Patatas bravas
Jump to Recipe
Patatas Bravas is one of the most popular Spanish tapas dishes, loved for its crispy golden potatoes, bold smoky bravas sauce and often a spoonful of garlicky aioli. Simple, comforting and full of flavour, it’s a brilliant addition to any tapas spread and an easy way to bring authentic Spanish cooking into your kitchen. Made with everyday ingredients like paprika, tomatoes, garlic and a hint of chilli, this classic side dish works beautifully for tapas nights, summer barbecues or served alongside grilled meats and seafood.
Ready in under an hour and naturally budget‑friendly, Patatas Bravas is a versatile, crowd‑pleasing recipe that delivers big flavour with minimal effort.
Serving Suggestions for Patatas Bravas
- With grilled or roasted chicken — the smoky, spicy bravas sauce adds instant excitement.
- Alongside steak or pork chops for a bold, tapas‑style side.
- Served with fried or baked eggs for a Spanish‑inspired brunch.
- Paired with chorizo (grilled, pan‑fried, or roasted) for a classic tapas combination.
- With grilled prawns or calamari — the bravas sauce complements seafood beautifully.
- As part of a tapas spread with tortilla española, olives, manchego, and crusty bread.
- Next to roasted vegetables like peppers, aubergine, or courgette for a lighter plate.
- With aioli or garlic mayo for dipping — a traditional and irresistible pairing.
- Served with a fresh green salad to balance the richness.
- Alongside burgers or grilled sausages for a fun, flavour‑packed twist on classic sides.
- With smoky paprika mayo for an extra layer of creamy, smoky heat.
- Alongside garlic mushrooms for a rich, savoury tapas pairing.
Patatas bravas
Crispy potatoes, spicy smoky tomato sauce
Ingredients
- 800 g potatoes peeled and cut into 2–3cm chunks
- 3 tbsp olive oil for roasting
- 1 tsp smoked paprika
- 1/2 tsp fine salt
- Fresh parsley to serve
For the bravas sauce
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 tsp smoked paprika
- ½ tsp hot paprika or chilli flakes
- 1 tbsp tomato purée
- 200 g passata or tinned chopped tomatoes
- 1 tsp sherry vinegar or red wine vinegar
- ½ tsp sugar
- Pinch salt
Instructions
- Par boil the potatoes in salted water for around 20mins, drain and set aside.
- Heat the oven to 200°C (200°C fan). In a roasting tin toss potatoes with olive oil, smoked paprika and salt. Spread on a tray and roast 40-50 minutes until crisp and golden, turning halfway.
- Whilst the potatoes are roasting, make the bravas sauce. Heat oil in a pan, add the onions and fry until soften, around 5 minutes.
- Add the garlic and stir for 1 minute. Stir in smoked paprika, chilli flakes / hot paprika and tomato purée and combine together.
- Add tomatoes, vinegar, sugar and salt. Stir together and simmer for around 10 minutes until thickened.
- You can either blend the sauce for a smoother finish, or leave it rustic.
- Serve the hot potatoes onto a plate, spoon over the bravas sauce and sprinkle chopped parsley on top