Patatas Bravas Recipe

If you have a soft spot for bold flavors and crispy textures, then you are absolutely going to fall in love with Patatas Bravas. This classic Spanish tapas dish takes humble potatoes and transforms them into a crispy, flavorful masterpiece coated with a spicy, smoky bravas sauce and a luscious garlic aioli. Each bite delivers a harmonious blend of comfort and excitement that’s impossible to resist. Patatas Bravas is not just a dish; it’s a celebration of simple ingredients whipped up into something extraordinary.

Ingredients You’ll Need

The magic of Patatas Bravas lies in its simple, everyday ingredients that come together with joyful harmony. Each component plays an essential role: the potatoes provide a crispy, golden base, the bravas sauce offers a smoky, spicy lift, and the garlic aioli adds a cool, creamy contrast. Here’s exactly what you’ll need:

• Red potatoes (1 1/2 pounds): Choose firm, waxy potatoes for the perfect bite-sized, crispy cubes.
• Olive oil (4 tablespoons): Use a good quality olive oil for roasting the potatoes and sautéing the sauce ingredients for richness.
• Paprika (1 1/4 teaspoons): A combination of regular and smoked paprika brings that classic smoky warmth to the potatoes and sauce.
• Salt (1/2 teaspoon plus to taste): Essential for seasoning the potatoes and balancing the flavors in the sauce.
• Ground black pepper (1/4 teaspoon plus to taste): Adds just the right amount of gentle heat and depth.
• White or yellow onion (1/2, diced): Sautéed to sweetness, it forms the flavor base of the bravas sauce.
• Garlic (3-4 cloves, minced): A bold punch that shines equally in the sauce and the garlic aioli.
• Canned diced tomatoes (14 ounces): These simmer down to create a rich, fresh tomato sauce that perfectly complements the potatoes.
• Chili powder (1/4 teaspoon or to taste): Adds a mild kick to the sauce, adjustable to your preferred heat level.
• Sugar (1/4 teaspoon or to taste): Balances the acidity of the tomatoes for a perfectly rounded sauce.
• Mayonnaise (1/4 cup): The creamy base for the garlic aioli, making each bite decadently smooth.
• Lemon juice (1 teaspoon): Adds brightness and a touch of tang to the aioli.
• Fresh flat-leaf parsley (optional, for garnish): A fresh, herbal finish that makes the dish pop visually and flavor-wise.

How to Make Patatas Bravas

Step 1: Roast the Potatoes to Perfection

Start by peeling and thoroughly drying the red potatoes, then cut them into 1-inch cubes—this size ensures they get delightfully crispy on the outside while remaining tender inside. Toss the potatoes with olive oil, paprika, salt, and pepper for that irresistible smoky and savory flavor right on the surface. Spread them out on a baking sheet in a single layer and roast at 425°F for 25 minutes. Give them a good stir to ensure even cooking, then roast another 10 minutes until golden brown and fork tender. This is the foundation of your Patatas Bravas, so the crispiness here is key.

Step 2: Prepare the Bravas Sauce

While the potatoes roast, heat olive oil in a skillet and sauté diced onion and minced garlic until soft and translucent, releasing their natural sweetness and aromatics. Lower the heat, add the canned diced tomatoes, and let everything simmer for about 15 minutes, allowing the flavors to meld and the sauce to thicken. Once cooled slightly, blend the mixture until it’s silky smooth—this smooth texture is what makes the bravas sauce so luscious. Stir in smoked paprika, chili powder, sugar, and season with salt and pepper to balance the flavors—it should be smoky, slightly spicy, with a hint of sweetness.

Step 3: Whip Up the Garlic Aioli

In a small bowl, mix the mayonnaise with pressed garlic and freshly squeezed lemon juice. The result is a creamy, tangy aioli that’s the perfect cooling counterpart to the chili-spiced bravas sauce. Don’t be shy on the garlic here—it really elevates the whole dish.

Step 4: Assemble and Serve Your Patatas Bravas

Once your potatoes are gloriously crispy and golden, transfer them to a serving dish. Generously drizzle with the smoky bravas sauce and then the creamy garlic aioli on top. For a final touch of color and freshness, sprinkle a handful of chopped flat-leaf parsley. The combination of textures and flavors here is what keeps everyone coming back for another bite of Patatas Bravas.

How to Serve Patatas Bravas

Garnishes

While the classic garnish is freshly chopped parsley, you can also experiment by adding a sprinkle of smoked paprika or a few thin slices of fresh chili for a bit more heat and color. Each garnish adds a little something extra, whether it’s freshness, smokiness, or an eye-catching pop.

Side Dishes

Patatas Bravas shines brilliantly as part of a tapas spread but also pairs beautifully with grilled meats, seafood, or a refreshing seasonal salad. Think of it as the perfect versatile side that can either stand solo as a snack or complement a larger meal with boldness and flair.

Creative Ways to Present

To make your Patatas Bravas even more special, serve the potatoes in individual small ramekins for a tapas-style experience or plate them on a rustic wooden board layered with parchment paper and small dipping bowls filled with the bravas sauce and aioli on the side. This interactive serving method invites everyone to dip and savor each bite just the way they like.

Make Ahead and Storage

Storing Leftovers

Leftover Patatas Bravas can be kept in an airtight container in the refrigerator for up to three days. To preserve the crispiness of the potatoes, it’s best to store the potatoes and sauces separately and combine them just before serving.

Freezing

While not ideal, you can freeze the cooked potatoes and sauce separately in airtight containers for up to one month. However, keep in mind that the potatoes might lose some of their crispy texture when thawed.

Reheating

To bring your leftovers back to life, reheat the potatoes in a hot oven or air fryer until crisp. Warm the bravas sauce gently on the stovetop or microwave and give the garlic aioli a quick stir before serving again. This way, you preserve as much of the original texture and flavor as possible.

FAQs

What type of potatoes work best for Patatas Bravas?

Red or waxy potatoes are preferred because they hold their shape well during roasting and yield a crispy outside with a fluffy inside, perfect for Patatas Bravas.

Can I make the bravas sauce ahead of time?

Absolutely! The bravas sauce actually tastes better the next day once the flavors have had more time to meld. Just reheat it gently before serving.

Is Patatas Bravas traditionally spicy?

Patatas Bravas typically have a mild to moderate heat, thanks to the chili powder and smoked paprika, but you can easily adjust the spice level to suit your taste.

What can I substitute for mayonnaise in the aioli?

If you prefer a lighter or vegan option, you can use vegan mayo or even a cashew-based cream as a base for the garlic aioli.

How crisp should the potatoes be?

The potatoes should be golden brown and crispy on the outside while tender and fluffy inside—this contrast is what makes Patatas Bravas so irresistible.

Final Thoughts

Patatas Bravas is one of those dishes that brings warmth and excitement to any table with its irresistible combination of crispy potatoes, smoky tomato sauce, and creamy garlic aioli. It’s a joy to make, share, and savor with friends and family. Trust me, once you try this recipe, Patatas Bravas will become an adored staple in your kitchen rotation. So grab those potatoes and get ready to create a little bit of Spanish magic at home!

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