Patatas bravas
- Gluten Free
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 306
- Carbohydrates g 39
- of which sugars g 2.2
- Protein g 4.9
- Fats g 14.5
- of which saturated fat g 2.21
- Fiber g 4.1
- Sodium mg 314
- Difficulty: Very easy
- Prep time: 5 min
- Cook time: 30 min
- Serving: 4
- Cost: Very low
PRESENTATION
Patatas bravas are the kind of Spanish tapas you'll find pretty much everywhere in Spain. Especially at busy bars with friends. They're all about those crispy potatoes. Seriously, crispy. Fried up until they hit that perfect golden color, then tossed with smoky paprika—sometimes sweet, sometimes a bit spicy, depending on your taste. And here's the thing: folks in Spain love their toppings. Some keep it classic with just paprika and olive oil, while others mix in a little heat with chili or maybe a splash of Tabasco.
A lot of places, especially in Madrid, go for that bravas sauce—a tasty combo of tomato, garlic, and sometimes a touch of mayo. It really pulls everything together. First bite? It's all about the tender potato inside and the bold, tangy sauce on top. For real, it's a snack that's super fun to share.
And look, bringing out a plate of spicy potatoes at a gathering? It's a sure way to kick things off. Everyone wants to snack on them. Patatas bravas are pretty simple, but what keeps people coming back is the big flavor and how they pair with all sorts of drinks. Cocktails, beer, you name it. Different regions in Spain have their own twist—some add a bit of garlic aioli or a thicker tomato sauce, others go heavy on the paprika for an extra kick. No matter the twist, you always get that mix of moist potato and punchy sauce.
It's easy to see why this is called a traditional Spanish dish—it's everywhere when friends are out for tapas. Whether you're making homemade patatas bravas for an easy appetizer or just want something awesome with a cold drink, this dish covers all bases. The mix of crispy edges and bold, spicy flavors? Can't go wrong. Next time you want a taste of Spain, whip up a batch and enjoy that perfect balance of textures and tastes. Patatas bravas are a must-try. Really, really good.
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- INGREDIENTS
- Potatoes 2.2 lbs (1 kg)
- Sweet Paprika 2 tsp (10 g)
- Tomato purée 2 spoonfuls
- Red wine vinegar 2 spoonfuls
- Extra virgin olive oil 6 spoonfuls
- Black pepper to taste
- Fine salt to taste
How to prepare Patatas bravas
To make patatas bravas, wash and peel the potatoes with a peeler or paring knife 1, cut them into small chunks 2, and set them aside. In a small bowl, place the tomato sauce 3
and the vinegar 4, mix the sauce and keep it for seasoning the potatoes. In a large skillet, pour the olive oil 5, then add the potato wedges 6
pepper 7, salt 8, and fry the potatoes for 5 minutes. Then cover with a lid 9, lower the heat, and cook for about another 20 minutes, checking the cooking occasionally and stirring the potatoes with a spoon, being careful not to break them.
After this time, flavor the potatoes with paprika 10, increase the heat, add the tomato sauce with red wine vinegar 11, and cook for another 3 minutes to let the sauce absorb. Now your patatas bravas are ready 12 to be enjoyed as in Spain: serve them in small terracotta bowls skewered with toothpicks, they will be a hit!