SpanishAppetizer

Recipe Story

origins & traditions

Patatas Bravas is one of Spain's most iconic tapas dishes, featuring perfectly crispy fried potatoes served with two distinctive sauces. The potatoes are cut into irregular chunks and fried until golden and crispy on the outside while remaining fluffy inside. The bravas sauce is a mildly spicy tomato-based sauce with smoky paprika, while the aioli adds a cool, garlicky contrast. This dish originated in Madrid and has become a staple in tapas bars throughout Spain. The name "bravas" refers to the fierce or brave sauce that gives the dish its characteristic kick. Perfect for sharing with friends over drinks or as part of a larger tapas spread, Patatas Bravas showcases the Spanish talent for transforming simple ingredients into something extraordinary through technique and bold seasoning.

Instructions

step by step

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Peel the potatoes and cut them into irregular 1.5-inch chunks. Rinse in cold water and pat completely dry with paper towels.
For the bravas sauce: Heat 2 tablespoons olive oil in a saucepan over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
Add the tomato sauce, tomato paste, paprika, cayenne pepper, and a pinch of salt to the saucepan. Simmer for 10-15 minutes, stirring occasionally, until thickened. Blend until smooth if desired, then keep warm.
For the aioli: In a small bowl, mix the mayonnaise with the minced garlic, lemon juice, and a pinch of salt. Stir until smooth and refrigerate until serving.
Heat vegetable oil in a large heavy-bottomed pot or deep fryer to 325°F. Fry the potato chunks in batches for 8-10 minutes until tender but not browned. Remove and drain on paper towels.
Increase oil temperature to 375°F. Fry the potatoes again in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels and season immediately with salt.
Arrange the crispy potatoes on a serving platter. Drizzle the bravas sauce over the top or serve on the side. Add dollops of aioli or drizzle it over the potatoes.
Serve immediately while hot and crispy, garnished with fresh parsley if desired.

Patatas Bravas

4.4 (44)

Crispy golden potato cubes served with a spicy tomato sauce and creamy garlic aioli, a beloved tapas dish from Spain that combines bold flavors with satisfying textures.

medium

45 min

4 servings

Ingredients

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Main

4 pieces Potatoes, peeled and cut into chunks
4 cups Vegetable Oil, for frying

Bravas Sauce

3 tablespoons Olive Oil
1 pieces Onions, finely diced
4 cloves Garlic, minced
1 cups Tomato Sauce
2 tablespoons Tomato Paste
2 teaspoons Paprika
1/2 teaspoons Cayenne

Aioli

1/2 cups Mayonnaise
1/2 pieces Lemon, juiced

Seasoning

2 teaspoons Salt

Garnish

2 tablespoons Parsley, chopped (optional)

Chef Tips

expert advice

•For extra crispy potatoes, make sure they are completely dry before frying.

•The double-frying technique is essential - the first fry cooks the potato through, while the second fry creates the crispy exterior.

•You can prepare the sauces up to 2 days ahead and refrigerate.

•For a traditional touch, use Spanish smoked paprika (pimentón de la Vera).

•Adjust the cayenne pepper to your heat preference.

•Some regions in Spain serve patatas bravas with only the spicy sauce, while others include both sauces.

•Yukon Gold or russet potatoes work best for this recipe.

Variations & Substitutions

make it your own

•For a lighter version, you can roast the potatoes at 425°F for 35-40 minutes, tossing halfway through, though they won't be quite as crispy as fried.

Storage & Reheating

keeping it fresh

Storage

Store leftover potatoes in an airtight container in the refrigerator for up to 2 days. Store the sauces separately in covered containers for up to 4 days. The potatoes will lose their crispiness when refrigerated.

Reheating

Reheat potatoes in a preheated 400°F oven for 10-12 minutes until crispy and heated through. You can also reheat in an air fryer at 375°F for 5-7 minutes. Do not microwave as this will make them soggy. Warm the bravas sauce gently on the stovetop or in the microwave. Bring aioli to room temperature before serving.