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Easy Patatas Bravas Recipe

Patatas bravas is a classic Spanish tapas dish. Crispy potatoes topped with spicy tomato sauce and garlic aioli makes a simple but tasty recipe!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 servings
Calories: 285 kcal
Course: Appetizer
Cuisine: Mediterranean , Spanish

Ingredients

  • 2 Russet potatoes washed, peeled and cut into chunks
  • 1 tsp baking soda
  • 1 tsp salt
  • 4 tbsp olive oil extra virgin
Tomato Brava sauce
  • 2 tbsp olive oil extra virgin
  • 3 cloves garlic minced
  • 1 tsp smoked paprika
  • 1/2 tsp oregano
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 3 tbsp tomato paste
  • 3/4 cup water

Instructions

    Cup of Yum
  1. Fill a saucepan with water and bring it to boil over high heat.
  2. Add the potatoes and baking soda. Stir and cook for two minutes. Drain immediately.
  3. Return the potatoes back into the hot saucepan and give it a stir to dry out.
  4. Add in one tablespoon of olive oil and salt. Stir so all potatoes are covered with olive oil.
  5. Heat 3 tablespoons of olive oil in a pan over medium heat.
  6. Once it's shimmery, add the potatoes and cook for about 20 minutes. Stir occasionally to make sure they get golden and crispy on all sides.
  7. Serve with brava sauce and homemade aioli.
Tomato brava sauce
    Cup of Yum
  1. Heat olive oil in a sauce pan over medium heat. Saute minced garlic for a few seconds until it's fragrant. Add in smoked paprika, cayenne, oregano and salt. Cook for a few minutes.
  2. Add in the tomato paste and cook for a few minutes. Add in the water and bring it to a low simmer. Cook for about 5 minutes until it thickens.

Notes

  • Since we are not deep frying the potatoes, patience and occasional stirring is the key to this recipe. Please make sure the potatoes get crispy on all sides while stirring them. 
  • These potatoes are best served fresh and right out of the pan, therefore I don’t recommend making them ahead of time. 
  • However, you can make the brava sauce ahead of time and drizzle it over the potatoes when they’re ready to serve. 
  • If russet potatoes are not available, yukon gold potatoes would work in this recipe as well. 
  • Increase the amount of cayenne pepper in the bravas sauce if you’d like the sauce to be spicier.
  • Since we are not deep frying the potatoes, patience and occasional stirring is the key to this recipe. Please make sure the potatoes get crispy on all sides while stirring them. 
  • These potatoes are best served fresh and right out of the pan, therefore I don’t recommend making them ahead of time. 
  • However, you can make the brava sauce ahead of time and drizzle it over the potatoes when they’re ready to serve. 
  • If russet potatoes are not available, yukon gold potatoes would work in this recipe as well. 
  • Increase the amount of cayenne pepper in the bravas sauce if you’d like the sauce to be spicier.

Nutrition Information

Calories 285kcal (14%) Carbohydrates 23g (8%) Protein 3g (6%) Fat 21g (32%) Saturated Fat 3g (15%) Sodium 1290mg (54%) Potassium 586mg (17%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 533IU (11%) Vitamin C 9mg (10%) Calcium 22mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 285

% Daily Value*

Calories 285kcal 14%
Carbohydrates 23g 8%
Protein 3g 6%
Fat 21g 32%
Saturated Fat 3g 15%
Sodium 1290mg 54%
Potassium 586mg 12%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 533IU 11%
Vitamin C 9mg 10%
Calcium 22mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.