Recipe created by: Albert Bevia

These Spanish Brave Potatoes with Black Aioli, known in Spain as Patatas Bravas con Alioli Negro, are the next-level in Spanish potatoes. They´re packed with so many great flavors, super easy to make and done in about 30 minutes. What gives these potatoes that spicy kick is our Hot Smoked Spanish Paprika -- it's what gives this dish that authentic Spanish touch.

spanish brave potatoes


  • 1 cup extra virgin olive oil 250 ml
  • 3 potatoes
  • 4 cloves black garlic
  • 2 cloves garlic
  • 1 egg yolk
  • 1/2 tsp lemon juice 3 ml
  • 1/2 tbsp balsamic glaze 8 ml
  • 1/2 cup sunflower oil 120 ml
  • 1 tsp hot smoked Spanish paprika 2.30 grams
  • handful finely chopped parsley
  • pinch sea salt
  • dash black pepper


  1. Heat a large deep fry pan with a medium heat and add in 1 cup extra virgin olive oil

  2. Meanwhile, cut 3 potatoes (peeled) into medium sized 1/2 inch (1.25 cm) pieces

  3. Once the olive oil is hot but not smoking, add in the pieces of potato, mix every 4 to 5 minutes so they evenly fry

  4. Meanwhile, make the black aioli, roughly chop 4 cloves of black garlic, add into a mortar, along with 2 cloves of garlic roughly chopped and a pinch of sea salt, using a pestle pound down on the garlic until you form a paste, then add in 1 egg yolk at room temperature, 1/2 tsp lemon juice and 1/2 tbsp balsamic glaze, mix everything together in a circular motion and start slowly adding in 1/2 cup sunflower oil while stirring continuously, once the oil has been added and you have a thick & creamy sauce, season with sea salt & black pepper, give it one final mix and set aside

  5. After frying the potatoes for 20 to 22 minutes, they should be fully cooked through, just pierce them with a toothpick to ensure they´re done, using a slotted spatula, transfer the potatoes into a wire rack with paper towels underneath, season the potatoes with sea salt and let them sit for 2 to 3 minutes, run the olive oil through a sieve and use for future recipes

  6. Transfer the potatoes into a serving dish, sprinkle the potatoes with a generous portion of hot smoked Spanish paprika, top off with the black aioli and sprinkle with finely chopped parsley, serve at once, enjoy!

    This recipe was created by Albert Bevia, a Spanish food blogger at Spain On A Fork