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This easy tapas recipe is a five-ingredient wonder!

Patatas Bravas with Romesco Aïoli

We love when recipes are simple to make, yet transport us to another place. This recipe feels like a Spanish tapas party and is the perfect thing to serve at your next happy hour. Crispy fried russet potatoes get served alongside a creamy, smoky dipping sauce made with Red Pepper Romesco.

Chef Tip: Cut the potatoes as evenly as you can so they finish frying at the same rate. Twice-frying is the best way to make sure your potatoes are creamy inside and super crispy outside, so don’t skip it!


  • 2 cups neutral oil for frying

  • 2 large russet potatoes, peeled and cut into roughly 1” cubes

  • 1 cup Kewpie mayonnaise

  • Haven’s Kitchen Red Pepper Romesco

  • Salt

  • ½ bunch parsley, chopped



Pour the oil in a medium-sized sauce pot over low heat


Once the oil is shimmering, add the potatoes to the oil and let them gently cook for about 5 minutes over low heat


Remove the potatoes from the oil, lay them on a sheet tray and place inside the freezer for about 10 minutes


Meanwhile, turn the heat on the oil up to high and make the aïoli by whisking the mayonnaise with ½ a pouch of the Romesco sauce. Set aside


Remove the potatoes from the freezer and carefully add them into the hot oil until the potatoes turn golden brown and crispy


Toss the potatoes in a bowl with some salt and garnish with the chopped parsley. Serve immediately with the Romesco aïoli

Red Pepper Romesco

A smoky Spanish sauce with flame-kissed piquillo peppers, tingly Calabrian chilies, creamy roasted almonds, and sweet caramlized garlic. Drizzle it on…

This recipe is also great with our Red Pepper Romesco and Golden Turmeric Tahini sauce.

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We will answer all your questions about the products or give you tips on how to make a perfectly crispy pizza crust

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