Patatas Bravas (Spanish Crispy Potatoes with Spicy Tomato Sauce)
Patatas Bravas is one of Spain's most iconic tapas, served in nearly every bar alongside beer or wine. Potatoes are cut into rough chunks, parboiled in salted water to activate surface starch, then fried twice at high temperature to achieve a crispy shell encasing a fluffy interior. The bravas sauce is built by blooming garlic and smoked paprika in olive oil before adding tomato puree and simmering until reduced - the smokiness of the paprika and the direct heat of chili flakes create a layered spiciness. Some regions serve a garlic aioli alongside the bravas sauce, allowing diners to alternate between the sharp tomato heat and the cooling richness of the emulsified garlic cream.
Adjust Servings
Instructions
- 1
Cube potatoes, rinse, and dry thoroughly.
- 2
Toss with oil and salt, then roast at 210C for 25 minutes.
- 3
Saute minced garlic in a little oil.
- 4
Add tomato puree, paprika, chili flakes, and sugar; simmer 8 minutes.
- 5
Serve roasted potatoes with warm bravas sauce.
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Nutrition (per serving)
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