Patatas Bravas
Patatas bravas is a popular Spanish tapas of crispy golden potatoes topped with a smoky spicy tomato sauce. Roasting makes them crunchy outside and fluffy inside. It is found in tapas bars all over Spain and is perfect for sharing with friends.
Why You Will Love These Patatas Bravas
- Crunchy, golden potatoes with a fluffy centre
- A smoky, spicy tomato sauce with plenty of character
- Vegan and made with simple ingredients
Ingredient Notes
Potatoes: Floury varieties turn crisp outside and soft inside. Olive oil: For roasting and flavour. Smoked paprika (pimenton): The signature smoky flavour of the sauce. Tomatoes, garlic and chilli: Build the bravas sauce.
Tips for Crispy Potatoes
Parboil the potatoes for 5 minutes before roasting for extra fluffy insides. Rough up the edges by shaking them in the pot, since the rough surface turns crunchy. Preheat the tray so the potatoes sizzle when they hit it.
Serving and Storage
Serve hot, topped with the sauce and a drizzle of garlic aioli if you like. The sauce keeps for four days in the refrigerator. Reheat leftover potatoes in a hot oven to bring back the crunch.
Frequently Asked Questions
What does "bravas" mean?
"Bravas" means "fierce" or "brave" in Spanish and refers to the spicy tomato sauce served over the potatoes.
Which potatoes are best?
Floury or all-purpose potatoes such as Maris Piper or Yukon Gold crisp well outside while staying soft inside.
How do I make the potatoes extra crispy?
Parboil them, drain well and shake to roughen the edges before roasting in a very hot, oiled tray. Do not overcrowd the tray.
Can I make the bravas sauce ahead?
Yes. It keeps for four days in the refrigerator and the flavours deepen over time. Reheat or serve at room temperature.
Is patatas bravas vegan?
The potatoes and tomato sauce are vegan. Serve with a vegan aioli instead of the traditional egg-based one if you like.
Can I air fry the potatoes?
Yes. Air fry parboiled potatoes with a little oil at about 200 C until golden and crisp, shaking the basket halfway through.
More Recipes You Will Love
- Gazpacho (Chilled Spanish Tomato Soup): refreshing cold tomato soup from Spain
- Classic Tomato Bruschetta: crisp toasts with tomato and basil
- Classic Guacamole: creamy avocado dip for sharing
- 1 kg potatoes (cubed)
- 4 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 tablespoon tomato paste
- 1 teaspoon hot paprika
- 2 cloves garlic (minced)
- 1 tablespoon sherry vinegar
- 1/2 cup tomato passata
- Salt to taste
- 1 Preheat the Oven and TrayPlace a large, heavy baking tray on the middle rack of the oven and preheat the oven to 220 C. Leave the empty tray in the oven so it gets very hot.Tip: A hot tray makes the potatoes sizzle the moment they land, which gives them a crisp base and stops them sticking.
- 2 Cut the PotatoesWash the 1 kg of potatoes and cut them into even 3 cm cubes. You can peel them or leave the skin on for extra texture.Tip: Use a floury potato such as Maris Piper or Russet, as they give the fluffiest centres. Cut them all the same size so that they cook evenly.
- 3 Parboil for 5 MinutesPut the potato cubes in a pot, cover with cold salted water and bring to a boil. Cook for 5 minutes, then drain in a colander.Tip: Parboiling gives extra fluffy insides. The potatoes should be only just starting to soften at the edges, not cooked through.
- 4 Roughen and Steam DryShake the colander firmly for a few seconds so the edges of the potatoes roughen up, then leave them to steam dry for 3 minutes.Tip: Rough, fluffy edges make a crunchier crust. Dry potatoes crisp up much better than wet ones.
- 5 Toss with Oil and SaltTip the potatoes into a large bowl and toss with 3 tablespoons of olive oil and 1/2 teaspoon of salt, until each cube is lightly coated.Tip: Keep 1 tablespoon of the olive oil for the sauce. Toss gently to avoid breaking up the roughened edges.
- 6 Roast on the Hot TrayCarefully take the hot tray out of the oven and tip the potatoes onto it in a single layer, with space between them. They should sizzle as they land. Return the tray to the oven and roast for 20 minutes.Tip: Use oven gloves, as the tray is very hot. Do not crowd the potatoes or they will steam rather than crisp. Use two trays if needed.
- 7 Turn and Finish RoastingTurn the potatoes over with a spatula and roast for another 15 to 20 minutes (35 to 40 minutes in total), until they are deep golden and crisp on all sides.Tip: Turn them once only, as every time you move them you risk breaking the crust. They are ready when they are crisp and sound hollow when tapped.
- 8 Soften the GarlicWhile the potatoes roast, warm the remaining 1 tablespoon of olive oil in a small saucepan over medium-low heat. Add the 2 minced garlic cloves and cook for about 30 seconds, until fragrant but not browned.Tip: Keep the heat low, as garlic burns in seconds. Burnt garlic makes the sauce bitter.
- 9 Add the Paprika and Tomato PasteStir in 1 tablespoon of tomato paste, 1 teaspoon of smoked paprika and 1 teaspoon of hot paprika. Cook for 1 minute, stirring all the time, until the paste darkens slightly and smells smoky.Tip: Paprika burns very quickly and turns bitter, so keep stirring and take the pan off the heat for a few seconds if it sizzles too hard. Use only smoked paprika for a milder sauce.
- 10 Add the Passata and VinegarPour in 1/2 cup of tomato passata and 1 tablespoon of sherry vinegar. Stir well, scraping the bottom of the pan, and bring to a gentle bubble.Tip: The sherry vinegar gives the sauce its distinctive Spanish tang. Red wine vinegar is a fair substitute.
- 11 Simmer Until ThickReduce the heat to low and simmer for 10 minutes, stirring now and then, until the sauce is thick, glossy and a deep brick red, and clings to the back of a spoon. Taste and add salt if needed.Tip: If the sauce gets too thick, add a splash of water. If it is too thin, simmer for a few more minutes.
- 12 Sauce and Serve ImmediatelyPile the hot, crisp potatoes into a warm serving dish and spoon the sauce over the top just before serving. Serve straight away with cocktail sticks and a bowl of aioli on the side if you like.Tip: Sauce the potatoes at the last moment, as they lose their crunch within minutes. You can also serve the sauce on the side for dipping. Reheat leftover potatoes in a hot oven, not a microwave.