Patatas Bravas
Crisp fried potato cubes served with a smoky-spicy bravas sauce — the definitive Spanish tapa.
About This Recipe
This classic Spanish tapas dish brings the vibrant energy of a Mediterranean tavern straight to your table. Patatas Bravas features crispy, golden potato cubes served with a bold, spiced tomato sauce that delivers a comforting, fiery kick. Naturally vegan and gluten-free, this crowd-pleasing favorite relies on simple pantry staples to create a deeply satisfying contrast of textures and temperatures, making it a perfect centerpiece for a casual gathering.
The success of this recipe lies in the two-step cooking process for the potatoes. Parboiling the cubes briefly before frying or roasting ensures a fluffy, tender interior while allowing the outsides to crisp up beautifully in the hot olive oil. Meanwhile, the signature bravas sauce achieves its smoky warmth and fiery depth by simmering tomatoes and garlic with a balanced combination of sweet smoked paprika and spicy cayenne pepper.
For the best results, ensure the parboiled potatoes are completely dry before they hit the hot oil, which helps them achieve that coveted, deeply golden exterior. If you prefer a smoother sauce, you can easily blend the simmered tomato mixture with an immersion blender before serving.
Serve these patatas bravas immediately while the potatoes are piping hot and at their crispiest, generously spooning the warm, smoky sauce over the top. They pair wonderfully with other small plates as part of a larger tapas spread, or alongside a crisp green salad for a light, flavorful meal.
Ingredients
- 800 g Potatoes
- 300 g Tomatoes
- 2 tsp Smoked paprika
- 3 cloves Garlic
- 5 tbsp Olive oil
- 0.5 tsp Cayenne
Instructions
- 1
Cut potatoes into cubes and parboil briefly.
8 min
- 2
Fry or roast until deeply golden and crisp.
20 min
- 3
Simmer tomato, garlic, paprika, and cayenne into a bravas sauce.
10 min
- 4
Spoon the sauce over the hot potatoes and serve.
1 min
Nutrition Facts
320
kcal
Calories
5
g
Protein
44
g
Carbs
15
g
Fat
5
g
Fiber
380
mg
Sodium
Rate This Recipe
Beverage Pairings
Spain drinks with its tapas: chilled Cava and Albariño for seafood, Rioja with jamón and grilled meats, and fruit-filled sangria on a warm evening. Sharing plates call for versatile, refreshing drinks that keep pace across the table.
Wine, Beer & Spirits
Oak-aged Tempranillo with leather and cherry suits jamón and grilled meats.
Serve at 16–18°C.
A saline coastal white made for paella and seafood tapas.
Serve well chilled (8–10°C).
Crisp bubbles cut through fried tapas and refresh the palate.
Serve cold (6–8°C).
Fruity and easy — the convivial partner to a tapas spread.
Serve cold over ice.
Dry rosé is remarkably versatile across savory dishes.
Serve well chilled (8–10°C).
Non-Alcoholic
A fruit-forward, alcohol-free version that keeps the same festive spirit.
Serve cold over ice with fruit.
A clean refresher between varied small plates.
Serve cold with a citrus twist.
Light and palate-cleansing — a safe, refreshing choice.
Steep at 75–80°C for 2 minutes.
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