Patatas Bravas: the feisty cousin of French fries who spent a semester abroad in Spain and came back with a spicy attitude. These crispy, golden potatoes smothered in a smoky, tangy sauce are basically a tapas table’s life of the party. Think of them as fries with flair—perfect for anyone who believes their snacks should bite back!

These little potato rebels are the ultimate comfort food with a Spanish twist—crispy on the outside, fluffy on the inside, and unapologetically saucy. One bite, and you’ll forget ketchup even exists. Just be warned: Patatas Bravas have a way of stealing the spotlight, so your other tapas might feel a little… neglected.

Ingredients You’ll Need For This Recipe

4 medium potatoes (such as Russet or Yukon Gold), peeled and cut into 1-inch cubes
Vegetable oil for frying
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon smoked paprika (sweet or hot)
1/4 teaspoon cayenne pepper (optional, for heat)
1 teaspoon all-purpose flour
2 tablespoons tomato paste
1/2 cup chicken or vegetable broth
1/2 teaspoon red wine vinegar
Salt and black pepper to taste
1/2 cup mayonnaise
1 small garlic clove, finely grated
1 teaspoon lemon juice
Fresh parsley, chopped

Step-by-Step Instructions

Rinse the peeled and cubed potatoes in cold water to remove excess starch, then pat them completely dry with a clean kitchen towel.

Step 1: Heat vegetable oil in a deep-frying pan or pot to 350°F (175°C).

Step 2: Carefully fry the potatoes in batches for 6–8 minutes, or until golden and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate. Sprinkle with salt while still warm.

Step 3: Heat 2 tablespoons of olive oil in a small saucepan over medium heat.

Step 4: Add the finely chopped onion and sauté for about 5 minutes until soft and translucent.

Step 5: Stir in the minced garlic, smoked paprika, and cayenne pepper, cooking for about 30 seconds until fragrant.

Step 6: Sprinkle the flour over the mixture and stir well to coat everything. Cook for 1 minute to remove the raw flour taste.

Step 7: Stir in the tomato paste, followed by the chicken or vegetable broth. Whisk to combine until smooth.

Step 8: Simmer the sauce for 5–7 minutes, stirring occasionally, until thickened.

Step 9: Add the red wine vinegar, and season with salt and black pepper to taste. Adjust seasoning if needed.

(Optional) Use an immersion blender for a smooth texture, or leave it slightly chunky for a rustic feel.

Step 10: In a small bowl, mix together mayonnaise, grated garlic, and lemon juice.

Step 11: Add salt to taste and refrigerate until ready to serve.

Step 12: Place the crispy fried potatoes on a serving plate.

Step 13: Drizzle the brava sauce generously over the potatoes.

Step 14: Add dollops of garlic aioli or serve it on the side for dipping.

Step 15: Garnish with freshly chopped parsley for a vibrant finish.

So, whether you’re hosting a tapas night or just need a snack with a little sass, Patatas Bravas are here to spice things up. Don’t forget to pour yourself a glass of sangria—it’s only fair the potatoes have a fiery companion. ¡Buen provecho!

Traditional Spanish Patatas Bravas Recipe

Patatas Bravas are proof that potatoes are anything but boring. With their crispy edges, fluffy centers, and bold, spicy sauce, they’ve earned their spot as a Spanish tapas icon. Whether you’re sharing them at a lively gathering or hoarding them all for yourself (no judgment), this dish delivers big flavor with minimal effort. Because let’s face it—sometimes, life just needs a little more brava!

Course Main Course

Keyword Traditional Spanish Patatas Bravas Recipe

Prep Time 10

Cook Time 25

Ingredients

For the potatoes:

4 potatoes medium, (such as Russet or Yukon Gold), peeled and cut into 1-inch cubes
vegetable oil for frying
salt to taste

For the Brava Sauce:

2 tbsp olive oil
1 onion small and finely chopped
2 cloves garlic minced
1 tsp smoked paprika sweet or hot
¼ tsp cayenne pepper optional
1 tsp all-purpose flour
2 tbsp tomato paste
½ cup chicken or vegetable broth
½ tsp red wine vinegar
salt and black pepper to taste

For Garlic Aioli (Optional):

½ cup mayonnaise
1 garlic clove small and finely grated
1 tsp lemon juice
salt to taste
fresh parsley optional garnish

Instructions

Rinse the peeled and cubed potatoes in cold water to remove excess starch, then pat them completely dry with a clean kitchen towel.
Heat vegetable oil in a deep-frying pan or pot to 350°F (175°C).
Carefully fry the potatoes in batches for 6–8 minutes, or until golden and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate. Sprinkle with salt while still warm.

Make the Brava Sauce:

Heat 2 tablespoons of olive oil in a small saucepan over medium heat.
Add the finely chopped onion and sauté for about 5 minutes until soft and translucent.
Stir in the minced garlic, smoked paprika, and cayenne pepper, cooking for about 30 seconds until fragrant.
Sprinkle the flour over the mixture and stir well to coat everything. Cook for 1 minute to remove the raw flour taste.
Stir in the tomato paste, followed by the chicken or vegetable broth. Whisk to combine until smooth.
Simmer the sauce for 5–7 minutes, stirring occasionally, until thickened.
Add the red wine vinegar, and season with salt and black pepper to taste. Adjust seasoning if needed.
(Optional) Use an immersion blender for a smooth texture, or leave it slightly chunky for a rustic feel.