Patatas bravas

Patatas bravas

Experience a taste of Spain with our patatas bravas recipe, a favourite tapas featuring crispy potatoes topped with spicy tomato sauce. These golden potatoes are perfectly roasted and paired with a fiery bravas sauce combining smoky paprika and cayenne. Finished with a dollop of cool yoghurt aioli for a creamy contrast, it is ideal for any gathering. You can serve it as a delightful snack or as a side dish on a buffet or a tasty menu.
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Instructions

Potatoes
  • Preheat the oven to 225 °C (or 210 °C fan).
  • Cut potatoes into small wedges or pieces. Place on a tray with baking paper. Mix with butter & rapeseed oil and salt. Roast in the middle of the oven for about 20 minutes until the potatoes have a nice colour and are crispy.
Bravas sauce
  • Peel and crush garlic. Fry it in butter & rapeseed oil for 2–3 minutes.
  • Add smoked paprika powder, cayenne, tomatoes, sugar, and a little salt. Simmer for about 10 minutes. Blend the sauce until smooth. Season with salt and freshly ground black pepper.
Yoghurt aioli
  • Mix yoghurt with finely grated garlic, mustard, oil, salt, and freshly ground black pepper.
To serve
  • Mix the hot potatoes with the bravas sauce. Arrange on a plate. Drizzle over yoghurt aioli and sprinkle with parsley.
Enjoy!

FAQ: Questions about patatas bravas

Learn the art of Spanish tapas with our patatas bravas recipe. We answer your most common questions so you can give yourself an authentic and delicious experience with every bite.

What is patatas bravas?
Patatas bravas are Spanish fried potatoes, an iconic dish widely enjoyed in tapas bars across Spain. Originating from Madrid in the 20th century, it has become a popular dish throughout Spain as well as the rest of the world. The dish consists of cubed potatoes fried until golden and then covered in a spicy tomato sauce called bravas sauce or salsa brava. The sauce is known for its fiery kick and is typically made with garlic, smoked paprika, and cayenne pepper. Patatas bravas are served with aioli or garlic mayonnaise.
Can you make the bravas sauce in advance?
Yes, you can make bravas sauce ahead. Store it in the fridge for up to 1 day to let the flavours blend, which also saves you time when you are ready to serve. Keep the sauce chilled and covered. Warm it up before serving to pour over the crispy potatoes.
What to serve with patatas bravas?
Patatas bravas are best enjoyed as shared tapas. Serve them on a communal platter or a rustic dish to mimic a Spanish tapas bar atmosphere, inviting everyone to dig in and share. Since they are traditionally served as part of a tapas spread, you can pair them with a variety of dishes. For instance, Spanish tortilla, gambas al ajillo, chorizo al vino, fried and salted pimientos de padrón, Manchego cheese, Jamon Iberico, or a simple green salad with a sherry vinegar dressing to provide a fresh, crisp counterpoint.
How to store leftover patatas bravas?
For fresh-tasting leftover patatas bravas, seal them in an airtight container and put them in the fridge. They will keep for 2–3 days. When you are ready to eat the leftovers, warm the potatoes in the oven to make them crispy again. Keep the bravas sauce in the fridge separate from the potatoes and heat it gently on the stove or in the microwave. This way, the potatoes stay crunchy, and the sauce keeps its tasty flavour.

Ingredients

Potatoes
Potatoes
1 kilo
Arla® LactoFREE Slightly Salted Spreadable & rapeseed oil
2 tbsp
Flake salt
1 tsp
Bravas sauce
Garlic cloves
3
Butter & rapeseed oil
2 tbsp
Smoked paprika
2 tsp
Cayenne pepper
½ tsp
Crushed tomatoes
400 g
Sugar
1 tsp
Salt and black pepper
Yoghurt aioli
Thick yoghurt
200 ml
Garlic clove
1
Dijon mustard
1 tsp
Cold-pressed olive oil
1 tbsp
Salt and black pepper
To serve
Fresh parsley for garnishing
Other recipes
See more

Tips: Perfecting your patatas bravas

Elevate your patatas bravas with our expert tips.

Select high-starch potatoes

Choose high-starch potatoes like Russets, Yukon Golds, or Idaho to ensure a crispy shell and a soft, tender centre. These types of potatoes get crunchy when roasted at high temperatures because of their starch levels.

Get crispy potatoes

Make sure to cut the potatoes into uniform pieces, then rinse and thoroughly dry them to remove excess starch. Spread the potatoes in a single layer on a baking sheet, giving them plenty of space to allow heat circulation, which is essential for crisping. Roast them in the oven until they are golden and crispy. Halfway through, turn them to ensure they brown and crisp evenly on all sides.

Try our delicious recipe for patatas bravas

Our patatas bravas recipe is a beautiful example of Spanish cuisine's delicious tapas varieties, where crispy potatoes are enveloped in a spicy red bravas sauce. Served with a creamy yoghurt aioli that offers a delicious tangy flavour, you get a nice balance to the fiery sauce, providing a respite from the heat. Fresh parsley garnishes the dish, adding colour and freshness that calls for another bite.

Crispy potatoes with a red sauce

Patatas bravas is traditionally served with a thick, red, fiery sauce. This creamy, velvety sauce, called bravas sauce or salsa brava, is characterised by its vibrant flavours and smooth texture from a blend of smoked paprika, cayenne pepper, and tomatoes. Smoked paprika provides a deep, smoky undertone, adding complexity and a rich earthiness to the sauce. Cayenne pepper brings a sharp, spicy kick, creating a bold and fiery aroma that stands out in every bite. This heat is balanced by the natural sweetness and acidity of the tomatoes, which introduce a fresh, tangy element to the sauce. A touch of sugar enhances the tomatoes' sweetness, smoothing out the spicy edges.

Complemented by tangy yoghurt aioli

The yoghurt aioli is an ideal complement to the spicy patatas bravas. Made with thick yoghurt, this aioli boasts a creamy consistency and a tangy flavour that is delicious against the fiery bravas sauce. Freshly grated garlic adds a zesty, aromatic freshness, echoing the garlic in the bravas. A bit of Dijon mustard provides a subtle savoury depth and a delightful hint of sharpness. Drizzle the aioli artistically over the potatoes or serve it as a dip, allowing every bite to be savoured with this creamy sauce.

Discover a classic Spanish tapas dish

Our patatas bravas recipe is ideal for bringing people together. It captures the warmth of Spanish culture, perfect for a table of friends and family sharing a meal. The tapas dish is suited for any event, from a casual gathering to a festive party. Its bold flavours and eye-catching mix of contrasting colours impress guests, while it is so easy to make and serve that you can fully enjoy the celebration. For a true Spanish tapas experience, serve the crispy potatoes on a platter that invites everyone to share. Offer the bravas sauce and yoghurt aioli separately so each person can dress their potatoes as they prefer.

You can try other dishes that, although not traditional tapas, will do well on a menu to share among friends and family. Try Italian carpaccio, crispy mozzarella arancini, or some slices of delicious Turkish pizza.

Make it your own

Add chicken or chorizo to the dish, where chorizo is the most authentic variation of patatas bravas in Spanish cuisine. Chorizo is a staple in Spain's kitchens and tapas bars, celebrated for its smoky depth and robust flavour. For chorizo patatas bravas, slice chorizo, fry until crispy, and either mix into the bravas sauce or scatter over the crispy potatoes. If you are using chicken, sauté chicken pieces seasoned with paprika and mix them into the bravas sauce before combining this with the potatoes.

Balance out the richness of the tomatoes and butter with a splash of sherry vinegar in the bravas sauce. You can also add cumin to the sauce for a bit of warmth and to complement the smokiness and heat of the smoked paprika and cayenne pepper.

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