spanishtapaspotatovegetarianroastedtomatogarlic

Patatas Bravas

Name: Patatas Bravas
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Yield: 2
Cuisine: Spanish
Ingredients: 500 g potatoes, peeled and cut into 2 cm cubes; 25 ml olive oil; 4 g fine salt; 15 ml olive oil; 2 cloves garlic, finely chopped; 1 tsp smoked paprika; 1/4 tsp hot paprika or chili flakes; 150 g tomato passata; 1 tsp sherry vinegar; 2 g fine salt; 1/8 tsp black pepper; 1 egg yolk; 1 small clove garlic, very finely grated; 1 tsp lemon juice; 60 ml olive oil; 1 g fine salt; 1 tbsp flat-leaf parsley, finely chopped

Patatas bravas combines crisp-edged potatoes with a smoky, slightly spicy tomato sauce and a rich garlicky alioli. This version is designed for beginners and uses a quick parboil plus high-heat roasting to deliver classic tapas flavor in about 30 minutes.

30 min

2 servings

534 kcal

Spanish

Ingredients

Patatas

500 gpotatoes, peeled and cut into 2 cm cubes
25 mlolive oil
4 gfine salt

Salsa brava

15 mlolive oil
2 clovesgarlic, finely chopped
1 tspsmoked paprika
1/4 tsphot paprika or chili flakes
150 gtomato passata
1 tspsherry vinegar
2 gfine salt
1/8 tspblack pepper

Alioli

1egg yolk
1 small clovegarlic, very finely grated
1 tsplemon juice
60 mlolive oil
1 gfine salt

To finish

1 tbspflat-leaf parsley, finely chopped

Instructions

1
Preheat the oven to 230°C. Put the potatoes in a saucepan, cover with cold water, and add the salt. Bring to a boil and simmer for 4 minutes only; this short parboil helps the outside roughen so the potatoes crisp faster in the oven.
2
Drain the potatoes well, then shake them in the colander for a few seconds to rough up the edges. Spread on a tray, drizzle with the olive oil, toss well, and roast for 20-22 minutes, turning once halfway, until deeply golden and crisp on the corners.
3
While the potatoes roast, make the salsa brava. Heat the olive oil in a small pan over medium-low heat. Add the chopped garlic and cook for 30 seconds until fragrant but not browned. Stir in the smoked paprika and hot paprika, then immediately add the passata so the spices do not burn.
4
Add the sherry vinegar, salt, and black pepper. Simmer for 6-8 minutes, stirring occasionally, until slightly thickened and glossy. Taste and adjust salt if needed; the sauce should be punchy, lightly smoky, and a little tangy.
5
Make the alioli. In a small bowl, whisk the egg yolk, grated garlic, lemon juice, and salt for 20 seconds. Very slowly drizzle in the olive oil, whisking constantly, starting drop by drop until it begins to thicken, then in a thin steady stream until creamy. If it becomes too thick, loosen with a few drops of water.
6
When the potatoes are crisp and golden, transfer them to a serving plate or shallow bowl. Spoon over some salsa brava, drizzle with alioli, and finish with chopped parsley. Serve immediately while the potatoes are still hot and crisp.

Nutrition per serving

534 kcal

Calories

Protein

42g

Carbs

38g

Fat

Fiber

Notes

•For an even quicker beginner version, use good-quality mayonnaise instead of homemade alioli and mix it with the grated garlic and lemon juice.
•Do not overcrowd the tray; if the potatoes are packed too tightly, they will steam instead of crisp.
•Serve with extra sauce on the side, as the potatoes stay crisp longer if not fully coated at once.
•A pinch more hot paprika can be added if you prefer a spicier bravas sauce.

Background

Patatas bravas is one of Spain’s most iconic tapas, widely associated with Madrid though versions appear all over the country. The defining feature is the bold brava sauce, which varies by region and cook, ranging from spicy tomato-based versions to paprika-thickened sauces. Alioli is a common modern addition, especially in tapas bars, though not every traditional version includes it.

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