Spanish Patatas Bravas – Crispy Potatoes with Spicy Tomato Sauce and Alioli

About This Recipe

Patatas bravas are Spain's most popular tapa — golden cubes of fried potato served with bravas sauce (a spicy tomato and paprika sauce) and often a drizzle of creamy garlic alioli. The name means 'fierce potatoes,' a reference to the chilli-spiked sauce. Every bar in Spain serves them, and every neighbourhood has its own opinion on whether the sauce goes on top, underneath, or alongside; whether alioli is included; and how crispy the potatoes should be. The secret to perfect patatas bravas is in the potato preparation: they must be parboiled until barely tender, then fried in olive oil at high temperature. This two-stage process creates the characteristic fluffy interior and crispy crust that cannot be achieved by frying raw potatoes alone. The bravas sauce is a quick, intensely flavoured combination of tomatoes, smoked paprika and a touch of cayenne that provides the 'fieriness' of the name. Patatas bravas are perfect party food, a classic accompaniment to cold beer, and one of the most crowd-pleasing tapas to make at home. They are best eaten immediately while still piping hot.

Ingredients

Serves 4

• 800 gwaxy potatoes(peeled and cut into 3cm chunks)
• 200 mlolive oil(for frying)
• 3ripe tomatoes(roughly chopped)
• 3 clovesgarlic
• 2 tspsmoked paprika
• 1/2 tspcayenne pepper
• 1 tbspsherry vinegar
• 1 tspsugar
• 3 tbspgood mayonnaise(for alioli)
• 1 clovegarlic(minced, for alioli)

Instructions

1. 1

   Parboil the potatoes

   Boil potatoes in salted water for 8–10 minutes until barely tender. Drain thoroughly and air dry 5 minutes.

   Drying is essential — surface moisture causes dangerous splashing when fried and prevents crispiness.

2. 2

   Make bravas sauce

   Fry garlic in 2 tbsp olive oil until golden. Add tomatoes, paprika, cayenne and sugar. Cook 10–15 minutes until thick. Add sherry vinegar. Blend until smooth. Season well.

3. 3

   Make alioli

   Mix mayonnaise with minced garlic. Season.

4. 4

   Fry the potatoes

   Heat remaining olive oil in a heavy pan over medium-high heat. Fry potatoes in batches, turning occasionally, until golden and crispy on all sides — 8–10 minutes.

   Don't crowd the pan — overcrowding causes steaming, not frying.

5. 5

   Serve

   Drain potatoes on paper towels. Pile into a bowl. Spoon bravas sauce over the top and drizzle with alioli. Serve immediately.

Variations

• •

  Serve with romesco sauce instead of bravas for a nuttier, less spicy alternative.

• •

  Add a dollop of mojo rojo (Canary Islands red pepper sauce) for a regional variation.

Storage

Best eaten immediately. Fried potatoes don't keep well. Bravas sauce keeps 5 days.

Frequently Asked Questions