How to Make Patatas Bravas

Patatas Bravas is a classic Spanish tapa that combines crispy fried potatoes with a bold and spicy tomato-based sauce. Served hot and fresh, it’s a dish that brings people together around the table with its perfect contrast of textures and flavors. Whether you’ve enjoyed it in a lively tapas bar in Madrid or are discovering it for the first time, this recipe will guide you through recreating the beloved Patatas Bravas at home with ease. Below is everything you need to know, from exact ingredients to step-by-step instructions.

Preparing the Potatoes

Start by peeling the potatoes and cutting them into bite-sized cubes of about 1 inch. Uniform size ensures they cook evenly. Place the potato cubes in a bowl of cold water and let them soak for at least 30 minutes. This step helps to remove excess starch and results in crispier potatoes. After soaking, drain and dry them thoroughly using a clean kitchen towel or paper towels. Meanwhile, heat your vegetable oil in a deep, heavy-bottomed pot or deep fryer to 325°F (160°C). Fry the potatoes in batches—do not overcrowd the pan. Let them fry for 6 to 7 minutes, just until they are tender inside but not browned. Remove them from the oil with a slotted spoon and place them on a paper towel-lined plate. Once all potatoes have been par-cooked, raise the oil temperature to 375°F (190°C). Return the potatoes to the hot oil in batches for a second fry. This time, fry them until golden brown and crispy—about 3 to 5 minutes. Drain them again on paper towels and season with 1 teaspoon of salt while still hot.

Making the Bravas Sauce

While the potatoes are frying, start preparing the Bravas sauce. Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the finely chopped onion and sauté for about 5 minutes until soft and translucent. Stir in the minced garlic and cook for another minute. Add 1 teaspoon of smoked paprika and 1/4 teaspoon of cayenne pepper (or chili flakes) and stir for 30 seconds to release their aroma. Then add 1 tablespoon of tomato paste and cook it out for 1 minute to reduce its acidity. Stir in 1/2 cup of crushed tomatoes, 1/2 teaspoon of sugar, and 1/2 teaspoon of salt. Let the mixture simmer for 10 to 12 minutes, stirring occasionally, until thickened and rich in color. Taste the sauce and adjust salt and spice levels to your preference. Finally, stir in 1 teaspoon of a squeeze of lemon juice to give the sauce a slight tang that balances the richness. For a smoother texture, blend the sauce with an immersion blender or regular blender, though some people prefer it rustic and chunky.

Making the Garlic Aioli (Optional)

If you’d like to elevate your Patatas Bravas with a creamy, garlicky finish, prepare a quick aioli. In a small bowl, mix 1/2 cup of mayonnaise with 1 finely grated garlic clove and 1 teaspoon of lemon juice. Whisk well until smooth. Taste and season with a pinch of salt if necessary. You can make this in advance and store it in the refrigerator until ready to serve.

Assembling and Serving

Now comes the fun part—putting it all together. Arrange the hot, crispy potatoes on a serving platter or in a shallow bowl. Spoon a generous amount of the spicy Bravas sauce over the top. If you’re using the garlic aioli, drizzle it over the sauce in zig-zag lines or small dollops. Garnish with freshly chopped parsley if desired. Serve immediately, while everything is hot and fresh. Patatas Bravas is best enjoyed as a standalone snack or as part of a tapas spread with other small plates like grilled chorizo, olives, marinated anchovies, or manchego cheese.

Tips for Success

Choose starchy potatoes like Russets for extra crispiness or Yukon Golds for a creamier texture inside. Always soak and dry your potatoes to remove starch and moisture—two key steps for perfect frying. Double frying is essential: the first fry cooks them through, while the second makes them crisp. Don’t rush the sauce. Let it simmer long enough to develop depth and richness. Adjust the spice to your liking—some prefer a mild kick while others go bold. If you’re short on time, you can make the sauce and even the first fry of the potatoes in advance. Store them separately and just do the final fry before serving. For a healthier version, the potatoes can be roasted in the oven or air-fried until golden, but the texture will differ slightly from the traditional version.

Conclusion

Patatas Bravas is more than just a plate of fried potatoes—it’s a celebration of bold Spanish flavors and comforting textures. With this recipe, you can recreate one of Spain’s most popular tapas right in your own kitchen. Whether you serve it as an appetizer, party snack, or alongside other tapas dishes, Patatas Bravas is sure to be a hit. Crispy, spicy, and irresistibly delicious, it’s a dish you’ll want to make again and again. enjoy a little taste of Spain at home.