Patatas Bravas With Smoked Paprika Aioli

Tired of french fries? Whip up this Spanish dish as a spicy alternative.

Patatas Bravas
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So you wanted to make these amazing crab cake BLT burgers, curated by NYC’s Institute of Culinary Education, but you realized you’re missing a side. Fries are always the go-to standard for burgers, but where’s the fun in that?

Mix things up a bit with patatas bravas—a dish usually served as a tapa in Spain. The crispy potato wedges are dressed with a spicy, smoked paprika aioli. (Yeah, they’re incredible.)

Recipe by James Briscione and Anthony Caporale.

Prep time

10 min.

Cook time

35 min.

  • 3 Idaho potatoes

  • 3 tablespoons olive oil

  • 2 teaspoons garlic, finely grated or minced (about 2 cloves)

  • 2 teaspoons kosher salt, plus more as needed
  • For the Smoked Paprika Aioli:
  • 2 teaspoons lemon juice

  • ½ teaspoon garlic, finely grated or minced
  • ½ teaspoon sriracha hot sauce
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil

  • ½ cup low fat mayonnaise

  • ¼ cup low-fat sour cream
  • ½ teaspoon kosher salt

Cut the potatoes in half through their width. Stand a piece of potato on its cut (flat) side and cut like a pie, forming 8 equal wedges.

Place the potatoes in a mixing bowl. Add the olive oil, garlic, and salt. Mix thoroughly, then immediately transfer the seasoned potatoes to a baking sheet, arranging so they lie neatly in a single layer.

Avoid stacking or crowding the pan, or the potatoes won’t get crisp. Use two pans if necessary. Place in the oven and bake until golden brown, about 25 minutes. Remove from the oven, flip the potatoes, and continue cooking on the baking sheets for 5-10 minutes.

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To make the sauce, combine the lemon juice, garlic, sriracha, and smoked paprika in a small bowl. Mix well, and set aside for 5 minutes. Add the olive oil, and whisk to combine. Add in the mayonnaise and sour cream. When the mixture is smooth, add salt. Can be held, refrigerated, up to 2 weeks.