A true tapas classic to serve with Spanish meatball recipes
Why patatas bravas are essential in Spanish cooking
Patatas bravas are arguably the most famous tapa in Spain, and for good reason. Cubes of potato are fried until golden and crisp, then served with a bold sauce that balances heat, tang, and depth. Every city — in fact, almost every bar — has its own interpretation of the sauce, from simple tomato-based versions to complex smoky blends. For me, they’ve always been the dish that completes a tapas spread, especially when paired with meatballs. With recipes like Classic Spanish Albondigas in Tomato Sauce or Spicy Spanish Meatballs with Chilli and Peppers, patatas bravas become more than a side, they’re part of the experience.
When I first tried patatas bravas
I can still picture the first plate I ordered: irregular chunks of potato, piled high, with a deep red sauce that looked far spicier than it actually was. The sauce was smoky, tangy, and addictive, with garlic lingering in the background. I remember thinking how simple it seemed, yet how satisfying it was alongside a glass of cold beer and a small bowl of Juicy Chicken and Manchego Spanish Meatballs. That combination of crisp potato and saucy meatball remains one of my favourite tapas pairings.
Why potatoes and spice work so well together
Potatoes are a blank canvas, soaking up seasoning while offering comfort and bulk. Fried until crisp, they hold their own against a bold sauce. Spanish smoked paprika is the star here, giving the bravas sauce its distinctive colour and flavour. Where recipes like Spanish Lamb Meatballs with Mint and Paprika use paprika inside the meatball, here it drives the sauce itself.
Why you should master patatas bravas
If you’re building a tapas table with Spanish Meatballs, patatas bravas deserve a spot every time. They’re versatile, naturally gluten-free, and can be prepared in advance then finished just before serving. Plus, the sauce works on more than potatoes — I’ve spooned it over roasted vegetables, grilled chicken, and even used it as a dip for bread.
Ingredients
For the potatoes:
- 800 g floury potatoes (Maris Piper or King Edward), peeled and cut into 2–3 cm cubes
- 500 ml sunflower oil (for frying)
- 1 tsp salt
For the bravas sauce:
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 red chilli, finely chopped (optional for heat)
- 2 tsp smoked paprika
- 1 tsp hot paprika (or extra smoked if you prefer milder)
- 1 tsp ground cumin
- 2 tbsp tomato purée
- 400 g tinned chopped tomatoes
- 150 ml chicken or vegetable stock
- 1 tsp red wine vinegar
- Salt and black pepper to taste
Ingredient Notes
Floury potatoes are key, they crisp on the outside and stay fluffy inside. Waxy potatoes can work but won’t give the same texture. Frying oil should be neutral, like sunflower or vegetable oil, so it doesn’t overwhelm the spices.
For the sauce, the paprika blend is everything. This Spanish smoked paprika (pimentón de la Vera) adds smokiness, while hot paprika adds a fiery note. It’s recommended to have a tin of this high quality smoked paprika in your spice cupboard. If you’re sensitive to heat, leave out the hot paprika and double the smoked paprika instead. Tomato purée enriches the sauce, while vinegar sharpens and balances it.
Instructions
Bring a pan of salted water to the boil. Add the potato cubes and parboil for 5 minutes. Drain and let them steam dry in a colander — this roughens the edges, which helps them crisp.
Heat sunflower oil in a deep pan to 170°C. Fry the potatoes in batches until golden and crisp, about 6–7 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt.
For the sauce, heat olive oil in a frying pan. Add onion and garlic, cooking until softened. Stir in chilli (if using), paprika, and cumin, toasting briefly. Add tomato purée and cook for a minute, then pour in tomatoes and stock. Simmer for 15 minutes until thickened. Stir in vinegar, season, and blend if you prefer a smooth sauce.
Serve the potatoes hot with sauce spooned generously over, or offer the sauce on the side for dipping.
Cooking Techniques and Recommendations
Parboiling the potatoes is essential. It starts the cooking process, and the steam-drying step creates a rough surface that crisps beautifully in hot oil. Skipping this step often leads to potatoes that are browned but dense inside.
When frying, maintain a steady oil temperature. Too low, and the potatoes soak up oil and become greasy. Too high, and they brown before cooking through. Use a thermometer if you can, or test with a cube of bread — it should sizzle and turn golden in about 40 seconds.
What to Serve with This Recipe
Patatas bravas were made for meatballs. The crisp potatoes balance saucy dishes like Spanish Meatballs with Red Wine Sauce. For a full tapas spread, pair them with Spicy Spanish Meatballs with Chilli and Peppers for a double hit of heat. They’re also lovely with lighter recipes like Quick Weeknight Spanish Turkey Meatballs. The potatoes add comfort, while the bravas sauce keeps everything lively.
Wine and Beer Pairings
With spice and potatoes, a crisp lager is unbeatable. Estrella Galicia or Mahou complement the paprika while refreshing the palate. For something richer, a pale ale balances heat with malty sweetness. For wine, a young Garnacha works beautifully, its fruitiness offsetting the spice. Albariño is another great option, crisp, citrusy, and lively enough to handle both potatoes and sauce.
Frequently Asked Questions
What’s the difference between patatas bravas and regular fried potatoes?
Patatas bravas are defined by the spicy sauce. Without it, they’re just fried potatoes. The sauce, usually paprika-based, makes them distinct.
Can I bake the potatoes instead of frying?
Yes. Toss parboiled potatoes in olive oil and roast at 220°C for 25–30 minutes. They won’t be quite as crisp, but they’re easier and lighter.
Can I make the sauce in advance?
Absolutely. It keeps in the fridge for up to 3 days and freezes well. Reheat gently before serving.
What’s the origin of patatas bravas?
They originated in Madrid in the mid-20th century and quickly spread across Spain. Each region now has its own variation.
Do patatas bravas always include chilli?
Not necessarily. Some traditional versions rely solely on paprika for heat. For more fiery dishes, see my Spicy Spanish Meatballs with Chilli and Peppers.
What can I serve with patatas bravas?
They’re classic with meatballs, but also pair well with grilled meats, fish, or even eggs. Try alongside Juicy Chicken and Manchego Spanish Meatballs for a lighter meal.
Tips for Success with Spanish Side Dish Recipes
Don’t skip the steam-drying step after parboiling. It’s the trick to ultra-crispy edges. If time allows, leave the potatoes to cool completely before frying, some cooks even refrigerate them for an hour. For the sauce, toast the spices briefly in oil before adding liquid. This blooms their flavour, making the sauce deeper and smokier.
Recipe Variations
Some bars in Spain top patatas bravas with allioli instead of or alongside bravas sauce. Try serving with both sauces for variety, the creamy aioli balances the spice. For extra smokiness, roast the peppers and add them to the sauce. It gives more body and a mellow, charred sweetness.
Storage and Reheating for Spanish Side Dish Recipes
Fried potatoes are best eaten fresh, but you can reheat them in a hot oven for 10 minutes to restore crispness. The sauce stores beautifully for 3 days in the fridge or up to 3 months in the freezer.
Spanish Patatas Bravas with Spicy Sauce
Ingredients
For the potatoes
- 800 g Potatoes floury, (Maris Piper or King Edward), peeled and cut into 2–3 cm cubes
- 500 ml Sunflower Oil for frying
- 1 tsp Sea salt
For the bravas sauce
- 2 tbsp Olive oil extra virgin
- 1 Onion finely chopped
- 3 cloves Garlic minced
- 1 Red chilli finely chopped, optional for heat
- 2 tsp Smoked paprika
- 1 tsp Hot Paprika or extra smoked if you prefer milder
- 1 tsp Ground cumin
- 2 tbsp Tomato Puree
- 400 g Tomatoes tinned, chopped
- 150 ml Chicken stock or vegetable
- 1 tsp Red wine vinegar
- Sea Salt to taste
- Black pepper freshly ground, to taste
Instructions
- Bring a pan of salted water to the boil. Add the potato cubes and parboil for 5 minutes. Drain and let them steam dry in a colander, this roughens the edges, which helps them crisp.
- Heat sunflower oil in a deep pan to 170°C. Fry the potatoes in batches until golden and crisp, about 6–7 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt.
- For the sauce, heat olive oil in a frying pan. Add onion and garlic, cooking until softened. Stir in chilli (if using), paprika, and cumin, toasting briefly. Add tomato purée and cook for a minute, then pour in tomatoes and stock. Simmer for 15 minutes until thickened. Stir in vinegar, season, and blend if you prefer a smooth sauce.
- Serve the potatoes hot with sauce spooned generously over, or offer the sauce on the side for dipping.