Crispy Patatas Bravas
Golden fried potato cubes served with a bold, smoky tomato brava sauce and creamy aioli that defines Spanish tapas culture. It is one of the most beloved bar snacks found in every corner of Spain.
Crispy fried potato cubes topped with spicy tomato brava sauce and drizzled with garlic aioli.
Nutrition per serving
Ingredients
Main
Fat
Sauce
Spices
Instructions
Parboil and Dry the Potatoes
Place the potato cubes in cold salted water, bring to a boil, and cook for 8 minutes until just barely tender. Drain thoroughly and spread on a tray to steam dry for 10 minutes as moisture is the enemy of crispiness.
Roast the Potatoes Until Golden
Toss the dried potato cubes in olive oil and a generous pinch of salt, then spread in a single layer on a baking tray. Roast at 220 degrees Celsius for 25 minutes, flipping halfway, until deeply golden and crispy on all sides.
Make the Brava Sauce
In a small saucepan over medium heat, combine the crushed tomatoes, smoked paprika, cayenne, and a pinch of salt. Simmer for 10 minutes stirring occasionally until the sauce thickens and deepens in color.
Assemble and Serve
Pile the hot crispy potatoes onto a serving plate and spoon the warm brava sauce generously over the top. Drizzle with mayonnaise or stir one minced garlic clove into the mayo for a quick aioli, then serve immediately.
Substitutions
Common mistakes
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