Pantry Droppin’ Potatas Bravas

• 4 tbsp mayonnaise (Duke’s or Kewpie preferred)
• Juice of 1/2 lemon
• 3–4 cloves garlic, grated
• 2–3 tbsp finely grated Parmesan
• Salt and pepper to taste
• 3–4 large russet potatoes, peeled and cut into 1-inch cubes
• Water (to cover potatoes by 2 inches)
• Generous kosher salt
• Freshly ground black pepper
• 4–5 tbsp hot paprika
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 2 tsp cumin
• 2–3 bay leaves
• Neutral oil for frying (375°F)

Steps

1. 1 Make the bravas sauce by whisking together mayonnaise, lemon juice, grated garlic, Parmesan, salt, and pepper. Refrigerate until serving.
2. 2 Peel and cube the potatoes into 1-inch pieces. Place in a large stockpot and cover with water by 2 inches.
3. 3 Season the water generously with salt, black pepper, hot paprika, garlic powder, onion powder, cumin, and bay leaves.
4. 4 Bring to a boil and cook, stirring occasionally, until the potatoes are about 90% done — tender but not falling apart.
5. 5 Strain the potatoes and transfer them to a large mixing bowl. Toss with another round of the same spice mixture (excluding the bay leaves). Tossing helps create rough edges and crumbs that crisp beautifully.
6. 6 Spread potatoes in a single layer on a cooling rack set over a baking sheet. Freeze for at least 2 hours.
7. 7 Heat oil to 375°F in a deep pot. Fry potatoes in batches until golden and crispy.
8. 8 Transfer fried potatoes to paper towels and season lightly with salt while hot.
9. 9 Serve with chilled bravas sauce.

Equipment

• Large stockpot
• Cooling rack
• Baking sheet
• Deep pot for frying
• Mixing bowl
• Microplane

Variations

• Add smoked paprika for a deeper, more rustic flavor.
• Mix a little hot sauce into the bravas sauce for extra heat.

Substitutions

• Yukon Gold potatoes work, but russets make the crispiest bravas.
• Use aioli instead of mayo for an even richer sauce.

Pairings

• Great with sangria, cold beer, or a crisp white wine.

Nutrition

Tips

• Freezing the potatoes helps remove surface moisture and improves crispiness dramatically.
• Use hot paprika, not smoked or sweet, for true bravas flavor.
• Aggressive tossing creates extra crispy bits — don’t skip it.

Storage

Store fried potatoes in the refrigerator for up to 2 days. Re-crisp in a hot oven. Sauce keeps for 3–4 days refrigerated.

Freezing: Par-cooked potatoes freeze beautifully before frying. Sauce should not be frozen.

Serving Suggestions

• Top with chopped parsley or scallions for color.
• Serve as a tapas plate alongside olives, chorizo, or grilled vegetables.

FAQ