Tapas Time: Crispy Batatas Bravas with Paprika Garlic Aioli
How to Make Crispy Batatas Bravas with Paprika Garlic Aioli
Batatas bravas, a beloved Spanish tapas dish, are golden, crispy potatoes typically served with a spicy sauce. In this version, we pair them with a rich, smoky paprika garlic aioli for a bold, modern twist on the classic. These potatoes are parboiled before frying, which ensures the perfect balance between a soft, fluffy center and a crisp, golden exterior.
The Secret to Crispy Batatas: Parboiling First
If you’ve ever struggled to get homemade fried potatoes just right, parboiling is the key. Boiling the potatoes briefly before frying gelatinizes their surface starches and softens the inside, allowing for better crisping when they hit the hot oil. After parboiling, the potatoes are drained well and air-dried slightly before being fried until golden brown. The result? Crispy outside, creamy inside—just like the best tapas bars in San Sebastian, Seville or Madrid. The Batatas Bravas at La Mejillones were incredible in San Sebastian.
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Paprika Garlic Aioli: Smoky, Creamy, and Addictive
While traditional bravas sauce is tomato-based and spicy, this aioli brings a different dimension to the dish. Our paprika garlic aioli is made with roasted garlic, smoked Spanish paprika (pimentón), lemon juice, and good-quality olive oil. You can blend it with an egg yolk or use store-bought mayonnaise for a quicker version. The flavor is deep and smoky, with a mellow garlicky punch that complements the crispy potatoes beautifully.
To make the aioli:
- Roast garlic cloves until soft and golden.
- Blend with mayonnaise, smoked paprika, lemon juice, salt, and a touch of olive oil.
- Chill before serving to let the flavors develop.
What to Serve with Batatas Bravas
Batatas bravas are incredibly versatile and make an ideal part of any Spanish tapas spread. They also shine as a side dish or appetizer at gatherings. Here are some perfect pairings:
- Grilled chorizo or jamón serrano for a meaty complement.
- Razor Clam Bulhão Pato: A Fresh Take on a Portuguese Favorite OR Steamed Clams in Garlic White Wine Sauce (Bulhao Pato)
- Gambas al ajillo (garlic shrimp) to keep the Spanish theme going.
- Pan con tomate, a simple tomato-rubbed toast, adds freshness.
- Manchego cheese and marinated olives make great nibbles between bites.
- Tortilla Espanola for a brunch-ready version of the dish.
- Light salads or roasted vegetables to balance the richness.
Whether you’re serving them with a full tapas board or as a standalone appetizer, batatas bravas are always a crowd-pleaser.
Customize Your Bravas
Create your own spin on the classic Batatas Bravas. Sprinkle fresh herbs like parsley or chives on top, or kick up the heat with a dash of cayenne or hot sauce. For added crunch, try a topping of crispy pancetta or pickled onions.
Crispy Batatas Bravas with Paprika Garlic Aioli
Ingredients
Batatas Bravas
- 2 large yellow potatoes, approx 1 lb; peeled and cut into 1/2 inch cubes
- bay leaf
- salt
- sunflower or canola oil, for frying
Paprika Garlic Aioli
- 1 egg
- 3/4 cup sunflower oil or olive oil
- juice of 1/4 lemon
- 2 tbsp high quality paprika dolce
- 2 cloves garlic, grated
- 1 tsp dijon mustard
- 1 tsp salt, diamond crystal or sea salt
Equipment
- 1-2 medium pot(s) you can reuse the pot you parboil the potatoes to fry, or use a separate pot for frying
- 1 pasta strainer
- 1 candy or meat thermometer
- 1 metal strainer
- 1 immersion blender OR a standard blender, this will be a different process described below
- 1 tall narrow liquid measuring cup (500 ml) make sure the immersion blender fits
Instructions
Fried Potatoes (Batatas Bravas)
- Peel and cut the potatoes into equal size cubes, approximately 1/2 in wide.
- Fill a medium pot with enough water to cover the potatoes. Add a tablespoon or two of salt to the water and a bay leaf. This will season the potatoes while they parboil.
- Place the pot on the stove top and turn the heat on high. Bring to a boil, then add the potatoes. Cook for 10 minutes.
Once cooking has completed drain the potatoes in a pasta strainer.- Add sunflower or canola oil to a medium pot so that there is 2 inches of depth.
- Turn the heat to high and wait until the oil is 350F / 175C.
- Once the oil reaches this temp add the potatoes in batches (likely 2). The oil should cover the potatoes. Keep the heat on high, but continue to check and adjust the heat so that the oil stays around 350F / 175C.
Fry the potatoes for 6 minutes, then remove with a metal strainer. Place the fried potatoes in a bowl lined with paper towel. Season with salt.- Repeat until all of the potatoes are fried.
Paprika Garlic Aioli
- In the tall narrow measuring cup place garlic, salt, lemon juice, dijon mustard at the bottom. Top with the egg and paprika. Last, slowly pour the oil on top.
- Place the immersion blender in the measuring cup all the way to the bottom. Start blending and slowly raise the blender to the top and then push back down t the bottom, followed by slowly raising the blender one more time. This should take about a minute.
- The aioli will thicken as you blend.
- If you do not have an immersion blender you can use a regular blender. If using a regular blender place all of the aioli ingredients in the blender except the oil. Start the blender and slowly drizzle in the oil. It will thicken as the oil blends.
Pour the aioli into small cups and serve with the batatas bravas!
