Patatas Bravas is a traditional Spanish side dish or "tapas" that consists of crispy roasted potatoes topped with a smokey tomato sauce. Baked instead of fried, this is so simple to make, but totally delicious too. It's also really cheap to make.
We love Spanish food for its simplicity, but intense flavours. And that is exactly what you get from this potato dish. Roasted cubes of potato in an incredible smoky, and slightly spicy tomato sauce that it made from ingredients you probably already have in your cupboard.
Jump to:
What is Patatas Bravas?
Patatas bravas, sometimes known as patatas a la brava or papas bravas, is a traditional Spanish dish, usually served as a tapa in bars. It typically consists of potatoes that have been cut into cubes of about two centimetres, then fried in oil or baked and then served warm with a tomato based sauce.
Why should you try it?
- A must at any tapas dinner party
- A really tasty side dish
- Easy to adapt sauce
- A new way to cook potatoes
Ingredients needed
- Potatoes - Floury potatoes like Maris Piper, King Edward or Desiree work best for this recipe, but you can use any potatoes.
- Oil - Try to use a really good quality olive oil.
- Onion - We used a brown onion, however you could swap it for shallots to give it a sweeter flavour.
- Garlic - Fresh garlic is always best, however you could use chopped garlic in a jar to save some time.
- Chopped tomatoes - We used a can of chopped tomatoes and the key to this recipe being the best it possibly can, is using the best quality tomatoes you can. You really will taste the difference, as cheap tinned tomatoes tend to be really watery and that gives a watery sauce.
- Tomato puree (paste) - This helps to thicken up the sauce and give it a more intense tomato flavour.
- Chilli powder - This gives the potatoes a kick of spice. You can leave it out if you would prefer.
- Paprika - This gives the potatoes the smokiness that they are known for.
A full ingredients list with measurements is in the recipe card below.
How to make patatas bravas - Step by step
One: Put the potatoes in a saucepan of boiling water and simmer for 7 minutes and drain.
Two: Add the drained potatoes to a large baking tray with the olive oil, paprika and some salt and pepper and mix well. Roast in the oven at 190°C/350°F/Gas 5 for 35-40 minutes until the potatoes are cooked and crispy.
Three: Heat a little oil in a pan and add the onion and garlic and gently cook for 4 minutes.
Four: Add the rest of the ingredients to the pan and stir and simmer for 10 minutes.
Five: Put the potatoes into a bowl.
Six: Top with the tomato mixture and garnish with parsley.
Baked or fried potatoes?
You could save yourself some time and fry these potatoes in a pan. However, whenever we can make the swap for baked instead of fried, we do. You will find in Spain that they usually fry the potatoes, however you can still get them just as crispy in the oven, and use less oil.
Brava sauce
Whilst the crispy potatoes are the base of this dish, it really is all about the sauce. It's amazing, but that doesn't mean it is complicated.
Patatas Bravas sauce is actually really simple and made of store cupboard staples. Sautéed onions and garlic is mixed with a can of tomatoes, some tomato puree and then a generous amount of smoked paprika - that's the "secret" ingredient that gives it all the flavour.
You can make the sauce a little bit richer by adding a glug of red wine.
What to serve these with
Patatas Bravas are a must at a tapas themed meal, so we always serve them with our Spanish Rice, Tortilla, Gambas Pil Pil or Chicken Skewers. They also go well with a simple grilled chicken or salmon dish.
Whilst many tapas bars will give you the option of topping this with some chorizo, fried fish or chicken, we kept it simple and just let the tomato sauce be the star of the show. But, for those meat eaters out there I would say a little bit of chorizo goes a long way in this.
You can also finish it off with a drizzle of alioli.
FAQs
You want to use a floury potato for this recipe, as they crisp up nicely in the oven. Something like a Maris Piper, King Edward or Desiree.
You can store the sauce and potatoes separately or together in air tight containers. They will keep in the fridge for up to three days and in the freezer for up to 3 months. To reheat, defrost fully in the fridge and then reheat in the microwave until piping hot throughout.
Extra tips
• Add a little chopped chorizo to the sauce for some extra smokiness.
• Use a floury potato so the edges get nice and crispy.
• You don't have to par-boil them, just add extra cook time for them in the oven.
• You can add a glug of red wine to give a richer, more indulgent sauce.
• Finish this dish off with a drizzle of alioli.
• You could fry the potatoes to make this recipe quicker.
More potato recipes
If you’ve tried this patatas bravas recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Patatas Bravas
Ingredients
- 500 g (1.1 lb) Potato - cut into chunks
- 2 tablespoon Olive oil - for the potatoes
- 0.5 tablespoon Olive oil - for the sauce
- 1 Onion - small; diced
- 2 Garlic clove - crushed
- 400 g (14 oz) Chopped tomatoes - canned
- 2 tablespoon Tomato puree
- 0.5 teaspoon Chilli powder
- 1 teaspoon Smoked paprika
- 1 pinch Sea salt and ground black pepper
- Fresh parsley - to garnish
Instructions
- Preheat your oven to 190°C/170°C(fan)/350°F/Gas 5.
- Put 500 g Potato into a saucepan of boiling water and simmer for 7 minutes and drain.
- Add the drained potatoes to a large baking tray with 2 tablespoon Olive oil, 1 teaspoon Smoked paprika and 1 pinch Sea salt and ground black pepper and mix well. Roast in the oven for 35-40 minutes until the potatoes are cooked and crispy.
- Heat 0.5 tablespoon Olive oil in a pan and add 1 Onion and 2 Garlic clove and gently cook for 4 minutes.
- Add 400 g Chopped tomatoes, 2 tablespoon Tomato puree and 0.5 teaspoon Chilli powder to the pan and stir and simmer for 10 minutes.
- Put the potatoes into a bowl.
- Top with the tomato mixture and garnish with Fresh parsley.
Recipe Tips
- Add a little chopped chorizo to the sauce for some extra smokiness
- Use a floury potato so the edges get nice and crispy.
- You don't have to par-boil them, just add extra cook time for them in the oven.
- You can add a glug of red wine to give a richer, more indulgent sauce.
- Finish this dish off with a drizzle of alioli.
- You could fry the potatoes to make this recipe quicker.
Nutritional Information
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Sharee @ Savory Spicerack says
I love the tomato topping in this recipe! It really does help to spice up potatoes! Thanks for sharing! Yummed!
Dannii says
Thanks for sharing it :D
Meeta says
One of my favorite kinds of tapas. We're having a tapas party over Easter and I like your quick version of using pre-chopped tomatoes.
Dannii says
A tapas party sounds fun! Enjoy!
Rachel Ballant says
I have had this in a chain tapas bar (probably the same one you are talking about) and it was a bit "meh". I will give your one a go as it looks much nicer than what was presented to us.
I stocked up on Cirio plum tomatoes last week!
Dannii says
I hope you enjoy this version a bit more!
Jennifer @ Show Me the Yummy says
You had me at "crispy potatoes and a spicy and smokey sauce on top" <-- OMG. YUM!
Dannii says
It's the perfect combo, isn't it!
Kailey says
I haven't heard of this before, but it looks yummy. I am getting bored of just oven baked chips as a side dish. Any more potato dishes would be great :) xx
Dannii says
I have lots more side dishes coming up. Make sure you are subscribed to my mailing list to get updates :)
Jill says
I've never tried this dish - obviously I need to! Looks and sounds delicious!
Dannii says
Yes, give it a go! Full of flavour and so easy to make.
Kavey says
One of those Spanish dishes that is just so good, it's surprising to me that it's not more prevalent across Europe, kind of like goulash is as a stew! Yours looks lovely!
Dannii says
Thanks Kavey :)
Julie @ Running in a Skirt says
What a delicious combination of ingredients! Love the potatoes in this.
Dannii says
Thanks :) It makes a really nice side dish.
Jeanne Horak-Druiff says
Oh my word, I LOVE patatas bravas - I always make sure I order them when we have tapas. But so true too what you say about the quality of the ingredients - because it is so simple, you cannot afford to serve a sub-standard tomato sauce or undercooked potatoes! Yours looks fabulous :)
Dannii says
Luckily the standard of Spanish food in Manchester has improved since then, but we still would rather make it at home.
[email protected] says
Inspiration! I can't believe I never thought of baking the potatoes instead of doing them in the frying pan with all that oil!
Lynne loves Patatas Bravas and I haven't made them for ages, so it's great that you've reminded me of this wonderful dish, and how you can make it healthier!
I'm also nosey and wonder if the particular Spanish chain restaurant you mention in Manchester having poor quality Patatas Bravas is the same one here in Glasgow where we find their Patatas Bravas are like mush?
Dannii says
Haha, it quite possibly is the same one ;)
Peter @ Feed Your Soul Too says
My kids love this. You got the potatoes crisp and the sauce looks like the perfect compliment.
Dannii says
The potatoes have to be nice and crispy :)
Christie says
We just had a fried version at a restaurant this weekend that was out of this world. Love your healthier version that I can enjoy more often.
Dannii says
Definitely give it a try making it yourself - it's so easy.
Gayle @ Pumpkin 'N Spice says
I love the sound of this dish, Dannii! Sounds delicious with the tomatoes and paprika. So pretty, too! I think I could eat this for just about every meal, love it!
Dannii says
I would happily put paprika in anything, and it always goes well with tomato based dishes.
Kari @ bite-sized thoughts says
I've never had patatas bravas but love your slightly lightened version of the dish. It sounds perfect for this time of year when the weather is starting to mellow but we don't have spring vegetables yet!
Dannii says
The weather is in that middle stage isn't it. I am so excited for Spring though.
John Storeys says
So easy and yet very tasty! Great recipe for when you are in a hurry.
Dannii says
It's not the quickest recipe in the world, as the potatoes need to be roasted, but it is tasty.