Patatas Bravas Recipe

We're heading to Spain, my friends, to bring you a wonderful tapas dish that is hugely popular in the country, particularly Barcelona. It's called Patatas Bravas, and it is fantastic.

Patatas Bravas are crispy potatoes served with a savory and slightly spicy salsa brava, or brava sauce. You'll find different versions of the recipe all around the country, varying from restaurant to restaurant, cook to cook, and different tapas bars.

The best patatas bravas are creamy soft on the inside and crispy-crunchy on the outside, smothered in the spicy bravas sauce that is huge on flavor.

It is usually served as an appetizer or small plate. You'll often see it served with garlic aioli, though this is controversial and dependent on where you've ordered them, with some regions insisting on the addition and some forbidding it.

I will leave that choice up to you, my friends! Personally, I think garlic aioli is quite tasty, or on the side in a small bowl.

So, let's talk about how to make patatas bravas, shall we?

Patatas Bravas Ingredients

FOR THE PATATAS (POTATOES)

• Potatoes. Russet potatoes are ideal for this recipe, as they have a higher starch content, allowing them to get nice and crispy from frying.
• Cornstarch (Optional). For crispier potatoes. 
• Frying Oil. Vegetable oil for frying. 
• Seasoning. I use a bit of salt to taste, but you can use other seasonings to your preference.

FOR THE BRAVAS SAUCE

• Oil. Use extra virgin olive oil.
• Chili Pepper. Use red pepper of choice.  See the Recipe Tips & Notes for options.
• Onion and Garlic. 
• Paprika. Use smoked paprika and hot paprika (cayenne pepper is a good substitute). I often use quite a bit more hot paprika for my own personal taste. I love it spicy!
• Tomatoes. Fresh or canned.
• Vinegar. I use white wine vinegar, though you can use sherry or red wine vinegar.
• Salt and Pepper. To taste. 
• Sweetness. If you prefer a touch of sweetness, use sugar or honey.

SERVING

• Garlic Aioli. Or garlic mayo (if desired).
• Fresh Chopped Parsley.
• Spicy Chili Flakes.
• Extra Hot Sauce.
• Lemon Juice.

How to Make Patatas Bravas - the Recipe Method

FOR THE PATATAS (POTATOES)

Potato Wedges are Best. Cut the potatoes into large sized wedges (should take 2-3 bites to finish one). 

Soften the Potatoes. Add the potatoes to a pot and cover with lightly salted water. Cook the potatoes for 6-8 minutes to soften. Drain and cool. You can also microwave the potatoes to soften.

Fry the Potatoes Until Crispy. Heat the oil in a large pan or pot to 300 degrees F. Dredge the potato wedges in cornstarch, if desired, and fry them in batches, 4-5 minutes each, or until they become nice and crispy. Remove and drain on paper towels.

Optional Double Fry. For even crispier fried potatoes, cool them down a few minutes or up to 30 minutes (refrigerate them to speed up cooling), then fry them again for 3-4 minutes until golden brown, to your preference. Or, you can set them onto a baking sheet and bake them in a preheated oven to crisp up even more.

FOR THE BRAVAS SAUCE (SALSA BRAVAS)

Cook Down the Veg. Heat the oil in a pot or saucepan to medium heat. Add the onions and peppers and cook them down for 5 minutes to soften. Add the garlic and cook another minute, until the garlic becomes fragrant.

Seasoning and Tomatoes. Add the smoked paprika, hot paprika (or cayenne), diced tomatoes, vinegar, salt and sugar if using. Stir.

Simmer the Sauce. Bring to a boil, then reduce heat and simmer for 10 minutes to let the flavors develop.

Process Until Smooth. Transfer the bravas sauce to a food processor or blender and process until smooth.

Sauce It Up! Spoon the bravas sauce over the fried potatoes in a serving dish along with garlic aioli (if desired). 

Garnish and Serve. Garnish with chopped parsley and red pepper flakes. Enjoy!

Boom! Done! Patatas Bravas are ready to go! Making a famous Spanish tapa isn't so hard, is it? Bring something fancy to your next function. And people will love you! I really love this recipe. 

That's it, my friends. I hope you enjoy this patatas bravas recipe. Super unique, isn't it? Let me know if you make the dish. I'd love to hear!

Storage & Leftovers

Storing your Patatas Bravas in an airtight container in the fridge may allow you to store the leftovers for up to 2-3 days (2-3 months in the freezer). To maximize the storage life, make sure to refrigerate them promptly.

Try Some of My Other Popular Recipes

• Papas Arrugadas (Wrinkly Potatoes Appetizer)
• Papa a la Huancaina (Peruvian Potatoes in Spicy Cheese Sauce)
• Twice Baked Jalapeno Popper Potatoes
• Aloo Gobi (Indian Spiced Potato and Cauliflower)
• Bombay Potatoes
• Papas con Chile
• Papas con Chorizo
• Baked Cajun Fries
• Salsa Bravas Recipe (Bravas Sauce)
• Mojo Picon (Canarian Hot Red Pepper Sauce)
• Pan con Tomate (Spanish Tomato Bread)