Golden, crispy and fluffy, paired with a spicy tomato sauce! These Patatas Bravas are unbelievably moreish and are the perfect addition to your tapas night. You have to give these a try!
About this recipe:
Golden, crispy cubes of potato, fluffy on the inside and just the right amount of crunch on the outside, smothered in a bold, smoky tomato sauce and finished with a drizzle of creamy aioli. Patatas bravas is the ultimate Spanish tapas classic — simple, rustic and perfect for sharing. Every bite balances the comfort of roast potatoes with a kick of paprika and chilli, making it as perfect with a glass of wine in a Spanish bar as it is on your own kitchen table.
Ingredients
See recipe card for quantities.
- For the potatoes:
- Potatoes
- Olive oil
- Rosemary
- Salt and pepper
- For the sauce:
- Olive oil
- Shallots finely chopped
- Garlic finely chopped
- Tinned tomatoes
- Red wine
- Paprika
- Chilli powder
- Handful of chopped fresh parsley
- Aioli (optional)
Step by step photographs:
- Step 1: Wash and dice your potatoes into 2-3 cm chunks (they should be the prefect size for a tooth pick). Cover with olive oil, salt and pepper and your rosemary.
- Step 2: Transfer your potatoes to a baking tray and bake in the oven at 350 F (180 C) for 35-40 minutes.
- Step 3: Meanwhile, in a pan on a medium heat, sauté your shallots and garlic in olive oil until softened.
- Step 4: When softened, add your paprika and chilli powder and fry for a further minute until fragrant.
- Step 5: Add your tinned tomatoes and red wine and simmer for 5-10 minutes.
- Step 6: Transfer your sauce to a blender.
- Step 7: Blend to your desired consistency or until smooth.
- Step 8: Plate up your crispy potatoes, drizzle over your spicy tomato sauce and some aioli. Finish with a sprinkle of parsley.
What kind of potatoes should I use?
Starchy potatoes are best in order to achieve a golden, crispy outside and fluffy inside. Maris Piper or Russet Potatoes are perfect for Patatas Bravas. You can even use diced baby potatoes for ease.
Serving as Tapas
Bring a Little Bit of Spain to Your Table
Maybe you’ve just come back from a trip to Spain, memories of the sun still on your skin, late evenings filled with laughter and that one bar where the meatballs were just perfect. You’re thinking back to how much fun you had, and wondering… could you recreate that feeling at home? The answer is absolutely yes and that’s exactly what we did.
We hired a place with a kitchen in Nerja, Spain, and cooked up a feast of six different tapas dishes for our family. These Patatas Bravas were the perfect accompaniment to each and every meaty tapas dish. Every tapas recipe we've cooked are designed to serve six people, making it easy to share, enjoy, and relive those relaxed, joy-filled moments right in your own kitchen.
Variations
This recipe shows you how to make authentic Patatas Bravas, however there are a couple of ways you can switch up this recipe to make it your own. Here are a few ideas:
- Sauces - Instead of drizzling over aioli to finish the dish, why not drizzle this spicy chipotle mayo for an extra kick of heat?
- Potatoes - I used the oven to make these potatoes as crispy as possible but you could always use an air fryer instead. Add your oiled and seasoned potatoes to your air fryer at 400 F (200 C) for 15 - 20 minutes, shaking occasionally to get an even crisp.
Equipment
To achieve the perfectly smooth tomato sauce that you'll find on your Patatas Bravas at any Spanish tapas restaurant you will need a blender. Alternatively, you could skip this step and have a chunkier sauce, its all up to you!
Storage
Refrigeration - Allow your patatas bravas to cool completely. Try to store the potatoes and the sauce separately to avoid sogginess when reheating. Add to an airtight container and store in the fridge for up to 3 days. To reheat, add your potatoes to a baking tray and heat at 350 F (180 C) for 5 - 10 minutes and gently heat the sauce in a pan until hot.
Top Tip
Try not to overcrowd your baking tray or air fryer when baking the potatoes. If your tray is too overcrowded you won't achieve that perfect golden crisp! Bake your potatoes in batches if needed!
FAQ
Yes! That's exactly what we have done with these patatas bravas. Give your potatoes a good wash first to remove any dirt or grit, then dice them with the skin on!
Of course! If you're making a delicious selection of tapas and want to plan ahead of time, simply store your cooked potatoes and sauce separately and keep in the fridge for up to 3 days.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Patatas Bravas:
Recipe
Patatas Bravas
Golden, crispy and fluffy, paired with a spicy tomato sauce! These Patatas Bravas are unbelievably moreish and are the perfect addition to your tapas night
Ingredients
- For the potatoes:
- 2 lbs (1 kg) potatoes
- 3 tablespoons olive oil
- 2 sprigs of rosemary
- For the sauce:
- 3 tablespoons olive oil
- 4 shallots finely chopped
- 3 cloves of garlic finely chopped
- 1 can tinned tomatoes
- ½ cup (100 ml) red wine
- 3 teaspoons of paprika
- 1 teaspoon chilli powder
- Handful of chopped fresh parsley
- Aioli (optional)
Instructions
- Wash and dice your potatoes into 2-3 cm chunks (they should be the prefect size for a tooth pick). Cover with olive oil, salt and pepper and your rosemary.
- Transfer your potatoes to a baking tray and bake in the oven at 350 F (180 C) for 35-40 minutes.
- Meanwhile, in a pan on a medium heat, sauté your shallots and garlic in olive oil until softened.
- When softened, add your paprika and chilli powder and fry for a further minute until fragrant.
- Add your tinned tomatoes and red wine and simmer for 5-10 minutes.
- Transfer your sauce to a blender and blend to your desired consistency or until smooth.
- Plate up your crispy potatoes, drizzle over your spicy tomato sauce and some aioli. Finish with a sprinkle of parsley.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 184Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 3mgSodium: 69mgCarbohydrates: 9gFiber: 3gSugar: 3gProtein: 2g