A Taste of Spain in Every Bite
Imagine yourself walking through the lively streets of Madrid, the air filled with the aroma of sizzling tapas. You stop by a small tapas bar, order a plate of Patatas Bravas, and take that first bite—crispy potatoes smothered in a spicy, tangy tomato sauce and a smooth saffron aioli. It’s the kind of dish that brings comfort and excitement in every mouthful.
Today, we’re bringing this classic Spanish dish to your kitchen! Patatas Bravas with Saffron Aioli is a perfect appetizer or side dish that pairs well with drinks, grilled meats, or even a simple salad. Whether you’re preparing it for a gathering or just indulging in a homemade tapas night, this step-by-step guide will help you achieve crispy, golden potatoes with restaurant-quality sauces.
Why You’ll Love This Recipe
✔ Authentic Spanish flavors – Inspired by traditional tapas bars in Spain.
✔ Crispy yet soft potatoes – Perfectly fried for a crunchy exterior and fluffy inside.
✔ Two delicious sauces – A spicy tomato sauce and a creamy saffron aioli elevate the dish.
✔ Easy to make at home – No special equipment needed.
Ingredients (Serves 4)
For the Potatoes
- 500g potatoes (Russet or Yukon Gold, cut into 1-inch cubes)
- 1L vegetable oil (for frying)
- 1 tsp salt
For the Bravas Sauce (Spicy Tomato Sauce)
- 2 tbsp olive oil
- 1/2 small onion, finely chopped (50g)
- 2 cloves garlic, minced
- 1/2 tsp smoked paprika
- 1/2 tsp sweet paprika
- 1/4 tsp cayenne pepper (adjust to taste)
- 200g canned tomatoes (crushed)
- 1 tsp sugar
- Salt to taste
- 1 tbsp white wine vinegar
For the Saffron Aioli
- 1 pinch saffron threads (soaked in 1 tbsp warm water)
- 1 egg yolk
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 100ml olive oil
- 1 tsp lemon juice
- Salt to taste
Step-by-Step Cooking Process
Step 1: Prepare the Potatoes
Start by washing, peeling, and cutting the potatoes into bite-sized cubes. Soak them in cold water for 30 minutes to remove excess starch—this helps them crisp up better when fried.
After soaking, drain and pat them dry completely using a clean towel. Any moisture will cause oil splatter during frying.
Step 2: Fry the Potatoes
Heat the vegetable oil in a deep pan or fryer to 180°C (350°F). Carefully add the dried potato cubes in batches to avoid overcrowding. Fry for 4-5 minutes until golden and crispy.
Once fried, transfer them to a plate lined with paper towels and sprinkle with salt immediately to enhance the flavor. Keep warm while you prepare the sauces.
Step 3: Make the Bravas Sauce
In a saucepan, heat 2 tbsp of olive oil over medium heat. Add the finely chopped onion and cook until soft and translucent (about 3 minutes). Stir in the minced garlic, smoked paprika, sweet paprika, and cayenne pepper. Cook for 1 minute until fragrant.
Next, pour in the crushed tomatoes, sugar, and salt. Let it simmer for 10 minutes, stirring occasionally, until the sauce thickens. Add the white wine vinegar, mix well, and remove from heat. Blend the sauce for a smoother texture if desired.
Step 4: Prepare the Saffron Aioli
In a small bowl, soak the saffron threads in warm water for 5 minutes to release their color and aroma.
In a separate bowl, whisk the egg yolk, Dijon mustard, and minced garlic. Slowly drizzle in the olive oil while continuously whisking until a thick, creamy consistency forms. Add the saffron water and lemon juice, season with salt, and whisk again until fully combined.
Step 5: Assemble & Serve
Now that everything is ready, it’s time to plate up! Arrange the crispy potatoes on a serving dish. Drizzle with the spicy bravas sauce and spoon some saffron aioli on top. For extra flair, garnish with fresh parsley or chives.
Serve immediately while the potatoes are hot and crispy. Enjoy this delicious Spanish tapas dish with a glass of sangria or a chilled beer!
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 38g |
| Protein | 4g |
| Fat | 18g |
| Fiber | 4g |
| Sodium | 420mg |
Helpful Tips for the Perfect Patatas Bravas
✔ Double-fry for extra crispiness – Fry once at a lower temperature (160°C/320°F), let the potatoes rest, then fry again at a higher temperature (180°C/350°F).
✔ Use high-quality saffron – This ensures a deep golden color and rich flavor in the aioli.
✔ Adjust spice level – If you prefer milder heat, reduce the cayenne pepper in the bravas sauce.
✔ Make ahead – Both sauces can be prepared a day in advance and stored in the fridge.
FAQs:-
1. Can I bake the potatoes instead of frying?
Yes! Toss the potatoes in olive oil and bake at 220°C (430°F) for 35-40 minutes, flipping halfway, until crispy.
2. What can I serve with Patatas Bravas?
Pair it with grilled meats, seafood, or a fresh salad. It’s also great as a standalone appetizer.
3. How long does the saffron aioli last?
Store it in an airtight container in the refrigerator for up to 3 days.
4. Is this dish gluten-free?
Yes! Both the bravas sauce and aioli are naturally gluten-free.
5. Can I use store-bought mayonnaise for the aioli?
Absolutely! Mix 2 tbsp mayonnaise with garlic, lemon juice, and saffron water for a quick version.
Final Thoughts
Spanish Patatas Bravas with Saffron Aioli is a must-try dish for anyone who loves bold flavors and crispy textures. Whether you’re hosting a tapas night or just craving a restaurant-quality snack at home, this recipe delivers every time.
Thank You for Reading!
I truly appreciate you taking the time to explore this delicious recipe. I hope you enjoy making and savoring it as much as I do! If you try it, feel free to share your thoughts or any variations you made. Your support and engagement mean the world to me. Stay tuned for more mouthwatering recipes!
Happy cooking! 🍽️