Spanish Patatas Bravas Recipe

Patatas bravas is one of Spain's most beloved tapas: crispy fried or roasted potato cubes served with a bold, smoky tomato bravas sauce. The name means "fierce potatoes" and the fiery sauce lives up to that reputation. At 333 calories per serving, this iconic Spanish vegan side delivers restaurant tapas quality with easy home cooking.

Ingredients

Potatoes

• 700g starchy potatoes (Russet or Maris Piper), peeled and cut into 3cm cubes
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Bravas Sauce

• 2 tbsp olive oil
• 1 small onion, finely diced
• 4 cloves garlic, minced
• 1 can (400g) crushed tomatoes
• 1 tsp smoked paprika
• 1/2 tsp hot paprika (or cayenne)
• 1/2 tsp cumin
• 1 tsp red wine vinegar
• 1/2 tsp sugar
• Salt to taste
• Fresh parsley, for garnish

Instructions

1. Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.
2. Peel and cut potatoes into 3cm cubes. Pat thoroughly dry with paper towels.
3. Toss potato cubes with 3 tbsp olive oil, salt, and pepper until well coated.
4. Spread in a single layer on the baking sheet, ensuring cubes are not touching.
5. Roast for 35-40 minutes, flipping once halfway through, until golden and crispy on all sides.
6. While potatoes roast, make the bravas sauce: heat 2 tbsp olive oil in a saucepan over medium heat.
7. Add diced onion and cook for 5 minutes until softened.
8. Add garlic and cook for 1 minute.
9. Add crushed tomatoes, smoked paprika, hot paprika, cumin, red wine vinegar, and sugar. Stir well.
10. Simmer over low heat for 15 minutes, stirring occasionally, until the sauce thickens.
11. Blend the sauce with an immersion blender until smooth. Season with salt to taste.
12. Pile the crispy potatoes on a serving plate, spoon bravas sauce generously over the top, and garnish with fresh parsley.

Tips & Variations

• Pat potatoes completely dry before oiling. This is the most important step for achieving crispy outsides.
• Do not overcrowd the baking sheet. Space between cubes is needed for roasting rather than steaming.
• For extra crispy potatoes, parboil in salted water for 8 minutes, drain, fluff the edges with a fork, then roast.
• The bravas sauce can be made 3 days ahead and refrigerated.
• Some Spanish versions use aioli alongside the bravas sauce for a richer presentation.

Nutrition Breakdown

Calories: 333 kcal

Protein: 5.7g

Fat: 17.3g

Carbs: 41.5g

Fiber: 5.5g

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