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Patatas Bravas

6 Servings

1¾ hours 40 minutes active

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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:

  • cup plus 1 tablespoon extra-virgin oil

Directions

Pardon the interruption

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Reviews
Catherine C.
September 14, 2022
These are perfection!
Wouldn’t change a thing.
Karen H.
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.
Judith B.

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!

Kristina C.

Any suggestions of something we can substitute for the vermouth?

Janelle C.

Hi Kristina,

You can try equal amounts of dry sherry.

Best,
The Milk Street Team

Blake S.

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.

Mary Ann B.

I don't use a microwave. Can I boil the potatoes until almost tender instead.

Alison D.

I have the same question! Was thinking of baking them so they would not get waterlogged.

Lynn C.

Hi Alison -

You could try steaming the potatoes (preferred) or boiling them. Just make sure the potatoes sit for a bit and dry them well with towels to make sure they are fully dried before tossing them with the cornstarch.

Best,
The Milk Street Team

Lynn C.

Hi Alison -

You could try steaming the potatoes (preferred) or boiling them. Just make sure the potatoes sit for a bit and dry them well with towels to make sure they are fully dried before tossing them with the cornstarch.

Best,
The Milk Street Team

Daniel R.

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