most Spaniards do. Though patatas bravas are typically pan-fried on the stovetop, I came up with this easier, oven-fried method. The potatoes emerge beautifully browned and crisped, and their flavor is sensational cooked in extra-virgin olive oil. This is not fancy fare. Grab a fork and dip the hot potatoes in both sauces for the optimal experience.

Featured in: How to Make the Most of Potatoes

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 appetizer servings

    For the Potatoes

    • 2pounds yellow-fleshed or russet potatoes, peeled and cut in 1½-inch chunks
    • Kosher salt
    • ½cup extra-virgin olive oil
    • 1head garlic, separated into cloves but not peeled

    For the Salsa Brava

    • 2tablespoons extra-virgin olive oil
    • 2garlic cloves, minced
    • 2tablespoons all-purpose flour
    • 1tablespoon tomato paste
    • 1tablespoon pimentón dulce, or use sweet paprika
    • 1teaspoon pimentón picante, ½ teaspoon chipotle chile powder or ¼ teaspoon cayenne
    • 1cup chicken broth or water
    • 1tablespoon sherry vinegar
    • Kosher salt

    For the Allioli

    • 2egg yolks
    • 4garlic cloves, pounded, finely minced or grated
    • 1½cups extra-virgin olive oil
    • Kosher salt and black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

699 calories; 51 grams fat; 8 grams saturated fat; 0 grams trans fat; 36 grams monounsaturated fat; 6 grams polyunsaturated fat; 55 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 10 grams protein; 869 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Heat oven to 450 degrees. Put potato chunks in a large bowl, season generously with salt and toss to coat. Leave for a few minutes to let potatoes absorb salt. Add olive oil and unpeeled garlic cloves and toss to coat well. (Don’t skimp on the oil; it can be strained and saved after cooking for future use.)

  2. Step 2

    Transfer potatoes (and garlic cloves) and oil to a large cast-iron skillet or heavy roasting pan. Make sure to have potatoes in a single layer without crowding. (If necessary, use two pans.) There should be a good ½-inch oil in the bottom of the pan. Add more if required.

  3. Step 3

    Place pan in oven and roast for 15 to 20 minutes, until potato chunks are well browned on the bottom. With a metal spatula, carefully turn chunks over. Reduce heat to 400 degrees, and continue roasting until potatoes are well browned and crisp, about another 15 to 20 minutes.

  4. Step 4

    While potatoes are roasting, make the two sauces: For the salsa brava, put 2 tablespoons olive oil in a small saucepan over medium heat. Add garlic and let sizzle without browning, then stir in flour and let mixture sizzle. Stir in tomato paste, pimentón dulce and pimentón picante, then add chicken broth gradually, stirring well as the sauce thickens. Bring to a gentle simmer, add vinegar and cook for 5 minutes until the sauce has a gravylike consistency, but isn't too thick. Thin with a little more broth or water, if necessary. Season with salt to taste.

  5. Step 5

    For the allioli, put egg yolks and garlic in a mortar or small bowl and whisk together. (Alternatively, use a mini food processor or stick blender, see note.) Add oil a few drops at a time, whisking vigorously with each addition. As the sauce thickens, add olive oil a teaspoon at a time. If the aioli gets too thick, whisk in 1 tablespoon water, then continue to whisk in remaining oil. The finished sauce should have the consistency of softly whipped cream. Season to taste with salt and pepper.

  6. Step 6

    When potatoes are ready, use spatula to transfer to a pan lined with paper towels to blot, then to a warm serving dish. Sprinkle lightly with salt. Serve warm with the two sauces.

Tip
  • To make in a blender or food processor, use 1 whole egg and 1 egg yolk instead of only yolks. Drizzle oil in a thin stream with motor running until the sauce thickens, which takes only a minute or so. Transfer to a small bowl, then thin with a little water and season with salt and pepper.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
1,377 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Allison

I have been making a version of these oven potatoes for several years (in fact, made them two weeks ago), but using less oil. In my method, I place a heavy pan -roasting or sheet- in the oven to heat while the oven is heating. Next, I add the cut potatoes which have been tossed with enough oil to coat to the pan. After that, the cooking method is similar to that used in the recipe. By the way, if your oven has a convection/convection roast setting, this is the perfect time to use it.

Aurelia

I live in Barcelona and haven't seen a single patata brava in months. It'll feel less like lockdown tonight with these for dinner. Here, patatas bravas are like what Margherita pizza is in Rome (my Italian friend tells me)... this simple dish showcases the quality of a chef's pantry and patience with basic, staple plates. You can find "patatas bravas" all over Spain--but the best restaurants and bars always serve them with care-- golden, not deep-fried, and with both of the sauces featured here.

Sandra

Potatoes are best if you steam them first, for about 12 minutes. Reduce roasting time to 30 minutes. They'll be fluffy on the inside and crispy on the outside.

Swainy - A British Veggie Cook in NY

Wow! I served these as a side dish for Paella with just the brown sauce and everyone loved them. Sharing the recipe with all 6 dinner party attendees.

alexis

The salsa bravas is amazing and what makes this recipe. You could use any type of fried or oven roasted/crisped potatoes really!

Swainy - A British Veggie Cook in NY

@alexis totally agree with you about sauce and longer time to make crispy tomatoes

alexis

I would also add that to get the potatoes crispy it takes more than 20 minutes, more like 30.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.