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
