- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 430 kcal
Quick summary
“Classic Spanish bar snack adapted with potato cubes seasoned with sweet paprika and cayenne pepper, fried in hot oil until they create a crispy golden crust with a soft center. Served steaming, they accompany a creamy mayonnaise-based sauce with hot sauce.”
What you need to know
- Uniformly cutting the potatoes into two-centimeter cubes ensures identical frying time for all pieces in the pan.
- Pre-seasoning with paprika and cayenne perfumes the potatoes before they hit the hot oil at 180°C.
- The combination of creamy mayonnaise with hot sauce balances the spicy pungency with silky fat in the dip.
Ingredients
Main
- 600g of peeled and cubed potatoes
- Oil for frying
- 1 tablespoon of sweet paprika
- 1 teaspoon of cayenne pepper (or to taste)
- Salt to taste
- 1/2 cup of mayonnaise
- 1 tablespoon of hot sauce
Instructions
Principal
- In a deep pan, heat the oil over medium heat.
- Meanwhile, season the potatoes with salt, paprika, and cayenne pepper.
- When the oil is hot, add the potatoes carefully.
- Fry the potatoes for about 20 minutes or until golden and crispy.
- Remove the potatoes from the pan and place on paper towels to remove excess oil.
- In a bowl, mix the mayonnaise with the chili sauce.
- Serve the potatoes hot with the sauce on the side for dipping.
- Garnish with fresh herbs if desired.
Chef's tips
- Thoroughly dry the potato cubes with a clean cloth after cutting to avoid oil splatters and ensure a crispy crust.
- Fry the potatoes in small batches so as not to cool the oil; cold oil soaks the pulp and delays the formation of a crust.
- Drain the fried cubes immediately on a wire rack or absorbent paper and add a pinch of extra fine salt while still hot.
Variations
- Prepare the authentic Spanish bravas sauce with olive oil, flour, spicy paprika, and boiled vegetable broth instead of mayonnaise.
- Bake the potato cubes in the air fryer without oil at 200°C for twenty minutes, brushing with olive oil to reduce fat.
- Sprinkle crispy fried garlic and Sicilian lemon zest over the ready potato cubes to enhance freshness.
Substitutions
- Cayenne pepper powder can be substituted with spicy paprika or freshly ground black pepper to modulate the heat.
- Homemade or commercial mayonnaise can be replaced with traditional Catalan aioli prepared with olive oil and crushed garlic.
- Russet potatoes can be swapped for Asterix potatoes or boiled cassava cut into medium fried cubes.
How to store
French fries lose their crispness quickly after cooling. Store leftovers in the refrigerator in a ventilated container for up to two days. To reheat, use an oven at 200°C for eight minutes or an air fryer; do not use microwave.
Can it be frozen?
Do not freeze already fried potatoes, as the starch softens and the skin loses support upon thawing. Freeze the cubes blanched in boiling water for three minutes and dried for up to ninety days to fry directly.
What to serve with
Accompany with very cold lager beer, stuffed green olives, crispy fried squid rings, and sparkling water with lemon.
Frequently asked questions
Can I prepare the potatoes in a conventional oven?
Yes, spread the cubes seasoned with paprika, salt, and olive oil on a wide baking sheet and bake at 210°C for thirty minutes, turning halfway through.
Does traditional Spanish brava sauce contain mayonnaise?
In Spain there are two strands: the classic bravas sauce of broth and paprika and the version from bars that combines garlic mayonnaise (alioli) with pepper.
What is the ideal size for cutting the patatas bravas?
Cut into rustic cubes of approximately two to three centimeters to keep the interior soft and pasty while the exterior gets crunchy.
How to make the potatoes very crispy on the outside?
Dry the surface well after chopping, make sure the oil is hot (about 180°C), and do not overcrowd the pan during frying.
