Crispy fried potatoes smothered in smoky chipotle bravas sauce and topped with bold garlic aioli made with Japanese mayo—this Spanish-inspired side is packed with flavor and easy to make at home.
Crispy Patatas Bravas with Chipotle Bravas + Garlic Aioli
Ingredients
For the Potatoes:
- 2 lbs Yukon Gold or Russet potatoes peeled and cut into ¾" cubes
- ½ tsp baking soda breaks down the exterior of the potato and gives a shaggy texture for maximum crispiness when fried
- Neutral oil for frying e.g. avocado, canola, or peanut oil
- Kosher salt
For the Chipotle Bravas Sauce:
- 2 tbsp olive oil
- 1 yellow onion medium, peeled and finely diced (about 1 cup)
- 1 chipotle pepper in adobo finely chopped (use 2 for more heat)
- 4 garlic cloves finely minced
- 1 tbsp smoked paprika
- 1 tbsp tomato paste
- 1 cup tomato sauce
- 2 cups chicken stock
- 2 tsp sherry vinegar
- Coarse salt and freshly cracked pepper to taste
For the Coarse Garlic Aioli:
- ½ cup Japanese mayo like Kewpie (you can use regular mayo, the Japanese mayo just makes it slightly sweeter and richer)
- 2 garlic cloves finely chopped (not minced)
- 1 tsp whole grain Dijon mustard
- ½ tbsp lemon juice or rice vinegar
- ½ tsp black pepper cracked
- Pinch of kosher salt
Instructions
Make the Bravas Sauce:
- Heat olive oil in a saucepan over medium heat.
- Add diced onions and a pinch of salt. Sauté 5–7 minutes until softened and lightly browned.
- Stir in the chipotle, garlic, and paprika. Cook for 30 seconds until fragrant.
- Add tomato paste and cook 1 minute more to caramelize slightly.
- Stir in tomato sauce and chicken stock. Simmer uncovered for 15–20 minutes, stirring occasionally.
- Add sherry vinegar, salt, and pepper to taste. Use an immersion blender for a smoother sauce, or leave chunky for rustic texture.
Make the Garlic Aioli:
- In a small bowl, mix together Japanese mayo, chopped garlic, Dijon mustard, lemon juice, and cracked pepper.
- Add a pinch of salt, then taste and adjust.
- Let sit at least 15–30 minutes before serving to develop flavor.
Boil & Fry the Potatoes:
- Fill a large pot with water and heat it to a rolling boil on the stovetop. At the same time, heat oil in a heavy pot to 350°F (or use an air fryer at 400°F).
- Add the baking soda to the boiling water and boil the potatoes until they are shaggy (about 7 minutes).
- Strain the water off the potatoes and toss them a few times to create an even shaggier texture. Allow them to dry for a few minutes before frying.
- Once dry, fry in batches until golden brown and crispy, 5–7 minutes per batch.
- Transfer to a paper towel-lined tray and season with kosher salt immediately.
To Serve:
- Pile crispy potatoes on a plate or shallow bowl.
- Spoon over warm chipotle bravas sauce.
- Drizzle or dollop with garlic aioli.
- Garnish with chopped parsley or chives if desired.
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