Patatas Bravas is the Spanish tapas dish that brings everyone to the table for one simple reason: bold flavor and addictively crispy potatoes cloaked in a creamy, smoky, and just-spicy-enough sauce. It’s wildly easy to prepare, turns humble pantry staples into a total crowd-pleaser, and packs a punch whether served as a sharing plate or your new favorite comfort food side. If you’ve ever been smitten by Spanish bar snacks, you’ll understand—once you try these, nothing else will do!
Ingredients You’ll Need
Patatas Bravas comes together with a handful of kitchen essentials, but don’t let their simplicity fool you—each ingredient is carefully chosen to deliver maximum satisfaction. These are the key building blocks behind the irresistible crunch, rich color, and that zippy, dreamy Bravas sauce!
- Russet potatoes: Their starchy texture gets perfectly crisp in the oven, making them ideal for Patatas Bravas.
- Olive oil: Helps roast the potatoes to a golden finish and adds robust Mediterranean flavor.
- Smoked paprika: Gives the potatoes that signature Spanish color and a subtle smokiness that defines the dish.
- Salt: Essential for enhancing all the flavors; don’t be shy with it!
- Black pepper: Offers a gentle warmth to balance the bolder notes.
- Mayonnaise: Forms the creamy base of the Bravas sauce—use your go-to brand for best results.
- Tomato paste: Brings a deep umami flavor and beautiful red hue to the sauce.
- Sherry vinegar (or red wine vinegar): Adds a bright, tangy kick that wakes up every bite.
- Hot sauce (optional): Customizes your heat level—choose your favorite for some extra fire.
- Garlic: Adds aromatic depth and a little kick to the sauce.
- Chopped fresh parsley (optional): An herby finishing touch that makes the whole dish pop.
How to Make Patatas Bravas
Step 1: Prep and Season the Potatoes
Start by preheating your oven to 425°F (220°C), which will help you get that signature crispy exterior without the mess of deep frying. Peel your russet potatoes and cut them into inviting 1-inch cubes. Toss the cubes in a large bowl with olive oil, smoked paprika, salt, and black pepper until every surface is deliciously coated. This blend is where the potato’s transformation truly begins.
Step 2: Roast to Crispy Perfection
Spread the seasoned potatoes on a baking sheet lined with parchment paper, ensuring they’re in a single layer for even cooking. Roast them for 35 to 40 minutes, keeping an eye out after halfway so you can flip them and get maximum crunch on all sides. You want golden, crunchy edges—the stuff Patatas Bravas dreams are made of!
Step 3: Make the Bravas Sauce
While your kitchen fills with the aroma of roasting potatoes, whisk together the sauce: combine mayonnaise, tomato paste, sherry vinegar (or red wine vinegar), hot sauce if you crave a little extra heat, and minced garlic in a small bowl. Stir until everything blends into a smooth, velvety, and salmon-colored sauce with a bold, tangy personality.
Step 4: Assemble and Serve
Once the potatoes are crisp and ready, transfer them onto a serving dish while they’re still sizzling hot. Generously drizzle the beautifully whipped Bravas sauce over the top—don’t be afraid to get a little messy here, this is half the fun! Finish with a sprinkle of fresh parsley for that Spanish bodega flair, and serve these straight away.
How to Serve Patatas Bravas
Garnishes
Patatas Bravas love a good garnish! A handful of freshly chopped parsley adds a pop of color and a fresh, herbal aroma that plays off the sauce’s richness. You could also dust the plate with a bit of extra smoked paprika before serving, or even add a few slivers of pickled onion for a playful twist.
Side Dishes
This classic tapa is more than happy to share the spotlight—serve Patatas Bravas alongside a platter of marinated olives, grilled vegetables, or a light green salad. They’re also fabulous paired with other Spanish favorites like tortilla española or a dish of garlicky shrimp, rounding out the perfect tapas spread.
Creative Ways to Present
Feeling adventurous? Try serving individual portions in little bowls with tiny cocktail forks for a party-ready vibe. For brunch, top your Patatas Bravas with a fried egg for the ultimate Spanish-inspired comfort food. You can even skewer them with toothpicks for easy, fun sharing—impossible to eat just one!
Make Ahead and Storage
Storing Leftovers
If you happen to have any Patatas Bravas leftover, store the potatoes in an airtight container in the refrigerator. It’s best to keep the sauce separate, so the potatoes don’t get soggy and you can enjoy them crisp when reheated.
Freezing
While freshly made is always best, you can freeze the roasted potatoes for up to two months if needed. Lay them on a baking sheet to freeze individually first, then transfer to a zip-top bag. The sauce does not freeze well, so make that fresh when you’re ready to serve again.
Reheating
To recapture their signature crunch, reheat the potatoes in a hot oven (around 400°F/200°C) on a baking sheet for 10 to 12 minutes. Microwaving works in a pinch, but the oven or an air fryer really brings Patatas Bravas back to life. Add freshly made sauce just before serving for the best texture and flavor.
FAQs
Can I make Patatas Bravas vegan?
Absolutely! Substitute your favorite plant-based mayonnaise in the Bravas sauce or whip up your own from scratch—it’s every bit as luscious and satisfying. The rest of the ingredients are naturally vegan.
What kind of potatoes are best for Patatas Bravas?
Starchy, fluffy potatoes like Russets get crispest in the oven, but Yukon Golds also work beautifully if you prefer a creamier center. Just be sure to cut them into similar-sized cubes for even cooking.
Is Patatas Bravas always served with the same sauce?
Nope! The sauce can vary from region to region in Spain—some skip the mayo entirely for a pure tomato or spicy aioli sauce. This version is creamy, tangy, and just a little spicy, but you can adjust the ingredients to suit your taste.
Can I cook the potatoes in an air fryer?
Definitely! Air frying the potatoes at 400°F for about 20 to 25 minutes (shake them halfway) gives you spectacular crunch and is a little closer to the classic fried Patatas Bravas texture, all while keeping things lighter.
How spicy should Patatas Bravas be?
Traditionally, the sauce is flavorful with a gentle heat—think zing rather than fire. Add more hot sauce to dial it up, or leave it out for a milder version. The balance of smoky paprika and tangy vinegar is the main attraction!
Final Thoughts
If you love dishes that are comforting, bold, and fun to share, you’re going to adore Patatas Bravas. Whip up this Spanish classic anytime you want to turn weeknight potatoes into something utterly craveable. Invite some friends, open a bottle of wine, and let these crispy, saucy bites steal the show!
Print
Patatas Bravas Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious and classic Spanish tapas dish, Patatas Bravas features crispy oven-roasted potatoes drizzled with a tangy and spicy bravas sauce. Perfect for serving as an appetizer or as a flavorful side dish.
Ingredients
Potatoes:
- 2 pounds Russet potatoes, peeled and cut into 1-inch cubes
Seasoning:
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Bravas Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons tomato paste
- 1 tablespoon sherry vinegar or red wine vinegar
- 1 teaspoon hot sauce (optional)
- 1 clove garlic, minced
Garnish:
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Prepare Potatoes: Toss cubed potatoes with olive oil, smoked paprika, salt, and black pepper. Spread on a baking sheet and roast for 35-40 minutes.
- Make Bravas Sauce: Combine mayonnaise, tomato paste, vinegar, hot sauce, and garlic in a bowl.
- Finish Dish: Drizzle roasted potatoes with bravas sauce, garnish with parsley, and serve.
Notes
- Traditionally, Patatas Bravas are fried—try air frying or shallow frying for a more authentic texture.
- Serve with extra sauce on the side for dipping.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 300
- Sugar: 2g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg
