Patatas bravas are one of Spain’s most beloved tapas, simple, hearty, and full of flavor. Crispy, golden potatoes are paired with a bold, spiced sauce that adds just the right kick. It’s the kind of dish you’ll find in bars and cafés across Spain, especially in Madrid, served in small plates meant to be shared over laughter and a cold drink.
What makes patatas bravas special is their rustic charm. The potatoes are pan-cooked until tender inside and golden outside, then topped with a silky paprika-based sauce that brings warmth, depth, and just enough heat to keep things interesting. It’s a dish that feels casual and cozy, yet always exciting.
They’re easy to make but full of personality, with just a few ingredients coming together to create something really memorable. No matter if you’re cooking for guests or simply craving something satisfying for yourself, this dish delivers every time. Every bite brings a little crunch, a little spice, and a lot of soul, the essence of good Spanish cooking.
How to make patatas bravas
Begin with cooking the potatoes. Heat 3 tablespoons of olive oil in a large pan over medium heat. Add the diced or cubed potatoes, season with salt, and cook gently, stirring occasionally, for a few minutes until the potatoes start to turn lightly golden.
Add a splash of water, cover the pan with a lid, and simmer until the water evaporates. Once dry, remove the lid and continue cooking, stirring frequently, until the potatoes are tender on the inside and golden crisp on the outside. Transfer the potatoes to a bowl and keep warm.
Next, make the bravas sauce. In the same pan, add 1 tablespoon of olive oil. Sauté the finely chopped onion over medium heat for about 5 minutes, until soft and translucent. Add minced garlic and cook for another minute, just until fragrant.
Stir in both sweet and hot paprika, allowing the spices to toast briefly to release their aroma. Then, sprinkle flour over the onion and garlic mixture and stir constantly to form a light roux, cooking for 1–2 minutes.
Gradually whisk in the stock, stirring continuously to prevent lumps. Let the sauce simmer gently for 3–5 minutes, until it thickens slightly. Add a splash of vinegar, and season with salt and pepper to taste. Pour the sauce into a blender and process until perfectly smooth.
To serve, arrange the crispy potatoes on a serving platter or individual plates. Spoon the warm bravas sauce generously over the top. If desired, drizzle with garlic aioli for extra richness and contrast. Serve immediately and enjoy this classic Spanish tapa!
Don’t forget to share the photos with me on Instagram, if you try it out as I love seeing how this turns out for you.
Other potato recipes you may like to try
This German Potato Salad is a warm, tangy German potato salad with bacon, vinegar, and mustard, perfect as a hearty side dish or light meal.
Tortilla de Patatas is a classic Spanish tortilla made with potatoes, eggs, and onions. Simple, comforting, and perfect for any time of day.
These are The Best Roasted Potatoes, crispy on the outside, fluffy on the inside. These perfectly roasted potatoes are the ultimate side for any meal.
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Potato Crust Quiche
Meat and Potato Skillet
Basic Mashed Potatoes
Mediteraneean Pasta Salad
Whole Roasted Chicken
Potato Crust Pizza
Potato Gratin (Potato Dauphinois)
Chicken Stuffed Baked Potatoes
Baked Parmesan Sweet Potato Fries
Cheese Potato Pancakes
Chicken Caesar Pasta Salad
Strawberry Pasta Salad
Roasted Potato and Cheese Tater Tots
Patatas Bravas – Easy Crispy Spanish Potatoes
Ingredients
For the potatoes
- 2 ¼ pounds (1kg) potatoes , peeled or not, cut into 1-inch (2.5cm) pieces
- 3 tbsp (45g) olive oil
- salt to taste
Bravas sauce
- 1 tbsp (15g) olive oil
- 1 small onion , finely chopped
- 2 garlic cloves , minced
- 1 tbsp (10g) all-purpose flour
- 1 tbsp (6g) sweet paprika
- 1 tsp (3g) hot paprika
- 1 cup (240ml) chicken or vegetable stock
- 1 tsp (5ml) vinegar
- Salt and freshly ground black pepper
Garlic aioli, optional
- 2 tbsp (30g) mayonnaise
- 1 garlic clove , minced
- 1 tsp lemon juice
- salt to taste
Instructions
Prepare the potatoes.
- Heat 3 tbsp olive oil in a large pan over medium heat.
- Add potatoes, season with salt, and cook gently, stirring occasionally for a few minutes until slightly golden.
- Add water and cover with a lid.
- Simmer until the water is evaporated.
- Remove the lid and continue cooking while stirring constantly, until the potatoes are tender, golden and crisp.
- Transfer the potatoes to a medium bowl.
- Keep warm.
Make the bravas sauce.
- In the same pan, add 1 more tablespoon of olive oil and sauté the onion until soft and translucent, for about 5 minutes.
- Add garlic, cook for 1 minute.
- Stir in sweet and hot paprika, cooking briefly to release their aroma.
- Sprinkle the flour, stirring constantly to make a light roux, for about 1–2 minutes.
- Slowly pour in the stock while whisking continuously to avoid lumps.
- Simmer gently until the sauce thickens, for about 3-5 minutes.
- Stir in vinegar, and season with salt and pepper to taste.
- Pour the sauce into a blender and process until perfectly smooth.
Serve.
- Place potatoes on a serving dish, spoon the bravas sauce generously over them.
- Drizzle with garlic aioli if using, and serve immediately.
Video
Nutrition
Did you make this recipe?
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