Patatas bravas with spicy tomato sauce Recipe
Patatas bravas are one of the most famous Spanish tapas – crispy potatoes with a spicy tomato sauce. In Madrid bars they’re served with beer or wine, often shared in the middle of the table. They’re a bit like our roasted potatoes, but with extra character thanks to a spicy, lightly smoky sauce.
This version of patatas bravas combines crispy oven-roasted potatoes with a deeply flavoured, smoky and spicy tomato sauce that’s easy to make at home. Baking instead of deep-frying keeps the dish lighter while still giving you a satisfying crunch.
Chef's tips
Use a starchy or all-purpose potato variety so the edges crisp nicely in the oven. Make sure the potatoes are well dried before tossing with oil, and don’t overcrowd the tray – this is key for browning instead of steaming. Let the paprika briefly bloom in the oil, but don’t fry it too long or it can turn bitter.
How to serve
Serve the potatoes piled high on a large plate, generously covered with sauce and dotted with mayonnaise. Add toothpicks for easy sharing, and pair with other tapas like olives, grilled peppers or chorizo for a full spread.
Ingredients
- potatoes peeled, for roasting or all-purpose - 800 g
- olive oil for the potatoes - 40 ml
- salt divided between the potatoes and the sauce - 1.5 teaspoons
- sweet smoked paprika Spanish pimentón or regular smoked paprika - 1 teaspoon
- hot paprika or less, to taste - 0.5 teaspoons
- garlic finely chopped - 2 cloves
- onion finely chopped - 80 g
- canned tomatoes chopped or whole, peeled - 400 g
- wine vinegar red or white - 1 tablespoon
- sugar to balance the acidity - 0.5 teaspoons
- vegetable oil for the sauce - 1 tablespoon
- mayonnaise optional, for serving - 3 tablespoons
Preparation
- Preheat the oven to 220°C (top and bottom heat). Line a baking tray with baking paper.
- Cut the potatoes into cubes about 2–3 cm wide. Transfer to a bowl, drizzle with olive oil, sprinkle with 0.5 teaspoon of salt and mix thoroughly with your hands.
- Spread the potatoes on the tray in a single layer so they don’t touch. Bake for 30–35 minutes, until golden and crispy on the outside and soft inside. Gently toss them halfway through baking.
- While the potatoes are baking, prepare the sauce. Heat the oil in a pan over medium heat. Add the onion and fry for 4–5 minutes, stirring, until softened and slightly translucent, without browning.
- Add the garlic and fry for another 30–40 seconds, until fragrant but not browned.
- Add the sweet smoked and hot paprika, stir quickly and after 10–15 seconds pour in the canned tomatoes.
- Add the vinegar, sugar and 1 teaspoon of salt. Simmer over low heat for 10–15 minutes, stirring occasionally, until the sauce thickens and the excess liquid evaporates.
- Remove the sauce from the heat and blend with an immersion blender or in a jug blender until smooth. If it’s too thick, add 1–2 tablespoons of water. Taste and adjust with more salt or hot paprika if needed.
- Transfer the baked potatoes to a bowl or plate. Generously drizzle with the hot or warm bravas sauce.
- Top with dollops of mayonnaise or serve it separately in a small bowl for dipping the potatoes.
Storage
Ziemniaki najlepiej smakują świeże, ale można je odgrzać w piekarniku. Sos przechowuj osobno w słoiku i podgrzewaj w garnuszku lub mikrofalówce.
