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Potatoes require very little fuss. For example, a simple combination of butter, salt, and pepper turns a rustic potato into a rich and creamy mashed potato. I like to enjoy my potatoes roasted, pureed, and of course, fried. Patatas Bravas with Aioli are crisp and smoky on the outside and light and fluffy on the inside. Their spiciness is cooled by a creamy, fresh-made aioli. I do not doubt that this recipe will quickly find a regular place in your potato rotation!
Patatas Bravas with Aioli are Spanish in origin and are known for their spicy sauce. I’m taking a different direction here, putting the heat on the potato and cooling it with an aioli. The spicy heat coupled with the crispy exterior of the potatoes makes this downright irresistible. The potato pieces take a dip into a pot of hot oil and fry until golden and crunchy. As soon as the potatoes are out of the hot oil, I’ll sprinkle the spice mixture over them; the spices will cling to the warm oil and hold on to the flavor.
I like to serve these potatoes with a side of garlicky aioli. Aioli is a classic side sauce for potatoes and it’s easy to see why. There’s something about the cool creaminess next to the fried potato that just makes sense. An aioli uses raw egg and I know that can be a cause for concern. So if you’re feeling bold and authentic, then give the egg a try. Oil can be used as an alternative, either vegetable or avocado oil, one cup, to replace the egg. A quick blitz with a blender will transform the ingredients into a creamy, savory dipping sauce for the spicy potato bites.
Who doesn’t love a fried potato?! These bite-sized pieces are positively delicious and have so much flavor and texture. Crispy and spicy are balanced by cool and garlicky aioli. Once again, the humble potato achieves greatness by just doing its thing!
Patatas Bravas are from the Spanish Tapas menu at Table for 12. It’s served with Paella Mixta, Shaved Brussels Sprout Salad, Grilled Shishito Peppers, and a Spanish Almond Cake.
Patatas Bravas with Aioli
Ingredients
- 2 lbs. Yukon gold potatoes, peeled and cut into wedges
- 1 tablespoon smoked paprika
- 1 teaspoon chili powder
- 4-6 cups vegetable oil, for frying
For aioli:
- 2 garlic cloves, minced
- 1 egg
- 1/2 cup vegetable oil
- 1/4 cup olive oil
- 1/2 lemon, juiced
- Kosher salt and freshly cracked black pepper
Preparation
- Drop potato pieces into water and parboil 1-2 minutes. Drain and set aside on a wire rack to cool.
- Heat oil to 350°F. Carefully put the potatoes into the oil and fry until golden. Use a slotted spoon or colander to remove the potatoes from the oil. Drain on a wire rack and immediately sprinkle with the spice mixture.
- Put all of the aioli ingredients together in a blender and mix until smooth and creamy. Transfer to a serving dish and refrigerate until ready to serve. *Note: if desired, replace 1 egg with 1 cup vegetable or avocado oil.
- Plate the potatoes and serve with the aioli. Enjoy!