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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!
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Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course

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.

Make the Garlic Aioli (Optional):

  • In a small bowl, mix together mayonnaise, grated garlic, and lemon juice.
  • Add salt to taste and refrigerate until ready to serve.

Assemble and Serve:

  • Place the crispy fried potatoes on a serving plate.
  • Drizzle the brava sauce generously over the potatoes.
  • Add dollops of garlic aioli or serve it on the side for dipping.
  • Garnish with freshly chopped parsley for a vibrant finish.
Keyword Traditional Spanish Patatas Bravas Recipe