Patatas Bravas Recipe

Ingredients

• 680 g (1½ lb)baby or fingerling potatoes
• 30 ml (2 tbsp)white vinegar
• 1.9 litres (2 quarts)water
• 60 ml (¼ cup)mayonnaise
• 75 ml (5 tbsp), dividedextra virgin olive oil
• 2 cloves, pressedgarlic
• 30 ml (2 tbsp)rapeseed oil
• 5 ml (1 tsp)kosher salt
• 2.5 ml (½ tsp)freshly ground black pepper
• 7.5 ml (1½ tsp), dividedhot Spanish paprika
• 1 can, 411 g (14.5 oz), with juicesno-salt-added diced tomatoes
• ½yellow onion, peeled
• 2 cloves, peeledgarlic
• 1.25 ml (¼ tsp)sugar
• To tastesalt and pepper
• To garnishfresh parsley leaves, chopped

Instructions

1. 1

   Parboil potatoes

   Put the potatoes and vinegar in a large pot with 1.9 litres (2 quarts) of water. Bring to the boil and cook for 4–5 minutes, until they are just barely tender. Drain and leave to cool.

2. 2

   Make the aioli

   As the potatoes cool, whisk the mayonnaise, 45 ml (3 tablespoons) of the olive oil and both pressed garlic cloves together in a small bowl. Refrigerate until ready to serve.

3. 3

   Season potatoes

   Heat the oven to 232°C (450°F). Toss the cooled potatoes with the rapeseed oil, kosher salt, black pepper and 2.5 ml (½ teaspoon) of the hot paprika.

4. 4

   Roast until golden

   Spread the potatoes in one layer on a baking sheet lined with parchment paper. Roast for about 15–20 minutes, stirring once or twice for even cooking, until golden brown.

5. 5

   Blend the sauce

   Meanwhile, heat the remaining 30 ml (2 tablespoons) olive oil in a large saucepan over medium heat. Put the tomatoes and their juices, onion, peeled garlic cloves, the remaining 5 ml (1 teaspoon) hot paprika and sugar in a large food processor or blender. Pulse until puréed.

6. 6

   Cook the sauce

   Carefully transfer the purée to the saucepan, taking care as it may splatter. Cook, stirring frequently, for about 5–6 minutes, until the sauce has darkened and the raw onion taste is gone. Taste and add salt and pepper as desired.

7. 7

   Dress and serve

   Serve the hot roasted potatoes with generous drizzles of garlic aioli and bravas sauce. Finish with chopped parsley.

What are patatas bravas?

Patatas bravas is a Spanish tapas dish of potatoes served with a boldly flavoured sauce; it is commonly associated with tapas bars in Spain. This version roasts the potatoes after briefly boiling them, then serves them with a tomato-and-paprika sauce and garlic aioli.

The two sauces bring different qualities: the tomato sauce is savoury and spiced, while the aioli adds a creamy, garlicky contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 470 calories, 5g protein, 36g carbs, 35g fat.

The potatoes and tomatoes provide most of the carbohydrates, while the olive oil, rapeseed oil and mayonnaise contribute much of the fat. The potatoes add a little protein, with no meat or other major protein source in the recipe; balance the plate with a protein-rich side and vegetables.

Why parboil the potatoes?

Briefly boiling the potatoes in water with vinegar starts the cooking before they go into the oven. The recipe calls for 4–5 minutes, stopping when they are only just barely tender.

Cool and drain them before tossing with oil and seasoning, as directed; this helps keep the roasting stage distinct from the initial softening.

Getting an even roast

Spread the potatoes in a single layer on the lined baking sheet so they roast rather than crowd together. Stir once or twice during the 15–20 minutes in the oven.

Look for a golden-brown exterior, and use the recipe's timing as a guide alongside that visual cue.

Two sauces, two jobs

Garlic aioli: whisk the mayonnaise with olive oil and pressed garlic, then keep it chilled until serving. Its creamy texture is best added after the potatoes come out of the oven.

Bravas sauce: pulse the tomatoes, onion, garlic, paprika and sugar until puréed, then cook the mixture with olive oil. Stir frequently and wait for the colour to deepen and the raw onion taste to disappear.

Paprika and seasoning

Hot Spanish paprika is divided between the potatoes and the tomato sauce, so each part of the dish gets its own layer of spice. Measure the portions before you start to keep them separate.

The tomatoes are no-salt-added, and the sauce is seasoned to taste at the end. Taste before adding salt and pepper so you can adjust the sauce to suit.

Serving the tapas

Serve the potatoes hot, with both sauces drizzled over the top and chopped parsley as a garnish. For a tapas-style spread, offer them alongside other small dishes.

If preparing several dishes, keep the aioli refrigerated until close to serving and dress the potatoes just before they reach the table.

Recipe notes & tips

• Cut larger potatoes into evenly sized pieces so they cook at a similar rate.
• Let the potatoes cool after draining before tossing them with oil and seasoning.
• Use a single layer on the baking sheet and avoid crowding the potatoes.
• Stir the potatoes once or twice while roasting for more even browning.
• Keep the aioli chilled until you are ready to serve.
• Pulse the sauce only until puréed, then cook it while stirring frequently.

Variations

• Milder paprika: use sweet Spanish paprika in place of some or all of the hot paprika.
• Extra garlic: add more pressed garlic to the aioli if you want a stronger garlic flavour.
• Smooth sauce: blend the tomato sauce until completely smooth before cooking.
• Chunkier sauce: pulse the tomato mixture briefly and leave it less finely puréed.
• Parsley finish: add the chopped parsley just before serving so it stays fresh-looking.

Common mistakes to avoid

• Overcooking the potatoes in the pot: stop after 4–5 minutes when they are just barely tender.
• Crowding the baking sheet: spread the potatoes in one layer so they can roast evenly.
• Skipping the stirring: turn the potatoes once or twice during roasting for more even colour.
• Adding the sauces too early: drizzle them over the potatoes when ready to serve.
• Leaving the sauce unattended: stir frequently as it cooks and watch for splattering when transferring it to the pan.

How to store

Refrigerate leftover potatoes and sauces in separate covered containers and use within 3 days. Reheat the potatoes in an oven until hot, then add the chilled aioli and sauce after reheating.

Frequently asked questions