If you love bold, flavorful tapas, you’re going to adore this Spanish Patatas Bravas Recipe. It’s the perfect dish to whip up when you want crispy, golden potatoes smothered in a spicy, smoky tomato sauce. Whether you’re hosting friends for an informal get-together or just craving a comforting snack after a long day, these patatas bravas hit all the right notes—crispy on the outside, tender on the inside, with a sauce that sings.
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In the Kitchen
This Spanish Patatas Bravas Recipe is all about balancing textures and bold flavors. I love how the crispy potatoes act as a perfect canvas for the spicy brava sauce and the creamy garlic aioli. You’ll find that mastering the technique of frying the potatoes just right and making the smoky sauce from scratch really elevates this simple dish.
- Juicy and Tender Every Time: Rinsing and drying your potatoes before frying removes excess starch for optimal crispiness.
- Golden, Satisfying Finish: Fry in hot oil to achieve a perfectly crunchy crust without greasiness.
- Simple Ingredients, Big Impact: Smoked paprika and a touch of cayenne create that classic smoky heat in the sauce.
- Weeknight to Weekend Ready: Prep everything in one go, and you’re set for a tapas night or a casual snack anytime.
Ingredients at a Glance
Choosing the right potatoes and fresh spices makes a world of difference in your Spanish Patatas Bravas Recipe. I always opt for starchy potatoes that crisp up nicely, and fresh smoked paprika for that authentic flavor.
- Potatoes: Russet or Yukon Gold are perfect for crispy frying and tender centers.
- Smoked Paprika: Adds that signature smoky depth; sweet or hot depending on your heat preference.
- Tomato Paste: Concentrated flavor boosts your brava sauce.
- Olive Oil: Use good quality for sautéing and sauce richness.
- Mayonnaise (for aioli): Homemade or store-bought works; adds creamy balance.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Spanish Patatas Bravas Recipe
Step 1 — Prep and Fry the Potatoes Until Golden
Start by peeling and cutting your potatoes into 1-inch cubes—consistency here is key so they cook evenly. Rinse them under cold water to wash away any surface starch, then dry them thoroughly with a clean kitchen towel. This step is what helps you get crispy, not soggy, potatoes. Heat your vegetable oil to about 350°F (175°C) in a deep pan or fryer. Fry the potatoes in batches so the oil temperature stays steady; cook them until they turn a rich golden color, around 6 to 8 minutes. Use a slotted spoon to remove them and drain on paper towels, seasoning with salt right away while they’re still hot.
Step 2 — Build the Brava Sauce with Layers of Flavor
While the potatoes are sizzling, heat 2 tablespoons of olive oil over medium heat in a small saucepan. Add your finely chopped onion and sauté for about 5 minutes until it’s soft and translucent—it should feel almost buttery in texture. Toss in the minced garlic, smoked paprika, and cayenne pepper; you’ll know this step is right when the air fills with a fragrant smoky warmth—just about 30 seconds. Sprinkle the flour evenly and stir it in quickly to coat everything. This cooks out that raw flour bitterness and helps thicken the sauce. Next, add the tomato paste and chicken or vegetable broth, whisking to a smooth consistency. Let this gently bubble for 5 to 7 minutes, stirring often, until you see it thicken nicely. Finish with a splash of red wine vinegar and season with salt and pepper to taste. If you prefer, blend the sauce smooth or keep some texture for a rustic feel.
Step 3 — Prepare Garlic Aioli for Creamy Contrast (Optional)
For an added layer of indulgence, whip up a simple garlic aioli while the sauce simmers. Mix together mayonnaise, finely grated garlic, and fresh lemon juice, seasoning with salt to taste. I love how this cool, garlicky cream contrasts the spice of the brava sauce—it’s a must-try if you’re serving company or want that extra punch of flavor.
Step 4 — Serve It Up with Flair
Arrange your crispy potatoes on a serving plate and generously drizzle with that vibrant brava sauce. Add dollops of garlic aioli on top or serve it alongside for dipping. A sprinkle of fresh chopped parsley brightens the whole dish and adds a fresh herbal note. Watching the sauce cling to each crispy cube, it’s impossible not to dive in right away!
Things to Remember
I’ve learned that the secret to this Spanish Patatas Bravas Recipe lies in patience and attention to detail—especially in frying and seasoning. Keep these tips close to avoid common hiccups and get those perfect crispy potatoes covered in a sauce that’s full of charm.
- Doneness Cue: Potatoes should be golden and easily pierced but still hold their shape without crumbling.
- Temperature Trick: Maintain oil around 350°F; too low and potatoes absorb oil, too high and they burn.
- Make-Ahead Move: You can prepare the brava sauce a day ahead—flavors actually deepen overnight.
- Common Pitfall: Skipping the drying step on potatoes leads to soggy fries—don’t skip it!
Ways to Serve It
Finishing Touches
After mastering this Spanish Patatas Bravas Recipe, I love adding fresh parsley for a pop of color and a hint of brightness. Sometimes, a squeeze of lemon juice over the top wakes up the flavors even more. Don’t underestimate the power of plating with rustic charm—rough dollops of aioli and a casual sprinkle of parsley feel just right.
Plays Well With
These patatas bravas are perfect alongside a chilled glass of white wine or a cold beer. Pair them with other tapas like chorizo, marinated olives, or manchego cheese for a balanced, textured spread that invites sharing and conversation.
Simple Plating Upgrades
For a special occasion, serve the potatoes in individual small terracotta dishes to channel that authentic Spanish vibe. Sprinkle smoked sea salt or drizzle a little extra virgin olive oil on top for a glossy finish. Keep it casual for weeknights by serving on a wooden board with garlic bread slices for dipping.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store leftover potatoes and sauce in airtight containers in the refrigerator for up to 2 days. Keep them separate if you want the potatoes to stay crisper, though they’ll soak up some sauce if mixed together. Expect the texture to soften slightly but still be delicious reheated.
Freezing Tips
The brava sauce freezes well in a sealed container for up to 3 months—perfect for quick weeknight tapas. The fried potatoes don’t freeze as nicely because they lose crispness, so I recommend freezing only the sauce and frying fresh potatoes for the best result.
Reheating Spanish Patatas Bravas Recipe Without Drying Out
To bring leftovers back to life, the air fryer is your best friend—heat the potatoes at 375°F for 5 to 7 minutes to regain crispness. Gently warm the brava sauce on the stove or microwave until just heated through. Adding a splash of broth when reheating helps avoid drying out the sauce and keeps it luscious.
Frequently Asked Questions
I recommend using starchy potatoes like Russet or Yukon Gold for the crispiest results. They fry up golden outside while staying fluffy inside, which is exactly what you want for this dish.
You can bake or roast the potatoes for a healthier option, but frying really gives that crisp exterior that defines classic patatas bravas. If baking, toss the cubes in oil and roast at a high temperature until golden and crispy.
The sauce has a smoky heat from the paprika and optional cayenne pepper. You can adjust the level of spiciness to your liking by adding more or less cayenne, or leaving it out entirely for a milder sauce.
The aioli adds a creamy, garlicky contrast that’s traditional and delicious but optional. If you prefer a lighter dish, feel free to serve the potatoes with just the brava sauce or even plain.
Final Thoughts
Cooking this Spanish Patatas Bravas Recipe is one of those kitchen wins that feels impressive yet totally doable. I love how this dish brings bold Spanish flavors to the table with simple ingredients and straightforward technique. Next time you want to entertain or need a satisfying snack, you’ll have this classic recipe ready to shine—and trust me, your friends and family will be asking for seconds.
PrintFull Printable Recipe
Spanish Patatas Bravas Recipe
Spanish Patatas Bravas is a classic tapas dish featuring crispy fried potatoes topped with a spicy and smoky tomato-based brava sauce, often served with a creamy garlic aioli and fresh parsley garnish. This easy-to-make dish combines bold flavors and textures for a perfect appetizer or snack.
- Total Time: 40 minutes
- Yield: 4 servings
Ingredients
For the Potatoes:
- 4 medium potatoes (such as Russet or Yukon Gold), peeled and cut into 1-inch cubes
- Vegetable oil for frying
- Salt to taste
For the Brava Sauce:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika (sweet or hot)
- ¼ teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon all-purpose flour
- 2 tablespoons tomato paste
- ½ cup chicken or vegetable broth
- ½ teaspoon red wine vinegar
- Salt and black pepper to taste
For Garlic Aioli (Optional):
- ½ cup mayonnaise
- 1 small garlic clove, finely grated
- 1 teaspoon lemon juice
- Salt to taste
For Garnish:
- Fresh parsley, chopped
Instructions
- Prepare Potatoes: Rinse the peeled and cubed potatoes in cold water to remove excess starch, then pat them completely dry with a clean kitchen towel.
- Fry Potatoes: Heat vegetable oil in a deep-frying pan or pot to 350°F (175°C). Carefully fry the potatoes in batches for 8 minutes, or until golden and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate. Sprinkle with salt while still warm.
- Make Brava Sauce Base: Heat 2 tablespoons of olive oil in a small saucepan over medium heat. Add the finely chopped onion and sauté for about 5 minutes until soft and translucent.
- Add Aromatics and Spices: Stir in the minced garlic, smoked paprika, and cayenne pepper, cooking for about 30 seconds until fragrant.
- Add Flour: Sprinkle the flour over the mixture and stir well to coat everything. Cook for 1 minute to remove the raw flour taste.
- Incorporate Tomato and Broth: Stir in the tomato paste, followed by the chicken or vegetable broth. Whisk to combine until smooth.
- Simmer Sauce: Simmer the sauce for 7 minutes, stirring occasionally, until thickened.
- Finish Sauce: Add the red wine vinegar, then season with salt and black pepper to taste. Adjust seasoning if needed. Optionally, use an immersion blender for a smooth texture or leave slightly chunky for a rustic feel.
- Prepare Garlic Aioli: In a small bowl, mix together mayonnaise, grated garlic, and lemon juice. Add salt to taste and refrigerate until ready to serve.
- Serve: Place the crispy fried potatoes on a serving plate. Drizzle the brava sauce generously over the potatoes. Add dollops of garlic aioli or serve it on the side for dipping. Garnish with freshly chopped parsley for a vibrant finish.
Notes
- Ensure the potatoes are completely dry before frying to get extra crispy results.
- Use a thermometer to maintain oil temperature at 350°F for even frying.
- For a vegetarian version, use vegetable broth instead of chicken broth in the sauce.
- The garlic aioli is optional but adds a creamy and tangy contrast to the spicy sauce.
- Adjust the cayenne pepper to control the heat level of the brava sauce.
- Leftover brava sauce can be refrigerated for up to 3 days and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Spanish
- Diet: Vegetarian
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