Patatas bravas

Ingredients

• 3 mediumred potatoes
• to tastesalt and black pepper
• 1 teaspoonpaprika
• 80 ml (⅓ cup)oil
• to tastefresh parsley
• 1 teaspoonbutter
• ½red onion, diced
• 1 clovegarlic, finely chopped
• 2 slicestomato
• 2 tablespoonsmayonnaise
• 1 tablespoonhot sauce
• 1 teaspoonwhite wine vinegar
• to tastesalt and black pepper

Instructions

1. 1

   Boil the potatoes

   Cook the potatoes for 20 minutes.

2. 2

   Cut into pieces

   Cut the potatoes, leaving their skins on, into cubes.

3. 3

   Season and fry

   Add salt, pepper and paprika, then fry the potato pieces in the oil.

4. 4

   Cook onion and garlic

   Fry the onion and garlic in the butter for about 3 minutes.

5. 5

   Blend the sauce

   Put the tomato, mayonnaise, hot sauce, vinegar, salt, pepper, onion and garlic into a food processor. Blend until everything is finely combined.

6. 6

   Serve with parsley

   Serve the potatoes with the sauce on top and finish with freshly chopped parsley.

What are patatas bravas?

Patatas bravas is a Spanish tapas dish of potatoes served with a bold sauce; the name refers to the sauce’s fiery character. Recipes vary, and this version blends tomato with mayonnaise, hot sauce and vinegar for a creamy, tangy topping.

The combination works because crisp-edged potatoes offer a plain, savoury base for the punchy sauce. Keeping the skins on also gives the pieces a more rustic texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 6g protein, 54g carbs, 39g fat.

Most of the carbohydrates come from the potatoes, while the oil, butter and mayonnaise provide most of the fat; the dish contains only modest protein from these ingredients. Balance a serving with a green salad or another vegetable dish, and serve the sauce to the side if you want to control how much lands on each portion.

Choosing the potatoes

Red potatoes: their skins stay on during cooking, so scrub them well before boiling. Cut them into roughly even cubes so they cook and fry at a similar rate.

Paprika: it seasons the potatoes directly, rather than being added to the sauce. Add it with the salt and pepper before frying so it coats the pieces.

Getting the potato texture right

Boiling first: the 20-minute simmer softens the potatoes before they go into the oil. Check them with a knife; they should be tender enough to cut but not falling apart.

Frying: let excess water drain from the cooked potatoes before they meet the hot oil. Fry until the outside is browned to your liking, turning as needed for even colour.

Making the sauce

Onion and garlic: cook them in butter for about 3 minutes, until softened. Keep the heat moderate so the garlic does not scorch.

Blending: process the softened aromatics with the tomato, mayonnaise, hot sauce and vinegar until finely combined. Taste and adjust the salt, pepper or heat to suit your preference.

Serving the dish

Sauce placement: spoon it over the potatoes just before serving so the fried surfaces keep some of their texture. For a crispier result, offer the sauce alongside for dipping.

To serve: fresh parsley adds a bright, herbal finish. Patatas bravas also works well as part of a tapas spread with olives or other small dishes.

Timing and preparation

The stated total time is 40 minutes, including 20 minutes to cook the potatoes and about 3 minutes to fry the onion and garlic. The recipe gives no separate frying time for the potatoes, so use their colour and texture as your cue.

For smoother cooking, have the sauce ingredients ready before you start frying the potatoes. Serve as soon as they are cooked for the best contrast between the hot potatoes and cool, creamy sauce.

Recipe notes & tips

• Scrub the potatoes thoroughly because their skins stay on.
• Cut the potatoes into similar-sized cubes for more even cooking.
• Drain the boiled potatoes well before frying to limit splattering.
• Fry in batches if the pan is crowded, so the potatoes can brown rather than steam.
• Blend the sauce until smooth, then taste it before serving.
• Add the sauce at the table if you want to keep the potatoes crisp.

Variations

• Adjust the heat: use less hot sauce for a milder topping.
• Smoky paprika: use smoked paprika for a deeper, smoky flavour.
• Extra garlic: add another finely chopped clove to the onion as it cooks.
• Chunky sauce: pulse the sauce briefly instead of blending it completely smooth.
• Herb finish: add extra chopped parsley just before serving.

Common mistakes to avoid

• Overcooking the potatoes: they may break apart when cut; stop boiling once a knife meets only slight resistance.
• Frying wet potatoes: water can cause splattering and hinder browning; drain them well first.
• Crowding the pan: the potatoes can steam rather than brown; fry them in batches.
• Scorching the garlic: burnt garlic can taste bitter; cook it with the onion over moderate heat.
• Blending before the onion softens: raw-tasting onion can dominate the sauce; fry it with the garlic for about 3 minutes first.
• Saucing too early: the potatoes lose their crisp edges; top them just before serving.

How to store

Refrigerate leftover potatoes and sauce separately in airtight containers for up to 3 days. Reheat the potatoes in an oven or frying pan until hot, then add the chilled sauce; the potatoes will be less crisp than when freshly cooked.

Frequently asked questions