If you have ever craved a dish that bursts with bold flavors and comforting textures, then this Patatas Bravas with Garlic Confit Aioli Recipe is exactly what your kitchen needs. Crispy, golden potatoes cooked to perfection are perfectly paired with a rich, garlicky aioli that’s silky and bright. This classic Spanish tapas dish transforms humble potatoes into a vibrant celebration of taste, blending smoky paprika and sweet tomato sauce with the decadence of garlic confit in a creamy dip. It’s a dish that’s as fun to make as it is to eat, guaranteed to bring a smile to any gathering or cozy night in.
Ingredients You’ll Need
The beauty of this Patatas Bravas with Garlic Confit Aioli Recipe lies in using simple yet carefully selected ingredients. Each component adds its own magic: from starchy potatoes that crisp up gorgeously, to spices that build layers of flavor, and the smooth, ultra-flavorful aioli made from garlic confit. These essentials make the difference between ordinary and unforgettable.
- 8 garlic cloves: Used for slow-cooked garlic confit to infuse softness and deep aroma into the aioli.
- 1 cup light olive oil: Gently cooks garlic to create that mellow garlic confit base.
- 1 egg: Acts as the creamy binder for the aioli, giving it body.
- 1 tbsp Dijon mustard: Adds a subtle tang and helps emulsify the aioli.
- 1 tsp lemon juice: Brightens the aioli, cutting through richness.
- Salt: Enhances all the natural flavors.
- 1 kg Yukon gold or Russet potatoes: Perfect for achieving a crisp outside and tender inside after frying.
- 1 tsp bi-carb soda: Helps potatoes crisp up beautifully when fried.
- 8 cups extra virgin olive oil: For frying potatoes and developing flavor in the sauce.
- 1 onion, finely diced: Creates a sweet base for the sauce.
- 1 red capsicum, finely diced: Adds color and a subtle sweetness.
- 4 garlic cloves, sliced: Adds punchy garlic notes to the sauce.
- 1 tbsp smoked paprika: Brings smoky warmth to the sauce.
- 1 tbsp sweet paprika: Provides color and mild sweetness.
- 1 tbsp brown sugar: Balances acidity with a hint of caramel.
- 1 tbsp tomato paste: Concentrates tomato flavor for the sauce.
- 400 mL tinned tomatoes: The juicy foundation of the saucy topping.
- Salt + pepper: To season everything perfectly.
How to Make Patatas Bravas with Garlic Confit Aioli Recipe
Step 1: Prepare the Garlic Confit
Start by gently warming 8 garlic cloves in 1 cup of light olive oil over low heat. The slow cooking process softens the garlic cloves until they become meltingly tender and fragrant without browning. This confit forms the silky, flavorful foundation of the garlic aioli and helps temper garlic’s usual sharpness into something mellow and luxurious. Once tender, set aside to cool before blending.
Step 2: Prepare the Potatoes
Peel and cut 1 kg of Yukon gold or Russet potatoes into bite-sized cubes. To achieve that iconic crunch, soak the potatoes briefly in cold water to remove excess starch, then parboil them with a pinch of bi-carb soda — this will boost the exterior crispiness when fried later. Drain and pat completely dry to avoid oil splatter.
Step 3: Fry the Potatoes
Heat 8 cups of extra virgin olive oil in a deep pan on medium-high heat. Fry the potatoes in batches until they become golden and irresistibly crisp on the outside, yet tender and fluffy inside. Drain on paper towels and season lightly with salt while still hot. These crispy cubes are the heart of your Patatas Bravas component.
Step 4: Make the Bravas Sauce
Using the same pan, reduce leftover oil slightly and soften 1 diced onion, 1 diced red capsicum, and 4 sliced garlic cloves until translucent and fragrant. Stir in 1 tbsp each of smoked paprika, sweet paprika, and brown sugar for complex, smoky sweetness. Add 1 tbsp tomato paste and 400 mL tinned tomatoes, letting the sauce simmer and thicken. Season with salt and pepper to taste—this robust, tangy sauce will crown your potatoes beautifully.
Step 5: Prepare the Garlic Aioli
In a blender or food processor, combine the cooled garlic confit cloves with 1 egg, 1 tbsp Dijon mustard, 1 tsp lemon juice, and salt. Slowly drizzle in a bit of olive oil while blending to create a creamy, emulsified aioli. The garlic confit lends a deep, silky taste that elevates this aioli beyond the usual fare. Set aside until ready to serve.
How to Serve Patatas Bravas with Garlic Confit Aioli Recipe
Garnishes
A sprinkle of freshly chopped parsley not only adds a fresh burst of color but also enhances the flavor contrast. You can also offer a pinch of smoked paprika on top for visual appeal and an extra kick of smokiness. The creamy garlic aioli drizzled generously over the sizzling potatoes creates an irresistible combination that keeps everyone reaching for more.
Side Dishes
Patatas Bravas with Garlic Confit Aioli Recipe is superb on its own or as part of a tapas spread. Pair it with olives, or a light salad dressed simply with citrus and olive oil for a balanced meal. A crusty baguette on the side soaks up the lovely sauces and makes the eating experience even more satisfying.
Creative Ways to Present
For a casual setting, serve these potatoes heaped on a rustic wooden platter with small bowls of aioli and bravas sauce for dipping. Or plate them more elegantly on a white dish with artful swirls of aioli and garnished with microgreens for a modern twist. Either way, your presentation will invite eager hands and happy smiles.
Make Ahead and Storage
Storing Leftovers
You can keep leftover potatoes and sauces separately in airtight containers in the refrigerator for up to 3 days. Storing aioli separately will preserve its fresh flavor and creamy texture, while the potatoes maintain their crunch better if reheated fresh.
Freezing
While not ideal for maintaining crispiness, you can freeze the cooked potatoes for up to one month in a sealed bag. Thaw overnight in the fridge before reheating. The garlic confit aioli and bravas sauce freeze well in separate containers for up to 2 months but should be fully thawed and stirred before serving.
Reheating
The best way to bring back crispiness to leftover potatoes is by reheating them in a hot oven or an air fryer for a few minutes. Avoid microwaving as it can make them soggy. Warm the bravas sauce gently on the stovetop and serve the aioli cold for the best balance of textures and flavors.
FAQs
Can I use a different type of potato for this recipe?
Absolutely! Yukon gold and Russet are recommended for their texture and crispiness but other starchy potatoes like Maris Piper or King Edward also work well to achieve that perfect crunch and tenderness.
Is it safe to use raw egg in the aioli?
Yes, as long as you use fresh, high-quality eggs and consume the dish promptly. If you’re concerned about raw egg, pasteurized eggs or a store-bought mayonnaise base can be substituted.
Can I make the garlic confit in advance?
Definitely! Garlic confit can be prepared days ahead and refrigerated. This makes assembling the dish quicker and intensifies the aioli’s flavor, giving you more time to enjoy with friends.
What can I substitute if I don’t have smoked paprika?
If smoked paprika isn’t available, a combination of regular paprika with a tiny pinch of cayenne or chipotle powder can mimic that smoky depth in the bravas sauce.
Is this dish spicy?
Traditionally, Patatas Bravas has a slight spicy edge from the paprika and sometimes a dash of chili in the sauce. You can adjust the heat by moderating the amount of paprika or adding chili flakes according to your preference.
Final Thoughts
This Patatas Bravas with Garlic Confit Aioli Recipe is a celebration of simple ingredients combined in a way that dazzles your taste buds. It’s perfect for gatherings, a cozy night in, or anytime you fancy something that feels a little special yet approachable. Give it a try, and watch as this rustic Spanish classic becomes a beloved staple in your cooking repertoire.
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Patatas Bravas with Garlic Confit Aioli Recipe
Patatas Bravas is a classic Spanish tapa featuring crispy golden potatoes served with a rich, smoky tomato sauce and a creamy garlic confit aioli. This recipe combines perfectly fried potatoes with a smoky paprika-infused sauce and a luscious homemade aioli to create an irresistible appetizer or side dish.
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
Ingredients
Garlic Confit Aioli
- 8 garlic cloves
- 1 cup light olive oil
- 1 egg
- 1 tbsp Dijon mustard
- 1 tsp lemon juice
- Salt, to taste
Patatas Bravas
- 1 kg Yukon Gold or Russet potatoes (2.2 lbs)
- 1 tsp bicarbonate of soda
- 8 cups extra virgin olive oil (1 L + 2 tbsp extra)
- 1 onion, finely diced
- 1 red capsicum, finely diced
- 4 garlic cloves, sliced
- 1 tbsp smoked paprika
- 1 tbsp sweet paprika
- 1 tbsp brown sugar
- 1 tbsp tomato paste
- 400 mL canned tomatoes (14 oz)
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Garlic Confit: In a small saucepan, gently heat the light olive oil over low heat. Add the 8 garlic cloves and cook slowly until the garlic is soft and lightly golden but not browned, about 20-25 minutes. Remove from heat and allow to cool.
- Make the Aioli: In a blender or food processor, combine the confit garlic and oil, egg, Dijon mustard, lemon juice, and salt. Blend until smooth and creamy. Adjust seasoning as needed. Set aside or refrigerate until serving.
- Prepare the Potatoes: Peel (optional) and cut the potatoes into bite-sized chunks. Place them in a pot of cold water with the bicarbonate of soda and bring to a boil. Boil until slightly tender but not falling apart, approximately 8-10 minutes. Drain and let dry completely.
- Fry the Potatoes: Heat the extra virgin olive oil in a deep pan or pot to 180°C (355°F). Fry the potatoes in batches until golden and crispy on the outside, about 5-7 minutes per batch. Remove with a slotted spoon and drain on kitchen paper. Season with salt immediately.
- Prepare the Sauce: In a skillet, heat 2 tablespoons of the extra virgin olive oil. Add the finely diced onion, red capsicum, and sliced garlic. Sauté over medium heat until softened, about 5 minutes. Stir in the smoked paprika, sweet paprika, brown sugar, and tomato paste. Cook for an additional 2 minutes to meld the flavors.
- Simmer the Sauce: Add the canned tomatoes to the skillet and stir to combine. Reduce heat and simmer gently for 15-20 minutes, stirring occasionally, until the sauce thickens. Season with salt and freshly ground pepper to taste.
- Serve: Plate the crispy potatoes and generously spoon the smoky tomato sauce over them. Serve with a side of garlic confit aioli for dipping or drizzling. Enjoy your authentic Patatas Bravas!
Notes
- Use Yukon Gold or Russet potatoes for the best texture – crispy outside and fluffy inside.
- The bicarbonate of soda in boiling water helps to break down the potato surface starch for crispier fries.
- Keep the oil temperature steady when frying to ensure even browning and prevent sogginess.
- The garlic confit aioli contains raw egg; use fresh, high-quality eggs or substitute with pasteurized egg products if preferred.
- The smoky flavor in the sauce comes from the smoked paprika, which is essential for authentic taste.
- Can be served as a tapa or a side dish with grilled meats or vegetables.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Spanish
