Spanish Patatas Bravas with Spicy Sauce

Spanish patatas bravas with spicy sauce are a tapas classic. Crispy fried potatoes are topped with a smoky, tangy bravas sauce, making them the perfect partner to meatballs. Rustic yet vibrant, this dish is ideal for sharing alongside tapas spreads or weeknight meals.

Course Main Course

Cuisine European, Mediterranean, Spanish

Keyword Bravas sauce, Crispy cubes, Fried potatoes, Golden potatoes, Patatas bravas, Rustic bravas, Smoky flavour, Spanish tapas, Spicy potatoes, Tapas potatoes

Prep Time 10

Cook Time 30

Servings Servings

Calories 395

Author Spooning & Forking

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.

Notes

Floury potatoes are key here, 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. Spanish smoked paprika (pimentón de la Vera) adds smokiness, while hot paprika adds a fiery note. If you’re sensitive to heat, double the smoked paprika instead. Tomato purée enriches the sauce, while vinegar sharpens and balances it.

Nutrition