If you’ve ever been to Spain, chances are you’ve tried Patatas Bravas, one of the most iconic tapas dishes. These crispy potatoes, smothered in a bold, smoky, and slightly spicy tomato sauce, are a staple in Spanish cuisine.
Whether you’re serving them as an appetizer, side dish, or a snack, they never fail to impress. Let’s dive into this easy, traditional recipe that brings the vibrant flavors of Spain straight to your table!
Follow a detailed photo step-by-step guide or watch the video.
What Are Patatas Bravas?
Patatas Bravas translates to “brave potatoes,” named for the fiery sauce that gives them a punch of flavor. While every region in Spain has its own variation, the core ingredients remain the same — crispy fried potatoes and a rich, slightly spicy tomato sauce.
Some versions include aioli for extra creaminess, but the bravas sauce is always the star.
Ingredients You’ll Need
For the Potatoes:
- 4 large russet potatoes (or waxy potatoes like Yukon Gold)
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
For the Bravas Sauce:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon hot paprika (or cayenne for extra heat)
- 1 teaspoon tomato paste
- 1 cup crushed tomatoes
- ½ teaspoon salt
- ½ teaspoon sugar
- ½ cup vegetable broth (or water)
- 1 teaspoon red wine vinegar
Step-by-Step Instructions
Step 1: Prepare the Potatoes
First, peel the potatoes and cut them into 1-inch cubes. Rinse them under cold water to remove excess starch. Then, pat them dry with a clean kitchen towel. Dry potatoes crisp up beautifully when cooked!
Step 2: Cook the Potatoes
Heat olive oil in a large skillet over medium-high heat. Add the potato cubes in a single layer and cook for about 10–12 minutes, stirring occasionally, until they turn golden brown and crispy.
Season with salt, pepper, and smoked paprika. Once crispy, transfer them to a paper towel-lined plate to drain any excess oil.
Step 3: Make the Bravas Sauce
In the same pan, heat olive oil over medium heat. Sauté the chopped onion until soft, about 3–4 minutes. Add the minced garlic, smoked paprika, and hot paprika, stirring for another minute until fragrant.
Then, stir in the tomato paste, crushed tomatoes, salt, and sugar.
Pour in the vegetable broth and let it simmer for 10–15 minutes, stirring occasionally. Finally, add the red wine vinegar for a slight tangy kick.
Step 4: Blend the Sauce
For a smooth texture, blend the sauce using an immersion blender or transfer it to a regular blender. If you prefer a chunkier sauce, you can leave it as is.
Step 5: Serve and Enjoy!
Arrange the crispy potatoes on a serving plate and generously spoon the bravas sauce over them. For an extra touch, drizzle some homemade aioli on top or sprinkle with chopped parsley.
Serve immediately and enjoy this classic Spanish delight!
Tips for the Best Patatas Bravas
For truly great Patatas Bravas, it all starts with the potatoes. Use starchy varieties like russets for the crispiest texture — they fry up golden and crunchy. If you prefer a firmer bite, waxy potatoes will hold their shape better, though they won’t get quite as crisp. When frying, don’t overcrowd the pan. Give the potatoes space, and if needed, fry in batches to make sure each piece gets evenly crisped instead of steaming.
The spice level is totally customizable. For a milder bravas sauce, dial back the hot paprika or skip the cayenne altogether. And when it comes to serving, timing matters — serve the dish fresh and hot. The potatoes are at their best right after cooking, soaking up the flavorful sauce while staying crisp on the outside.
What to Serve with Patatas Bravas
These potatoes pair well with other Spanish tapas like Gambas al Ajillo (Garlic Shrimp), Pan con Tomate (Tomato Bread), or Spanish Tortilla. Enjoy them with a glass of red wine or a chilled Spanish beer for an authentic tapas experience.
