{"id":89667,"date":"2026-05-03T15:53:26","date_gmt":"2026-05-03T15:53:26","guid":{"rendered":"https:\/\/diyhaven858.wasmer.app\/index.php\/our-best-classic-patatas-bravas-recipe\/"},"modified":"2026-05-03T15:53:26","modified_gmt":"2026-05-03T15:53:26","slug":"our-best-classic-patatas-bravas-recipe","status":"publish","type":"post","link":"https:\/\/diyhaven858.wasmer.app\/index.php\/our-best-classic-patatas-bravas-recipe\/","title":{"rendered":"Our Best Classic Patatas Bravas Recipe"},"content":{"rendered":"


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\n \"Patatas
\n <\/source><\/source><\/picture>\n Ksenia Prints\/Tasting Table<\/span>\n <\/div>\n
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As a food blogger who has been to Barcelona many times, my attempt at nailing “the best” version of classic patatas bravas spread across a few areas: the potatoes themselves, cooking method, and the sauces. For the potatoes, we tested out potatoes large and small, red, white, and yellow, creamy and crunchy. We found that the best for the dish are yellow, preferably creamy, and ideally small potatoes, in that order of importance.\u00a0This achieved the best texture both for a tender inside and for the crispiest exterior. We also loved quartering the small potatoes because each piece could be eaten in one bite. As for how they’re cooked, the answer to that was classic: blanching and then frying in oil was the best approach.<\/p>\n

For the sauces, we went fairly traditional with the raw yolk alioli and the piment\u00f3n, or smoked paprika, sauce.\u00a0Where we deviated was the green sauce. Having tried plenty of patatas bravas that simply added a few leaves of parsley, and then a few select recipes that turned the parsley into a zesty, tangy sauce, we greatly preferred the latter. For our best classic variation, we knew we had to offer a version of parsley sauce that would lift up the entire dish. The resulting dish is a creamy, spicy, and tangy nod to the original.<\/p>\n

Our best classic patatas bravas recipe transforms the essential Spanish tapas dish into a dish any home cook can whip up in their own kitchen. All you need is a bit of attention to detail.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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Gather the ingredients for our best classic patatas bravas recipe<\/h2>\n
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\n \"Ingredients
\n <\/source><\/source><\/picture>\n Ksenia Prints\/Tasting Table<\/span>\n <\/div>\n
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For the fried potatoes that form the base of this dish, we’re going to go with\u00a0baby creamer potatoes,\u00a0salt for water, and vegetable oil for frying. If you cannot find baby creamer potatoes, Idaho gold, also known as chef Jose Andres’ preferred potato for patatas bravas, also work.<\/p>\n

For the piment\u00f3n sauce, you’ll need\u00a0mayonnaise,\u00a0tomato paste, piment\u00f3n (smoked paprika),\u00a0sherry vinegar,\u00a0garlic,\u00a0cayenne pepper, and\u00a0salt.\u00a0For the alioli,\u00a0garlic,\u00a0egg yolk,\u00a0vegetable oil,\u00a0lemon juice, and\u00a0salt are all you need. And for our ultimate\u00a0green sauce, you’ll want to grab\u00a0fresh parsley,\u00a0vegetable oil,\u00a0garlic,\u00a0sherry vinegar, and\u00a0salt. If you cannot find sherry vinegar and wonder if you actually need this Spanish original, then know that you can also use your preferred red wine vinegar variety, but it will lack some of the well-roundedness and sweetness.\u00a0<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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Step 1: Boil the potatoes<\/h2>\n
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\n \"Boiled
\n <\/source><\/source><\/picture>\n Ksenia Prints\/Tasting Table<\/span>\n <\/div>\n
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Boil the potatoes in salted water for 8-10 minutes until they’re fork-tender but still holding their shape.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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Step 2: Dry the potatoes<\/h2>\n
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\n \"Patting
\n <\/source><\/source><\/picture>\n Ksenia Prints\/Tasting Table<\/span>\n <\/div>\n
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Drain the potatoes and pat them dry.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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Step 3: Preheat the oil for frying<\/h2>\n
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\n \"Pan
\n <\/source><\/source><\/picture>\n Ksenia Prints\/Tasting Table<\/span>\n <\/div>\n
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Add oil to fill a heavy pot or deep fryer about an inch deep, and heat it to 350 F.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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Step 4: Fry the potatoes<\/h2>\n
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\n \"Potatoes
\n <\/source><\/source><\/picture>\n Ksenia Prints\/Tasting Table<\/span>\n <\/div>\n
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Fry the potatoes in batches for 8-10 minutes until golden and crispy.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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Step 5: Drain the potatoes<\/h2>\n
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\n \"Fried
\n <\/source><\/source><\/picture>\n Ksenia Prints\/Tasting Table<\/span>\n <\/div>\n
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Drain the potatoes on paper towels, and season them with salt.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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Step 6: Make the piment\u00f3n sauce<\/h2>\n
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\n \"Hand
\n <\/source><\/source><\/picture>\n Ksenia Prints\/Tasting Table<\/span>\n <\/div>\n
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For the piment\u00f3n sauce, whisk the mayonnaise, tomato paste, piment\u00f3n, vinegar, garlic, and cayenne. Season with salt.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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Step 7: Make the alioli<\/h2>\n
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\n \"Hand
\n <\/source><\/source><\/picture>\n Ksenia Prints\/Tasting Table<\/span>\n <\/div>\n
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For the alioli, whisk the garlic and egg yolk together. Slowly drizzle in the oil while whisking constantly until emulsified. Whisk in lemon juice and salt.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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Step 8: Make the green sauce<\/h2>\n
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\n \"Hand
\n <\/source><\/source><\/picture>\n Ksenia Prints\/Tasting Table<\/span>\n <\/div>\n
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For the green sauce, blend the parsley, oil, garlic, vinegar, and salt until smooth.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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Step 9: Garnish the patatas bravas<\/h2>\n
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\n \"Patatas
\n <\/source><\/source><\/picture>\n Ksenia Prints\/Tasting Table<\/span>\n <\/div>\n
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Transfer the potatoes to a serving bowl. Drizzle them with piment\u00f3n sauce and alioli. Top with dollops of green sauce.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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Step 10: Serve the patatas bravas<\/h2>\n
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\n \"Patatas
\n <\/source><\/source><\/picture>\n Ksenia Prints\/Tasting Table<\/span>\n <\/div>\n
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Serve the patatas bravas immediately.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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What can I serve with patatas bravas?<\/h2>\n<\/p><\/div>\n
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