Patatas Bravas Recipe
If there’s ever been a dish that captures the vibrant, lively spirit of Spanish tapas culture, it’s Patatas Bravas. These golden, crispy potato bites smothered in a spicy tomato-based bravas sauce and cooled with luscious garlic aioli aren’t just irresistibly delicious, they’re pure joy on a plate. Whether you’re throwing a party or simply craving a flavorful snack, Patatas Bravas come together easily and bring an explosion of flavor and color to your table.
Ingredients You’ll Need
The beauty of Patatas Bravas lies in its humble, straightforward ingredients. Simple pantry staples transform into an irresistible dish where every component matters—each one bringing its unique flavor, texture, or vibrant color to the party.
- Russet potatoes: The classic choice for extra crispy outsides and fluffy insides; don’t skip the cubes for perfect bite-sized pieces.
- Olive oil: Rich Spanish olive oil ensures a golden roast and lends a signature fruity aroma.
- Salt to taste: The not-so-secret ingredient that wakes up every flavor in the dish.
- Smoked paprika (optional): Sprinkle over your potatoes after roasting for a hint of smoky, sweet warmth that screams “Spain.”
- Olive oil (for sauce): Gives the sauce depth and carries the spices beautifully.
- Onion: Finely chopped for a subtle sweetness and a silky sauce texture.
- Garlic: Essential for both the sauce and aioli; adds a savory kick you can’t get enough of.
- Smoked paprika (for sauce): The soul of bravas sauce; it’s all about that warm, smoky backbone.
- Cayenne pepper: Adjust the heat to your liking, but don’t miss out on that bravas bite.
- Tomato paste: Intensifies the tomato flavor and thickens the sauce.
- Crushed tomatoes: Forms the tangy, rich base for the bravas sauce.
- Sugar: Just a pinch to balance the acidity of the tomatoes and bring harmony to the sauce.
- Salt and black pepper: Finish your sauce with well-balanced seasoning.
- Mayonnaise: The creamy canvas for your aioli—store-bought or homemade is fine.
- Garlic clove: A little goes a long way, mashed to a pungent paste for max flavor.
- Lemon juice: Brightens and lightens the aioli, making every bite refreshing.
- Salt for aioli: Season to taste; a pinch brings out the garlicky goodness.
How to Make Patatas Bravas
Step 1: Roast the Potatoes
Crank your oven up to 425°F and line a baking sheet with parchment paper for easy clean-up. Toss your potato cubes with olive oil and a generous pinch of salt right in a bowl, giving them a good tumble to coat evenly. Spread them out on the prepared tray—don’t crowd them or you’ll lose that essential crunch. Pop them in the oven and roast for 35 to 40 minutes, flipping halfway through, until each bite is golden brown with irresistible crisp edges.
Step 2: Make the Bravas Sauce
While those potatoes work their magic in the oven, start the bravas sauce. In a skillet over medium heat, warm your olive oil and add in finely chopped onion. Sauté for about five minutes—patience here brings sweetness and depth. Stir in garlic, smoked paprika, cayenne pepper, and tomato paste, cooking for a full minute to bloom the flavors. Pour in the crushed tomatoes and sprinkle in sugar, then let your sauce simmer for 10–15 minutes, stirring occasionally, until it thickens and the flavors meld. Taste, season with salt and pepper, and adjust the heat if you’re feeling fiery!
Step 3: Whip Up the Garlic Aioli (Optional)
If you’re looking for the classic Patatas Bravas experience, a quick garlic aioli is a must. Simply whisk together the mayonnaise, garlic paste, lemon juice, and a pinch of salt in a small bowl until smooth. The zingy, garlicky creaminess will add the perfect cool contrast to the spicy sauce and crispy potatoes.
Step 4: Assemble and Serve
Once your potatoes are crackly and golden, serve them right away for maximum crunch. Pile them onto a platter, generously drizzle over the warm bravas sauce, and add a dollop of garlic aioli (if using). Garnish with fresh chopped parsley to add color and a pop of herby freshness.
How to Serve Patatas Bravas
Garnishes
No plate of Patatas Bravas is truly complete without a flourish of garnishes. Freshly chopped parsley always looks gorgeous and gives a subtle hint of green. For the ultimate visual impact, try sprinkling a touch of extra smoked paprika over the top, or add paper-thin slices of scallion for a little crunch and mild onion flavor. Don’t be shy; presentation matters just as much as flavor!
Side Dishes
Patatas Bravas shine as the star of tapas night, but they also make excellent companions. Pair them with a Spanish tortilla, a bowl of olives, or marinated vegetables for a truly authentic spread. They also work beautifully next to grilled meats or seafood. Don’t forget the crusty bread to soak up any extra bravas sauce!
Creative Ways to Present
If you want to really wow your guests, take Patatas Bravas off the beaten path! Try serving them as individual appetizer cups at parties or stack the potatoes in small jars with alternating layers of bravas sauce and aioli for a tapas parfait. For a fun twist, skewer cubes onto cocktail sticks for a “potato lollipop” effect, or stuff them into warm pitas with greens for a playful Spanish sandwich.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (it doesn’t happen often with Patatas Bravas!), let any extra potatoes cool to room temperature before storing. Pop them into an airtight container and keep them in the refrigerator for up to three days. Store the bravas sauce and aioli separately to maintain maximum crunch when reheating.
Freezing
While Patatas Bravas are best enjoyed fresh, you can freeze the roasted potatoes if needed. Lay the cooled potato cubes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag or container. The bravas sauce also freezes well in small portions—just defrost in the fridge overnight. Skip freezing the aioli, as it doesn’t thaw gracefully and can split.
Reheating
To bring leftover Patatas Bravas back to life, spread the potatoes out on a baking sheet and reheat in a hot oven (425°F) for around 10 minutes, or until crisp again. Warm the bravas sauce gently in a saucepan or microwave, stirring often. Top the potatoes with sauce and aioli after reheating for the best texture and taste!
FAQs
Can I use a different type Appetizer
Yes! While russet potatoes yield the crispiest results, Yukon Golds will also work, delivering a delicious creamy texture. Just keep an eye on them in the oven as different varieties may have slightly different roasting times.
Is Patatas Bravas always spicy?
The characteristic bravas sauce has a mild-to-medium heat, thanks to the cayenne pepper and smoked paprika. However, you can easily dial the heat up or down to suit your preferences—it’s your kitchen, after all!
Can I make Patatas Bravas ahead of time?
Absolutely! You can roast the potatoes, make the bravas sauce, and prepare the aioli a day in advance. Store everything separately in the fridge, and reheat/sprinkle with paprika and parsley right before serving to recreate that tantalizing crunch and freshness.
What’s the difference between Bravas sauce and Romesco?
Bravas sauce is a spicy, tomato-based sauce traditionally paired with fried or roasted potatoes, while Romesco is a nut and red pepper-based sauce often served with grilled vegetables or seafood. Patatas Bravas are always dressed in their namesake bravas sauce.
Can I air-fry the potatoes?
Definitely! To make Patatas Bravas a bit lighter or faster, toss the cubed potatoes with olive oil and air-fry at 400°F for about 20–25 minutes, shaking the basket halfway. You’ll get that beloved crispy texture with even less oil.
Final Thoughts
There’s a reason Patatas Bravas are found on every tapas menu in Spain: they’re utterly satisfying, deeply comforting, and always a crowd-pleaser. So roll up your sleeves and give this recipe a try—you might just find your new favorite way to enjoy potatoes!
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Patatas Bravas Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious and lighter take on the classic Spanish tapa, Patatas Bravas features crispy roasted potatoes served with a rich bravas sauce and optional garlic aioli. Perfect for sharing or enjoying as a flavorful side dish.
Ingredients
Main Ingredients:
- 2 lbs russet potatoes, peeled and cut into 1-inch cubes
- 3 tablespoons olive oil
- Salt to taste
- 1 teaspoon smoked paprika (optional for seasoning after roasting)
Bravas Sauce:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 tablespoon tomato paste
- 1 cup crushed tomatoes
- ½ teaspoon sugar
- Salt and black pepper to taste
Garlic Aioli (optional):
- ¼ cup mayonnaise
- 1 garlic clove, minced into a paste
- 1 teaspoon lemon juice
- Salt to taste
Instructions
- Preheat the Oven: Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Roast Potatoes: Toss potato cubes with olive oil and salt, then roast for 35–40 minutes until golden and crispy, flipping halfway through.
- Prepare Bravas Sauce: Sauté onion in olive oil, then add garlic, paprika, cayenne, tomato paste, crushed tomatoes, sugar, and season to taste. Simmer until thickened.
- Make Garlic Aioli: Mix mayo, garlic paste, lemon juice, and salt in a small bowl.
- Serve: Drizzle roasted potatoes with bravas sauce, add a dollop of garlic aioli if desired, and garnish with parsley.
Notes
- For an authentic taste, serve with both bravas sauce and garlic aioli.
- This roasted version keeps the dish lighter than traditional fried patatas bravas.
- Great as a tapa, snack, or side dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 5 mg
