Patatas Bravas (Spicy Spanish Potatoes)
Patatas Bravas are one of the most popular items on any Spanish tapas menu. These spicy fried potatoes are crisped to perfection then topped with a sweet and spicy paprika sauce (salsa brava) and a sprinkle of parsley. They’re perfect for serving alongside other small bites and a glass of wine.
Spanish tapas were one of many highlights from my recent trip to Spain. The unique variety of savory and pickled small shared plates all before the main entree felt indulgent in the best way.
Two of the tapas that always ended up at the center of our table were some form of croquetas and these patatas bravas.
This Spanish staple takes the already great fried potato and turns it up another level with a silky smooth sauce made with two kinds of paprika (also known as salsa brava). The combination of lightly caramelized onions with the sweet and hot spices makes for a deliciously complex sauce, that’s perfect for drizzling over the crispy fried potatoes.
If that’s not enough flavor for you, you can finish things off with a quick homemade garlic aioli (more on that later).
Serve these potatoes alongside a bowl of Spanish olives, Iberico ham, and a pitcher of this tinto de verano, and you’re basically a Spaniard!
The Grocery List
Here’s everything you’ll need to make these tapas-style potatoes:
For the Salsa Brava
- olive oil
- yellow onion, diced
- garlic, minced
- sweet paprika
- hot paprika
- salt
- pepper
- chicken stock
For the Potatoes
- canola or vegetable oil
- yukon gold potatoes, cubed
Garnish
- parsley, minced
- optional garlic aioli
Find the full ingredient list with exact quantities in the recipe card below.
How to Make Them, Step by Step
Sweet & Hot Paprika
The key to a successful plate of patatas bravas lies in the salsa brava, which would be nothing without paprika.
Using a blend of both sweet and hot paprika allows for a blend of flavors that is unique and signature to this Spanish potato staple.
I recommend visiting your local spice shop to find the two similar, but very different spices. Many grocery stores tend to only cary Hungarian smoked paprika (usually a sweeter variety) so it’s worth the extra stop!
To Tomato or Not To Tomato?
It’s widely debated whether tomatoes are a traditional element of the salsa brava element of the patatas bravas.
In my experience, most tapas restaurants opt out of this ingredient, but not all!
If you’d like to add tomatoes into your sauce, you can do so by adding a tablespoon of tomato paste just before adding the garlic and paprika.
More Tapas!
Some of my favorite Puerto Rican recipes can also be found on some Spanish tapas menus. When in doubt you can always lean on small bowls of marinated Spanish olives, cheese, and Iberico ham.
Here are a few more of my favorite tapas:
Dressing Up Your Patatas Bravas with Garlic Aioli
If you’d like to add another layer of flavor to these tapas-style potatoes, you can make a homemade aioli to drizzle on top.
Here’s a quick recipe:
Combine a couple cloves of minced garlic with a cup of mayonnaise, a pinch of salt, and a squeeze of lemon juice. Pureé with an immersion blender until smooth and creamy and drizzle the aioli over everything!
More Tasty Latin Recipes
Buen Provecho,
Patatas Bravas (Spicy Spanish Potatoes)
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Appetizer, Side Dish
- Method: Fried
- Cuisine: Spanish
- Diet: Gluten Free
Description
Patatas Bravas are one of the most popular items on any Spanish tapas menu. These spicy fried potatoes are crisped to perfection then topped with a smokey paprika sauce (salsa brava) and a sprinkle of parsley. They’re perfect for serving alongside other small bites and a glass of wine.
Ingredients
For the Salsa Brava:
- 1 tbsp olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp sweet paprika
- 1 tbsp hot paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 cups chicken stock
For the Potatoes:
- 4 cups canola or vegetable oil
- 2 lbs yukon gold potatoes, cubed into medium sized cubes
Garnish:
- 1/4 cup parsley, minced
- optional garlic aioli (see note)
Instructions
- Prep the potatoes & salsa brava. Soak the cubed potatoes in ice water. Heat oil in a pan over medium low before adding onions. Sauté onions for 10 minutes, or until lightly caramelized. Add garlic, both kinds of paprika, salt, and pepper. Stir and cook until fragrant before adding chicken stock. Continue to cook everything together until the sauce thickens.
- Blend the salsa brava. Transfer to a blender or wide mouthed container (if using an immersion blender). Blend until smooth and creamy. You can add a splash of additional stock to thin it out if needed. Add salt to taste and set aside.
- Make the potatoes. Drain the potatoes and pat dry with a clean towel. Combine the potatoes and oil in a large pot on the stovetop. Bring the oil to 325°F and fry the potatoes until crispy and golden brown, about 15 minutes. Transfer to a paper towel lined plate to cool.
- Assemble. Top the crispy fried potatoes with all of the salsa brava. Garnish with minced parsley, optional garlic aioli (see note) and enjoy!
Notes
Garlic aioli recipe: Combine a couple cloves of minced garlic with a cup of mayonnaise, a pinch of salt, and a squeeze of lemon juice. Pureé with an immersion blender until smooth and creamy. Drizzle over the potatoes and salsa brava.
