Best 7 Authentic Patatas Bravas Recipes

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**Patatas Bravas: A Spicy and Savory Spanish Delight**

Patatas bravas, a quintessential Spanish tapa, tantalizes taste buds with its crispy potato cubes, drenched in a vibrant and flavorful sauce. Originating from Madrid, this dish has become a beloved staple in bars and restaurants across the country. Our collection of authentic patatas bravas recipes offers a culinary journey through Spain, showcasing the diverse regional variations of this iconic dish.

From the classic Madrilenian recipe, featuring a spicy tomato sauce, to the Catalan rendition with its rich and smoky romesco sauce, each recipe captures the essence of patatas bravas in its unique way. We'll guide you through the process of creating these delectable potato gems, ensuring that every bite is a perfect balance of crispy texture and savory flavors.

Whether you prefer the traditional tomato sauce, the spicy and smoky romesco sauce, or the alioli sauce, our recipes provide step-by-step instructions to help you achieve the perfect balance of flavors. Discover the secrets to making the crispiest potato cubes, the most flavorful sauces, and the most authentic garnishes.

Embark on a culinary adventure and explore the diverse world of patatas bravas with our collection of authentic recipes. Indulge in the vibrant flavors of Spain and create a tapas experience that will leave your taste buds craving more.

Check out the recipes below so you can choose the best recipe for yourself!

PATATAS BRAVAS RECIPE



Patatas Bravas Recipe image

Patatas bravas are one of the most beloved Spanish tapas, thanks to their simple combination of fried potatoes and flavorful sauce. Make them at home with this easy recipe!

Provided by Melissa Haun

Categories     Appetizer     Tapa

Time 20m

Number Of Ingredients 4

4 medium potatoes
Olive oil (for frying, about 1-2 cups)
Salt
1/2 cup of homemade bravas sauce

Steps:

  • Peel the potatoes, rinse thoroughly, and dry with a paper towel.
  • Cut the potatoes into bite-size chunks.
  • Heat the olive oil in a large skillet over medium heat.
  • Add the potatoes and adjust the heat to the lowest setting, allowing them to pre-cook for a few minutes.
  • Remove the potatoes and let them cool in the fridge for a few more minutes.
  • Turn the heat up to high and add the potatoes back into the pan.
  • Fry until crispy and golden.
  • Transfer the potatoes to a plate lined with paper towels to cool, and sprinkle with salt to taste.
  • To serve, drizzle the bravas sauce over the potatoes.
  • Dig in-no forks necessary!

Nutrition Facts : Calories 202.3 kcal, Carbohydrate 38.86 g, Protein 4.71 g, Fat 3.75 g, SaturatedFat 0.54 g, Sodium 246 mg, Fiber 5.14 g, Sugar 2.96 g, ServingSize 1 serving

AUTHENTIC SPANISH PATATAS BRAVAS RECIPE



Authentic Spanish Patatas Bravas Recipe image

Provided by Albert Bevia @ Spain on a Fork

Time 30m

Number Of Ingredients 17

-2 medium yukon gold potatoes
-1 tbsp extra virgin Spanish olive oil
-sea salt
-black pepper
-2 cloves garlic
-1 egg yolk
-1/2 tsp lemon juice
-1/2 cup extra virgin Spanish olive oil
-sea salt
-1 clove garlic minced
-1/2 spanish pepper
-1/4 tsp smoked paprika
-1/2 cup tomato puree
-sea salt
-black pepper
-white sugar
-fresh parsley

Steps:

  • Peel 2 medium sized yukon gold potatoes, rinse them under cold running water and pat them completely dry, then cut each one into 4 quarters and cut each quarter into 6 evenly sized pieces and transfer into a large bowl, drizzle in a generous tablespoon of extra virgin Spanish olive oil, season with sea salt and a kiss of freshly cracked black pepper and toss together until well combined, transfer the potatoes into a baking tray lined with foil paper, make sure the potatoes are all in a single layer, add into a pre-heated oven bake/broil option at 250 C - 480 F between 22-23 minutes
  • While the potatoes are cooking make the aioli and brava sauce, to make the aioli mince 2 cloves of garlic and add them to a mortar, using a pestle pound down on the garlic until you form a paste, then add 1 organic egg yolk, 1 teaspoon of fresh lemon juice and season with sea salt, start slowly pouring in about 1/2 cup of extra virgin Spanish olive oil while you stir everything together with the pestle, once all the oil is incorporated and you have achieved a mayonnaise like consistency (this takes between 3 to 4 minutes), cover the mortar and set aside
  • To make the brava sauce finely mince 1 clove of garlic and deseed a spicy pepper and finely dice it, heat a small nonstick frying pan with a medium heat and add 1 tablespoon of extra virgin Spanish olive oil, about 1 minute later add the diced peppers and minced garlic and mix with the oil, 30 seconds later add a generous 1/4 teaspoon of smoked paprika and mix it all together, then add 1/2 cup of tomato puree and season with sea salt, freshly cracked black pepper and a kiss of white sugar, lower the fire to a low heat and mix until well combined and let it simmer until the potatoes are done
  • Once the potatoes are cooked transfer them into a shallow bowl, then add the brava sauce on top of the potatoes and add a couple spoonfuls of the aioli, garnish with freshly chopped parsley, enjoy!

PATATAS BRAVAS



Patatas Bravas image

Patatas bravas (which means "spicy potatoes") is the ultimate Spanish comfort food. Served tapas-style, the crispy potatoes and smoky sauce are difficult to resist. Add a drizzle of garlic aioli for a richer flavor. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 1h10m

Yield 6 servings

Number Of Ingredients 18

2 garlic cloves, minced
1/4 teaspoon salt
1/2 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon olive oil
BRAVAS SAUCE:
2 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon all-purpose flour
2 teaspoons sweet smoked paprika
1 teaspoon hot smoked paprika
1 cup chicken broth
1 bay leaf
POTATOES:
1-1/2 pounds russet potatoes, peeled
Oil for deep-fat frying
3/4 teaspoon salt

Steps:

  • 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. Add garlic; cook 1 minute longer. Stir in flour and paprika until smooth; gradually stir in broth. Add bay leaf. 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., 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.

Nutrition Facts : Calories 452 calories, Fat 42g fat (5g saturated fat), Cholesterol 2mg cholesterol, Sodium 654mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

PATATAS BRAVAS



Patatas Bravas image

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 2 pounds diced potatoes and 1 pound grated plum tomatoes in a baking dish with olive oil. Add a spoonful of sugar and 2 bay leaves; season with salt, paprika and cayenne pepper. Bake at 425 degrees until the potatoes are tender, about 40 minutes. Thin a little mayonnaise with water; drizzle over the potatoes and sprinkle with sliced scallions.

AUTHENTIC PATATAS BRAVAS



Authentic Patatas Bravas image

Spanish tapas are tasty small plates that when combined can create a light supper or serve as a great appetizer. Patatas Bravas are tasty fried potato cubes served with a smoky, spicy dipping sauce.

Provided by Allrecipes

Categories     Side Dish     Potato Side Dish Recipes

Time 40m

Yield 2

Number Of Ingredients 11

2 russet potatoes, peeled and cut into 1-inch cubes
2 cups olive oil
1 tablespoon salt
3 tablespoons olive oil
1 onion, diced
1 teaspoon salt
1 clove garlic, finely chopped
1 red chile, minced
½ teaspoon smoked paprika
1 (14 ounce) can whole peeled tomatoes, drained
¼ cup mayonnaise

Steps:

  • Combine potatoes, 2 cups olive oil, and 3 teaspoons salt in a large cold skillet. Heat on low and cook until potatoes are softened, 12 to 15 minutes. Increase heat to high and fry until golden, 5 to 6 minutes. Drain on paper towels.
  • Heat 3 tablespoons olive oil in a large saucepan over medium heat. Cook and stir onion with 1 teaspoon salt in the hot oil until onion has softened, 3 to 4 minutes. Add garlic, chile, and smoked paprika; simmer for 1 to 2 minutes. Stir in tomatoes and return to a simmer. Transfer tomato mixture to a blender, cover, and puree until tomato sauce is smooth.
  • Serve patatas bravas with tomato puree and and mayonnaise for dipping.

Nutrition Facts : Calories 1563.8 calories, Carbohydrate 54 g, Cholesterol 10.4 mg, Fat 150.8 g, Fiber 8.2 g, Protein 7.3 g, SaturatedFat 21.1 g, Sodium 5111 mg, Sugar 10.3 g

CHEF JOHN'S PATATAS BRAVAS



Chef John's Patatas Bravas image

These fried potatoes are fiercely textured, fiercely flavored, fiercely presented, and fiercely enjoyed. How fierce is really up to you and your inner Spaniard. There are as many patatas bravas recipes as homes in Spain, and this is nothing more than my latest rendition.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes

Time 1h30m

Yield 4

Number Of Ingredients 21

Dipping Sauce:
1 clove garlic, minced, or more to taste
½ teaspoon smoked paprika
1 pinch salt
1 cup mayonnaise
1 tablespoon sherry vinegar, or more to taste
1 teaspoon tomato paste
¼ teaspoon ground chipotle peppers
1 pinch cayenne pepper, or more to taste
Spice Blend:
1 tablespoon salt
½ teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon ground chipotle peppers
2 quarts cold water
1 tablespoon salt
1 teaspoon smoked paprika
1 teaspoon ground cumin
2 bay leaves
2 pounds russet potatoes, peeled and cut into 1-inch cubes
2 cups vegetable oil for frying

Steps:

  • Combine garlic, 1/2 teaspoon smoked paprika, and a pinch of salt in a mortar and pestle or food processor; process until smooth. Mix in mayonnaise, sherry vinegar, tomato paste, 1/4 teaspoon chipotle chile powder, and cayenne pepper until combined. Cover and refrigerate dipping sauce.
  • Mix 1 tablespoon salt, black pepper, 1/2 teaspoon smoked paprika, and 1/2 teaspoon chipotle chile powder together in a small bowl. Set spice blend aside.
  • Pour water into a large saucepan and stir 1 tablespoon salt, 1 teaspoon smoked paprika, cumin, and bay leaves into water. Bring to a boil, reduce heat to low, and cover; simmer for 10 minutes.
  • Stir potatoes into water-paprika mixture, bring to a boil, and simmer until potatoes are tender but not fully cooked, 4 to 5 minutes. The tip of a paring knife should easily insert into the center of a potato cube. Drain potatoes and transfer to a wire rack to cool completely, about 45 minutes.
  • Heat vegetable oil in a large cast iron skillet or Dutch oven to 350 degrees F (175 degrees C). Add cooled potato cubes and cook, stirring frequently, until golden brown, 5 to 6 minutes. Transfer potatoes to a baking sheet lined with paper towels to cool slightly. Toss in a bowl with spice blend and serve with dipping sauce.

Nutrition Facts : Calories 678 calories, Carbohydrate 43.3 g, Cholesterol 20.9 mg, Fat 55.3 g, Fiber 5.8 g, Protein 5.6 g, SaturatedFat 8 g, Sodium 3885.4 mg, Sugar 2.7 g

PATATAS BRAVAS



Patatas bravas image

Make this classic tapas dish part of your cooking repertoire - it's simply potatoes in a spicy tomato sauce.

Provided by Mary Cadogan

Categories     Buffet, Main course, Snack

Time 1h25m

Yield Serves 10-12 as a side

Number Of Ingredients 11

3 tbsp olive oil
1 small onion, chopped
2 garlic cloves, chopped
227g can chopped tomatoes
1 tbsp tomato purée
2 tsp sweet paprika (pimenton)
good pinch chilli powder
pinch sugar
chopped fresh parsley, to garnish
900g potatoes, cut into small cubes
2 tbsp olive oil

Steps:

  • Heat the oil in a pan and fry the onion for about 5 mins until softened. Add the garlic, chopped tomatoes, tomato purée, sweet paprika, chilli powder, sugar and a pinch of salt, then bring to the boil, stirring occasionally. Lower to a simmer and cook for 10 mins until pulpy. Can be kept chilled for up to 24 hrs.
  • Heat oven to 200C/180C fan/gas 6. Pat the potatoes dry with kitchen paper, then tip into a roasting tin and toss in the olive oil and some seasoning. Roast for 40-50 mins until crisp and golden. Tip the potatoes into serving dishes and spoon over the tomato sauce. Sprinkle with some fresh parsley to serve.

Tips:

  • For the best results, use Yukon Gold or russet potatoes. They hold their shape well and get nice and crispy on the outside.
  • Cut the potatoes into 1-inch cubes. This will ensure that they cook evenly.
  • Soak the potatoes in cold water for 30 minutes before frying. This will help to remove excess starch and make them crispier.
  • Fry the potatoes in hot oil until they are golden brown and crispy. Don't overcrowd the pan, or the potatoes will steam instead of fry.
  • Make the brava sauce while the potatoes are frying. This will give the flavors time to meld.
  • Serve the patatas bravas immediately, topped with the brava sauce and aioli.

Conclusion:

Patatas bravas are a delicious and easy-to-make tapas dish that is perfect for any occasion. With their crispy potatoes, spicy brava sauce, and creamy aioli, they are sure to be a hit with your friends and family. So next time you're looking for a tasty appetizer or snack, give patatas bravas a try!

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