Patatas bravas with chili mayo

This recipe for patatas bravas with chili mayo is made for everyday cooking with just a little more flavor. The steps stay clear, so you can easily adapt the dish to what you have at home.

Pay close attention to balance: something savory, something fresh, and enough texture make all the difference. It’s better to add seasonings little by little and taste as you go.

Patatas Bravas: The Spanish Classic

Patatas bravas are a true crowd-pleaser among tapas. Golden-fried potatoes, drizzled with a spicy tomato sauce and topped with aioli. In Spain, they’ve known it for ages: simplicity rules. With just a few pure ingredients, you can put something spectacular on the table without any fuss.

What makes patatas bravas so special?

• The contrast between crispy potato and creamy, fresh sauce
• Perfect as a snack or side dish during dinner with friends
• Lovely for varying with seasonings, such as the products from Nicolas Vahé

Ingredients list

For this version, we use a few special items from the Nicolas Vahé collection. Here’s what you need:

• 1 kg floury potatoes, peeled and cut into cubes
• 2 tablespoons Nicolas Vahé French sea salt
• Olive oil, for frying
• For the sauce:
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoons Nicolas Vahé Cucumber Vinegar
  • 4 tablespoons Nicolas Vahé San Marzano Tomato Ketchup
  • 2 teaspoons smoked paprika powder
  • 1 teaspoon chili flakes (optional)
  • Pepper to taste
• For the aioli:
  • 3 tablespoons mayonnaise
  • 1 clove garlic, grated
  • 1 teaspoon lemon juice

How to make real patatas bravas (with an accent)

1. Frying potatoes: Parboil the potato cubes for 5 minutes in plenty of water with a little Nicolas Vahé French sea salt. Drain and let them drip dry. Then fry them until golden brown in a generous amount of olive oil. Drain on kitchen paper and sprinkle with extra sea salt.
2. The spicy tomato sauce: Sauté the onion and garlic in a little olive oil. Add the San Marzano Tomato Ketchup, cucumber vinegar, paprika, and chili flakes. Let simmer for 5 minutes until the sauce has thickened and smells tangy. Season with sea salt and pepper.
3. The aioli: Mix mayonnaise, garlic, and lemon juice into a fresh dip.
4. Serving: Spoon the potatoes onto a beautiful platter, generously pour over the tomato sauce, and spoon dollops of aioli on top. Garnish with chopped parsley if desired.

Styling tips: How to serve patatas bravas like a pro

The eye wants a treat too! Use a sturdy serving dish, cover with a linen napkin, and place a few bowls for extra sauce. Want an extra fresh twist? Present it with minimalist plates and natural materials.

• Serve with picks; practical and stylish
• Add grilled vegetables or olives for a complete tapas board
• Finish with coarse sea salt flakes for a spicy crunch

A table full of flavor

These patatas bravas are proof that simplicity and refinement go perfectly together. By choosing pure ingredients such as the products of Nicolas Vahé, you give the Spanish classic a unique twist.

Other products for your drinks board

• Nicolas Vahé Cucumber Vinegar (200 ml)
• Nicolas Vahé San Marzano Tomato Ketchup
• Nicolas Vahé French sea salt (335g)

Summary

Can't wait to make this Spanish snack with a Nordic twist? Discover everything you need in our Nicolas Vahé collection and turn your drinks moment into a true style statement.

Frequently asked questions (FAQ)

• How long does the patatas bravas sauce keep?
  Store the sauce covered for up to 3 days in the refrigerator.
• Can I make patatas bravas without an oven too?
  Absolutely. Simply fry the potatoes in a large pan with oil until golden brown.
• Which potatoes work best for patatas bravas?
  Use a floury potato variety; it gives the tastiest crispy result.

Read also: Want to read more about this topic? Then also check out our article on spring and summer on your plate.