Patatas Bravas

Ingredients

• 1,134 g (2½ lb)potatoes
• as neededolive oil
• as neededwater
• to tastesalt
• 1onion
• 1 clovegarlic, peeled
• 30 ml (2 tbsp)olive oil
• 5 ml (1 tsp)sweet paprika
• 5 ml (1 tsp)hot paprika or cayenne pepper
• 30 ml (2 tbsp)tomato paste or ketchup
• 15 ml (1 tbsp)vinegar
• about 16 g (2 tbsp)plain flour
• 300 ml (1¼ cups)chicken stock
• 2.5 g (½ tsp)salt
• to tasteblack pepper

Instructions

1. 1

   Cut the potatoes

   Peel the potatoes and cut them into irregular, medium-sized pieces. Keep them fairly large, as they shrink as they cook.

2. 2

   Boil briefly

   Bring a generous amount of water to the boil in a pan and season it with a little salt. Add the potatoes and boil for 5 minutes.

3. 3

   Drain the potatoes

   Drain the potatoes well in a colander.

4. 4

   Cook in oil

   Heat olive oil in a frying pan over a medium-high heat and add the potatoes. Reduce the heat to medium and cook for 5 minutes.

5. 5

   Brown the potatoes

   Raise the heat to medium-high and cook for about 4 minutes, until the potatoes are lightly golden.

6. 6

   Season the potatoes

   Lift the potatoes from the pan and place them on kitchen paper to absorb excess oil. Season with salt to taste.

7. 7

   Soften the onion

   Chop the onion. Heat 30 ml (2 tbsp) olive oil in a frying pan over a medium heat, then add the onion and garlic. Cook until the onion looks glossy.

8. 8

   Season the sauce

   Add salt, pepper, sweet paprika, hot paprika and the tomato paste or ketchup. Stir to combine.

9. 9

   Add the flour

   Stir in the flour.

10. 10

    Simmer the sauce

    Add the vinegar, then gradually pour in the chicken stock, stirring as you go. Cook for 8–10 minutes.

11. 11

    Blend until smooth

    Transfer the sauce to a suitable container and blend with a hand blender. If you do not have one, blend it in a jug blender.

12. 12

    Check the seasoning

    Taste the sauce and adjust the seasoning if needed.

13. 13

    Serve the bravas

    Serve the sauce in a bowl or pour it directly over the potatoes.

What are patatas bravas?

Patatas bravas is a Spanish tapas dish of fried potatoes served with a spicy sauce. It is associated with casual bar food and is commonly shared as a starter or snack.

This version uses briefly boiled potatoes before frying, so they cook through while still developing a lightly crisp, golden exterior. Its sauce combines tomato, garlic and two kinds of paprika.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 7g protein, 52g carbs, 18g fat.

The potatoes provide most of the carbohydrates, while olive oil contributes much of the fat. The chicken stock and flour add a little protein, but this dish is mainly potato and sauce rather than a substantial protein source; serve it with beans, eggs or another protein-rich dish to make a more balanced plate.

Choosing the potatoes

Cut size: Medium, irregular chunks are called for here, rather than small cubes. They hold their shape through boiling and frying, and give the centres time to become tender.

Boiling first: A short 5-minute boil gets the cooking started. Drain the pieces thoroughly so excess water does not interfere when they go into the hot oil.

Getting the potatoes golden

Two heat stages: Cook the potatoes over medium heat for 5 minutes, then raise the heat to medium-high for about 4 minutes. The first stage cooks them further; the hotter finish adds colour.

Pan space: If the potatoes are crowded, they are more likely to steam than brown. Use a wide pan or cook them in batches, keeping an eye on the colour so they remain lightly golden.

Building the sauce

Aromatics: Cook the chopped onion and garlic in 30 ml olive oil until the onion looks glossy. This softens them before the paprika and tomato go in.

Paprika: Sweet paprika brings a rounded, savoury flavour, while hot paprika or cayenne supplies the heat. Stir the spices with the tomato paste or ketchup so they are distributed through the sauce.

Getting a smooth sauce

Flour and liquid: Stir in the flour before adding the vinegar and chicken stock gradually. Keep stirring as the stock goes in to help the mixture come together smoothly.

Simmer and blend: Cook the sauce for 8–10 minutes, then blend it until smooth. Take care when blending hot liquid, and follow your blender's instructions.

Serving the dish

Keep crispness: For potatoes with a firmer, crispier surface, serve the sauce in a bowl alongside them rather than pouring it over in advance.

Make it a meal: Serve the bravas with a green salad or other tapas dishes. The recipe's sauce contains chicken stock, so choose a suitable alternative if you need a meat-free version.

Recipe notes & tips

• Keep the potato pieces medium-sized so they do not shrink too much during cooking.
• Drain the boiled potatoes thoroughly before adding them to the frying pan.
• Fry in batches if the pan is crowded, so the potatoes have room to brown.
• Add the stock gradually while stirring to help the sauce stay smooth.
• Taste the sauce after blending and adjust the salt and pepper before serving.

Variations

• Adjust the heat: Use less hot paprika or cayenne for a milder sauce.
• Make it vegetarian: Replace the chicken stock with vegetable stock.
• Try smoked paprika: Swap some or all of the sweet paprika for smoked paprika for a deeper flavour.
• Serve the sauce separately: Put it in a bowl alongside the potatoes to help keep their surfaces crisp.
• Add a garnish: Scatter chopped parsley over the finished dish for a fresh note.

Common mistakes to avoid

• Cutting the potatoes too small: They can shrink considerably as they cook, so keep them medium-sized.
• Skipping the draining: Wet potatoes can make frying messier; let them drain well after boiling.
• Crowding the frying pan: The potatoes may steam instead of browning; cook them in batches if necessary.
• Adding all the stock at once: Pour it in gradually while stirring to reduce the chance of a lumpy sauce.
• Pouring sauce on too early: The potatoes can lose their crisp surface; serve the sauce separately if that matters to you.

How to store

Refrigerate leftover potatoes and sauce in separate airtight containers for up to 3 days. Reheat the potatoes in a hot oven or frying pan until piping hot, and warm the sauce gently in a pan, adding a splash of water or stock if it has thickened.

Frequently asked questions