Patatas Bravas Recipe

Patatas Bravas

This is a recipe for Patatas Bravas that you’ll want to cook again and again! It is also known as  Fried Potatoes With Spicy Sauce.

Fried potatoes are one of those delicacies that cross national and cultural boundaries.

From Dutch and Belgian varieties to American hash browns, how many countries claim their own version? Spain, of course, has its own distinctive dish that can never be found on a tapas bar’s menu.

With this patatas bravas recipe, you can make it at home!

What Are Patatas Bravas?

One of Spain’s most popular tapas are patatas bravas. With a round of cañas, they’re the go-to appetizer or snack.

The explanation is simple: nothing beats a platter of deep-fried potatoes covered with a mouthwatering sauce.


  • 2 garlic cloves, minced
  • 1/4 tsp salt
  • 1/2 cup mayonnaise
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • bravas sauce:
  • 2 tbsp olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp all-purpose flour(meda)
  • 2 tsp sweet smoked paprika
  • 1 tsp hot smoked paprika
  • 01 cup chicken broth(yakhni)
  • 1 bay leaf(taijh pat)
  • potatoes:
  • 1-1/2 pounds russet potatoes, peeled
  • Oil for deep-fat frying
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  • 3/4 tsp salt


  • Place garlic on a cutting board; sprinkle with salt. Mash garlic with flat side of knife blade, forming a smooth paste. Transfer to a small bowl. Whisk in mayonnaise, lemon juice and oil until smooth. Cover; refrigerate until serving.
  • For bravas sauce, in a small saucepan, heat oil over medium heat. Add onion; cook and stir until tender, 2-3 minutes. Then add garlic; cook 1 minute longer. Stir in flour (meda) and paprika until smooth; gradually stir in broth(yakhni). Finally, add bay leaf(taijh pat). Bring to a boil, stirring constantly; cook and stir until thickened, 6-8 minutes.
  • Remove from heat; cool slightly. Remove and discard bay leaf. Puree sauce using an immersion blender. Or, cool slightly and puree sauce in a blender; return to pan and heat through. Keep warm.
  • Cut potatoes into 1-1/2-in. cubes; soak in cold water for 30 minutes. Drain potatoes; pat dry with paper towels. In an electric skillet or deep-fat fryer, heat oil to 250°. Fry potatoes until tender, 8-10 minutes. Remove with a slotted spoon; drain on paper towels and cool completely.
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  • Increase heat of oil to 375°. Fry potatoes again until crisp and golden brown, 3-4 minutes, turning frequently. Drain on paper towels; sprinkle with salt. Serve with bravas sauce and aioli( a mayo flavored with a generous amount of garlic).

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