🇪🇸 Spain · Food
Patatas Bravas (Spicy Potatoes)
By eatmundo · July 7, 2026
Patatas Bravas are one of Spain's most iconic tapas, featuring perfectly fried potato cubes smothered in a rich, spicy tomato-based sauce. Crisp on the outside and fluffy inside, these potatoes offer a delightful kick and are a true crowd-pleaser.
Ingredients
check them off as you prepareHow to Make It
- 1
Peel 500g of potatoes and cut them into irregular 2-3 cm cubes. Rinse them thoroughly under cold water to remove excess starch, then pat them completely dry with a kitchen towel. This helps achieve maximum crispiness.
- 2
In a deep pan or pot, heat 500ml of olive oil to 160°C (320°F). Carefully add the dried potato cubes. Fry them gently for about 10-12 minutes until they are tender inside but not yet browned. Remove with a slotted spoon and set aside.
- 3
While the potatoes are frying, prepare the bravas sauce. In a separate small saucepan, heat 2 tablespoons of olive oil over medium heat. Add 1/2 finely chopped onion and sauté for 5 minutes until softened and translucent, being careful not to brown it.
- 4
Add 2 minced garlic cloves, 1 tablespoon of sweet paprika, and 1/2 tablespoon of hot paprika to the saucepan. Stir constantly for 30 seconds until fragrant—don't let the garlic or paprika burn, as this will make the sauce bitter.
- 5
Stir in 1 tablespoon of flour and cook for 1 minute, creating a roux. Gradually whisk in 200ml of chicken broth and 1 tablespoon of tomato paste until smooth. Add 1 tablespoon of white wine vinegar, 1 teaspoon of sugar, and salt to taste. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
- 6
Increase the heat of the frying oil to 180°C (350°F). Return the par-fried potatoes to the hot oil and fry for another 3-5 minutes, or until they are beautifully golden brown and crispy. Drain them well on paper towels and season immediately with a pinch of salt.
- 7
To serve, arrange the hot, crispy Patatas Bravas on a plate and generously spoon the warm, spicy bravas sauce over them. For an extra touch, you can drizzle with a little homemade alioli (garlic mayonnaise) or sprinkle with fresh parsley.
Frequently Asked Questions
How do I get my Patatas Bravas extra crispy?+
The key to crispy Patatas Bravas is a two-stage frying process: first at a lower temperature to cook the inside, then at a higher temperature to crisp the outside. Also, ensure potatoes are completely dry before frying and don't overcrowd the pan.
Can I make the bravas sauce less spicy?+
Absolutely! Simply adjust the amount of hot paprika. You can reduce it to a pinch or omit it entirely, relying solely on the sweet paprika for color and flavor. A touch of cayenne pepper can also replace hot paprika for a different kind of heat.
What's the best type of potato to use for Patatas Bravas?+
Floury or all-purpose potatoes like Russet or Maris Piper work best as they become fluffy on the inside when cooked, providing a good contrast to the crispy exterior. Waxy potatoes tend to hold their shape too much and don't absorb the sauce as well.
Can I bake or air-fry the potatoes instead of deep-frying?+
Yes, for a healthier option, you can bake the potato cubes at 200°C (400°F) for 25-30 minutes, or air-fry them at 180°C (350°F) for 15-20 minutes, tossing halfway, until golden and crispy. While slightly different in texture, they'll still be delicious with the bravas sauce.
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