Patatas bravas is a Spanish tapas dish of fried potato cubes served with a spicy tomato-based bravas sauce, usually alongside a garlic aioli. You make it by double-frying potato chunks until deeply crisp, then topping them with both sauces.
The dish comes out of Madrid's tapas bar culture, where a plate of bravas and a beer is a standard order. Every bar has its own version of the sauce, from smoky paprika-forward to genuinely fiery, but the potato technique stays constant.
What Actually Matters
Double-frying is what makes or breaks this dish. Fry the potato cubes once at a lower temperature, around 300 degrees F, to cook them through, then let them rest and fry again at 375 degrees F to build a shattering crust. Skip the first fry and you get potatoes that are brown outside and raw in the middle. Skip the second fry and you get soft, greasy potatoes with no crunch at all.
Patatas Bravas Recipe
Serves 4. Prep time: 15 minutes. Cook time: 30 minutes. Total time: 45 minutes.
- 2 pounds russet potatoes, peeled and cut into 1 inch cubes
- Vegetable oil, for frying
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 cup canned crushed tomatoes
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 cup mayonnaise
- 1 garlic clove, grated, for the aioli
- 1 teaspoon kosher salt, plus more to taste
- Heat 2 inches of vegetable oil in a heavy pot to 300 degrees F. Fry the potato cubes in batches for 5 minutes, until just cooked through but not browned. Remove and let rest for 10 minutes.
- For the bravas sauce, heat olive oil in a saucepan over medium heat. Add the onion and cook for 5 minutes until soft.
- Add the garlic, smoked paprika, and cayenne. Cook for 1 minute until fragrant.
- Add the crushed tomatoes and 1/2 teaspoon salt. Simmer for 10 minutes, then blend until smooth.
- Stir the grated garlic clove into the mayonnaise to make the aioli.
- Heat the oil back up to 375 degrees F. Fry the potatoes a second time for 3 to 4 minutes, until deeply golden and crisp.
- Drain on paper towels and season with the remaining salt.
- Plate the potatoes and spoon the bravas sauce and aioli over the top.
| Nutrient | Per Serving (estimated) |
|---|---|
| Calories | 380 |
| Protein | 5g |
| Fat | 24g |
| Carbohydrates | 38g |
This is a calculated estimate, not lab-verified nutrition data.
Tips, Variations, and Storage
Some bars serve just one sauce instead of both. If you want more heat, add extra cayenne or a dash of hot sauce to the bravas. Fried potatoes do not reheat well, so fry them fresh and only make the sauces ahead of time. The bravas sauce and aioli both keep for up to 4 days refrigerated.
Frequently Asked Questions
Can I bake the potatoes instead of frying?
You can, but you will not get the same crust. This dish depends on real frying.
What potato works best?
Russets, for their starchy interior and their ability to crisp up well.
Is bravas sauce very spicy?
It's meant to have a gentle kick, not to be fiery. Adjust the cayenne to your taste.
Can I make the sauces ahead?
Yes, both sauces hold well in the fridge for several days.
Do I need a deep fryer?
No, a heavy pot with 2 inches of oil and a thermometer works fine.
More from Wine Drop Cookery
This recipe is part of our Spanish recipes collection. See our pots and pans and kitchen essentials for the right gear.
Who Is Writing This
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
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