Spanish Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Patatas Bravas
Crispy fried potatoes crowned with a smoky, mildly spicy tomato sauce — Spain's most-ordered tapas bar snack, dangerously easy to demolish.
Contains common allergens
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Good to know
- Crispy
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: crispy recipes30-minute meals
Instructions
6 steps- 1
Cut the Potatoes: Chop the peeled potatoes into irregular 1-inch bite-sized chunks. Rinse them under cold water and pat them completely dry with a paper towel.
- 2
Make the Bravas Sauce Base: In a small saucepan, heat 2 tbsp of olive oil over medium-low heat. Sauté the onion and garlic for 5-7 minutes until soft and translucent.
- 3
Thicken and Spice: Stir in both the sweet and hot paprika, cooking for 30 seconds until fragrant. Whisk in the flour and cook for 1 minute to remove the raw flour taste.
- 4
Finish the Sauce: Gradually whisk in the broth to prevent lumps. Simmer for 10 minutes until the sauce thickens to a gravy-like consistency. Blend until perfectly smooth and season with salt. Keep warm.
- 5
Fry the Potatoes (First Fry): Heat the frying oil in a deep pan to 150°C (300°F). Fry the potatoes in batches for 8-10 minutes until tender but pale. Remove and drain on paper towels.
- 6
Crisp the Potatoes (Second Fry): Increase the oil temperature to 190°C (375°F). Return the potatoes to the hot oil and fry for 2-3 minutes until golden brown and crispy. Drain, salt immediately, and serve drizzled with the hot Bravas sauce.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
74/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving390
Calories
13 g
Protein
35 g
Carbs
23 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Patatas bravas are a Madrid tapas-bar institution: crisp fried potato cubes crowned with a spicy, smoky red sauce called salsa brava. The name brava means fierce or brave, a nod to the kick of the sauce. Regional versions vary, with some bars serving it with aioli alongside the red sauce, but the constant is the contrast of a shatteringly crisp potato against a warm, paprika-driven sauce.
Listahan note
This version focuses on getting genuinely crisp potatoes through a two-stage cook, and a brava sauce built on paprika and a touch of heat rather than just ketchup and hot sauce.
Technique cues
- Parcook the potatoes first, either boiled or low-fried, then crisp them in hot oil so the inside stays fluffy and the outside shatters.
- Build the brava sauce on a base of sweet and smoked paprika cooked briefly in oil, which gives it depth a raw hot sauce can never match.
- Sauce the potatoes only at the last second, or pass the sauce on the side, so the crisp edges do not go soggy before they reach the table.
Kitchen flow
- Parallel prep
- Make the brava sauce while the potatoes parcook, so the sauce is warm and ready the moment the potatoes finish frying.
- Make-ahead
- The brava sauce keeps for days and reheats well, so batch it ahead and fry potatoes fresh to order.
- Leftover move
- Reheat leftover potatoes in a hot oven to re-crisp, then top with a fried egg for a quick breakfast hash.
- Cleanup rhythm
- Let the frying oil cool fully, then strain it back into a jar; wipe the pan while still warm so starch does not cement on.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Starchy potatoes
the crisp foundation
Purpose: Starchy potatoes fry up fluffy inside and crisp outside, the essential texture of the dish.
Handling: Cut into rough two-bite cubes and dry them well before frying so they crisp instead of steam.
Adaptation: Yukon Gold gives a creamier interior; russets give maximum crunch.
Smoked paprika
the soul of the sauce
Purpose: Pimenton gives salsa brava its signature smoky, earthy warmth and deep red color.
Handling: Bloom it in warm oil off high heat so it releases flavor without turning bitter.
Adaptation: Sweet paprika plus a pinch of chipotle or cayenne approximates the smoke and heat.
Tomato
sauce body
Purpose: A little tomato rounds out the brava sauce and gives it the right pourable consistency.
Handling: Use tomato paste or passata and simmer briefly to concentrate the flavor.
Adaptation: A spoon of good ketchup works in a hurry, though the sauce will taste sweeter.
Cayenne or hot paprika
the brava heat
Purpose: The fierce kick is what earns the dish its name, balancing the richness of the fried potato.
Handling: Add it gradually and taste, since the heat builds as the sauce reduces.
Adaptation: A dash of your favorite hot sauce or red pepper flakes brings the heat if you lack hot paprika.
Technique notes
- Double-cook the potatoes with a rest in between; the cooling and second fry is the secret to a crust that stays crisp.
- Keep the brava sauce loose and pourable, thinning with a splash of water or stock if it tightens up as it cooks.
- Drain the fried potatoes on a rack rather than paper towels so steam escapes and the bottoms stay crunchy.
Ingredient swaps
- Gluten-free direction
- The dish is naturally gluten-free; just confirm your paprika and stock contain no wheat fillers.
- Lighter direction
- Roast the potatoes at high heat with a little oil instead of deep frying for a crisp that uses far less fat.
- Dairy-free option
- Skip the optional aioli or use a dairy-free garlic mayonnaise to keep it dairy-free.
Serve alongside
- Gambas al ajillo
- Pan con tomate
- Pimientos de Padron
- Spanish tortilla
- Cold Spanish lager
- Glass of Garnacha
- Tinto de verano
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store the sauce and potatoes separately in the fridge for up to three days. Re-crisp the potatoes in a hot oven or air fryer rather than the microwave, then reheat the sauce on the stovetop. The sauce freezes well; the fried potatoes do not.
Equipment
- Heavy pot or deep skillet for frying
- Cooling rack set over a tray
- Small saucepan for the sauce
- Spider or slotted spoon
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