Patatas bravas is one of the most popular tapas in Spain. Crispy, fried potato cubes are served with a spicy tomato sauce (bravas) and often also with aioli. This dish is present on the menu of almost every Spanish tapas bar and is perfect for sharing with friends over a glass of wine or beer.
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Peel the potatoes and cut them into 3cm cubes. Cook in salted water for 10 minutes, drain and dry.
Prepare the bravas sauce: sauté garlic in olive oil, add peppers and fry for 30 seconds.
Add the tomatoes and cook for 15 minutes until it thickens. Season with vinegar.
Heat plenty of oil and fry the potatoes until golden and crispy.
Prepare the aioli: mix the mayonnaise with the pressed garlic.
Arrange the potatoes on a plate, drizzle with bravas sauce and aioli.
Patatas bravas are often served with various sauces in different regions of Spain, making them even more unique.
It's best to serve patatas bravas on a large plate, garnished with fresh parsley. Serve them at room temperature to maintain their crispiness. They pair perfectly with red wine or beer.
Leftover patatas bravas are best stored in an airtight container in the fridge, where they can be kept for up to 3 days. To reheat them, it's best to use an oven or a skillet to restore their crispiness.
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