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
Ingredients
- 4 medium potatoes chopped into bite sized pieces (peeled or unpeeled, your choice)
- oil for deep frying I used olive oil
Salsa Brava
- 3 Tbsp extra virgin olive oil
- 1 medium onion finely chopped
- 1 tsp paprika smoked or sweet, depending on your taste
- ½ to 1 tsp cayenne pepper I used 1 tsp and the sauce was quite spicy
- ½ tsp white pepper
- 2 Tbsp flour
- 200 ml 7 oz chicken stock
- salt to taste
Instructions
- Boil the potatoes~
- 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~
- 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.
- To serve~
- 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
Nutrition
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Hi Christina,
Greetings from Vancouver. I thought you would be interested to know that the bravas recipe you posted is not typical in Barcelona. It’s more of the Madrid style. In Barcelona, they normally use a tomato-based bravas sauce, which the Madrileños of course consider to be heresy, lol, as they do use a chicken stock base with no tomatoes. Having said that, I also notice that there are a zillion different styles of patatas bravas in Barcelona alone. One of my faves is the version at the famous Bar Tomas in the Sarrià neighbourhood in BCN. I have been trying to replicate their style for years — to no avail. Sorry to be so pedantic but it’s only because i have loads of experience eating patatas bravas all over the city, as i own a restaurant there (called Rooster). I like your blog btw, as your pictures have transported me back to Barcelona! Great snaps. Cheers
Please don’t apologize, José! I LOVE this type of feedback because I want my recipes to be as authentic as possible, and so I will add your information about the type of sauce not being from the Barcelona region. I must have had some like this, because this recipe totally tasted like some that I had; as you said, there’s lots of different types served. Will have to check out Rooster next time I’m back!
When I had patatas bravas in Madrid, not near a tourist area but a busy part of town for locals, the potatoes were mixed with the tomato sauce and there were no other drizzles or dips. I always thought the idea was for the potato to absorb some of the sauce and that the piece of potato could be eaten in one go without having to keep dipping.
I’m going to Madrid next month and curious to see the difference there! Thanks, Su!
I was in Barcelona, Madrid, and Andalusia in April 2018, and after having enjoyed patatas bravas in several cities, I thought I might be able to make them myself. Back in Barcelona, we were staying in a friend’s apartment, so we ate in every other night or so. I found your web site while searching for recipes. Your photos of the preparation process were so enticing, I knew it was the recipe to try. Even though we didn’t have all the ingredients, we made do, and they were so delicious, we immediately made a second batch of sauce. I just looked up your web site again, because I want to continue making the patatas bravas back home in the USA. where I have all the proper ingredients, and can dream fondly of my time in Spain.
Your photos and descriptions of the Barcelona sites were also gorgeous and inspiring. I think I went to every place you mentioned, except La Boqueria market, which is currently under renovation, but due to reopen soon. We walked by it nearly every day as it was 4 blocks from our apartment. We walked and took the Metro rather than the bus, because we we there longer and could explore farther out, but I agree the hop on/hop off bus is a great option for a grand tour of the city and all the major sites.
Oh Robin, I sincerely apologize for missing your comment until now! This happens once in a while as I try to respond to every comment/review.
I’m so very happy you tried and loved this recipe! It’s not actually mine, as I basically translated it to English, but it is just as I remember in Barcelona, too! I am making these tonight (yes, I look up my own recipes) :) which is how I saw your comment.
Thank you so much for your kind words and again, I’m sorry for the delay in responding. Hope you find more recipes to enjoy on my site! :) Have a good weekend!