Crispy Spanish Patatas Bravas with Smoky Tomato Sauce

Spanish patatas bravas combine crispy roasted potatoes with a smoky, spiced tomato sauce. They’re comforting, satisfying, and versatile enough to pair with almost any tapas spread, from roasted peppers to grilled aubergine or courgette fritters.

Course Main Course

Cuisine European, Mediterranean, Spanish

Diet Gluten Free, Vegan, Vegetarian

Keyword Bravas sauce, Patatas bravas, Spanish potatoes, Spicy potatoes, Tapas potatoes

Prep Time 5

Cook Time 40

Servings Servings

Calories 276

Author Spooning and Forking

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.

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.

Nutrition