Patatas Bravas | BBQ Sides, Appetizers, Tapas

By: Andrea Alden

Whether you need a side dish to spice things up or want to impress your guests with the best tapas and appetizers ever, these Patatas Bravas will satisfy you in a spicy way! The temperature is dropping - a little - and it’s officially fall, so warm your heart and your tastebuds with the most satisfying crispy potatoes, a customizable spicy sauce, and a creamy and tangy aioli. Are you ready for this culinary adventure?

For this recipe, you want to use good potatoes for frying, the mealy ones instead of waxy ones, like russet, Yukon gold, or Agria. The trick, actually there’s a couple, is to get the potatoes 90% cooked and then cool and dry them completely before finishing them. That will give you the best crispy outside, the key to a perfect patatas bravas.

Prep Time

30 min

Cook Time

35 min

Yield

Difficulty

Easy

Patatas Bravas | BBQ Sides, Appetizers, Tapas

Ingredients

Method

Photos

Ingredients

Patatas Bravas

2 lbs (1 kg) Yukon Gold potatoes
½ tsp. baking soda
¼ cup (63 ml) oil or fat – try duck fat
Salt and pepper to taste

Salsa Bravas

1 medium onion, chopped
1 to 4 cloves garlic, minced
2 tbsp. oil, olive, or your preference
2 tsp. sweet paprika
1 tsp. smoked paprika
1 tsp. cumin
1 tsp. oregano
Chili powder or flakes to taste
2 tsp. sugar
1 tbsp. red wine vinegar
1 can (796 ml) crushed tomatoes

Tangy Aioli

3 tbsp. mayonnaise
3 tbsp. sour cream
1 clove garlic, grated
1 tbsp. feta, crumbled

Method

PRO TIP:
Prep the potatoes the day before so they have time to dry out completely for the best results.

Wash, peel, and cut the potatoes into bite-sized pieces.
Par boil the potatoes until they are nearly cooked through, about 6 to 7 minutes or approximately 190°F (88°C).
– Did you know that potatoes are done at about 203°F (95°C)?
Drain the potatoes and spread them out on a rack or baking sheet lined with paper towel to dry and cool.
While waiting for the potatoes to dry and cool, make your aioli. In a blender or food processor, combine the mayonnaise, sour cream, garlic, and feta. Whip until smooth. Set aside in the fridge until you are ready to serve.
Once your potatoes are cooled and dry, preheat your grill to 400°F (200°C) using all burners.
Place a frying pan or skillet onto the side burner of your grill. Fry the onion in the oil until translucent. Add the garlic and continue to fry for another 30 seconds. Mix in the paprikas, cumin, oregano, and chili powder. Continue to cook until fragrant, about a minute. Then finally, add in the sugar, vinegar, and tomatoes. Bring to a simmer and reduce by one-third to one-half.
Brush a baking sheet with a thick coating of melted fat or oil, then drizzle the potatoes with the remaining oil and season them to taste. Lay the potatoes out in a single layer and roast them on the barbecue for 30 to 45 minutes. Toss or flip the potatoes once one side gets crisp and golden.
Once the potatoes are crisp and golden, and the bravas sauce has reduced to a nice consistency, remove them from the grill.
Use a blender or food processor to puree the bravas sauce. Serve your Patatas Bravas drizzled with sauce and more for dipping. Have some aioli on the side and top with cilantro or parsley.
Pair your Patatas Bravas with your other favorite tapas charcuterie style with olives, Manchego cheese, and red wine-marinated Spanish chorizo, or serve this as the perfect side dish for roasts. Try a Mencia wine or Spanish Mahou beer, although your favorite light lager will be just as delicious.

As the temperature cools, there’s no better way to warm your heart and your tastebuds than with these irresistible Patatas Bravas. The crispy potatoes, customizable spicy sauce, and tangy aioli make for the ultimate fall side dish, appetizer, or tapas. Follow our tips for the perfect crunch, and get ready to impress your guests with a dish that’s as satisfying as it is delicious. Are you bravas or did you cut down on the spice? Tell us what you thought of Patatas Bravas on the grill and what you served with it by sharing comments, and photos to our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.

Happy Grilling!

Andrea Alden

I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.