Patatas Bravas Recipe: Crispy Spanish Potatoes with Spicy Brava Sauce

Patatas Bravas: Classic Spanish Tapa with Crispy Potatoes

Patatas bravas are a staple in Spanish tapas bars, featuring golden, crunchy potatoes smothered in a smoky, spicy brava sauce that tingles the taste buds. This simple yet bold side dish blends paprika, garlic, and a creamy tomato aioli for an unforgettable flavor profile that embodies authentic Spanish cuisine.

Ingredients for Patatas Bravas

• 6 medium russet potatoes (about 2 lbs), scrubbed and cut into 1-inch cubes
• 1/4 cup olive oil, plus more for drizzling
• 1 tsp salt, plus extra for seasoning
• 1/2 tsp freshly ground black pepper
• 2 cloves garlic, minced
• 1 tsp smoked paprika (pimentón)
• 1/2 cup mayonnaise
• 1 tbsp sherry vinegar
• 2 tbsp tomato paste
• 1/2 tsp chipotle chile powder
• 1/4 tsp cayenne pepper (adjust for heat preference)

How to Make Patatas Bravas

Step-by-Step Guide

1. Preheat and Prep: Preheat your oven to 425°F (220°C). In a large mixing bowl, toss the cubed potatoes with olive oil, 1 tsp salt, and black pepper until each piece is well coated.
2. Roast to Perfection: Spread the potatoes in a single layer on a baking sheet. Roast for 40–45 minutes, flipping once halfway through, until the edges are crisp and golden brown.
3. Craft the Brava Sauce: While potatoes roast, combine minced garlic, smoked paprika, and ½ tsp salt in a mortar and pestle or small food processor. Grind into a smooth paste.
4. Mix and Chill: In a bowl, whisk together the garlic-paprika paste, mayonnaise, sherry vinegar, tomato paste, chipotle chile powder, and cayenne pepper until creamy. Cover and refrigerate for at least 15 minutes to let flavors meld.
5. Assemble and Serve: Transfer roasted potatoes to a serving platter. Drizzle generously with the brava sauce, tossing lightly to coat. Garnish with an extra sprinkle of smoked paprika or chopped fresh parsley.

Tips for Perfect Patatas Bravas

• Use Starchy Potatoes: Russet or Yukon Gold yield the best crisp exterior and fluffy interior.
• Double-Roast Trick: For extra crunch, roast once at high heat, let cool, then roast again for 10 minutes.
• Make Ahead: Prepare the sauce a day in advance to deepen the smoky, tangy flavors.
• Adjust the Heat: Customize spice level by varying chipotle powder and cayenne.

Nutrition Facts

• Calories: 678 kcal
• Carbohydrates: 43 g
• Protein: 6 g
• Fat: 55 g (Saturated Fat: 8 g)
• Fiber: 6 g
• Sodium: 3885 mg
• Sugar: 3 g

Serving Suggestions

• Pair with a crisp Spanish white wine or a refreshing glass of sangria.
• Serve alongside paté, manchego cheese, or cured chorizo for a full tapa spread.
• Garnish with fresh parsley or chopped chives for a pop of color.

Buen provecho, and enjoy these zesty patatas bravas