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Crispy Spanish Patatas Bravas with Spicy Sauce & Homemade Aioli

Crispy potatoes with spicy sauce and creamy aioli, all ready in about 40 minutes. Perfectly golden and satisfying.

About This Recipe

Crispy Spanish Patatas Bravas are a treat with their golden exterior and spicy sauce. The key is frying the potatoes until they're perfectly crisp.

Patatas Bravas is a classic Spanish dish, known for its crispy potatoes served with a spicy sauce. We'll create those crispy bites and a creamy aioli to dip.

Frying the potatoes after boiling helps achieve that crunchy texture. Keep an eye on them while they fry to ensure they don’t overcook or burn.

Expect a lovely contrast: the crispy exterior, fluffy inside, and a kick from the spicy sauce. A common pitfall is undercooking the potatoes, so be sure to parboil long enough.

Serve these patatas bravas as a side dish or a fun appetizer. Pair them with a refreshing salad or a glass of chilled white wine for a meal.

Why This Recipe Works

Crispy Outside, Fluffy Inside: Boiling the potatoes first softens them, allowing for a crispy exterior when fried.
Hot Potatoes, Cold Sauce: Serving the potatoes hot with cool aioli enhances the textures and flavors.
Spicy Kick Complements Creamy: The heat from the sauce balances the rich creaminess of the aioli.

Chef's Pro Tip: Fry the potatoes in small batches to ensure even cooking and maximum crispiness.

Pinar - MsPinaQ

2026-10-04

Recipe by MsPinaQ

0(0 reviews)

Prep Time

20 min

Cook Time

20 min

Total Time

40 min

Servings

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Directions

1
Peel and cut the Yukon Gold potatoes into 1-inch cubes. Rinse under cold water to remove excess starch.
2
In a large pot, add the potatoes and cover with cold water. Bring to a boil and cook for about 5-7 minutes until just tender.
3
Drain the potatoes and let them cool slightly. Heat olive oil in a large skillet over medium-high heat.
4
Once the oil is hot, carefully add the potatoes in batches, frying until golden brown and crispy on all sides.
5
While the potatoes fry, mix together the mayonnaise, lemon juice, Dijon mustard, and minced garlic to make the aioli.
6
In a separate bowl, combine ketchup, Sriracha, white vinegar, smoked paprika, cayenne pepper, salt, and pepper for the spicy sauce.
7
Once the potatoes are crispy, remove them from the skillet and drain on paper towels. Season with salt immediately.
8
Serve the crispy patatas bravas hot, drizzled with spicy sauce and a side of homemade aioli for dipping.