- Preparing the Potatoes
Start by parboiling 600 g cubed potatoes until they are just tender but still firm. Drain them well and spread them out on a tray to dry completely this step is essential for achieving maximum crispiness. As the steam escapes, the surface becomes rougher, helping the potatoes crisp beautifully when fried.
- Frying to Perfection
Heat oil in a deep pan and fry the potatoes over medium heat until they turn pale golden. Remove them and increase the heat. Fry the potatoes a second time until they become deeply crisp and golden brown. Drain on paper towels and season with salt while hot.
- Making the Brava Sauce
In a saucepan, heat 2 tbsp olive oil and sauté 3 minced garlic cloves until fragrant. Add 2 tbsp tomato paste, 200 g crushed tomatoes, 1 tsp smoked paprika, ½ tsp cayenne pepper, and 1 tbsp white vinegar. Season with salt and pepper, then simmer until the sauce thickens into a glossy, spicy mixture.
- Final Assembly
Place the crispy potatoes in a serving bowl and drizzle the brava sauce generously over the top. You can also serve extra sauce on the side for dipping.
- Calories:390 kcal%20%
- Protein:6 g%36%
- Carbohydrates:52 g%13%
- Sugar:8 g%13%
- Salt:1.2 g%35%
- Energy:1630 kJ%20%
- Fat:18 g%31%
Patatas Bravas is one of Spain’s most iconic tapas dishes crispy fried potatoes served with a bold, smoky, spicy tomato-based brava sauce. The dish is simple yet deeply satisfying, embodying the lively spirit of Spanish tapas culture. The potatoes are parboiled, dried, and fried twice to achieve a shatteringly crisp exterior and a fluffy interior. The brava sauce is a blend of tomatoes, smoked paprika, garlic, and vinegar, creating a balance of heat, acidity, and sweetness. Served in tapas bars across Madrid and Barcelona, Patatas Bravas is a dish meant for sharing, laughter, and conversation. Each bite delivers crunch, warmth, and a burst of smoky spice.
