Patatas Bravas Recipe

Patatas BravasThis crispy potato dish served with tangy aioli comes from the food experts at NoMa Social, one of the Big Apple’s hottest Mediterranean restaurants.

Recipe courtesy NoMA Social

2 lg. Idaho potatoes, peeled and cut into 1 inch cubes

1 tsp. chile flakes

3 tbl. extra virgin olive oil

1/2 tsp. pimenton piccante (spicy smoked paprika from Spain)

salt and pepper to taste

3 cups neutral oil, corn or canola


Place potatoes into a pot and cover with water, bring to a boil and reduce to a simmer and cook potatoes until just tender but still firm strain and cool on a sheet pan.

Place oil in a heavy bottomed pot or better yet a home fryer, bring oil to 350 degrees working in small batches add cool potatoes to oil and let brown, remove to a bowl and toss with salt, pepper, pimenton, chile flakes, olive oil next place on a plate and drizzle with aioli.

patatas bravas 2

Add as much or as little creamy aioli as you like.


To make the Aioli

2 cloves of garlic

1 cup mayo (Hellman’s/Best Foods)

1 anchovy

1 tsp freshly ground black pepper

salt to taste

Place garlic into a food processor with black pepper, anchovy and puree until smooth, add 1 tsp water, and add mayo, adjust salt and reserve, we use a squeeze bottle for this but you can just dollop on potatoes


Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at