If you’re a fan of crispy potatoes with a spicy kick, then Patatas Bravas are about to become your new favorite snack! Imagine golden, crispy cubes of potato, smothered in a spicy tomato sauce that’s both tangy and flavorful. It’s a dish that’s simple but bold, and it’s perfect for sharing (or not—no judgment here). This Spanish classic is as addictive as it is delicious, and it’s sure to bring some warmth and excitement to your table. Trust me, once you try these crispy little bites of heaven, you won’t be able to stop at just one.
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Why You’ll Love Patatas Bravas
This recipe isn’t just about the ingredients—it’s about creating something crave-worthy. Whether you’re enjoying a casual dinner with friends, indulging in a late-night snack, or adding a fun tapas dish to your menu, these Patatas Bravas will steal the show. Here’s why it’s a favorite:
Versatile: Perfect as a side dish or a snack, these crispy potatoes are ideal for any occasion. They can be served at a dinner party, enjoyed with a glass of wine, or served as a tasty appetizer.
Budget-Friendly: With just a few simple ingredients—potatoes, olive oil, and a handful of pantry spices—you’ve got a dish that’s both satisfying and easy on your wallet.
Quick and Easy: While they’re packed with flavor, these potatoes come together with minimal effort. Whether you’re cooking them on the stovetop or baking them, this dish is simple and foolproof.
Customizable: The spicy sauce is the star here, but you can adjust the heat level to suit your taste. Want more heat? Add a bit of cayenne pepper or a splash of hot sauce. Prefer something milder? Skip the spice and focus on the savory flavors.
Crowd-Pleasing: This is one of those dishes that never fails to impress. It’s simple but delicious, and everyone at the table will be asking for the recipe.
Ingredients
Here’s what you’ll need to make these crispy, spicy Patatas Bravas:
Potatoes: The base of this dish! You’ll need starchy potatoes, like Russet, for that perfect crisp and tender inside.
Olive Oil: Essential for getting that golden, crispy texture when frying. Plus, it adds a lovely richness to the potatoes.
Garlic: Fresh garlic adds a fragrant and savory depth to the dish that balances the spiciness.
Tomato Sauce: This gives the Bravas sauce its rich, tangy base. You can use homemade or store-bought, whichever you prefer.
Paprika: A key ingredient in the sauce that adds warmth and smokiness. You can use sweet paprika for a mild flavor or smoked paprika for a deeper, smokier kick.
Chili Flakes: For a little heat! Adjust the amount based on your spice preference.
Vinegar: A touch of vinegar adds brightness and cuts through the richness of the sauce, making it the perfect complement to the potatoes.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create these irresistible Patatas Bravas:
Prepare the Potatoes: Start by peeling and cutting the potatoes into bite-sized cubes. The smaller they are, the crispier they’ll get!
Fry the Potatoes: Heat olive oil in a large frying pan over medium-high heat. Once the oil is hot, add the potato cubes in batches, frying until golden and crispy. This should take about 5-7 minutes per batch. Remove from the pan and drain on paper towels to remove excess oil.
Make the Bravas Sauce: In a separate pan, heat a bit of olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Stir in the tomato sauce, paprika, chili flakes, and vinegar. Let the sauce simmer for about 5 minutes, allowing the flavors to meld together and thicken.
Toss the Potatoes in the Sauce: Once the potatoes are crispy, toss them gently in the Bravas sauce, ensuring they’re coated evenly. If you like extra sauce, feel free to drizzle more on top.
Serve and Enjoy: Serve the Patatas Bravas warm, garnished with fresh parsley or a dollop of aioli for an extra touch. They’re perfect on their own or as part of a tapas spread.
How to Serve Patatas Bravas
Patatas Bravas are great as a tapas dish or side, but here are a few more ways you can serve them:
Tapas Spread: Serve them alongside other Spanish tapas, like patatas a lo pobre, tortilla española, or chorizo.
With Meat: These crispy potatoes pair wonderfully with grilled meats like steak, chicken, or pork.
As a Snack: Enjoy them as a snack with a cold drink. Patatas Bravas are perfect for munching on while catching up with friends or watching a game.
With Dips: Serve these with a side of aioli, garlic mayo, or even a creamy ranch dip for an extra indulgence.
Additional Tips
Here are a few extra tips to help you get the most out of this recipe:
Fry in Batches: Don’t overcrowd the pan when frying the potatoes. Fry them in small batches to ensure they crisp up nicely.
Make It Your Own: Adjust the spice level by adding more chili flakes or hot sauce if you like it extra fiery. You can also experiment with different herbs in the Bravas sauce.
Air Fryer Option: If you want a healthier version, try air frying the potatoes! They’ll still be crispy without the extra oil.
Storage Tips: Leftovers can be stored in an airtight container for up to 3 days. To reheat, pop them back in the oven for a few minutes to crisp up.
FAQ Section
Q1: Can I make Patatas Bravas ahead of time?
A1: While it’s best to serve them fresh, you can prep the potatoes and sauce ahead of time. Just store them separately and assemble right before serving.
Q2: Can I use sweet potatoes instead of regular potatoes?
A2: Absolutely! Sweet potatoes would make a great twist on the classic dish, adding a natural sweetness that pairs nicely with the spicy sauce.
Q3: Can I make the Bravas sauce without chili flakes?
A3: Yes! If you prefer a milder sauce, simply skip the chili flakes. The paprika will still provide great flavor, and you can always add a dash of cayenne pepper for some heat.
Q4: How do I keep the potatoes crispy?
A4: To keep them crispy, try to serve the potatoes immediately after tossing them in the sauce. If you need to reheat them, bake them in the oven to retain their crispiness.
Q5: Can I freeze Patatas Bravas?
A5: While it’s not recommended to freeze the cooked potatoes, you can freeze the Bravas sauce for up to a month. Reheat it and toss it with freshly fried potatoes when you’re ready to serve.
Q6: Can I add cheese to Patatas Bravas?
A6: Yes! Sprinkle some grated cheese, like manchego or parmesan, over the potatoes for a cheesy twist.
Q7: Can I use a different type of oil for frying?
A7: Yes, you can use any neutral oil with a high smoke point, such as vegetable oil or sunflower oil, if you prefer.
Q8: Can I make this dish gluten-free?
A8: Yes, this recipe is naturally gluten-free, as it doesn’t contain any flour or bread crumbs.
Q9: How can I make the sauce spicier?
A9: To add more heat, try adding a little extra chili flakes or even a chopped fresh chili to the sauce.
Q10: Can I use pre-made tomato sauce for the Bravas sauce?
A10: Yes, you can use pre-made tomato sauce if you’re short on time, but homemade sauce adds a fresh, rich flavor that’s worth the effort!
Conclusion
Patatas Bravas are crispy, flavorful, and downright addictive. With the perfect balance of spiciness and tangy richness, they’re sure to be a hit at any meal or party. Serve them as a snack, side dish, or part of a larger tapas spread—you’re going to love them! So grab some potatoes, heat up the oil, and let’s get cooking!
Print
Patatas Bravas
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 4-6 servings
- Category: Tapas, Side Dish
- Method: Frying
- Cuisine: Spanish
Description
Patatas Bravas is Spain’s most popular tapas dish, featuring crispy potatoes topped with a smoky, mildly spicy tomato aioli. Perfect for any gathering or as a side dish, these crispy bites will be a hit at your next meal!
Ingredients
For the Bravas Sauce:
-
1 teaspoon olive oil
-
1/2 small red onion
-
2 cloves garlic
-
1 tablespoon smoked paprika
-
1 cup mayo
-
1/2 cup fire roasted tomatoes
-
1/4 teaspoon cayenne pepper (or to taste)
-
1 tablespoon sherry vinegar
-
Salt and pepper, to taste
For the Potatoes:
-
4 large Russet potatoes, peeled and cubed
-
Canola oil, for frying
-
Chopped parsley, for garnishing
Instructions
-
Making Bravas Sauce:
Heat olive oil in a skillet over medium heat. Add the onion and garlic, sauté until softened, about 2 minutes.
Add smoked paprika and cook for 30 seconds, then remove from the heat and allow to cool to room temperature.
In a blender, combine the sautéed ingredients with the remaining sauce ingredients and blend until smooth. Reserve. -
Making Patatas Bravas:
Rinse the potatoes under cold water until the water runs clean. Dry them thoroughly with paper towels.
Heat 2 inches of canola oil in a large Dutch oven to 350°F (175°C). Add the potatoes all at once and cook until tender and pale, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
Increase the heat to 425°F (220°C). Working in batches, fry the potatoes until golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined baking sheet to drain and remove excess oil. Toss with salt. -
Serve:
Toss the crispy potatoes with the bravas sauce in a bowl.
Transfer to a serving platter and garnish with chopped parsley. Alternatively, drizzle the sauce over the potatoes and serve the extra sauce as a dip.
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 2g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 5 mg