Patatas Bravas: The Ultimate Spanish Tapas Star

Patatas Bravas is a simple yet extremely satisfying dish of crispy fried potatoes smothered in a rich, slightly spicy tomato sauce. It’s the ideal recipe for a taste of authentic […]

August 1, 2025 Updated on August 1, 2025 One Min Read

Patatas Bravas is a simple yet extremely satisfying dish of crispy fried potatoes smothered in a rich, slightly spicy tomato sauce. It’s the ideal recipe for a taste of authentic Spanish cuisine at home.

Patatas Bravas: The Ultimate Spanish Tapas Star
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Serves: 4-6 Prep Time: 15M Cooking Time: 30M 30M

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

Ingredients

1 kg potatoes (a starchy variety like Maris Piper or King Edward works best)

50 ml light olive oil

Salt to taste

A pinch of sweet paprika

50ml olive oil

1 onion, finely chopped

2 garlic cloves, sliced

1 bay leaf

1 teaspoon sweet paprika

1/2 teaspoon chilli flakes (or more, to taste)

1 x 400g tin of chopped tomatoes

100 ml water

1 shot of sherry vinegar

1 teaspoon sugar

Salt and black pepper to season

Instructions

Prepare the potatoes: Peel and chop them into rustic 2 cm cubes. Put them in a big pot of cold, salted water. Bring to a boil, then cook for 5-7 minutes, or until they are slightly tender but firm. Drain the potatoes thoroughly and allow them to steam dry for a few minutes. This is critical to achieving a crispy finish.

While the potatoes are boiling, warm 50ml of olive oil in a saucepan over medium heat. Sauté the finely chopped onion for 5 minutes, until soft and translucent. Cook for another 2 minutes, stirring occasionally to avoid burning, after which add the sliced garlic and bay leaf. Cook for an additional 30 seconds after adding the sweet paprika and chilli flakes.

Add the chopped tomatoes, water, sherry vinegar, and sugar. Mix everything together and bring to a gentle simmer. Reduce the heat to low and cook for at least 20 minutes, allowing the flavours to develop and the sauce to thicken. Season with salt and pepper to taste, and take out the bay leaf before serving. To make the sauce smoother, puree it with an immersion blender.

In a large frying pan or deep pot, heat the light olive oil over medium-high. Arrange the parboiled potatoes in one layer. Fry for 15-20 minutes, turning occasionally, until golden brown and deliciously crispy on the exterior.

Remove the potatoes from the oil and place them on a paper towel to absorb any remaining oil. Sprinkle them with salt and a pinch of sweet paprika. Place the crispy potatoes on a plate and generously spoon the warm bravas sauce on top. Serve immediately and enjoy with a cold beverage.