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Patatas Bravas with Cheat Garlic Aioli

Parsnips and Pastries
Creative way of serving potatos... in a Spanish, tapas serving! Remember that they also prevent hangover... ;)
Prep Time 20 mins
Course Appetizer, Snack
Cuisine Mediterranean, Spanish
Servings 6 people


  • 1 1/2 pounds fingerling potatoes
  • 3 tbsp olive oil
  • 1 tbsp fresh thyme and parsley
  • 1 tbsp Spanish paprika
  • 3 garlic cloves pressed
  • 1/2 cup high-quality mayonnaise
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tbsp Sea salt and pepper


  • Make the Garlic Aioli: Combine the pressed garlic, mayonnaise, olive oil, lemon juice, and sea salt and pepper to taste in a blender or food processor and process until smooth and creamy. Allow the aioli to sit in the refrigerator for at least an hour before serving. This can be made ahead.
  • Make the Patatas Bravas: Boil the fingerling potatoes in salted water until they are just tender, about 10 minutes. Drain and let dry.
  • Carefully slice the potatoes in half lengthwise once they are cooled.
  • Heat a cast iron pan with 3 tablespoons of olive oil until very hot. Work in batches (don’t overcrowd the pan) and fry up the potatoes until each side is crispy and evenly browned, about 2 minutes per side. Using tongs, transfer the potatoes to drain on paper towels, and while they are still very hot, sprinkle with sea salt, pepper, paprika, and fresh thyme.
  • Serve the potatoes immediately while still warm on a bed of fresh parsley, sprinkled with additional parsley and thyme. Serve with the aioli. Enjoy!
Keyword mediterranean appetizers, mediterranean party recipes, spanish party recipes, tapas