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Patatas Bravas – Easy Crispy Spanish Potatoes

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These Patatas Bravas are a beloved Spanish tapas dish featuring crispy golden potatoes smothered in a bold, smoky paprika sauce, with the option of creamy garlic aioli for extra richness. Perfect for sharing with drinks or serving as a flavorful side, this easy recipe brings the authentic taste of a Spanish tapas bar to your kitchen.

Ingredients

  • For the potatoes:
  • 2 lbs potatoes, peeled or unpeeled, cut into 1-inch pieces
  • 3 tbsp olive oil
  • Salt, to taste
  • For the bravas sauce:
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp all-purpose flour
  • 1 tsp sweet paprika
  • ½ tsp hot paprika (or more to taste)
  • 1 cup chicken or vegetable stock
  • 1 tbsp vinegar
  • Salt and freshly ground black pepper, to taste
  • For optional garlic aioli:
  • ½ cup mayonnaise
  • 1 garlic clove, minced
  • 1 tsp lemon juice
  • Salt, to taste

Instructions

  1. Cook the potatoes: Heat olive oil in a large pan over medium heat. Add potatoes, season with salt, and cook until starting to turn golden. Add a splash of water, cover, and simmer until tender. Remove lid and cook until golden and crisp.
  2. Make the bravas sauce: In the same pan, heat olive oil and sauté onion until soft. Add garlic and cook for 1 minute. Stir in sweet and hot paprika; toast briefly. Add flour and stir to form a light roux. Gradually whisk in stock and simmer until slightly thickened. Stir in vinegar, salt, and pepper. Blend until smooth.
  3. Prepare optional aioli: Mix mayonnaise, garlic, lemon juice, and salt until combined.
  4. Serve: Arrange potatoes on a platter, spoon bravas sauce over the top, and drizzle with garlic aioli if desired.

Notes

  • Make milder by using only sweet paprika.
  • Add smoked paprika for deeper flavor.
  • Roast potatoes in the oven for a lighter version.
  • Use sweet potatoes for a unique twist.
  • Store potatoes and sauce separately to maintain crispiness.

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