Crispy roasted russet potatoes shine in this classic Patatas Bravas, topped with a smoky tomato sauce and creamy lemon aioli. Roasted until golden and tender, the potatoes soak up the rich flavors of onion and crushed tomatoes for a bold Spanish side dish. Garnished with fresh parsley, these are perfect alongside tapas or grilled meats, bringing authentic flavor to your table in under an hour.
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Ingredients for Patatas Bravas
For the potatoes
- Russet Potatoes – Peeled and cut into chunks for that perfect crispy-on-the-outside, tender-on-the-inside texture.
- Olive Oil – Use half for roasting the potatoes to golden perfection.
- Kosher Salt – Essential for seasoning the potatoes just right.
- Black Pepper – Adds a subtle warmth to the dish.
- Smoked Paprika – A little goes a long way for that smoky depth of flavor.
For the bravas sauce
- Yellow Onion – Finely chopped and cooked until soft for a sweet base.
- Garlic – Minced and added for that aromatic punch.
- Crushed Tomatoes – Canned works well here, but make sure they’re good quality.
- Granulated Sugar – Just a pinch to balance the acidity of the tomatoes.
- Cayenne Pepper – Adjust to your spice preference; it’s what makes the sauce “bravas.”
For the lemon aioli
- Mayonnaise – Use room temperature for easy mixing.
- Lemon Juice – Adds a bright, tangy note to complement the richness.
For garnish
- Fresh Parsley – Finely chopped for a pop of color and freshness.
Cook Time for Crispy Patatas Bravas
When I first tried making this savory Spanish potato tapas dish, I was so pleased with how quickly it came together. It’s perfect for when you want something impressive without spending hours in the kitchen. Here’s the breakdown of the time you’ll need.
| Step | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Total Time | 55 minutes |
While the oven works its magic roasting the potatoes, you can whip up the Patatas Bravas sauce and the creamy garlic mayonnaise. For another speedy side dish that’s always a hit, check out my recipe for sweet potato chips.
How to Make Spanish Tapas Potatoes
I love how the process of making these crispy fried potatoes with spicy sauce feels like a small ritual. It’s straightforward, but each step builds layers of flavor that make the final dish so special. Let’s walk through it together.
Step 1: Preheat and Prepare
Start by preheating your oven to 425°F (220°C). Arrange one oven rack in the top third and another in the bottom third of the oven. This ensures your potatoes get that beautiful, even crispiness we’re after.
Step 2: Roast the Potatoes
On a large, rimmed baking sheet, toss the potato chunks with 3 tablespoons of olive oil, kosher salt, black pepper, and smoked paprika. Spread them in a single layer. Roast on the top rack for 35 to 40 minutes, turning halfway through, until they are perfectly crispy and golden brown.
Step 3: Start the Bravas Sauce
While the potatoes roast, heat the remaining oil in a medium saucepan over medium heat. Add the chopped onion and cook for 5 to 7 minutes until soft. Then, add the minced garlic and cook for just one more minute until fragrant.
Step 4: Simmer the Sauce
Stir in the crushed tomatoes, sugar, and cayenne pepper. Bring it to a simmer, then reduce the heat to low and cook for 15 minutes, stirring occasionally, until the sauce thickens slightly. The smell at this point is absolutely incredible!
Step 5: Make the Lemon Aioli
In a small bowl, whisk together the mayonnaise and lemon juice until smooth. This simple aioli is the perfect cool, creamy contrast to the spicy potatoes.
Step 6: Assemble and Serve
Transfer the crispy roasted potatoes to a serving platter. Spoon the warm bravas sauce over the top, drizzle with the lemon aioli, and garnish with fresh parsley. Serve immediately and watch them disappear!
Pro Tips & Tasty Tweaks
After making this dish more times than I can count, I’ve picked up a few tricks that really make it sing. Here are my favorite ways to customize these spicy potato tapas and ensure they turn out perfectly every time.
- Flavor Swap: If you’re out of smoked paprika, a combination of sweet paprika and a tiny pinch of cumin gives a similar warmth. For more inspiration on using spices, browse our collection of vegetable side dishes.
- Diet Tweaks: To make this dish lighter, you can bake the potato wedges with cayenne pepper instead of frying. The result is still wonderfully crispy but with less oil.
- Prep & Texture Fix: For the crispiest potatoes, make sure they are completely dry after peeling and cutting. Also, don’t overcrowd the baking sheet—giving them space is key!
- Storage & Reheat Tip: These are best enjoyed fresh, but you can store components separately. Reheat the potatoes in an air fryer or a hot oven to bring back their crunch. The sauce also freezes beautifully. For more make-ahead ideas, see my guide to healthy Thanksgiving sides.
Patatas Bravas
Ingredients
- 2 pounds russet potatoes peeled and cut into 1-inch chunks
- 3 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika
- 3 tbsp olive oil
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 1 can crushed tomatoes 14.5-ounce
- 1/2 tsp granulated sugar
- 1/4 tsp cayenne pepper or to taste
- 1/4 cup mayonnaise at room temperature
- 1 tsp lemon juice
- 1 tbsp fresh parsley finely chopped for garnish
Equipment
- oven
- baking sheet
- saucepan
Method
- Preheat your oven to 425°F (220°C) and arrange one oven rack in the top third and another in the bottom third of the oven.
- On a large, rimmed baking sheet, toss the potato chunks with 3 tablespoons of olive oil, kosher salt, black pepper, and smoked paprika until evenly coated, then spread them in a single layer. Roast on the top rack for 35 to 40 minutes, turning halfway through, until the potatoes are crispy and golden brown on the outside and tender when pierced with a fork.
- While the potatoes roast, heat the remaining 3 tablespoons of olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook for 5 to 7 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for 1 more minute until fragrant.
- Stir in the crushed tomatoes, sugar, and cayenne pepper. Bring the sauce to a simmer, then reduce the heat to low and cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly. Remove from heat and set aside.
- In a small bowl, whisk together the mayonnaise and lemon juice until smooth to create a simple aioli.
- Transfer the crispy roasted potatoes to a serving platter. Spoon the warm bravas sauce over the top, drizzle with the lemon aioli, and garnish with chopped fresh parsley. Serve immediately.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
While this Patatas Bravas recipe is certainly a treat, it’s packed with wholesome ingredients that bring more to the table than just incredible flavor. Potatoes often get a bad reputation, but when prepared thoughtfully, they can be part of a balanced diet—especially when paired with vibrant, vegetable-forward sauces like our homemade bravas sauce and lemon aioli.
Russet potatoes provide a good source of potassium and vitamin C, while olive oil contributes heart-healthy monounsaturated fats. The tomatoes in the sauce are rich in lycopene, and using minimal added sugar keeps the dish feeling light and bright. If you’re looking for other veggie-centric sides, you might enjoy my jicama fries—they’re crisp, refreshing, and lower in carbs.
For those interested in the cultural roots of this dish, the history of Patatas Bravas is deeply tied to Spanish culinary tradition, often enjoyed socially as part of a tapas spread. It’s a reminder that food isn’t just fuel—it’s a way to connect, celebrate, and savor the moment.
A Lighter Version of Patatas Bravas
I know that some days call for something a little lighter, but nobody wants to sacrifice flavor. Over the years, I’ve found a few simple tweaks that make this Spanish classic feel a bit more weekday-friendly without losing its soul.
Instead of frying, I stick with roasting—it still gives you those wonderfully crispy Patatas Bravas with less oil. You can also reduce the mayonnaise in the aioli by half and replace it with Greek yogurt for a tangy, protein-packed twist. Another favorite hack of mine is adding extra smoked paprika and a dash of vinegar to the bravas sauce to enhance depth without leaning too heavily on salt or sugar.
If you love lighter takes on classic dishes, you’ll adore these zucchini fries—they’re oven-baked and perfectly seasoned. And for more ideas on keeping meals balanced and delicious, check out my roundup of healthy Mexican food for Cinco de Mayo.
Thoughtful Tips for Special Diets
I firmly believe that good food should be inclusive—everyone deserves a seat at the table, no matter their dietary needs. Over the years, I’ve cooked for friends and family with all kinds of preferences, and it’s inspired me to get creative in the kitchen.
If you’re sugar-conscious or eating for glycemic control, you can skip the pinch of sugar in the bravas sauce—ripe tomatoes often bring enough natural sweetness on their own. For an even more diabetic-friendly version, try using sweet potatoes or carrots instead of russets; they offer more fiber and a lower glycemic impact.
You can also experiment with natural sweeteners like a touch of xylitol if you want to balance the tomato acidity without refined sugar. And if you’re monitoring sodium, simply adjust the salt to taste and lean into herbs like parsley and smoky paprika for big flavor without the extras.
How to Serve Patatas Bravas
I’ll never forget the first time I had Patatas Bravas at a little family-run tapas bar in Barcelona—the noise, the laughter, the clinking of glasses, and that incredible aroma of garlic, paprika, and sizzling potatoes. It was more than a meal; it was a moment of pure joy. I try to bring that same spirit to my table every time I make this dish.
These savory Spanish potato tapas are perfect for sharing. I love serving them alongside other small plates like Mexican shrimp cocktail or a colorful healthy Mexican layer dip. For drinks, a crisp Spanish albariño or a light citrusy beer complements the spices beautifully.
And if you’re serving a crowd, don’t forget the classics—these potatoes also pair wonderfully with simply grilled meats, a fresh green salad, or even tucked into breakfast tacos the next morning. However you enjoy them, I hope they bring a little Spanish sunshine to your table.
Mistakes to Avoid
I’ve made my fair share of kitchen blunders over the years—especially with Patatas Bravas. Trust me, nothing breaks my heart more than soggy potatoes or a sauce that’s lost its spark. Here are a few common slip-ups and how to steer clear of them, so your Spanish tapas turn out perfectly every time.
First, don’t overcrowd the pan when frying or roasting. I learned this the hard way during a hectic dinner party—the potatoes steamed instead of crisping up. Give them space to breathe, and you’ll get that golden, crunchy exterior we all love. Second, go easy on the salt in the bravas sauce until you’ve tasted it. Tomatoes vary in sweetness, and over-salting can overshadow the smoky paprika and garlic.
Lastly, avoid serving the potatoes drenched in sauce. I like to drizzle it over the top just before serving so they stay crisp. If you’re looking for more foolproof tips, check out my guide to vegetable side dishes—it’s packed with simple tricks for nailing texture and flavor. And for those with dietary concerns, the Allergy-Friendly Preparation guidelines offer great advice on adapting this dish safely.
How to Store Patatas Bravas
I’ll never forget the time my abuela taught me how to stretch a meal—leftovers were her love language. She’d wrap everything with such care, and the next day, it felt like a brand-new feast. That’s exactly how I approach storing Patatas Bravas.
Let the potatoes cool completely before transferring them to an airtight container. They’ll keep in the fridge for up to 3 days, though the texture is best fresh. To reheat, spread them on a baking sheet and pop them in a 400°F oven for 10–15 minutes—they’ll come back crispy and warm. The bravas sauce and aioli can be stored separately in jars for up to 5 days.
If you’re meal prepping, try pairing your potatoes with something like these sweet potato chips for a fun twist. And for more make-ahead inspiration, my healthy Thanksgiving sides are always a hit.
Try This Patatas Bravas Yourself
There’s something magical about sharing a plate of Patatas Bravas with people you love. I still remember the first time I made them for my husband—we sat on our tiny balcony in Provence, dipping crispy potatoes into spicy sauce, laughing as the sun went down. It felt like a little piece of Spain right at home.
I hope this recipe brings that same joy to your table. Whether it’s a festive gathering or a quiet night in, these savory Spanish potato tapas are sure to delight. Don’t be afraid to make them your own—add extra heat, play with herbs, or keep it classic. The kitchen is your playground.
If you’re craving more Spanish-inspired flavors, you might enjoy my Mexican shrimp cocktail or this zesty healthy Mexican layer dip. For lighter options, these baked jicama fries are crisp and refreshing. And if you’re in the mood for tacos, my ground beef tacos and chicken tacos are weeknight favorites. Whatever you choose, cook with heart—and savor every bite.
Frequently Asked Questions
What does “bravas” mean in Spanish?
“Bravas” translates to “fierce” or “brave”—a nod to the spicy, bold sauce that gives these potatoes their signature kick. It’s all about that fearless flavor that makes this dish so unforgettable.
Should patatas bravas be crispy?
Absolutely! The perfect Patatas Bravas should have a crispy exterior and a tender inside. I always roast or fry them until golden brown for that satisfying crunch.
What is the cream on patatas bravas?
That’s often a garlic aioli—a creamy, tangy sauce made with olive oil, garlic, and lemon. It balances the heat from the bravas sauce beautifully. For a lighter version, try my zucchini fries with yogurt-based dip!
More Spanish-Inspired Recipes To Try
If you loved making Patatas Bravas, why stop there? Bring a taste of the Mediterranean to your table with these crowd-pleasing dishes.
- Homemade Sweet Potato Chips – Crispy, lightly salted, and perfect for snacking straight from the oven.
- Slow Cooker Tacos – Tender, flavorful filling that practically makes itself while you relax.
- Ground Beef Tacos – A weeknight classic that’s always a hit with the whole family.
- Healthy Thanksgiving Sides – Lighter twists on holiday favorites that still feel indulgent.
