Patatas Bravas Recipe (Spicy Spanish Potatoes)

This authentic patatas bravas recipe will make you feel as if you are back in Spain, enjoying a leisurely tapas in the evening. If you’ve never been to Spain, it will give you an idea of what deliciousness awaits you.

After eating lots of tapas when visiting Barcelona recently, I simply had to share a recipe for authentic patatas bravas! 

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I don’t think that patatas bravas is missing on one tapas menu in Barcelona!

What is Patatas Bravas?

Spanish patatas bravas simply translates to “spicy potatoes”. I became an instant fan after tasting them the very first time. They are served in different styles at each tapas bar and restaurant, however, almost every single one has a combination of bravas sauce, and/or aioli sauce, or mayonnaise.

Sometimes the sauces are added directly to the potatoes (as seen below), or in bowls on the side.

Sometimes the mayo or aioli and bravas sauce are mixed together and served with, or on, the potatoes. I love them any which way! I had the tapas below when I visited Montserrat with Castlexperience from Barcelona.

When you visit Barcelona, you won’t be able to escape delicious food all over the city! It’s seriously difficult to find a bad meal, which is not something I will often say.

If you recall, I recently shared my experience in taking a cooking class in Barcelona, which was the very first thing I did on my initial morning in this beautiful city. I didn’t know then that I would have wanted an authentic patatas bravas recipe, or I would have asked!

Don’t miss all the gorgeous Gaudi creations when you’re in Barcelona!

There’s so much to see, patatas bravas can be a treat in between points of interest!

I translated this recipe from Spanish into English for myself (and you)! I’m absolutely delighted with the results and think you will be as well. Don’t miss my recipe for easy shishito peppers, too!

Remember what I said about the menus?

One last recommendation before the patatas bravas recipe! Try these leek croquettes, they are sublime!

Patatas Bravas Recipe
(Authentic Spanish Spicy Potatoes)

slightly adapted from Hispacocina (YouTube recipe)

FULL PRINTABLE RECIPE BELOW

Ingredients

• potatoes
• oil for deep frying (olive oil)

Salsa Brava

• olive oil
• onion
• paprika (smoked or sweet, depending on your taste)
• cayenne pepper
• white pepper
• flour
• chicken stock
• salt

Optional: mayonnaise or aioli sauce to serve with the potatoes

Directions

Bring a pot of water to a boil then add the chopped potatoes. Simmer for 4 to 5 minutes, then drain in a colander and set aside.

For the sauce~

In a sauté pan, fry the onions in the heated olive oil (sprinkle a little salt on the onions) for about 5 minutes or so. Do not let them brown. Next, add the paprika, cayenne and white pepper and stir.

Add the flour, stir and continue to cook for about 3 minutes, then slowly add the chicken stock.

Stir continuously until all the stock has been added, then simmer for 8 to 10 minutes, stirring often.

Remove from heat and process with an immersion blender until smooth (or process in a blender) and set aside.

Fry the potatoes~

Heat enough oil to deep fry the potatoes, then add half at a time, unless you are using a very large pot or fryer. Fry until golden brown, then place on a paper-towel lined plate or bowl. Repeat with the next half.

There are several ways to serve Spanish patatas bravas. Sometimes, the potatoes are served on a plate with the salsa brava on the side, along with some mayonnaise or aioli sauce. Other times, the sauce is mixed with a little mayo to create a less spicy sauce.

Either way, these sauces can be poured over the plate of potatoes or squeezed over them from a condiment bottle. I love this authentic patatas bravas recipe, and you can’t go wrong with a refreshing sangria!

You can make a quick aioli sauce to let your family, friends or guests try all the choices. 

Here’s part of a tapas spread from one night when I entertained friends. Do you like this Spanish patatas bravas recipe? Let me know in the comments below!

If you are going to visit Barcelona, you can find everything you need to organize and plan your trip here…

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Spanish Patatas Bravas (Spicy Spanish Potatoes) Recipe

Servings: 4 tapas

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Authentic patatas bravas recipe.

4.9 from 38 votes

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Special Equipment

• 1 immersion blender (or blender)

Ingredients

US CustomaryMetric

• 4 medium potatoes (chopped into bite-sized pieces, peeled or unpeeled, your choice)
• olive oil (as needed for frying)

Salsa Brava

• 3 Tbsp extra virgin olive oil
• 1 medium onion (finely chopped)
• 1 tsp paprika (smoked or sweet, depending on your taste)
• ½ tsp cayenne pepper (1 tsp for spicy sauce)
• ½ tsp white pepper
• 2 Tbsp flour
• 7 oz chicken stock
• ⅛ tsp salt (to taste)

Get Recipe Ingredients

Instructions

• Bring a pot of water to a boil then add the chopped potatoes. Simmer for 4 to 5 minutes, then drain in a colander and set aside.
• In a sauté pan, fry the onions in the heated olive oil (sprinkle a little salt on the onions) for about 5 minutes or so. Do not let them brown. Next, add the paprika, cayenne, and white pepper and stir.
• Add the flour, stir and continue to cook for about 3 minutes, then slowly add the chicken stock.
• Stir continuously until all the stock has been added, then simmer for 8 to 10 minutes, stirring often.
• Remove from heat and process with an immersion blender until smooth (or process in a blender) and set aside.
• Heat enough oil to deep fry the potatoes, then add half at a time, unless you are using a very large pot or fryer. Fry until golden brown, then place on a paper-towel lined plate or bowl. Repeat with the next half.
• There are several ways to serve Patatas Bravas. Sometimes, the potatoes are served on a plate with the salsa brava on the side, along with some mayonnaise or aioli sauce. Other times, the sauce is mixed with a little mayo to create a less spicy sauce. Either way, these sauces can be poured over the plate of potatoes or squeezed over them from a condiment bottle. I don't think any manner is more or less "correct" than another.

Notes

• The brava sauce can be made as mild or as spicy as you like, so don't be put off if you are afraid of spice (or heat).

Nutrition

Serving: 1 tapa | Calories: 364kcal | Carbohydrates: 45g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 1mg | Sodium: 158mg | Potassium: 1010mg | Fiber: 6g | Sugar: 4g | Vitamin A: 357IU | Vitamin C: 44mg | Calcium: 36mg | Iron: 2mg

Did you Make this Recipe?

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Author: Christina Conte adapted from Hispacocina

Course Appetizers

Cuisine Other

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