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Easy Patatas Bravas
Spain's tapas bar classic gets two sauces, not one — a smoky, spicy bravas sauce and a garlicky aioli spooned over crisp potatoes together, the contrast is the point.
Ingredients
Instructions
Fry or roast the potato cubes until properly crisp and deep golden on every side, since a soft potato will not hold up under two sauces.
Warm the bravas sauce through with smoked paprika until it is gently bubbling and fragrant, not just lukewarm.
Spoon both the warm bravas sauce and the cool garlicky aioli over the hot potatoes together.
Serve immediately, while the contrast between hot and cool is still sharp.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
