Recipes Side Dish Potato Chef John's Patatas Bravas 4.6 (86) 69 Reviews 14 Photos Patatas bravas are fried potatoes that are fiercely textured, fiercely flavored, fiercely presented, and fiercely enjoyed. How fierce is really up to you and your inner Spaniard. There are as many patatas bravas recipes as homes in Spain, and this is nothing more than my latest rendition. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on October 27, 2023 Save Rate Print Share Add Photo 14 14 14 14 Prep Time: 25 mins Cook Time: 20 mins Additional Time: 45 mins Total Time: 1 hr 30 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings Dipping Sauce: 1 clove garlic, minced, or more to taste ½ teaspoon smoked paprika 1 pinch salt 1 cup mayonnaise 1 tablespoon sherry vinegar, or more to taste 1 teaspoon tomato paste ¼ teaspoon ground chipotle peppers 1 pinch cayenne pepper, or more to taste Spice Blend: 1 tablespoon salt ½ teaspoon ground black pepper ½ teaspoon paprika ½ teaspoon ground chipotle peppers Potatoes: 2 quarts cold water 1 tablespoon salt 1 teaspoon smoked paprika 1 teaspoon ground cumin 2 bay leaves 2 pounds russet potatoes, peeled and cut into 1-inch cubes 2 cups vegetable oil for frying Directions Make dipping sauce: Combine garlic, smoked paprika, and salt in a mortar and pestle or food processor; process until smooth. Mix in mayonnaise, sherry vinegar, tomato paste, chipotle chile powder, and cayenne pepper until combined. Cover and refrigerate sauce. Dotdash Meredith Food Studios Make spice blend: Mix together salt, black pepper, paprika, and chipotle chile powder in a small bowl. Set aside. Dotdash Meredith Food Studios Make potatoes: Pour water into a large saucepan. Stir salt, smoked paprika, cumin, and bay leaves into water. Bring to a boil, reduce heat to low, and cover; simmer for 10 minutes. Dotdash Meredith Food Studios Stir potatoes into seasoned water, bring to a boil, and simmer until potatoes are tender but not fully cooked, 4 to 5 minutes. The tip of a paring knife should easily insert into the center of a potato cube. Drain potatoes and transfer to a wire rack to cool completely, about 45 minutes. Dotdash Meredith Food Studios Heat vegetable oil in a large cast iron skillet or Dutch oven to 350 degrees F (175 degrees C). Add cooled potato cubes and cook, stirring frequently, until golden brown, 5 to 6 minutes. Transfer potatoes to a baking sheet lined with paper towels to cool slightly. Toss in a bowl with spice blend and serve with dipping sauce. Dotdash Meredith Food Studios Editor's Note: The nutrition data for this recipe includes the full amount of the salt used in the cooking liquid and spice mix. The actual amount of the salt consumed will vary. I Made It Print 134 home cooks made it! Nutrition Facts (per serving) 678 Calories 55g Fat 43g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 678 % Daily Value * Total Fat 55g 71% Saturated Fat 8g 40% Cholesterol 21mg 7% Sodium 3885mg 169% Total Carbohydrate 43g 16% Dietary Fiber 6g 21% Total Sugars 3g Protein 6g 11% Vitamin C 47mg 52% Calcium 60mg 5% Iron 3mg 16% Potassium 1039mg 22% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.