Spanish Patatas Bravas

Patatas bravas are Spain’s most beloved tapas dish – crispy, golden-fried potato cubes drizzled with a bold, smoky tomato sauce and creamy garlic aioli. Found in virtually every tapas bar from Madrid to Barcelona, this humble dish proves that the simplest ingredients can create the most satisfying flavors.

The name “bravas” means “fierce” or “brave,” referring to the spicy kick of the signature sauce. Every region and every chef in Spain has their own version, but they all share the same irresistible combination of crispy potatoes and flavorful sauces.

Ingredients

For the Potatoes

• 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
• Vegetable oil for frying
• 1 tsp sea salt

For the Bravas Sauce

• 2 tbsp olive oil
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 tbsp smoked paprika (pimenton)
• 1 tsp sweet paprika
• 1/2 tsp cayenne pepper
• 1 tbsp sherry vinegar
• 1 tsp sugar
• Salt to taste

For the Aioli

• 1/2 cup mayonnaise
• 2 cloves garlic, finely minced or pressed
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• Pinch of salt

Instructions

1. Make the bravas sauce: Heat olive oil in a saucepan over medium heat. Saute onion for 5 minutes until soft. Add garlic and cook 1 minute more.
2. Add crushed tomatoes, smoked paprika, sweet paprika, cayenne, sherry vinegar, and sugar. Simmer for 15-20 minutes until thickened. Blend until smooth with an immersion blender. Season with salt.
3. Make the aioli: Whisk together mayonnaise, garlic, lemon juice, olive oil, and salt. Refrigerate until serving.
4. Par-boil the potatoes: Place potato cubes in a pot of salted cold water. Bring to a boil and cook for 8 minutes until just tender. Drain thoroughly and pat dry with paper towels.
5. Heat 2 inches of vegetable oil to 375 degrees F in a deep pot. Fry potatoes in batches for 4-5 minutes until golden and crispy. Drain on paper towels and season immediately with sea salt.
6. Pile the hot, crispy potatoes on a serving platter. Drizzle generously with bravas sauce and aioli. Serve immediately.

Pro Tips

• Par-boil before frying – this ensures the potatoes are creamy inside and extra crispy outside. Pat them very dry before frying to avoid splattering.
• Smoked paprika is essential – it gives the bravas sauce its distinctive smoky flavor. Spanish pimenton de la Vera is the authentic choice.
• Serve immediately – patatas bravas are best when the potatoes are still hot and crispy, with the cool aioli providing a delicious contrast.

Serving Suggestions

Serve patatas bravas as part of a Spanish tapas spread alongside olives, manchego cheese, jamon serrano, and croquetas. They pair perfectly with a cold glass of Spanish beer or a crisp white wine. For a tapas party, set them out on a large platter with toothpicks for easy picking.

Prep Time: 15 minutes | Cook Time: 35 minutes | Servings: 4-6

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