Patatas Bravas – Easy Crispy Spanish Potatoes

Patatas bravas are one of my favorite Spanish tapas—crispy, golden potatoes smothered in a silky paprika sauce with just the right kick. I love how simple ingredients can transform into something so flavorful and comforting. This dish brings the warmth and charm of a Spanish tapas bar right into my kitchen, and it’s perfect for sharing over drinks or serving as a side at dinner.

Why You’ll Love This Recipe

I like that patatas bravas combine crispy potatoes with a bold, tangy-spiced sauce that’s full of personality. The potatoes get that irresistible crunch outside while staying fluffy inside, and the bravas sauce adds layers of flavor—smoky, slightly hot, and perfectly balanced. It’s a flexible recipe, too. I can keep it mild for a family-friendly version or dial up the heat when I’m craving spice.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the potatoes

• Potatoes, peeled or unpeeled, cut into 1-inch pieces

• Olive oil

• Salt

For the bravas sauce

• Olive oil

• Onion, finely chopped

• Garlic cloves, minced

• All-purpose flour

• Sweet paprika

• Hot paprika

• Chicken or vegetable stock

• Vinegar

• Salt and freshly ground black pepper

For optional garlic aioli

• Mayonnaise

• Garlic clove, minced

• Lemon juice

• Salt

Directions

1. Cook the potatoes
   I heat olive oil in a large pan over medium heat, add the potatoes, season with salt, and cook until they start to turn golden. I add a splash of water, cover, and simmer until tender. Once the water evaporates, I remove the lid and keep cooking until the potatoes are golden and crisp.

2. Make the bravas sauce
   In the same pan, I heat more olive oil, then sauté onion until soft. I add garlic and cook for a minute. I stir in sweet and hot paprika, toast briefly, then sprinkle in flour to make a light roux. I gradually whisk in stock, let it simmer until slightly thickened, then stir in vinegar, salt, and pepper. I blend the sauce until smooth.

3. Serve
   I arrange the crispy potatoes on a platter, spoon the bravas sauce over the top, and add a drizzle of garlic aioli if I want extra richness.

Servings and timing

Serves 4 as a tapa or side dish.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• Make it milder by using only sweet paprika.

• Add smoked paprika for a deeper, more rustic flavor.

• Roast the potatoes in the oven instead of pan-frying for a lighter version.

• Use sweet potatoes for a twist on the classic.

storage/reheating

I store leftover potatoes and sauce separately in airtight containers in the fridge for up to 2 days. To reheat potatoes, I use a hot skillet or oven to keep them crisp, and I warm the sauce gently on the stove.

FAQs

Can I make the potatoes ahead of time?

Yes, I can par-cook them earlier, then finish crisping right before serving.

Do I have to peel the potatoes?

No, I often leave the skins on for more texture and flavor.

Can I make this vegetarian?

Yes, I simply use vegetable stock in the sauce.

How do I make it spicier?

I increase the hot paprika or add a pinch of cayenne pepper.

Can I skip the garlic aioli?

Yes, the bravas sauce is flavorful on its own, but the aioli adds a creamy contrast.

Conclusion

Patatas bravas are my go-to when I want a simple yet exciting dish that always gets attention. The combination of crispy potatoes and smoky, tangy sauce feels like pure comfort with a Spanish flair. Whether I’m serving them as part of a tapas spread or as a side to grilled meats, they’re always a hit—and they disappear fast.

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