Best Patatas Bravas Recipe - Easy Spanish Fried Potatoes with Spicy Sauce (2024)

Published: Jul 12, 2023 by Melissa Haun · This post may contain affiliate links ·

From Dutch and Belgianfrietjes to American hash browns, every country has their version of fried potatoes, and Spain is no exception. Its signature dish, patatas bravas, is never missing from the menu at any tapas bar. It’s quick and easy to make at home with only a handful of ingredients!

Be sure to make your own bravas sauce for the best flavor, and whip up some pinchos morunos (pork skewers) to round out the meal! Check out my roundup of the 50 best Spanish tapas recipes for more ideas.

Introduction

Patatas bravas are one of Spain's most popular tapas. They're the go-to choice for an appetizer or a snack to share along with a round of cañas.You can always tell the overall quality of a restaurant by the quality of itspatatas bravas.It's an incredibly simple—and cheap—dish, but everyone has their own way of doing it!

In patatas bravas, you’ll find two simple ingredients: potatoes and bravas sauce. The potatoes are cut into bite-size chunks and deep fried in olive oil. The bravas sauce is usually drizzled on the potatoes before serving.This Spanish condiment is bright red and only slightly spicy, which explains its name:brava roughly translates to "brave." Although bravas sauce isn’t usually really hot, sometimes it can be!

Many people prefer to accompanypatatas bravaswithalioli, a garlicky mayonnaise that provides a contrast and cuts the spice. The two sauces might be drizzled on top, or may come on the side. However, purists consider this dish to be potatoes smothered inbravassauce and nothing else.

Ingredients

Wondering what ingredients you need to make patatas bravas? Fortunately, there's only a couple of simple ingredients you'll need--and you may already have them in your pantry.

• Potatoes: This is, of course, the key ingredient! It's best to use a fluffy, all-purpose potato here, such as russet or Maris Piper.
• Olive Oil: Choose a good quality olive oil (preferably Spanish if you can find some).
• Bravas Sauce: You can use ready made if you can find some, but it's best to make your own bravas sauce for the best flavor. It takes only 6 simple ingredients and 15 minutes to make!
• Salt: This is crucial to adding lots of flavor to the deep fried potatoes. Use regular table salt or flaky sea salt.

See recipe card for full information on ingredients and quantities.

Variations

• Vegan: Make sure you're using vegan bravas sauce, or make your own using vegetable broth instead of the traditional chicken broth.
• Want to try something different? Drizzle the patatas bravas with garlic alioli for extra flavor!

How to Make

If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.

1. Rinse and peel the potatoes.
2. Cut them into bite-sized chunks.

3. Heat the olive oil to 350°F (176°C), then add the potatoes and allow them to pre-cook for a few minutes on low heat.
4. Remove the potatoes from the hot oil and allow them to cool in the fridge for a few minutes.

5. Reheat the oil to 350°F (176°C) and add the potatoes back to the pan.
6. Cook until golden, using a skimmer to remove them from the hot oil.

7. Drain the hot potatoes on a paper towel-lined plate to catch excess grease.
8. Immediately sprinkle them with salt for flavor.

9. Right before serving, drizzle with the bravas sauce.
10. Enjoy these patatas bravas while they're hot and crispy!

Recipe FAQs

Serve

Make sure to serve patatas bravas with extra bravas sauce on the side. Drizzle with alioli for a lovely flavor contrast.

If you're looking for other tapas to round out your appetizer buffet, try some of these favorite recipes for pan con tomate, bacon wrapped dates, padrón peppers, and croquetas de jamón.

Store

Leftovers: It's best to eat patatas bravas right after cooking when the potatoes are still hot and crispy. However, leftovers will keep in the fridge for 3-4 days.

Freezing: Blanch the potatoes, then flash freeze them on a baking tray. Seal the frozen potatoes in a freezer bag and freeze for up to 6 months. (Read more about freezing fries.) When ready to cook, skip the pre-cooking step and proceed with the recipe starting with Step 4.

Expert Tips

• Dry the potato chunks thoroughly before frying to make them extra crispy.
• Serve with additional homemade bravas sauce or garlic alioli for a delicious flavor contrast.
• This recipe is vegan as long as the bravas sauce is vegan. Make your own with vegetable broth if you can't find vegan bravas sauce.

Other Tapas Recipes

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Photography byGiulia Verdinelli