Patatas Bravas is a classic Spanish tapas dish made of crispy fried potatoes served with a variety of sauces. A simple, flavorful, and filling snack, it has been a staple in tapas bars for decades. In this case, these sauces include the tangy and slightly spicy salsa brava, nutty and flavorful romesco sauce, and creamy and garlicky aioli. These sauces are drizzled atop the potatoes or served on the side for dipping, and they perfectly complement the salty, crispy, and fluffy potatoes. The combination makes Guillermo’s Patatas Bravas an irresistible dish you’ll want to make again and again.
Who’s Guillermo?
Why *Guillermo’s* Patatas Bravas, you ask? Well, as an avid Pittsburgh Panthers basketball fan, I’ve been following their exciting journey in this year’s NCAA tournament. This year, the Panthers were joined by two new faces from Spain, Guillermo and Jorge Diaz Graham. These twin brothers have already made an impact on the team, and this recipe, along with Jorge’s Churros, is an ode to their heritage!
The exact origins of patatas bravas are unclear, but it’s widely believed that the dish originated in Madrid in the 20th century. Some sources suggest that patatas bravas was created in the 1940s or 1950s as a cheap and filling snack that could be served in the city’s many taverns and tapas bars.
The name “patatas bravas” translates to “brave potatoes” in English, which refers to the fiery and bold flavor of the dish’s accompanying sauce, salsa brava. Salsa brava is a spicy, tomato-based sauce that can be drizzled over the potatoes or used for dipping.
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From Humble Potato to National Icon
Over the years, patatas bravas has become a staple dish in Spanish cuisine, and it’s now commonly served in tapas bars and restaurants throughout the country. The dish has also gained popularity in other parts of the world, with many variations and adaptations being created to suit local tastes and ingredients.
Despite its humble origins, patatas bravas has become a beloved and iconic dish, thanks to its simple yet delicious combination of crispy fried potatoes and flavorful sauces. Whether you’re enjoying them as a “tailgate” snack or as part of a larger meal, patatas bravas are sure to satisfy.
This dish is easy to make and requires simple ingredients, some of which you probably already have around the house. For this recipe, we’ll be using russet potatoes, which have a mild flavor and a fluffy texture that makes them perfect for frying. The sauces also use household staples like olive oil, mayonnaise, and canned tomatoes, along with some spices, to pair big flavor with the humble potato.
Making Guillermo’s Patatas Bravas
To make the potatoes, start by washing them (you can also peel them if desired, but I like leaving the skins on for this dish). Cut them into 1-inch cubes and boil them until tender. Heat the olive oil and avocado oil in a large skillet over medium-high heat, and add the potatoes in a single layer. Fry for about 7-9 minutes, stirring occasionally, until the potatoes are crispy and golden brown. Use a slotted spoon or spatula to transfer the potatoes to a paper towel-lined plate or bowl to drain any excess oil.
While the potatoes are cooking, you can prepare the sauces. Romesco sauce is a delicious and flavorful sauce made with roasted red peppers, tomatoes, almonds, bread crumbs, garlic, paprika, lemon juice, and vinegar. This sauce is packed with flavor but easy to assemble. In a food processor or blender, you’ll combine all the ingredients at once, then pulse until the mixture is smooth. Taste and adjust the seasoning as needed.
Salsa brava is a classic Spanish sauce made with tomato paste, garlic, cayenne, broth, and paprika. This is the most classic condiment that you’ll find drizzled over patatas bravas all over Spain. To make the salsa brava, you’ll start by heating olive oil in a saucepan over medium heat. Add sliced garlic and cook for a minute or two until golden. Next, the sliced garlic is removed (I like to use it to top the potatoes at the end). Add the tomato paste, spices, and cornstarch. Then, whisk in the broth and simmer until the sauce is thickened and smooth.
Finally, we have aioli, a creamy and garlicky sauce made with mayonnaise, garlic, and lemon juice. To make the aioli, combine mayonnaise, minced garlic, and a squeeze of lemon juice in a small bowl. Stir until the ingredients are well combined, and season to taste with kosher salt and cracked black pepper.
To serve the patatas bravas, place the crispy potatoes on a platter and drizzle the romesco sauce, salsa brava, and aioli over the top. Or, put the sauces in bowls on the side for dipping! Serve the patatas bravas hot, with toothpicks or small forks for easy sharing. Guillermo’s Patatas bravas are perfect for serving a crowd or sharing with a friend. I won’t even blame you if you keep them all to yourself – they’re that good.
A Flavorful Snack with a Spicy Twist
Patatas bravas are a perfect dish for any occasion, whether you’re snacking with friends and family, hosting a dinner party, or just looking for a delicious side dish. The crispy and fluffy potatoes are a perfect base, and the variety of sauces allows you to experiment with different flavor combinations. So next time you’re craving something delicious and comforting, with some Spanish flair, try making Guillermo’s Patatas Bravas — with romesco sauce, salsa brava, and aioli – you won’t be disappointed, and Hail to Pitt!
I hope you love Guillermo’s Patatas Bravas as much as I do! If you make this recipe, leave a comment and let me know what you thought or feel free to ask a question! I’d also love to see what you made! Tag me in your food pics @fortheperfectbite or use #fortheperfectbite on Instagram.
Guillermo’s Patatas Bravas
Equipment
- Food Processor
Ingredients
Patatas Bravas
- 2 lbs russet potatoes, scrubbed and cut into 1-inch cubes
- ⅔ cup olive oil
- ⅔ cup avocado oil
- kosher salt
Romesco Sauce
- 12 oz. jarred roasted red peppers, drained
- 1 ½ cups canned tomatoes, crushed
- 1 cup roasted almonds
- 2 cloves garlic
- 1 tsp kosher salt
- 1 tsp smoked paprika
- ½ cup plain breadcrumbs
- 1 tbsp lemon juice, freshly squeezed
- 1 ½ tsp red wine vinegar
Aioli
- 1 clove garlic, minced
- 2 tbsp lemon juice, freshly squeezed
- ¾ cup mayonnaise
- kosher salt
- freshly cracked black pepper
Salsa Brava
- ¼ cup olive oil
- 4 cloves garlic, sliced
- 1 heaping tbsp tomato paste
- 1 tsp sweet smoked paprika
- 1 tsp hot smoked paprika
- ½ tsp crushed red pepper flakes (up to 1 tsp if more spice is desired)
- ⅛ tsp cayenne pepper
- 1 tbsp cornstarch
- 1 pinch kosher salt
- 1 cup chicken or vegetable broth
Instructions
Patatas Bravas
- Bring a large pot of water to a rolling boil. Add the cubed potatoes to the water and boil until just tender, 10-14 minutes. Drain.
- To a large saute pan or skillet, add the olive and avocado oils. Heat over medium high heat.
- Add the boiled potatoes and fry them, flipping occasionally with a spatula, until golden brown and crisp, 7-9 minutes. Remove the potatoes to a paper towel-lined bowl or tray. Sprinkle with kosher salt immediately.Work in batches if necessary to avoid overcrowding the pan, until all potatoes have been fried.
- Serve the potatoes with salsa brava, aioli, or romesco.
Romesco Sauce
- Add all ingredients to a food processor and blend until smooth, 1-2 minutes. Season to taste.
Aioli
- To a small bowl, add the minced garlic and lemon juice. Allow the garlic to soak in the lemon juice for 10-15 minutes to allow to flavor to mellow.
- Blend the garlic, lemon juice, and mayonnaise until smooth. Season to taste with kosher salt and black pepper.
Salsa Brava
- In a medium saucepan, saute the garlic in the olive oil over medium heat until golden. Remove the garlic (set aside and use to sprinkle over the potatoes, if desired).
- To the olive oil, add the tomato paste, sweet smoked paprika, hot smoked paprika, crushed red pepper flakes, cayenne pepper, cornstarch, and kosher salt. Whisk until fully combined.
- Slowly pour the broth into the saucepan, whisking constantly. Continue cooking the sauce over medium heat, whisking, until your desired thickness is reached (the sauce should be able to coat the back of a spoon).
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