Some dishes earn their place in a country's soul not through complexity, but through pure satisfaction. Patatas bravas—crispy potato cubes swimming in spicy tomato sauce and cool aioli—represents everything great about Spanish tapas culture: simple ingredients, bold flavors, and the kind of food that makes you want to order another round.<\/p>

The name means "fierce potatoes," and while the heat level varies from bar to bar, the principle stays the same: potatoes fried until their edges crackle, then dressed with sauces that provide both fire and relief.<\/p>

Ingredients<\/a><\/h2>
For the potatoes:<\/a><\/h3>
🥔 2 pounds waxy potatoes (Yukon Gold work well)
🫒 Vegetable oil for frying
🧂 Sea salt to taste<\/p>
For the bravas sauce:<\/a><\/h3>
🍅 1 can (14 oz) crushed tomatoes
🧅 1 small onion, finely diced
🧄 3 cloves garlic, minced
🫒 2 tablespoons olive oil
🌶️1 teaspoon smoked paprika (pimentón dulce)
🌶️ 1\/2 teaspoon hot paprika (pimentón picante)
🌶️1\/4 teaspoon cayenne pepper
🍯 1 teaspoon sugar
🧂 Salt and pepper to taste
🍶 2 tablespoons sherry vinegar<\/p>
For the aioli:<\/a><\/h3>
🥚 3 egg yolks
🧄 2 cloves garlic, minced
🍋 1 tablespoon lemon juice
🫒 1\/2 cup extra-virgin olive oil
🧂 Salt to taste<\/p>
Three-Component Process<\/a><\/h2>

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Spanish Patatas Bravas