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Patatas Bravas Recipe

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★★★★★

4.9 from 91 reviews

Patatas Bravas is a classic Spanish tapas dish featuring crispy fried potatoes served with a spicy, smoky tomato-based sauce. The potatoes are peeled, cubed, and fried until golden and tender inside, then tossed with a flavorful sauce made from sautéed onions, paprika, cayenne pepper, flour, vegetable stock, and tomato puree, blended smooth for a perfect balance of heat and richness. This dish is best enjoyed warm as a delicious appetizer or side.

Ingredients

Scale

Potatoes

  • 1.5 pounds potatoes (680 grams)
  • Salt, to taste, for sprinkling

Salsa Brava Sauce

  • 3 tablespoons olive oil
  • ½ cup onion, minced (heaped)
  • 2 tablespoons paprika
  • ½ teaspoon cayenne pepper
  • 1 tablespoon all-purpose flour
  • 1 cup vegetable stock
  • 3 tablespoons tomato puree

For Frying

  • 2.5 cups oil (about 750 milliliters, for frying)

Instructions

  1. Prepare Potatoes: Peel the potatoes and cut into small cubes. Place the cubes into a bowl and cover with water to remove excess starch. Set aside for 30 minutes to soak.
  2. Make the Sauce Base: Heat olive oil in a skillet or frying pan over medium heat. Add the minced onion and sauté, stirring occasionally, until translucent, about 5 to 7 minutes.
  3. Add Spices and Flour: Stir in the paprika and cayenne pepper and cook for about one minute to release their flavors. Then add the flour and vegetable stock, mixing thoroughly to combine. Let this cook over low-medium heat for 10 minutes, stirring occasionally to prevent sticking.
  4. Finish the Sauce: Stir in the tomato puree and cook for an additional 1 to 2 minutes. Remove from heat and transfer the mixture to a jug or blender, blending until smooth. Set aside.
  5. Dry and Fry Potatoes: Drain the soaking water from the potatoes and pat dry with a clean kitchen towel to remove moisture. Heat frying oil in an 11-inch (28 cm) skillet or frying pan over high heat. Add the potato cubes and fry for about 10 minutes on high heat, then reduce heat and continue frying for another 10 minutes until the potatoes are golden brown and soft inside.
  6. Drain Excess Oil: Transfer the fried potatoes to a bowl lined with paper kitchen towels to absorb excess oil. Allow to sit for a minute or two, then remove the paper towels.
  7. Season Potatoes: Sprinkle salt over the patatas bravas and shake well to coat evenly.
  8. Serve: Serve the fried potatoes warm, accompanied by the spicy homemade salsa brava sauce. Best enjoyed fresh and warm for optimal texture and flavor.

Notes

  • Note 1: Using a heaped ½ cup minced onion adds good flavor but can be adjusted based on taste preferences.
  • Note 2: Paprika provides a smoky flavor, ideally use Spanish smoked paprika if available.
  • Note 3: Vegetable stock adds depth to the sauce; homemade or low-sodium store-bought works well.
  • Note 4: Tomato puree ensures a thick, rich sauce; substitute with tomato paste diluted with a little water if needed.
  • Note 5: Use a neutral oil with a high smoke point like sunflower or vegetable oil for frying to achieve crispiness without burning.
  • Note 6: Blending the sauce until smooth creates a balanced texture and ensures the spices and flavors meld perfectly.

Keywords: Patatas Bravas, Spanish tapas, fried potatoes, spicy sauce, salsa brava, appetizer, traditional Spanish recipe

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