Emulsifier Free Patatas Bravas
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Learn more →Ingredients
4 servings
For the potatoes
- 2 lbs yukon gold potatoes, peeled and cut into 1 ½-inch cubes
- 3 cups olive oil or vegetable oil, for frying
- 1 tsp kosher salt
For the bravas sauce
- 2 tbsp olive oil
- 4 garlic cloves, thinly sliced
- 1 can (14 oz) crushed tomatoes
- 1 ½ tsp smoked paprika
- ½ tsp hot smoked paprika or cayenne pepper
- 1 tsp sherry vinegar
- ½ tsp sugar
- ¼ tsp kosher salt, plus more to taste
For the aioli
- 2 pasteurized egg yolks
- 2 garlic cloves, finely grated or minced
- 1 tbsp fresh lemon juice
- ½ cup olive oil
- ¼ tsp kosher salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Make the bravas sauce: Heat 2 tbsp olive oil in a small saucepan over medium heat until shimmering. Add the sliced garlic and cook, stirring frequently, until golden at the edges and fragrant, about 2–3 minutes — watch closely so it doesn't burn.
- 2
Add the crushed tomatoes, smoked paprika, hot smoked paprika, sherry vinegar, sugar, and 1/4 tsp salt to the saucepan. Stir to combine and simmer over medium-low heat, stirring occasionally, until the sauce has thickened and deepened in color, about 15 minutes. Taste and adjust salt. Use an immersion blender (or transfer to a blender) and blend until smooth. Set aside.
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