Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Patatas Bravas
Patatas bravas is a popular Spanish tapa, and for good reason. Potatoes fried until perfectly crisp and served piping hot with alioli (the Spanish version of aioli) and a smoked paprika sauce (called bravas sauce) have universal appeal. To avoid having to fry the potatoes—the classic preparation—we first parcook chunked russets in the microwave, then coat them with cornstarch and finish them on a well-oiled baking sheet in a hot oven. This technique delivers fluffy-creamy interiors and ultracrisp exteriors without the hassle and mess of deep-frying.
6
Servings
Tip
Don’t use lower-starch potatoes. To get the correct browning and crispness, it’s important to use high-starch russet potatoes. Also, don’t cut the potatoes into small pieces. Largish two-bite chunks can roast long enough to achieve deep browning without overcooking on the inside.
1¾ hours
40 minutes active
For the potatoes:
-
⅓
cup plus 1 tablespoon extra-virgin oil
Directions
-
01To make the potatoes, heat the oven to 450°F with a rack in the middle position. Pour ⅓ cup oil onto a rimmed baking sheet and tilt to coat; set aside. In a large microwave-safe bowl, combine the potatoes and ¼ cup water. Cover loosely and microwave on high until just shy of tender, about 8 minutes, stirring once about halfway through.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTReviews
September 14, 2022
These are perfection!
Wouldn’t change a thing.
June 21, 2022
Easy and Crispy!
This is the best recipe I’ve tried for crispy roasted potatoes! We like the aioli better than the bravas sauce, and the potatoes are also great for tacos.
January 16, 2024
Amazing!
I have been making this recipe for Patatas Bravas since it was first published. It is so easy and absolutely delicious! I don't bother with peeling the potatoes, but follow the recipe as written. The Aioli is amazing too. Allowing the garlic to steep in the lemon juice for 5 minutes really is perfect for taming the garlic.
Silly us! We didn't read the comments and decided to half the recipe since there are only two of us. What a shame. Make this as is if there are 1 or more of you. Double it if more than 3. The idea of velveting the potatoes is genius. You'll want to just eat them straight out of the oven with just a little sea salt before adding either of the sauces. Y'all. This is a keeper.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
Fantastic! I halved the recipe for my husband and I figuring some leftovers. As the article in the magazine says, they are addictive, and we are every last one. Made precisely as written. Definitely a keeper. We enjoyed our Manhattan's with this instead of sipping on Sweet Vermouth :) Delicious. Thank you!