Chef John's Patatas Bravas

Chef John's Patatas Bravas

Chef John

"These fried potatoes are fiercely textured, fiercely flavored, fiercely presented, and fiercely enjoyed. How fierce is really up to you and your inner Spaniard. There are as many patatas bravas recipes as homes in Spain, and this is nothing more than my latest rendition."
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Ingredients

1 h 30 m servings 678 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 678 kcal
  • 34%
  • Fat:
  • 55.3 g
  • 85%
  • Carbs:
  • 43.3g
  • 14%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 3885 mg
  • 155%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Combine garlic, 1/2 teaspoon smoked paprika, and a pinch of salt in a mortar and pestle or food processor; process until smooth. Mix in mayonnaise, sherry vinegar, tomato paste, 1/4 teaspoon chipotle chile powder, and cayenne pepper until combined. Cover and refrigerate dipping sauce.
  2. Mix 1 tablespoon salt, black pepper, 1/2 teaspoon smoked paprika, and 1/2 teaspoon chipotle chile powder together in a small bowl. Set spice blend aside.
  3. Pour water into a large saucepan and stir 1 tablespoon salt, 1 teaspoon smoked paprika, cumin, and bay leaves into water. Bring to a boil, reduce heat to low, and cover; simmer for 10 minutes.
  4. Stir potatoes into water-paprika mixture, bring to a boil, and simmer until potatoes are tender but not fully cooked, 4 to 5 minutes. The tip of a paring knife should easily insert into the center of a potato cube. Drain potatoes and transfer to a wire rack to cool completely, about 45 minutes.
  5. Heat vegetable oil in a large cast iron skillet or Dutch oven to 350 degrees F (175 degrees C). Add cooled potato cubes and cook, stirring frequently, until golden brown, 5 to 6 minutes. Transfer potatoes to a baking sheet lined with paper towels to cool slightly. Toss in a bowl with spice blend and serve with dipping sauce.

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the salt used in the cooking liquid and spice mix. The actual amount of the salt consumed will vary.

Reviews

Read all reviews 25
  1. 31 Ratings

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Most helpful positive review

WOW muy delicioso! My fiance and I really enjoyed these patatas bravas! I was drooling waiting for them to finish, that's how amazing the kitchen smelled ;) Followed the recipe verbatim, it wa...

Most helpful critical review

This rating is just for the dipping sauce, as I used a different recipe for the potatoes. The sauce was pretty awful, and tasted mostly like mayonnaise. I much prefer the combination of homemade...

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Newest

WOW muy delicioso! My fiance and I really enjoyed these patatas bravas! I was drooling waiting for them to finish, that's how amazing the kitchen smelled ;) Followed the recipe verbatim, it wa...

Fantastic! Marvelous! Delicious! As soon as I saw this recipe, I knew my boyfriend would go absolutely crazy for them, so I made them for our Valentine's dinner. I made the sauce and the spi...

Great potatoes that taste like what you get in Spain! This recipe was easy to follow, but it was time consuming. Next time I'll make the sauce and boil the potatoes the night before, so that I...

Holy ! These were FABULOUS and so easy to make! I made them as a side dish for a dinner party with some of my husband's family and everyone loved them so much I ended up having to make them agai...

These are fabulous! I followed the recipe to the T. Now I know the secret to crispy fried potatoes. A few tips: 1. Make the dipping sauce first (even a day ahead) and let it sit to marry flavor...

Amazing! Perfect crisp! I had no idea the secret was in letting the potatoes sit out. Perfectly seasoned, I'm in love. I now follow Chef John and have his blog saved in my favorites! Ever recipe...

This rating is just for the dipping sauce, as I used a different recipe for the potatoes. The sauce was pretty awful, and tasted mostly like mayonnaise. I much prefer the combination of homemade...

Yummy

So I doubled this recipe, so maybe it was a bit off. But it was WAY too salty. I would not put a tablespoon of salt. Maybe it is a misprint? I could see a teaspoon, but definitely not a tablespo...

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