Patatas Bravas (Spanish Crispy Potatoes with Spicy Tomato Sauce)
Quick answer
- Total time
- 45 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Bite-size potato cubes roast on a hot tray rather than in a fryer, picking up firm, crisp edges before a smoky, spicy tomato sauce is spooned over them.
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Rinsing the cut cubes until the water runs clearer, drying every surface and spacing them apart on the tray gives those edges their crunch, since wet or crowded pieces steam.
Ingredients
Instructions
- 1
Cut 500 g potatoes into bite-size cubes, then rinse them in cold water until the water looks clearer.
Drain well in a colander so surface starch loosens without leaving the pieces waterlogged.
- 2
Pat the potatoes very dry with towels, including the cut sides.
Toss them with most of the 3 tablespoons olive oil and part of the salt, coating every surface for better browning.
- 3
Spread the potatoes on a preheated 210C oven tray in one layer, leaving space between pieces.
Roast for 25 minutes, turning halfway, until the edges are browned and feel firm.
- 4
While the potatoes roast, warm the remaining oil in a pan over medium-low heat.
Add 2 minced garlic cloves and cook about 30 seconds, just until fragrant, before it browns.
- 5
Stir in 1 teaspoon smoked paprika and 0.5 teaspoon chili flakes briefly so they bloom without scorching.
Add 200 ml tomato puree, 0.5 teaspoon sugar, and the remaining salt.
- 6
Simmer the sauce over low heat for 8 minutes, stirring until thick, glossy, and no longer watery.
Spoon the warm sauce over the hot potatoes and serve immediately while the edges stay crisp.
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