Patatas Bravas

⏱️ Prep Time: 15 minutes • 🍳 Cook Time: 30 minutes

I just got back from a trip to Barcelona, and if there’s one thing that’s stayed on my mind (besides the sun and cava), it’s the Patatas Bravas I tried during a food tour. Golden, crisp potatoes served hot and crackly, with smoky tomato sauce and sometimes creamy aioli—hello, dream snack. It was one of the first bites that made me go, Okay, I need to figure out how to make this when I get home.

A plate of golden crispy patatas bravas, drizzled with smoky tomato sauce and a swirl of aioli

On the tour, they set the dish down and explained how these weren’t just “potatoes with ketchup”—the bravas sauce had a smoky depth, a little spice, and was totally unlike anything I’d had before. The potatoes themselves? Perfectly crispy with a fluffy inside, cut into bite-sized chunks that begged to be shared. It’s a dish that feels both super casual and totally intentional—every part doing exactly what it’s supposed to.

This wasn’t something I had on repeat during the trip, but that one experience was all it took to make me obsessed. The combination of crunch, smoke, and creamy aioli is a flavor trifecta I won’t forget. Now that I’m back, I’m excited to make it at home—whether for a weekend tapas night, or just to snack with friends while sharing stories from the trip. Honestly, it’s kind of the perfect food for that.

This version keeps the textures and flavors spot-on while using simple pantry ingredients. I went with oven-roasted potatoes for ease, but the sauce? 100% worth the ten minutes on the stove.

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🍽️ Servings: 4 • 🔥 Calories/Serving: 340

Ingredients

For the potatoes:

• 1½ lbs Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes

• 2 tbsp olive oil

• ½ tsp salt

• ¼ tsp black pepper

• ½ tsp smoked paprika

For the bravas sauce:

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 tsp smoked paprika

• ¼ tsp cayenne pepper (optional for heat)

• 1 tbsp tomato paste

• ½ cup canned crushed tomatoes

• ½ tsp sugar

• Salt, to taste

• Splash of sherry vinegar or red wine vinegar

For the aioli (optional but recommended):

• ¼ cup mayo

• 1 clove garlic, finely grated

• 1 tsp lemon juice

• Pinch of salt

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Steps

Step 1

Preheat oven to 425°F (220°C).

Step 2

Toss cubed potatoes with olive oil, salt, pepper, and paprika. Spread evenly on a parchment-lined baking sheet.

Step 3

Roast for 30–35 minutes, flipping once halfway through, until golden and crispy.

Step 4

Meanwhile, make the bravas sauce: in a skillet, heat olive oil over medium heat.

Step 5

Sauté onion until soft, about 5 minutes. Add garlic, paprika, and cayenne; cook for 1 minute.

Step 6

Stir in tomato paste and cook 1 more minute, then add crushed tomatoes, sugar, and a splash of vinegar. Simmer for 10–15 minutes until thickened. Blend smooth if desired.

Step 7

For the aioli, mix mayo, grated garlic, lemon juice, and salt in a bowl. Chill until ready to use.

Step 8

When potatoes are done, transfer to a plate, drizzle with warm bravas sauce, and swirl with aioli. Serve immediately.

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Make it your own!

• 🍳 Fry 'em like the pros
  Deep-fry or double-fry the potatoes for extra crunch, like traditional tapas bars.

• 🌶️ Turn up the heat
  Add more cayenne or even a splash of hot sauce to the bravas sauce if you like it spicy.

• 🌱 Make it vegan
  Use vegan mayo for the aioli—just as creamy, just as dreamy.

• 🧄 Garlic lover’s edition
  Roast a head of garlic and blend it into the aioli for deeper flavor.

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Try it with…

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