Patatas Bravas (Crispy Spanish Potatoes)

Patatas bravas takes fried potatoes to the next level, thanks to spicy red bravas sauce and garlic aioli. I’ve got all the tips for these crispy-on-the-outside, fluffy-on-the-inside Spanish potatoes. 

The Cripiest Patatas Bravas Recipe!

Every time I return to Spain, one of the first tapas I seek out is patatas bravas. Truth be told, when visiting Spain, you’re unlikely to find a tapas bar that doesn’t serve it.

To make it, chunks of potato are fried in extra virgin olive oil until perfectly crisp on the outside and tender on the inside. The potatoes are then drizzled or drenched (your call) in a vibrant, perfectly smoky paprika-forward bravas sauce.

Some places include garlic alioli or allioli (which is similar to aioli) in addition to the bravas sauce to cut the heat a bit. But in Madrid, patatas bravas are almost always served with just the salsa brava. I serve them both ways, so you do what you like best!

This patatas bravas recipe is easy to make at home and the perfect snack to share with friends and family, perhaps with a pitcher of sangria or a refreshing glass of Tinto de Verano.

What is Bravas Sauce? 

It’s really the bravas sauce that gives these potatoes their delicious, slightly spicy and smoky flavor and distinguishes them from other fried potato recipes. While many believe patatas bravas recipes were created in Barcelona, the origin of these potatoes is Madrid.

Bravas sauce, or salsa brava, is a slightly spicy red sauce traditionally served as part of patatas bravas. It is made with a few simple ingredients like extra virgin olive oil, smoked paprika, and a little tomato paste. 

While it shouldn’t be fiery hot, salsa brava should have a kick to it — but luckily, it is easily adaptable to suit various palates, and you can adjust the heat levels as you see fit. 

How to Make Patatas Bravas

Patatas bravas is an easy tapa that still brings the wow factor. Here’s how to make it:

• Parboil the potatoes. Bring water to a boil in a medium saucepan, then add 3/4 teaspoon baking soda. Being careful not to splash, add about 2 pounds of russet potatoes that have been peeled and cut into 2-inch chunks. Allow the potatoes to boil for only 1 or 2 minutes, then drain them well in a colander. 
• Allow the potatoes to cool. This is a vital step for crispy fried potatoes, so don’t skip it! Move the potatoes from the colander to a large sheet pan and season with a good pinch of kosher salt. Toss and then spread the potatoes in a single layer. You can either set the potatoes aside on your counter or refrigerate them. Either way, the potatoes need to be completely dry and cool before you move on. I sometimes do this step a night in advance.  
• Fry the potatoes. Heat 1 cup of oil in a medium skillet over medium-high heat. Once the oil is hot and bubbles a little, add the rest of the potatoes. Don’t overcrowd the skillet — work in batches if you need to. Cook for 20 to 25 minutes, until the potatoes are fully cooked (crisp on the outside, tender on the inside). 
• Make the bravas sauce. You can do this ahead of time, but if not, simply throw together a batch of salsa brava while the potatoes are frying. It doesn’t take long. 
• Drain excess oil. Line a tray with paper towels and carefully transfer the fried potatoes. I like to use a slotted spoon to get as much oil out as possible. Once you’ve placed the potatoes on the paper towel, sprinkle more kosher salt on top. 
• Serve and enjoy! Transfer the potatoes to a large plate and drizzle with plenty of bravas sauce and aioli (if using). Serve immediately. 

Tips for the Best Spanish Fried Potatoes

You do not need to fry potatoes twice to get them perfectly crispy.

• Choose potatoes high in starch and low in moisture, such as russet potatoes. This makes them a wonderful candidate for frying, as low moisture creates crispy exteriors. I went with russet potatoes in this recipe, but Idaho or red potatoes would also work well. If you can’t find any of those, opt for an all-purpose potato like Yukon Gold potatoes, which are as starchy as they are moist. Note that you may lose out on some of the crispiness with an all-purpose potato, though.
• Parboil the potatoes in alkaline water (meaning, water with baking soda in it). Boiling your potato cubes for about a minute or two in water with about 3/4 teaspoon of baking soda will break down the pectin on the exterior of the potatoes so that starch from the potato is released. That starch will help us get a crispy layer on the potatoes when we fry them.  
• Salt before frying. After you parboil and drain the potatoes, toss them in some kosher salt to season them and to give them a rougher surface for more crispiness. 
• Let the potatoes cool before frying them. To make sure you remove as much moisture as possible, spread the cubed parboiled potatoes on a sheet pan to dry, then let them sit until they have cooled completely, or pop them into the refrigerator to speed up the process.

Make Ahead Tip

• Cube and parboil the potatoes the day before. Salt them and spread them on a sheet pan, then refrigerate overnight. When you’re ready, just fry the potatoes, finish them with the sauce and serve immediately! 

How to Serve Patatas Bravas

• Pile your hot, crispy fried potatoes onto a plate and immediately drizzle a generous amount of bravas sauce on top.
• To add a cooling element, I sometimes also top the potatoes with garlic aioli, but this is totally optional. If you have more bravas sauce, serve it in a small bowl to the side.

As a party appetizer, serve these fried Spanish potatoes next to other Spanish recipes like:

• Gambas Al Ajillo (Spanish Garlic Shrimp)
• Spanish Paella
• Or more Spanish tapas recipes.

One Spanish Tapa Deserves Another!

Appetizer and Mezze

Spanish Tortilla Recipe (Tortilla de Patatas)

Fish and Seafood

Boquerones en Vinagre (Marinated Anchovies)

Appetizer and Mezze

Pan Con Tomate (Spanish Tomato Bread)

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Gambas al Ajillo (Spanish Garlic Shrimp)