Patatas Bravas

Nutrition · per serving

Steps

1. 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.

   500 g potatoes, peeled and cut into 2 cm cubes4 g fine salt
2. 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.

   500 g potatoes, peeled and cut into 2 cm cubes25 ml olive oil
3. 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.

   15 ml olive oil2 cloves garlic, finely chopped1 tsp smoked paprika1/4 tsp hot paprika or chili flakes150 g tomato passata
4. 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.

   1 tsp sherry vinegar2 g fine salt1/8 tsp black pepper
5. 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.

   1 egg yolk1 small clove garlic, very finely grated1 tsp lemon juice60 ml olive oil1 g fine salt
6. 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.

   500 g potatoes, peeled and cut into 2 cm cubes1 tbsp flat-leaf parsley, finely chopped

Origin & History

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.