Patatas Bravas with Paprika Aioli

Patatas Bravas with Paprika Aioli 1626 1592 Allison Robicelli

Patatas Bravas Recipe

Patatas Bravas with Paprika Aioli

Oven fries are much better (and fancier) when made in Spain. Bring a little bit of Latin flair into your kitchen with this Patatas Bravas Recipe.  You can kick it up a notch too with the addition of an aioli with a touch of paprika spice.  When served together, this easy dish is the perfect companion when entertaining guests or adds a nice homemade touch to an easy dinner of store-bought tapas.

5 large russet potatoes

⅓ cup olive oil

¼ lb Manchego cheese

Paprika aioli:

2 egg yolks

One lime, zest and juice

2 tsp paprika

1 clove garlic

¾ tsp dijon mustard

1 c olive oil

Preheat oven to 425. Scrub potatoes well, cut in half lengthwise, and slice into 1” thick wedges. Toss in olive oil with salt and pepper. Spread evenly across a baking sheet and roast for 20 minutes. Carefully remove from oven and flip, then continue to roast for another 10-15 minutes until uniformly golden brown.

Remove potatoes and turn on the broiler. Top with shredded Manchego cheese and broil until cheese is melted. Serve immediately with an aioli drizzle, with extra on the side for dipping.


In a food processor, combine yolks, garlic, lime juice, zest, paprika, mustard, salt and pepper. While running, slowly drizzle in olive oil until thick.


Suggested Wine Pairing: Lavradores de Feitoria Estrada red blend, $10.

Check out our Paired Recipe video here where we show you how these delicious Patatas Bravas are made!


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