You might think “Oh that looks like french fries with ketchup and mayonnaise!” – well, it’s not! ;P The “patatas” may look like a rustic version of french fries, but the sauce definitely makes the difference here. No super-sweet ketchup. This tomato sauce packs a punch! Of course, only if you want to, but you should go all the way. It will taste much better when the sauce is hot ;)
Patatas Bravas is a typical tapas dish you can get in many Spanish bars. I remember one night in Madrid, an old (shabby) bar somewhere in downtown Madrid, the place was packed with people. It was loud, everyone was drinking and having fun. When the waiter brought a large platter of patatas bravas to the table, the people around got very quiet and everyone jumped onto the food. The potatoes were gone in an instant – as was the quiet and relaxed moment. It was very funny to watch… ;)
The aioli (or alioli as the Spanish would say) also works well as a tapa without the potatoes. The sauce alone with some bread for dipping, that’s all you need. Perfect and delicious! However, you should take into account that probably no one will want to come near you for the rest of the evening. ¡Buen provecho!
If you like tapas, you might want to check out these recipes as well – all classics from Spanish bars ;)
- Albóndigas – delicious meatballs with tomato sauce.
- Mojo Picón – hot sauce from the Canary Islands
- Pinchos Morunos – Moorish Pork Skewers
- Ciruelas y Dátiles con Bacon – Plums and Dates wrapped in Bacon
- Patatas Bravas con Alioli – Fried potatoes with hot tomato sauce and Aioli
- Marinated Olives – Marinated Olives ;)
- Pimientos de Padrón – fried green peppers
- Smoked Almonds aka. Almendras Fritas – fried almonds with the flavor of smoked paprika
- Tortilla de Patatas aka. Tortilla Española – a delicious omelette with eggs and potatoes
INGREDIENTS / ZUTATEN
(4 servings)
For the aioli:
4-5 garlic cloves, cut in half
1 cup (240ml) sunflower oil
1 medium egg
1 pinch of salt
juice of 1/2 lemon
For the tomato sauce:
3 tbsp. olive oil
1/2 onion, finely chopped
2 garlic cloves, finely chopped
10.5 oz. (300g) tomato passata
pimentón dulce ahumado*
cayenne pepper and/or chili powder (optional)
salt
For the patatas:
2-3 large potatoes
1 1/2 cups (360ml) vegetable oil
2 tsp. salt
pimentón dulce ahumado*
cayenne pepper, flaky sea salt
(4 Portionen)
Für die Aioli:
4-5 Knoblauchzehen, halbiert
240ml Sonnenblumenöl
1 Ei (M)
1 Prise Salz
Saft von 1/2 Zitrone
Für die Tomatensoße:
3 EL Olivenöl
1/2 Zwiebel, fein gehackt
2 Knoblauchzehen, fein gehackt
300g Tomatenpassata
Pimentón Dulce Ahumado*
Cayennepfeffer und/oder Chilipulver (optional)
Salz
Für die Patatas:
2-3 große Kartoffeln
360ml Pflanzenöl
2 TL Salz
Pimentón Dulce Ahumado*
Cayennepfeffer, Meersalzflocken
DIRECTIONS / ZUBEREITUNG
1. For the aioli add the garlic (remove green or yellow parts in the middle because those will be bitter) to a tall narrow mixing bowl, add the oil, egg, salt, and some drops of fresh-squeezed lemon juice. Place an immersion blender inside the bowl – make sure the part where it mixes is covered completely with oil and start mixing. Do not lift the immersion blender until you see that the egg and garlic are mixed well and the oil starts to change in color and texture. Slowly lift the immersion blender still mixing, so you mix in the oil layer above the thicker egg-garlic-oil mixture. Mix until all is well combined. Season with some more salt and lemon juice if needed. Store in the fridge for up to 2 days.
2. For the tomato sauce add the oil to a pot and heat up. Add the chopped onions and garlic and sauté until soft and glossy. Add the tomato passata and season with pimentón, cayenne pepper and/or chili powder (optional), and some salt. Reduce the heat and let simmer for 15-20 minutes.
3. Peel the potatoes and cut/break them into bite-size pieces. Add the oil and salt to a pot and heat up. Add the potatoes and let them cook over medium-high heat until soft – takes about 12-15 minutes. Increase the heat to high and fry the potatoes until golden – another 5-6 minutes. Take out of the oil and drain on paper towels. Add the potato pieces to a bowl and season with pimentón, pepper, and some flaky salt.
4. Place the potatoes on one big or several small plates, add the tomato sauce and aioli on top, and serve warm.
1. Für die Aioli den Knoblauch (grüne oder gelbe Teile in der Mitte entfernen, da diese bitter sind) zusammen mit dem Öl, Ei, Salz und einigen Tropfen Zitronensaft in eine hohe, schmale Rührschüssel geben. Einen Stabmixer in die Schüssel setzen (der Teil des Mixers mit den Messern sollte komplett ins Öl getaucht sein) und anfangen alles zu vermixen. Den Stabmixer erst anheben, wenn man sehen kann, dass das Ei und der Knoblauch vermixt sind und die Mischung Farbe und Textur ändert. Den Mixer dann langsam nach oben ziehen und weiter mixen, um das Öl nach und nach in die schon dickflüssigere Knoblauch-Ei-Mischung einzuarbeiten. Alles so lange mixen, bis eine homogene Masse entstanden ist. Bei Bedarf mit etwas zusätzlichem Salz und Zitronensaft abschmecken. Die Aioli kann im Kühlschrank bis zu 2 Tage aufbewahrt werden.
2. Für die Tomatensoße das Öl in einem Topf erhitzen. Die gehackten Zwiebeln und den Knoblauch hinzugeben und andünsten, bis sie weich und glänzend sind. Die Tomatenpassata hinzufügen und mit Pimentón, Cayennepfeffer und/oder Chilipulver (optional) und etwas Salz würzen. Hitzezufuhr reduzieren und etwa 15-20 Minuten köcheln lassen.
3. Kartoffeln schälen und in mundgerechte Stücke schneiden bzw. brechen. Öl und Salz in einen Topf geben und erhitzen. Die Kartoffeln zugeben und bei mittlerer Hitzezufuhr garen – das dauert etwa 12-15 Minuten. Dann die Hitzezufuhr erhöhen und die Kartoffeln in weiteren 5-6 Minuten goldbraun frittieren. Aus dem Öl nehmen und auf Papiertüchern abtropfen lassen. Die Kartoffelstücke in eine Schüssel geben und mit Pimentón, Pfeffer und etwas Salz würzen.
4. Die Kartoffeln auf einem großen, oder mehreren kleinen Tellern anrichten, die Tomatensauce und die Aioli darüber geben und alles warm servieren.
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Here is a version of the recipe you can print easily.
Print
Patatas Bravas with Aioli
- Prep Time: 00:20
- Cook Time: 00:40
- Total Time: 01:00
- Yield: 4 1x
- Category: Tapas
- Cuisine: Spain
- Diet: Vegetarian
Description
Patatas Bravas with spicy tomato sauce and aioli are typical tapas in Spanish bars. Easy to make and soooo delicious!
Ingredients
For the aioli:
4-5 garlic cloves, cut in half
1 cup (240ml) sunflower oil
1 medium egg
1 pinch of salt
juice of 1/2 lemon
For the tomato sauce:
3 tbsp. olive oil
1/2 onion, finely chopped
2 garlic cloves, finely chopped
10.5 oz. (300g) tomato passata
pimentón dulce ahumado*
cayenne pepper and/or chili powder (optional)
salt
For the patatas:
2-3 large potatoes
1 1/2 cups (360ml) vegetable oil
2 tsp. salt
pimentón dulce ahumado*
cayenne pepper, flaky sea salt
Instructions
1. For the aioli add the garlic (remove green or yellow parts in the middle because those will be bitter) to a tall narrow mixing bowl, add the oil, egg, salt, and some drops of fresh-squeezed lemon juice. Place an immersion blender inside the bowl – make sure the part where it mixes is covered completely with oil and start mixing. Do not lift the immersion blender until you see that the egg and garlic are mixed well and the oil starts to change in color and texture. Slowly lift the immersion blender still mixing, so you mix in the oil layer above the thicker egg-garlic-oil mixture. Mix until all is well combined. Season with some more salt and lemon juice if needed. Store in the fridge for up to 2 days.
2. For the tomato sauce add the oil to a pot and heat up. Add the chopped onions and garlic and sauté until soft and glossy. Add the tomato passata and season with pimentón, cayenne pepper and/or chili powder (optional), and some salt. Reduce the heat and let simmer for 15-20 minutes.
3. Peel the potatoes and cut/break them into bite-size pieces. Add the oil and salt to a pot and heat up. Add the potatoes and let them cook over medium-high heat until soft – takes about 12-15 minutes. Increase the heat to high and fry the potatoes until golden – another 5-6 minutes. Take out of the oil and drain on paper towels. Add the potato pieces to a bowl and season with pimentón, pepper, and some flaky salt.
4. Place the potatoes on one big or several small plates, add the tomato sauce and aioli on top, and serve warm.
Notes
¡Buen provecho!
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