If you’ve ever sat down at a tapas bar in Spain, you’ve probably met patatas bravas. They’re the golden, crispy potatoes smothered in spicy tomato sauce that seem to disappear faster than any other dish on the table.
And while they may look fancy, making patatas bravas at home is surprisingly doable. You don’t need a deep fryer or hard-to-find ingredients.
Just a few pantry staples, some patience with the potatoes, and a solid sauce.
Ingredients
For the potatoes:
- 2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt to taste
For the bravas sauce:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (or more if you like heat)
- 1 tablespoon tomato paste
- 1 can (15 oz) crushed tomatoes
- 1 teaspoon sugar
- Salt and pepper to taste
- 1 tablespoon sherry vinegar (or red wine vinegar)
Start with the Sauce
The heart of patatas bravas is the bravas sauce — spicy, smoky, slightly tangy, and packed with flavor. Start by heating olive oil in a small saucepan over medium heat.
Add the chopped onion and cook until it softens and starts to turn golden. This takes about 5–6 minutes, and it’s worth the wait. Stir in the garlic, smoked paprika, and cayenne, and let the spices bloom for a minute.
Next, add the tomato paste and cook it down until it darkens slightly. Then pour in the crushed tomatoes, sugar, salt, and pepper. Let the sauce simmer on low heat for 15–20 minutes, stirring now and then.
You want it thick but pourable. Finish it with a splash of vinegar to cut through the richness and balance the heat.
Once it’s done, blend it if you prefer a smoother texture — but it’s just as good slightly chunky. Set it aside while you deal with the potatoes.
Get Those Potatoes Crisp
Great patatas bravas live or die by their texture. They should be crispy outside, fluffy inside — not soggy, not underdone.
Parboiling the potatoes first gives you the best shot at that perfect bite. Bring a pot of salted water to a boil, toss in the cubed potatoes, and cook them for about 6–7 minutes. They should be just starting to soften.
Drain them well and let them sit for a few minutes to dry out. Moisture is the enemy of crispiness, so don’t skip this step. Once they’re dry, toss them with olive oil, smoked paprika, and salt.
You can roast them or air fry them, depending on what you’ve got. For the oven: spread the potatoes on a baking sheet and roast at 425°F for about 30–35 minutes, flipping once. If you’re using an air fryer, cook at 400°F for around 20 minutes, shaking the basket halfway through. Either way, go for golden brown and crisp edges.
Make the Quick Aioli (Optional but Highly Recommended)
While the potatoes are roasting, mix up the easiest garlic aioli ever. Just stir the mayo, grated garlic, lemon juice, and a pinch of salt in a small bowl. That’s it. It cuts the heat of the sauce and brings in a creamy balance that makes every bite better.
Put It All Together
Once your potatoes are crispy and golden, it’s time to plate. Spread them out on a serving dish and spoon the bravas sauce generously over the top. If you made the aioli, drizzle that on too — or serve it on the side for dipping.
Garnish with chopped parsley if you’re feeling fancy. Serve hot and watch them disappear.
Why Patatas Bravas Work So Well
The magic of this dish lies in the contrast. You’ve got crispy, salty potatoes acting as the perfect base. The bravas sauce brings in heat, acid, and spice.
Then the aioli (if you go that route) softens it all with a garlicky creaminess. It’s the kind of snack that’s bold without being overwhelming. You can eat it as a side, a starter, or make a meal out of it with some grilled vegetables or crusty bread.
Tips for Making It Even Better
If you want to level up your patatas bravas game, start with the right potato. Russet potatoes give you that fluffy interior and crispy exterior that make the dish shine. When roasting or air frying, avoid crowding the pan — giving the potatoes space ensures they crisp up instead of steaming.
For the sauce, consider making it ahead of time; it actually develops deeper flavor after sitting overnight. And if you’re making the aioli, don’t be afraid to play with the seasoning. A pinch of smoked paprika or a hint of saffron can add an extra layer of flavor that ties it all together beautifully.
Final Thoughts
Patatas bravas may seem like a simple dish, but when done right, they’re anything but ordinary. They bring that Spanish tapas bar vibe straight to your kitchen.
You get to play with bold flavors, textures, and just enough heat to keep things interesting. Once you try this at home, it’ll become a go-to for parties, lazy weekends, or any time you want something craveable that isn’t complicated.
