Patatas Bravas Recipe
If there’s one Spanish tapas dish guaranteed to vanish faster than you can say “¡Olé!”, it’s Patatas Bravas. These crispy, golden potato cubes are smothered with a smoky, slightly spicy tomato sauce (and sometimes a whisper of garlicky aioli) that pretty much defines irresistible comfort food. Whether you’re hosting friends for a laid-back evening or just treating yourself to a flavor-packed snack, Patatas Bravas perfectly captures that festive, sun-drenched spirit of Spain in every bite.
Ingredients You’ll Need
Patatas Bravas are proof that simple ingredients, when chosen with care and combined thoughtfully, can deliver show-stopping results. Every component here is essential, from the earthy potatoes to that signature, fiery Bravas sauce.
- Russet potatoes: Choose firm, starchy potatoes for the crispiest outcome; their texture holds up beautifully to roasting.
- Olive oil: Go for good quality since it lends richness to both the potatoes and the sauces.
- Smoked paprika: This brings a warm, smoky depth that really sets Patatas Bravas apart from ordinary roasted potatoes.
- Salt: Enhances all the flavors—don’t be shy!
- Black pepper: A pinch wakes up the heat and balances the dish.
- Bravas Sauce Olive oil: For sautéing and unlocking all the flavors in your sauce base.
- Onion: A finely chopped onion gives sweetness and body to the sauce.
- Garlic: Just the right amount of sharpness and Mediterranean flair.
- Smoked paprika (for sauce): Doubles down on that smoky, Spanish character.
- Cayenne pepper: Adjust to your spice preference; this is where the “brava” (fierce!) comes in.
- Tomato paste: Concentrated tomato flavor is key to the sauce’s intensity.
- Crushed tomatoes: Use a good-quality brand for a rich, tangy backbone.
- Sugar: Just a touch, to mellow any acidic notes in the tomatoes.
- Salt (for sauce): Add gradually, tasting as you go.
- Optional Aioli Mayonnaise: Skip homemade if you’re short on time—store-bought works well too.
- Garlic (for aioli): Grated directly into the mayo for extra punch.
- Lemon juice: Brightens and adds zing to your aioli.
- Salt (for aioli): Just a pinch rounds out the flavor.
How to Make Patatas Bravas
Step 1: Roast the Potatoes
Preheat your oven to 425°F (220°C). Toss your peeled and cubed russet potatoes in a bowl with olive oil, smoked paprika, salt, and pepper, making sure every cube gets a good coating. Spread the potatoes evenly on a parchment-lined baking sheet—this step is crucial for achieving those crisp, golden edges that make Patatas Bravas so irresistible. Bake for 35 to 40 minutes, giving them a flip halfway through. You’ll know they’re ready when the outsides are deeply crisp, and the insides are fluffy and tender.
Step 2: Make the Bravas Sauce
While your potatoes are working their magic in the oven, get started on the heart and soul of this dish: the Bravas sauce. In a small saucepan, heat olive oil over medium heat and add the chopped onion. Let it cook gently for about five minutes, just until soft and translucent—not browned. Stir in the minced garlic, smoked paprika, and cayenne pepper. Let these aromatics sizzle for a minute to fully unleash their flavors before adding the tomato paste, crushed tomatoes, sugar, and a generous pinch of salt. Let your sauce simmer for 10 to 15 minutes, stirring occasionally, until it thickens. For a silky, restaurant-style finish, blend the sauce until smooth. The result is a punchy, smoky sauce ready to be the crowning glory of your Patatas Bravas.
Step 3: Whip Up the Optional Aioli
If you want that authentic Spanish bar vibe, a drizzle of creamy aioli is the ultimate finishing touch. Simply mix mayonnaise, grated garlic, lemon juice, and a pinch of salt in a small bowl until smooth. This takes less than a minute but adds a luxurious, garlicky coolness that balances the heat of the Bravas sauce perfectly.
Step 4: Serve It All Up
Pile the hot, roasted potatoes onto a serving platter, then take a deep breath: drizzle generously with that vibrant, spicy Bravas sauce, and add dollops of aioli if you like things extra creamy. Sprinkle over fresh chopped parsley or an extra pinch of smoked paprika for a colorful, restaurant-worthy finish. And don’t wait! Patatas Bravas are best enjoyed hot and fresh, shared with good company.
How to Serve Patatas Bravas
Garnishes
Garnishing is where Patatas Bravas become truly eye-catching; a scatter of fresh parsley or chives delivers color and freshness, while a dusting of smoked paprika brings a final touch of warmth. If you’ve made aioli, a few artful swirls over the potatoes not only add creamy richness but also make the whole platter look utterly inviting.
Side Dishes
If you’re building a tapas spread, Patatas Bravas play beautifully with olives, grilled veggies, Manchego cheese, or charcuterie. Even a simple green salad with a light vinaigrette can help balance the richness of the potatoes and sauce. For drinks, classic Spanish options like a chilled glass of sangria or a bright, citrusy white wine complete the moment.
Creative Ways to Present
Take your Patatas Bravas up a notch by serving them in mini terracotta dishes for an authentic tapas bar feel, or skewer individual potato cubes with toothpicks for easy party bites. If you want to impress, create Patatas Bravas “nachos” by piling the roasted potatoes high and letting everyone scoop up their own saucy, spicy serving. You can even tuck them into wraps or use as a hearty base for a Spanish-inspired brunch bowl!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Patatas Bravas (lucky you!), let them cool before transferring to an airtight container. Store the potatoes and sauce separately in the refrigerator to keep the potatoes from getting soggy; they’ll be good for up to three days.
Freezing
While the sauce freezes well for up to a month, roasted potatoes don’t tend to regain their crispiness after thawing. If needed, you can freeze the cooked sauce in a sealed container and prepare fresh potatoes when you’re ready for round two of Patatas Bravas.
Reheating
To bring back some crunch, reheat the potatoes in a 400°F (200°C) oven for about 10 minutes. Warm the sauce on the stove or in the microwave until it’s bubbling, then assemble as usual. With this method, Patatas Bravas regain almost all their original charm!
FAQs
Can I fry the potatoes instead of roasting?
Absolutely! Traditional Patatas Bravas are often deep-fried, which gives them extra crunch. Roasting is a bit lighter and less messy but if you have a craving for that authentic oily crispness, heat your oil and go for it.
Is Patatas Bravas very spicy?
They have a gentle warmth rather than scorching heat. The cayenne in the Bravas sauce brings that Spanish “fierce” element, but you can always dial it up or down according to your taste preferences.
What’s the difference between Bravas sauce and regular tomato sauce?
Bravas sauce is distinctively smoky, tangy, and has a subtle kick from smoked paprika and cayenne. Unlike a basic tomato sauce, it’s intensely flavored and built for boldness—the perfect match for simple potatoes.
Can I use a different type Appetizer
Russets offer the best texture for classic Patatas Bravas, but Yukon Golds or Maris Piper potatoes are good substitutes. Avoid waxy potatoes, as they won’t crisp up as nicely.
Is aioli necessary for Patatas Bravas?
Not at all! Aioli is a popular addition, but the dish is delicious and authentic with just the spicy tomato sauce. It’s your call, and the recipe is flexible—embrace your favorite version.
Final Thoughts
If you’re looking for that perfect crowd-pleaser or simply want to bring a little Spanish magic to your table, Patatas Bravas are the answer. Each bite is full of flavor, color, and fun—give it a try and get ready for a new favorite in your recipe collection!
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Patatas Bravas Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Learn how to make authentic Spanish patatas bravas at home with this easy recipe. Crispy roasted potatoes served with a smoky bravas sauce and optional garlic aioli, perfect for a flavorful appetizer or tapas dish.
Ingredients
Potatoes:
- 2 lbs russet potatoes, peeled and cut into 1-inch cubes
- 2 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Bravas Sauce:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper (adjust to taste)
- 1 tbsp tomato paste
- 1/2 cup crushed tomatoes
- 1/2 tsp sugar
- Salt to taste
Optional Aioli:
- 1/2 cup mayonnaise
- 1 clove garlic, finely grated
- 1 tsp lemon juice
- Pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C). Toss the cubed potatoes with olive oil, smoked paprika, salt, and pepper. Roast for 35–40 minutes, flipping halfway, until crispy and golden.
- Prepare the bravas sauce: In a small saucepan, heat olive oil and sauté onion until softened. Add garlic, smoked paprika, cayenne, tomato paste, crushed tomatoes, sugar, and salt. Simmer until thickened, then puree until smooth if desired.
- Make the aioli: Combine mayonnaise, garlic, lemon juice, and salt.
- Serve: Drizzle the roasted potatoes with bravas sauce and aioli. Garnish as desired.
Notes
- For a shortcut, use store-bought aioli and adjust spice levels to taste.
- This dish is traditionally served as a Spanish tapa and pairs well with wine or sangria.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Roasting, Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: about 1 cup
- Calories: 310
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 17 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 10 mg
