Why You’ll Love This Recipe
Patatas Bravas are a beloved Spanish tapas dish featuring crispy, golden-fried potatoes topped with a bold, smoky, and spicy tomato-based sauce. Served in bars and homes across Spain, this dish strikes the perfect balance between crunchy textures and rich, flavorful heat. Whether enjoyed as an appetizer or a side, Patatas Bravas are irresistibly satisfying and easy to share.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
russet potatoesolive oilsaltpaprika (smoked and sweet)garliconiontomato pastecrushed tomatessherry vinegarcayenne pepper (optional for extra heat)mayonnaise (for optional aioli drizzle)
directions
Peel and cut the potatoes into bite-sized cubes. Soak them in cold water for 30 minutes to remove excess starch, then drain and pat dry.
Heat olive oil in a deep skillet or fryer to 350°F (175°C). Fry the potatoes in batches until golden and crispy, about 8-10 minutes per batch. Drain on paper towels and season with salt.
In a saucepan, sauté chopped onion and garlic in olive oil until soft and fragrant.
Add tomato paste and cook for 1-2 minutes to deepen the flavor.
Stir in crushed tomatoes, smoked paprika, sweet paprika, cayenne (if using), and a splash of sherry vinegar. Simmer for 10-15 minutes, then blend until smooth.
Serve the crispy potatoes topped with the warm bravas sauce. Add a drizzle of aioli if desired.
Servings and timing
This recipe serves 4 as an appetizer or side dish.Preparation time: 15 minutesSoaking time: 30 minutesCooking time: 25 minutesTotal time: 1 hour 10 minutes
Variations
Use roasted potatoes instead of fried for a healthier version.
Top with garlic aioli or saffron-infused mayonnaise for a creamy contrast.
Add chopped fresh parsley or chives for a pop of color and freshness.
Swap the tomato-based sauce for a Romesco-style version with roasted red peppers.
storage/reheating
Store leftover potatoes and sauce separately in airtight containers in the refrigerator for up to 3 days.Reheat potatoes in an oven or air fryer at 375°F (190°C) to restore crispiness. Warm the sauce gently on the stove or microwave before serving.
FAQs
What kind of potatoes are best for Patatas Bravas?
Russet potatoes work best due to their starchy texture, which fries up crispy.
Is Patatas Bravas very spicy?
The heat level is adjustable. The traditional sauce is mildly spicy, but you can add cayenne or hot sauce for more kick.
Can I bake the potatoes instead of frying?
Yes, baking or air-frying is a great alternative. Toss with olive oil and roast at 425°F (220°C) until crispy.
Can I make the sauce ahead of time?
Absolutely, the bravas sauce can be made 2-3 days in advance and reheated when needed.
What does “bravas” mean?
“Bravas” roughly translates to “fierce” or “brave,” referencing the bold and spicy nature of the dish.
Do I need to peel the potatoes?
Peeling is traditional, but you can leave the skin on for added texture and nutrients.
Can I freeze the sauce?
Yes, the sauce freezes well. Store in a freezer-safe container for up to 2 months and thaw before use.
What do I serve Patatas Bravas with?
They pair well with other tapas like chorizo, olives, and Manchego cheese, or as a side to grilled meats.
Is aioli traditional with Patatas Bravas?
In some regions of Spain, yes. It’s a delicious optional addition to balance the spice.
Can I use canned tomato sauce instead of crushed tomatoes?
Yes, but crushed tomatoes offer better texture and flavor. Adjust seasoning as needed.
Conclusion
Patatas Bravas are the ultimate Spanish comfort food, combining crispy golden potatoes with a zesty, savory sauce that packs a flavorful punch. Perfect for parties, tapas nights, or a cozy night in, this dish is sure to be a hit every time. Customize the heat, add a touch of aioli, and enjoy a true taste of Spain.
Print
Patatas Bravas
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Spanish
- Diet: Vegetarian
Description
Patatas Bravas is a classic Spanish tapas dish consisting of crispy fried potatoes served with a spicy tomato-based sauce.
Ingredients
- 4 large russet potatoes, peeled and cut into 1-inch cubes
- 3 tablespoons olive oil
- Salt, to taste
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1 tablespoon tomato paste
- 1 cup crushed tomatoes
- 1 tablespoon red wine vinegar
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss the potato cubes with 2 tablespoons olive oil and a pinch of salt. Spread them evenly on the baking sheet.
- Bake for 30-35 minutes or until golden and crispy, flipping halfway through.
- Meanwhile, heat 1 tablespoon olive oil in a saucepan over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- Add garlic, smoked paprika, cayenne pepper, and cumin. Stir for 1 minute until fragrant.
- Stir in tomato paste and cook for another minute. Add crushed tomatoes and vinegar, then simmer for 10-15 minutes, stirring occasionally.
- Season the sauce with salt and pepper to taste. Blend the sauce for a smoother consistency, if desired.
- Serve the crispy potatoes hot, drizzled with the spicy tomato sauce and sprinkled with chopped parsley.
Notes
- You can also deep-fry the potatoes for a more traditional version.
- The sauce can be made ahead and stored in the fridge for up to 3 days.
- Adjust cayenne pepper to your heat preference.