This is a simple patatas bravas recipe with salsa brava sauce. It’s one of the most popular snacks in Spain and worth giving a go. Step-by-step photos are included!
What are patatas bravas?
They are popular Spanish tapas served in many bars and pubs across Spain. These deep-fried potato cubes always come with a special spicy sauce that can vary both in preparation and flavor.
How to make patatas bravas
Oil for frying
Tools and kitchen gadgets:
Chopping board + knife + vegetable peeler – for the potatoes and onion
Skillet/frying pan + wooden spoon/spatula – to make the salsa brava sauce
Deep-fryer/skillet/frying pan or pot – for frying
Immersion blender or food processor or liquidizer – to puree the sauce
Bowl or plate for fried patatas bravas
Quick overview (full recipe card below)
You can either start with prepping potatoes or the sauce (if you don’t have time, make it in advance and keep it in an airtight container in the fridge until ready to serve – when stored properly, it will last up to 3 days).
Put peeled and diced potatoes in a bowl of cold water for about 30 minutes. You want to get rid of as much starch as possible. When done, pat them dry with a clean kitchen towel. Now they are ready for frying.
The sauce is simple but needs cooking. The important thing to remember is to make sure to cook everything well once you add flour. You don’t want to taste the flour.
The quantities of all ingredients can be easily adjusted to your liking. If too thick, add more liquid. If too thin, add more flour or tomato paste.
For frying, the potatoes use either a frying pan, pot, or deep-fryer. The quantity of oil you will need will depend on what “vessel” you use to fry them in.
Frequently asked questions:
Spicy tomato and paprika based sauce called Salsa Brava.
There are plenty of options to choose from: tartar sauce, garlic aioli, ketchup, mayonnaise (or a combination of the last 2).
Tip: If you feel like the classic patatas bravas sauce is not your thing, try mixing it with one or two tablespoons of mayonnaise!
Yes. For the authentic experience, you do!
Now, a trip to Spain would not be complete without tasting patatas bravas but if you can’t make it there this year, why not make them at home?
More Spanish recipes for you to try:
- 1.5 pounds potatoes (680 grams)
For spicy sauce:
- 3 tablespoons olive oil
- 1 small onion (½ cup heaped when minced), see note 1
- 2 tablespoons paprika, see note 2
- ½ teaspoon cayenne pepper
- 1 tablespoon all-purpose flour
- 1 cup vegetable stock, see note 3
- 2-3 tablespoons tomato puree, see note 4
- 2.5 cups oil for frying (about 750 milliliters), see note 5
- salt (of your choice) for sprinkling over
- Peel the potatoes and cut them into small cubes. Place them into a bowl and cover with water. Set aside for 30 minutes.
- Meanwhile, prepare the sauce: In a skillet/frying pan, heat olive oil. Add minced onion and saute until translucent about 5-7 minutes, stirring occasionally.
- Stir in paprika and cayenne pepper and cook for about a minute. Add flour and vegetable stock and mix well. Let it cook on low-medium heat for 10 minutes, stirring from time to time.
- Stir in tomato puree and cook for a minute or two before turning off the heat. Transfer into a jug or blender and blend until smooth. Set aside (see note 6).
- Drain the water from potatoes and pat them dry with a clean kitchen towel.
Heat oil in an 11-inch (28-centimeter) wide skillet/frying pan. When hot, add potato cubes and fry them for about 10 minutes on high, then reduce the heat and fry until golden brown and soft on the inside (about 10 more minutes).
- When ready, transfer them into a bowl lined with a paper kitchen towel to absorb any excess oil. After a minute or two, remove the paper.
- Sprinkle salt over patatas bravas and shake them well. Serve with homemade spicy salsa brava sauce.
- Best enjoyed warm!
- You can use more than that if you like.
- Either regular paprika (sweet) or smoked will work here.
- Vegetable stock can be substituted with chicken stock/broth. You might need more stock if you prefer a thinner sauce.
- Make sure to use double concentrated tomato puree (paste) not pureed tomatoes.
- Take the quantity of oil as a guide only. I used an 11-inch (28-centimeter) frying pan and it was the perfect amount.
- The spicy sauce is a classic and is always served with patatas bravas. However, it might not be to everyone’s taste. To improve it or make it creamier, add mayonnaise to your taste or substitute the sauce with ketchup or garlic aioli. You will have plenty of sauce for up to 4 portions.
- Any leftover sauce will keep in the fridge (in a sealed jar) for up to 3 days.
- Fried potatoes taste best while still warm. The longer they sit the softer they turn.
Amount Per Serving: Calories: 569Total Fat: 25gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 0mgSodium: 209mgCarbohydrates: 80gFiber: 9gSugar: 7gProtein: 10g