Patatas Bravas (Spanish Crispy Potatoes with Spicy Tomato Sauce)
Quick answer
Patatas Bravas is one of Spain's most iconic tapas, served in nearly every bar alongside beer or wine.
What makes this special
- Patatas Bravas are roasted at 210 degrees Celsius to reach a crisp exterior and fluffy center.
- Roasted at 210°C for crisp exterior and fluffy interior
- Smoked paprika and chili powder layer two types of heat
Key ingredients
Core cooking flow
- 1 Cut 500 g potatoes into bite-size cubes, then rinse them in cold water until the water looks clearer.
- 2 Pat the potatoes very dry with towels, including the cut sides.
- 3 Spread the potatoes on a preheated 210C oven tray in one layer, leaving space between pieces.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Season
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.
- 3Step
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.
- 4Control
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.
- 5Season
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.
- 6Finish
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
Recipes That Go Well With This
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