If you’re craving a spicy, crunchy, and utterly addictive Spanish tapa, look no further than Patatas Bravas! This classic dish transforms simple potatoes into golden, crispy bites, smothered with a fiery, flavorful sauce. Beloved throughout Spain, Patatas Bravas are the ultimate crowd-pleaser, balancing comfort and excitement in every forkful. Whether you’re hosting tapas night or just spicing up your side dish game, you’ll love how approachable and deeply satisfying this recipe is.

Ingredients You’ll Need

The beauty of Patatas Bravas lies in its simplicity, but each ingredient is crucial for achieving that authentic Spanish flavor and satisfying crunch. Gather just a few pantry staples and watch magic happen!

Russet Potatoes: These starchy potatoes crisp up beautifully when fried or roasted, giving you that perfect bite.
Olive Oil: Classic Spanish olive oil delivers flavor and helps the potatoes turn golden and crispy.
Smoked Paprika (Pimentón): This brings a deep, smoky heat to the signature bravas sauce.
Cayenne Pepper: For that vibrant kick that makes Patatas Bravas so irresistible.
Garlic: Adds a comforting, aromatic base to the sauce.
Canned Crushed Tomatoes: These form the body of the bravas sauce, bringing tang and richness.
Onion: Gives extra sweetness and flavor, balancing the spices.
Mayonnaise or Aioli (optional): Swirl on top for a creamy finish that cuts the heat beautifully.
Salt and Pepper: Essential for seasoning both potatoes and sauce to perfection.
Fresh Parsley: A pop of green brightness that takes the whole dish to the next level.

How to Make Patatas Bravas

Step 1: Prep and Cut the Potatoes

First, peel your russet potatoes and cut them into roughly 1-inch cubes. The size matters here: bite-sized pieces ensure each is perfectly cooked and nicely crisped. Soak the potatoes in cold water for at least 30 minutes to help remove surface starch. This extra step helps guarantee that irresistibly crispy exterior when you fry or roast them later.

Step 2: Fry or Roast the Potatoes

Drain the potatoes and pat them very dry. If you’re frying, heat olive oil in a deep pan and fry in batches until golden and crisp, about 6-8 minutes. If roasting, toss them generously with olive oil on a baking sheet and bake at 425°F until deeply golden and crunchy, flipping halfway through. Sprinkle with salt while they’re hot so every piece sings with flavor!

Step 3: Make the Bravas Sauce

This is where Patatas Bravas claim their fame: the fiery sauce! In a skillet, cook diced onion until soft, then add minced garlic and sauté just until fragrant. Next, stir in the smoked paprika and cayenne, blooming the spices in the oil for maximum flavor. Pour in crushed tomatoes, season with salt and pepper, and simmer until thickened and glossy. If you prefer extra heat, add a pinch more cayenne—make it as daring as you like!

Step 4: Assemble and Garnish

Transfer your hot, crispy potatoes to a serving dish and spoon that gorgeous bravas sauce generously over the top. If you’d like, drizzle a little mayo or aioli, then finish with a flourish of chopped fresh parsley. The contrast of crispy, spicy, creamy, and fresh is simply unbeatable.

How to Serve Patatas Bravas

Garnishes

Garnishing Patatas Bravas isn’t just for looks; it elevates every bite. Scatter freshly chopped parsley for color and brightness. A drizzle of homemade aioli or good-quality mayonnaise adds creaminess, tempering the punchy sauce. For spice lovers, a sprinkle of extra paprika on top is a simple way to dial up flavor and drama.

Side Dishes

Pair Patatas Bravas with other Spanish tapas for a full spread—think marinated olives, jamón, grilled shrimp, or crusty bread. Their bold flavor also complements lighter sides like a refreshing tomato salad or simply steamed artichokes. They’re fantastic alongside roasted meats or grilled fish, making them more than just a snack.

Creative Ways to Present

Serve Patatas Bravas on small plates with toothpicks for a true tapas vibe, or load them onto a rustic wooden board for sharing. For a fun twist, layer the potatoes and sauce in little jars or glasses for party appetizers. Individual paper cones make them perfect for picnics or outdoor gatherings. Get creative and let your presentation steal the show!

Make Ahead and Storage

Storing Leftovers

Leftover Patatas Bravas can be stored in an airtight container in the fridge for up to 3 days. Keep the potatoes and sauce separate if possible to maintain as much crispness as you can. This makes it easy to reheat just what you need, whenever you crave a spicy snack.

Freezing

If you want to freeze Patatas Bravas, place the cooked (and cooled) potatoes in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer-safe bag. The sauce can be frozen separately in a container. When you’re ready to indulge, you’ll have everything at hand for a quick, tasty rescue.

Reheating

For best results, reheat the potatoes in a hot oven or air fryer until they regain their crispy edge—about 10 minutes at 400°F should do the trick. Warm the bravas sauce gently on the stovetop or in the microwave. Assemble just before serving for that unbeatable fresh-from-the-kitchen experience.

FAQs

What type of potatoes are best for Patatas Bravas?

Starchy varieties like russet potatoes are ideal because they crisp up wonderfully while staying fluffy on the inside. Avoid waxy potatoes, which tend to get dense rather than crunchy.

Can I make Patatas Bravas sauce in advance?

Absolutely! In fact, making the sauce ahead lets the flavors meld and intensify. Store it in the fridge for up to three days and reheat before serving.

Is there a way to make this dish less spicy?

Of course. You can reduce or omit the cayenne pepper for a milder sauce, and let guests add extra heat at the table if they wish. The smoked paprika still provides lots of flavor without overwhelming spice.

Can I bake instead of fry the potatoes?

Yes, roasting is a fantastic, lighter alternative with less mess. Just be generous with olive oil and bake at a high temperature so the potatoes turn golden and crisp.

What’s the difference between aioli and mayonnaise as a topping?

Aioli is a garlicky emulsion that adds both creaminess and depth, while mayonnaise is more neutral and smooth. Either works beautifully with Patatas Bravas, so use what you love or try both!

Final Thoughts

If you’ve never made Patatas Bravas at home, this is the perfect recipe to start with. It’s an easy, rewarding way to taste the soul of Spanish cuisine and impress anyone you share it with. Give these spicy, crispy potatoes a try, and don’t be surprised when they disappear fast!

Patatas Bravas Recipe