If you have ever wandered through a vibrant Spanish tapas bar and fallen in love with a simple yet addictive potato dish, you are going to adore this Patatas Bravas Recipe. This classic Spanish appetizer features crispy golden potatoes paired with a smoky, spicy tomato sauce that sings with flavor. The combination of textures and bold seasonings makes it the ultimate crowd-pleaser whether you’re hosting friends or craving a cozy bite at home. With easy-to-find ingredients and straightforward steps, this Patatas Bravas Recipe brings the soul of Spain right to your kitchen in under an hour.
Ingredients You’ll Need
Gathering the ingredients for this Patatas Bravas Recipe is refreshingly simple. Each ingredient plays a crucial role in creating that perfect balance of crispy potatoes and rich, zesty sauce that defines the dish.
- 2 lbs russet potatoes: Their starchy, fluffy texture crisps beautifully and holds up well to frying or roasting.
- Olive oil: Used twice—for frying the potatoes and cooking the sauce—adding a fruity richness and aiding texture.
- Salt: Essential for seasoning throughout to bring out natural flavors.
- 1 small onion: Adds a subtle sweetness and depth to the sauce when finely chopped and sautéed.
- 2 garlic cloves: Infuses the sauce and optional aioli with aromatic pungency.
- Smoked paprika: The signature spice that gives the sauce its characteristic smoky warmth.
- Cayenne pepper: Just a hint of heat to wake up your taste buds without overwhelming.
- Tomato paste and crushed tomatoes: Provide a thick, luscious base with vibrant color and tang.
- Sherry or red wine vinegar: Adds brightness and acidity to balance the sauce’s richness.
- Mayonnaise, lemon juice, and garlic: Combined to create a silky, garlicky aioli that perfectly complements the potatoes, though it’s optional.
How to Make Patatas Bravas Recipe
Step 1: Parboil the Potatoes
Begin by bringing a large pot of salted water to a boil. Add the peeled and cubed potatoes and allow them to parboil for about 5 to 6 minutes, until they are just tender to a fork but not falling apart. This step is key because it ensures that your potatoes will have a soft interior while achieving maximum crispiness later.
Step 2: Fry the Potatoes to Perfection
Drain the potatoes well and let them dry completely—moisture is the enemy of crispiness! Heat a generous amount of olive oil in a large skillet over medium-high heat. Fry the potatoes in batches to avoid overcrowding, cooking them for about 6 to 8 minutes per batch until they turn golden brown and irresistibly crispy. Drain the fried potatoes on paper towels and season immediately with salt to heighten their flavor.
Step 3: Prepare the Bravas Sauce
While the potatoes cook, start the sauce by heating olive oil in a saucepan over medium heat. Sauté the finely chopped onion for 4 to 5 minutes until soft and translucent. Stir in minced garlic, smoked paprika, cayenne pepper, and tomato paste, letting the mixture cook for one minute to release its aromas. Add the crushed tomatoes and vinegar, then season with salt and pepper. Allow the sauce to simmer gently for 10 minutes, thickening and intensifying in flavor. For a smoother sauce, blend it briefly—though a chunky texture works just as beautifully.
Step 4: Whip Up the Aioli (Optional)
If you’re adding that creamy touch, mix mayonnaise with minced garlic, lemon juice, and a pinch of salt until smooth and luscious. The aioli adds a cool, garlicky contrast to the spicy sauce and crispy potatoes.
Step 5: Assemble and Serve
Arrange your crispy potatoes on a serving dish. Ladle warm bravas sauce generously over the top, and drizzle with the optional aioli if you like. Don’t be shy with the sauce—this is the magic that makes the dish sing!
How to Serve Patatas Bravas Recipe
Garnishes
A sprinkle of freshly chopped parsley is a wonderful finishing touch, bringing a burst of fresh color and a subtle herbal brightness that balances the richness of the sauce and potatoes. You can also add a pinch of smoked paprika on top to echo the flavors from the sauce.
Side Dishes
Patatas Bravas make a perfect appetizer or side. Pair them with Spanish staples like a vibrant green salad dressed with sherry vinaigrette, grilled chorizo, or classic tapas such as marinated olives and manchego cheese. They also beautifully accompany seafood dishes or a hearty paella for a fuller Spanish feast.
Creative Ways to Present
Think beyond the classic plate! Serve your Patatas Bravas Recipe in small terracotta dishes or rustic wooden boards for an authentic tapas vibe. Alternatively, stack them in a small bowl layered with sauce and aioli for a casual, shareable snack. Even turning the potatoes into bite-sized skewers with drizzles of sauce can make for fun party finger food.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover potatoes and sauce refrigerated in airtight containers for up to 2 days. Because the potatoes lose some crispness, wrapping them well helps keep moisture out. Store the sauce separately for the best flavor and texture retention.
Freezing
While the bravas sauce freezes well in sealed containers for up to 3 months, the potatoes themselves don’t freeze as successfully—they tend to become mushy after thawing. It’s best to freeze sauce only if you want a quick shortcut next time.
Reheating
Reheat the potatoes in a hot oven or air fryer to restore crunchiness, aiming for 400°F (200°C) for about 5 to 8 minutes. Warm the sauce gently on the stove or microwave, stirring occasionally, before drizzling over the potatoes freshly. Avoid reheating the aioli, as it can split or lose its creamy texture.
FAQs
Can I make Patatas Bravas Recipe vegan?
Absolutely! Simply skip the optional aioli or use a vegan mayonnaise substitute. The potatoes and bravas sauce are already vegan-friendly, making it a great plant-based tapas option.
What’s the best potato to use for this recipe?
Russet potatoes are ideal due to their high starch content, which helps achieve a crispy exterior and fluffy inside. Waxy potatoes do not crisp up as well and can turn soggy.
How spicy is the traditional bravas sauce?
The sauce has a gentle kick from cayenne pepper, but it is not overwhelmingly hot. You can easily adjust the heat by adding more or less cayenne according to your taste preferences.
Can I bake the potatoes instead of frying them?
Yes! For a lighter alternative, roast the parboiled potatoes at 425°F (220°C) for 30 to 35 minutes until crispy and golden. This method reduces oil usage but still delivers delicious results.
Is Patatas Bravas served hot or cold?
Traditionally, Patatas Bravas are served warm, fresh from the fryer or oven with warm sauce. The contrast of crispy potatoes and hot sauce is part of what makes this dish so irresistible.
Final Thoughts
This Patatas Bravas Recipe truly captures the heart of Spanish flavor in every bite. Whether as an appetizer, a tapas dish, or a satisfying snack, its lively sauce and crispy potatoes are sure to brighten any meal or gathering. With simple ingredients and clear steps, it’s a recipe you’ll return to again and again. So go ahead—bring a little taste of Spain into your kitchen and share the joy of this beloved dish with your friends and family!
Print
Patatas Bravas Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Appetizer, Side Dish
- Method: Frying
- Cuisine: Spanish
- Diet: Vegetarian
Description
Patatas Bravas is a classic Spanish tapa featuring crispy fried potatoes served with a spicy tomato-based bravas sauce and an optional garlicky aioli. This delicious appetizer combines tender parboiled potatoes with a rich, smoky, and slightly spicy sauce, perfect for sharing or as a flavorful side dish.
Ingredients
Potatoes
- 2 lbs russet potatoes, peeled and cut into 1-inch cubes
- 3 tablespoons olive oil (plus more for frying)
- Salt to taste
Bravas Sauce
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 1 tablespoon tomato paste
- ½ cup crushed tomatoes
- 1 teaspoon sherry vinegar or red wine vinegar
- Salt and black pepper to taste
Aioli (Optional)
- ½ cup mayonnaise
- 1 garlic clove, minced to a paste
- 1 tablespoon lemon juice
- Pinch of salt
Instructions
- Parboil the potatoes: Bring a pot of salted water to a boil. Add the cubed potatoes and cook for about 5–6 minutes until just fork-tender but not fully cooked. Drain well and let them dry completely to ensure they fry up crispier.
- Fry the potatoes: Heat olive oil in a large skillet or deep frying pan over medium-high heat. Once hot, fry the potatoes in batches to avoid overcrowding, cooking each batch for about 6–8 minutes until golden brown and crispy. Drain the fried potatoes on paper towels and season with salt immediately.
- Make the bravas sauce: In a small saucepan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté for 4–5 minutes until soft and translucent. Add garlic, smoked paprika, cayenne pepper, and tomato paste, cooking for another minute until fragrant. Stir in crushed tomatoes and vinegar, season with salt and pepper, and let the sauce simmer for 10 minutes until it thickens. Blend the sauce briefly if you prefer it smooth.
- Prepare the aioli (optional): In a small bowl, combine mayonnaise, minced garlic paste, lemon juice, and a pinch of salt. Stir until creamy and set aside.
- Serve: Arrange the crispy potatoes on a serving dish. Spoon the warm bravas sauce generously over the potatoes. Drizzle with the aioli if using, and garnish with chopped parsley for a fresh finish.
Notes
- For a lighter version, roast the parboiled potatoes at 425°F (220°C) for 30–35 minutes until crispy instead of frying.
- Adjust the heat in the bravas sauce by using more or less cayenne pepper according to your spice preference.
- Using good-quality smoked paprika enhances the smoky flavor of the sauce.
- Allow the potatoes to dry thoroughly after parboiling to achieve maximum crispiness when frying.
