Spanish Patatas Bravas Recipe – Spanish Special
The Spanish Patatas Bravas recipe is a quintessential tapas dish featuring crispy fried potato cubes drenched in a bold, spicy salsa brava made with smoky paprika and olive oil. Often doubled-fried for maximum crunch, the potatoes are served hot as a savory tapa or appetizer, perfect for sharing over drinks. Whether you’re hosting a casual gathering or craving authentic Madrid-style street food, these bold-flavored bites deliver both texture and Spanish flair.
- Prep Time5 min
- Cook Time15 min
- Total Time20 min
Spanish Patatas Bravas Ingredients :
- 4 medium potatoes
- 1-2 cups of olive oil for frying
- Salt, to taste
- 1/2 cup of homemade bravas sauce
How to Make Spanish Patatas Bravas
Peel the potatoes, rinse them, and thoroughly dry to ensure they crisp up well. Cut them into bite-sized chunks.
Heat olive oil in a large skillet over medium heat until it reaches 350°F (176°C). Add the potatoes and reduce the heat to low. Cook for a few minutes.
Remove the potatoes from the oil using a slotted spoon and let them cool in the refrigerator for a few minutes.
Increase the heat to high and reheat the oil to 350°F (176°C). Return the potatoes to the skillet and fry until they are crispy and golden.
Use a slotted spoon to transfer the potatoes to a plate lined with paper towels. Season with salt to taste.
Drizzle the bravas sauce over the potatoes and serve immediately. Optionally, serve with toothpicks.
Recipe Notes:
Use starchy potatoes like russets for a fluffy inside and crispy outside.
Double-fry the potatoes—first to cook through, then to crisp them up.
Always ensure potatoes are thoroughly dried before frying to prevent sogginess.
Make salsa brava with smoked paprika, a touch of sherry vinegar, and broth for authentic Spanish flavor.
Add a little cornstarch or flour if you prefer a thicker, smooth sauce.
Serve the potatoes warm, either with sauce poured over or with aioli on the side for contrast.
