A story of patatas bravas and summer evenings
When I first had these in a little tapas restaurant, I quickly realised that patatas bravas are easily the sort of dish you see on almost every tapas menu. Crispy, golden cubes of potato, covered in a punchy tomato sauce, arriving at every table regardless of what else had been ordered. It’s not hard to understand why: they’re hearty enough to share with a glass of beer, yet still light enough to sit happily alongside plates of grilled Spanish aubergine or garlic mushrooms with parsley and sherry.
The joy of this recipe is that it suits any season. In summer, I love making the sauce with ripe tomatoes and plenty of smoked paprika, while in winter, tinned tomatoes and a dash of cayenne do the trick. What stays the same is that satisfying crunch from the potatoes, a texture you don’t forget once you’ve had the real thing in Spain.
For me, patatas bravas capture the spirit of Spanish vegetable tapas. They’re unpretentious, robust, and built around simple pantry ingredients. I often serve them as the centrepiece when friends come over for tapas nights, but they also work as a side with grilled fish or roasted chicken.
If you’re curious about other vegetable-based tapas to make a complete spread, try pairing these potatoes with roasted Spanish peppers with olive oil and capers or some light Spanish courgette fritters with Manchego cheese.
Ingredients for crispy patatas bravas
- 800 g floury potatoes, peeled and cut into 2 cm cubes
- 4 tbsp olive oil
- 1 tsp sea salt
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp smoked paprika
- ½ tsp hot paprika
- 400 g tinned chopped tomatoes
- 1 tsp red wine vinegar
- ½ tsp sugar
- Fresh parsley, chopped, to garnish
Ingredient notes
Floury potatoes such as Maris Piper or King Edward are essential for a crisp exterior and soft centre. Waxy potatoes tend to hold their shape but don’t achieve the same fluffy bite that makes bravas so comforting. The olive oil needs to be good quality, since it not only coats the potatoes but also carries the flavour of the sauce.
The smoked paprika is what brings that deep, Spanish character. If you can, look for pimentón de la Vera, which has a unique woodsmoke edge. The combination of smoked and hot paprika balances depth with a subtle burn, though you can adjust the heat level to your preference.
Instructions for Spanish patatas bravas
The potatoes should be parboiled in salted water for about 5 minutes until just tender on the edges. Once drained and dried, they are spread onto a tray, tossed with olive oil and sea salt, then roasted at 200°C for 30–35 minutes until crisp and golden, turning once to ensure even browning.
While the potatoes roast, the sauce begins with gently frying the onion in olive oil until translucent, followed by the garlic, smoked paprika, and hot paprika to release their fragrance. Chopped tomatoes are stirred in with vinegar and sugar, then simmered for 15–20 minutes until thickened and glossy. Season with salt to taste. The sauce should be spooned generously over the hot potatoes just before serving, then scattered with fresh parsley.
Cooking techniques explained
Roasting the potatoes rather than deep frying makes the dish more approachable at home, yet still delivers crunch. The parboil step is critical: it breaks down the starches so the exterior crisps while the inside stays fluffy. Avoid overcrowding the tray, as trapped steam will prevent browning.
For the sauce, simmering slowly allows the tomatoes to reduce into a rich base while the smoked paprika infuses. The sugar balances acidity, but don’t overdo it; the point is a robust, savoury sauce with gentle warmth. If you prefer a smoother texture, the sauce can be blitzed in a blender, though I favour the rustic, chunky style.
What to serve with crispy patatas bravas
Patatas bravas shine on their own with a drink, yet they’re even better in company. A bowl of Spanish chickpea stew with spinach and paprika turns the spread into a hearty meal, while Spanish artichokes with garlic and white wine bring a lighter, aromatic contrast.
For a summer table, add grilled vegetables like aubergine and courgettes, along with a simple tomato salad. In winter, serve the potatoes alongside a pan of roasted peppers, or even as a side to roast chicken or lamb. If you like to add a tapas dish with meat to your tapas selection, have a look at our Spanish meatball tapas round-up.
Wine and beer pairings
A young Rioja pairs beautifully with patatas bravas, its soft red fruit cutting through the paprika heat. Alternatively, a crisp Albariño from Galicia offers citrus freshness that balances the richness of the sauce.
If beer is your preference, go for a pale lager with a clean finish, which refreshes between bites. A malty amber ale also works, its caramel tones complementing the smoky tomato base.
Frequently asked questions about patatas bravas
Are patatas bravas vegetarian?
Yes, this recipe is naturally vegetarian, relying on potatoes, olive oil, and tomatoes. For more vegetarian tapas, have a look at Spanish spinach with chickpeas and cumin.
Can patatas bravas be made in advance?
The sauce can be prepared a day ahead and reheated, but the potatoes should be roasted just before serving to keep them crisp. If you’re batch cooking for a tapas spread, consider also making stuffed Spanish piquillo peppers with rice and herbs as they hold well.
What does bravas sauce taste like?
It’s smoky, garlicky, and slightly spicy. The smoked paprika is essential, though some versions add cayenne or chilli flakes for extra heat. If you want a milder tapas night, serve with sautéed Spanish green beans with almonds for contrast.
Can I air fry patatas bravas?
Yes, air frying works well. Toss the potatoes in oil and cook at 190°C for 20–25 minutes, shaking occasionally. The sauce remains the same. Pair them with Spanish courgette fritters with Manchego for a lighter tapas board.
Tips for success with Spanish patatas bravas
The keyword here is crispness. Drying the potatoes fully after parboiling is essential to avoid steaming. A preheated tray in the oven also helps achieve that golden crust. Be generous with the olive oil, as it aids both flavour and browning.
For the sauce, patience is key. Don’t rush the simmering stage. A properly reduced sauce clings to the potatoes and intensifies the paprika flavour, turning a simple tomato base into something really Spanish.
Recipe variation suggestions
Some households in Spain serve patatas bravas with aioli alongside the tomato sauce, offering creamy garlic contrast. A swirl of saffron mayonnaise also works beautifully and brings a touch of luxury.
You can also adapt the sauce: a splash of fino sherry adds depth, while chopped roasted peppers stirred in at the end lend sweetness. Those who like it hotter can double the hot paprika or stir through a pinch of chilli flakes.
Storage and reheating for Spanish patatas bravas
Leftovers can be stored in the fridge for up to 2 days. Keep the potatoes and sauce separate to prevent sogginess. Reheat potatoes in a hot oven until crisp again, and warm the sauce gently in a pan.
Crispy Spanish Patatas Bravas with Smoky Tomato Sauce
Ingredients
- 800 g Potatoes floury, like Maris Piper, cut into 2 cm cubes
- 4 tbsp Olive oil extra virgin
- 1 tsp Sea salt to taste
- 1 Onion finely chopped
- 1 tsp Smoked paprika
- ½ tsp Hot paprika
- 400 g Tomatoes tin, chopped
- 1 tsp red wine vinegar
- ½ tsp Sugar
- 1 tbsp Fresh Parsley chopped, for garnish
Instructions
- The potatoes should be parboiled in salted water for about 5 minutes until just tender on the edges. Once drained and dried, they are spread onto a tray, tossed with olive oil and sea salt, then roasted at 200°C for 30–35 minutes until crisp and golden, turning once to ensure even browning.
- While the potatoes roast, the sauce begins with gently frying the onion in olive oil until translucent, followed by the garlic, smoked paprika, and hot paprika to release their fragrance. Chopped tomatoes are stirred in with vinegar and sugar, then simmered for 15–20 minutes until thickened and glossy. Season with salt to taste. The sauce should be spooned generously over the hot potatoes just before serving, then scattered with fresh parsley.