Crispy fried potato cubes smothered in a spicy, smoky brava sauce and creamy aioli that create an irresistible contrast of flavors and textures. This iconic Spanish tapas dish is the perfect appetizer or snack that will have everyone reaching for more, with its addictive combination of heat, richness, and perfectly golden potatoes.
⏱️60 min
📊Medium
👥4 servings
🍽️Starter
vegetarianbudget-friendlyspicyfamily
Ingredients
800 gwaxy potatoes
1000 mlvegetable oil for frying
200 mlmayonnaise
3 piecesgarlic cloves
200 mltomato sauce or tomato puree
1 tspsmoked paprika
0.5 tspcayenne pepper
1 tbspred wine vinegar
1 tspsalt
0.25 tspwhite pepper
Instructions
1PREPARE THE POTATOES: Wash the waxy potatoes thoroughly under cold running water to remove any dirt. Cut them into 2-3 cm cubes, keeping the skin on for authentic texture and nutrients. Pat them dry with paper towels, as moisture will prevent proper crisping during frying. Spread them on a clean kitchen towel for a few minutes to ensure they are completely dry before cooking.
2MAKE THE AIOLI: In a small bowl, mince the garlic cloves very finely and add them to the mayonnaise along with a pinch of salt and white pepper. Whisk the mixture until smooth and well combined, then set it aside in the refrigerator. The garlic flavor will infuse into the mayo while you prepare the other components, creating a more cohesive flavor.
3PREPARE THE BRAVA SAUCE: Heat a small saucepan over medium heat and add the tomato sauce, then stir in the smoked paprika and cayenne pepper, mixing well to distribute the spices evenly throughout. Add the red wine vinegar and a pinch of salt, stirring to combine. Simmer the sauce for 3-4 minutes until it thickens slightly and the flavors meld together, stirring occasionally. The sauce should have a slightly thick consistency that clings to the potatoes without being runny.
4HEAT THE OIL FOR FRYING: Pour the vegetable oil into a deep heavy-bottomed pot or deep fryer and heat it to 170°C (338°F), using a cooking thermometer to ensure accuracy. The oil temperature is crucial—too cold and the potatoes will absorb excess oil and become greasy; too hot and they will burn on the outside while remaining raw inside. Test the temperature by carefully placing a single potato cube in the oil; it should sizzle immediately and rise to the surface within seconds.
5FRY THE POTATOES IN BATCHES: Carefully add the potato cubes to the hot oil in batches, being cautious to avoid overcrowding the pan which will lower the oil temperature and result in soggy potatoes. Fry each batch for 6-8 minutes, stirring occasionally with a slotted spoon, until they are golden brown on all sides and crispy when pierced. Transfer the fried potatoes to a paper towel-lined plate and sprinkle immediately with salt while still hot, allowing the seasoning to adhere.
6PLATE AND SERVE: Transfer the crispy patatas to a serving bowl or individual tapas plates, creating a small nest of potatoes. Drizzle generously with the warm brava sauce first, coating the potatoes thoroughly, then add dollops of the garlic aioli on top. Serve immediately while the potatoes are still hot and crispy, allowing diners to enjoy the contrast between the creamy sauces and the crispy, fluffy interior of the potatoes. The warm temperature ensures the flavors meld beautifully together.