Patatas Bravas

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Patatas Bravas

Crispy golden potatoes topped with a smoky, spicy bravas sauce — this classic Spanish tapas dish is perfect for sharing. Simple ingredients, bold flavors!

Recipe Details

Prep Time: 15 min

Cook Time: 30 min

Total Time: ~45 min

Servings: 4

Calories: ~280

Prep Time ISO: PT15M

Cook Time ISO: PT30M

Total Time ISO: PT45M

Ingredients

• 2 lbs Yukon Gold potatoes, cut into 1-inch cubes
• 3 tablespoons olive oil
• Salt and pepper to taste
• For the Bravas Sauce:
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon smoked paprika
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 tablespoon flour
• 1 cup crushed tomatoes
• 1 tablespoon red wine vinegar
• 1 teaspoon sugar
• Salt to taste
• For the Aioli:
• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1 tablespoon lemon juice

Instructions

1. Preheat oven to 425°F. Cut potatoes into 1-inch cubes.
2. Toss potatoes with olive oil, salt, and pepper on a lined baking sheet.
3. Roast for 25-30 minutes until golden and crispy, turning halfway.
4. For the bravas sauce: Heat olive oil in a saucepan over medium heat. Add garlic and cook 30 seconds.
5. Add smoked paprika and cayenne. Stir for 15 seconds.
6. Add flour and stir for 1 minute to make a roux.
7. Pour in crushed tomatoes, vinegar, and sugar. Simmer for 10 minutes until thickened.
8. For the aioli: Mix mayonnaise, garlic, and lemon juice.
9. Plate the crispy potatoes, drizzle with bravas sauce and aioli. Serve immediately.

Pro Tips

Cut potatoes evenly for consistent cooking — uneven pieces mean some burn while others are soft.

Don't skip the red wine vinegar in the sauce — it balances the smokiness perfectly.

Yukon Golds are ideal because they're creamy inside and crispy outside.

Serve immediately — these are best fresh out of the oven.

Did You Know?

Spanish Tradition: Patatas bravas is one of the most iconic tapas dishes in Spain, served in virtually every bar in Madrid. The name means 'fierce potatoes' referring to the spicy sauce.

Regional Rivalry: Different regions of Spain fiercely debate the proper bravas sauce — some use tomato-based, others are purely pepper-based, and the debate has lasted for over a century.

Nutrition Facts

Per serving (approximate)

280 kcalCalories

5gProtein

38gCarbs

13gFat

4gFiber

4gSugar

Storage & Meal Prep

Potatoes are best served fresh. Store leftover sauce for up to 5 days.

Reheat potatoes in the air fryer or oven — never microwave.

Bravas sauce freezes well for up to 2 months.

Frequently Asked Questions

1. What type of potato is best for patatas bravas?

Yukon Gold potatoes are ideal — creamy inside and crispy outside. Russets also work well.

2. How spicy is bravas sauce?

Moderately spicy with smoked paprika and cayenne. Adjust cayenne to your preference.

4. What is the difference between patatas bravas and papas fritas?

Patatas bravas are specifically cubed, roasted potatoes served with bravas sauce — a tapas dish. Papas fritas are simply fried potatoes.

5. Can I make the sauce ahead?

Yes! The sauce tastes even better the next day. Make it up to 5 days ahead.

6. Is this dish gluten-free?

The potatoes are, but the traditional bravas sauce uses flour as a thickener. Use cornstarch for a GF version.

7. What wine pairs with patatas bravas?

A Spanish Garnacha or Tempranillo red wine, or a cold glass of cava (Spanish sparkling wine).

8. Can I make this vegan?

Yes! Use vegan mayo for the aioli and the rest is naturally plant-based.

9. What other tapas go well with patatas bravas?

Gambas al ajillo (garlic shrimp), croquetas, pan con tomate, and Spanish tortilla are classic pairings.

10. How do I make the potatoes extra crispy?

Soak cut potatoes in cold water for 30 minutes, dry thoroughly, and use high heat (425°F+).