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Patatas Bravas

Name: Patatas Bravas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: spanish
Ingredients: 800 g waxy potatoes (cut into 3cm cubes); 4 tbsp olive oil; 1 tsp smoked paprika; 3 tbsp olive oil (for brava sauce); 3 garlic cloves (minced, for brava sauce); 400 g tinned chopped tomatoes; 1 tsp hot smoked paprika; ¼ tsp cayenne pepper; 1 tbsp sherry vinegar; 150 g mayonnaise (for aioli); 2 garlic cloves (minced, for aioli); 1 tbsp lemon juice

Crispy cubed potatoes served with a fiery brava tomato sauce and creamy aioli — Spain's most popular tapa.

Prep

15 min

Cook

30 min

Servings

Difficulty

Easy

★★★★★

4.7(2,340 ratings)

#potato#tapa#spanish#vegetarian#crispy

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About This Recipe

Patatas bravas — 'fierce potatoes' — is the tapa that unites all of Spain. Every bar from San Sebastián to Seville serves them, and every kitchen has a proprietary sauce recipe. The 'fierce' refers to the heat of the brava sauce: a garlicky, smoky tomato-based condiment spiked with hot paprika. In some regions only brava sauce is used; in Barcelona and Catalonia, aioli is served alongside. The ideal patatas bravas have a crispy exterior giving way to fluffy potato inside, with the two contrasting sauces — fierce red and creamy white — draped over the top.

Ingredients

Serves 4

800 gwaxy potatoes(cut into 3cm cubes)
4 tbspolive oil
1 tspsmoked paprika
3 tbspolive oil(for brava sauce)
3garlic cloves(minced, for brava sauce)
400 gtinned chopped tomatoes
1 tsphot smoked paprika
¼ tspcayenne pepper
1 tbspsherry vinegar
150 gmayonnaise(for aioli)
2garlic cloves(minced, for aioli)
1 tbsplemon juice

Instructions

1
Roast potatoes
Preheat oven to 220°C. Toss potato cubes with olive oil, smoked paprika and salt. Spread on a baking tray. Roast 25–30 minutes, flipping halfway, until golden and crispy.
For extra crispiness, parboil cubes 5 minutes, cool completely, then roast.
2
Make brava sauce
Fry garlic in oil 30 seconds. Add tomatoes, hot paprika, cayenne and vinegar. Simmer 15 minutes until thick. Blend until smooth. Season.
3
Make aioli
Mix mayonnaise, garlic and lemon juice. Season.
4
Assemble
Pile crispy potatoes on a plate. Pour brava sauce over the top. Add blobs of aioli. Serve immediately.

Pro Tips

→
For extra crispiness, parboil cubes 5 minutes, cool completely, then roast
→
Brava sauce should have some heat — don't be shy with the paprika
→
Serve immediately once assembled; the sauces make the potato soft quickly
→
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.

Variations

•
Deep fry potato cubes at 180°C for the traditional bar-style result.
•
In Madrid style, skip aioli and double the brava sauce.
•
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
•
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Roasted potatoes keep 2 days; sauces refrigerate 5 days. Reheat potatoes in a hot oven to re-crisp.

History & Origin

Patatas bravas first appeared in Madrid in the 1950s and rapidly spread throughout Spain. They are now one of the defining tapas of Spanish bar culture.

Frequently Asked Questions

What is the 'correct' sauce?

Depends on the region — brava sauce alone (Madrid), aioli alone (some coastal areas), or both together (increasingly common everywhere).

Can I make this ahead of time?

Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.

What can I substitute if I don't have all the ingredients?

Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.

How do I know it's authentic?

Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.

Nutrition Facts

Per serving · 4 servings total

Calories380kcal

Protein5g

Carbohydrates45g

Fat20g

Fiber5g

Protein5g

Carbs45g

Fat20g

Time Summary

Prep time15 min

Cook time30 min

Total time45 min

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About This Recipe

Ingredients

Serves 4

800 gwaxy potatoes(cut into 3cm cubes)

4 tbspolive oil

1 tspsmoked paprika

3 tbspolive oil(for brava sauce)

3garlic cloves(minced, for brava sauce)

400 gtinned chopped tomatoes

1 tsphot smoked paprika

¼ tspcayenne pepper

1 tbspsherry vinegar

150 gmayonnaise(for aioli)

2garlic cloves(minced, for aioli)

1 tbsplemon juice

Instructions

Roast potatoes

Preheat oven to 220°C. Toss potato cubes with olive oil, smoked paprika and salt. Spread on a baking tray. Roast 25–30 minutes, flipping halfway, until golden and crispy.

For extra crispiness, parboil cubes 5 minutes, cool completely, then roast.

Make brava sauce

Fry garlic in oil 30 seconds. Add tomatoes, hot paprika, cayenne and vinegar. Simmer 15 minutes until thick. Blend until smooth. Season.

Make aioli

Mix mayonnaise, garlic and lemon juice. Season.

Assemble

Pile crispy potatoes on a plate. Pour brava sauce over the top. Add blobs of aioli. Serve immediately.

Pro Tips

→

For extra crispiness, parboil cubes 5 minutes, cool completely, then roast

→

Brava sauce should have some heat — don't be shy with the paprika

→

Serve immediately once assembled; the sauces make the potato soft quickly

→

Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.

Variations

•

Deep fry potato cubes at 180°C for the traditional bar-style result.

•

In Madrid style, skip aioli and double the brava sauce.

•

Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

•

Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Frequently Asked Questions

What is the 'correct' sauce?

Depends on the region — brava sauce alone (Madrid), aioli alone (some coastal areas), or both together (increasingly common everywhere).

Can I make this ahead of time?

Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.