Name: Patatas Bravas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 pound potatoes (peeled and cut into bite-sized pieces); Vegetable oil (for frying); ½ teaspoon salt; 2 tablespoons olive oil; ½ cup chopped onion; 2 garlic cloves (chopped); 1 cup vegetable broth; 1 tablespoon flour; 1 tablespoon sweet paprika; 1 tablespoon hot paprika; ½ teaspoon salt

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Patatas Bravas are what I make when regular fries won’t cut it for the occasion. They’re extra crispy golden potatoes with smoky, spicy brava sauce full of paprika flavor. That combination of crunchy and creamy with spicy sauce is completely addictive. You’ll be making these for every gathering.

A bowl of Patatas Bravas—crispy roasted potato wedges topped with a creamy orange sauce and garnished with chopped herbs, with a bowl of extra sauce in the background. — Patatas Bravas. Photo Credit: Splash of Taste

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I make them for tapas nights, get-togethers with friends, and dinner parties because they’re easy to share and everyone loves them. They’re perfect when you want something more interesting than regular fries that still feels approachable and fun. They stay fresh in the fridge for up to 3 days, and the sauce freezes beautifully for up to 3 months.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

A bowl of whole potatoes for Patatas Bravas is surrounded by small bowls of flour, vegetable broth, sweet paprika, hot paprika, salt, chopped onion, chopped garlic, vegetable oil, and olive oil. — Patatas Bravas Ingredients. Photo Credit: Splash of Taste

How to Make Patatas Bravas with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

You’ll get crispy potatoes with smoky, spicy sauce that tastes like authentic Spanish tapas.

Fry the Potatoes

First, heat a large pot or large cast iron skillet of vegetable oil over medium heat. You’ll want enough oil to submerge the potatoes for even frying.

On a large wooden cutting board, cut the potatoes evenly into potato cubes or big chunks with a sharp knife. Then, cook them for 8–10 minutes until tender. The potatoes should be cooked through but not yet golden at this stage.

Increase the heat to high and fry for another 5 minutes until golden and crispy. The high heat creates those shattering, crunchy edges while keeping the insides creamy, which keep every bite satisfying.

Sliced potatoes, soon to become Patatas Bravas, are being deep-fried in hot oil inside a black pan, with bubbles forming around the pieces. — Fry the potatoes for 8-10 minutes until tender.

Drain and Season

Transfer potatoes to a colander or a paper towel–lined plate or tray to drain excess oil. Season with salt and adjust to taste. Use a slotted spoon or spider strainer to move the potatoes without bringing along excess oil from the pan.

Sauté the Aromatics

While the potatoes cook, heat olive oil in a medium skillet, pot, or a small saucepan over medium heat. Add the onion and garlic, and sauté for about 5 minutes until softened and lightly golden.

Toast the Spices

Stir in the sweet paprika and hot paprika, then cook for 20 seconds, stirring constantly. Sprinkle in the flour and cook for 1 more minute. The brief toasting brings out the smoky paprika flavors without burning them.

A stainless steel pot filled with simmering orange-red broth, reminiscent of the bold flavors in Patatas Bravas, sits on a light-colored surface. — Sauté the aromatics in a saucepan.

Build the Sauce

Slowly pour in the vegetable broth while whisking to avoid lumps. Bring to a boil, then reduce the heat and simmer for about 5 minutes until thickened. A wire whisk helps keep the sauce smooth as it thickens.

Blend Until Smooth

Season with salt, then blend until smooth and creamy. An immersion blender lets you blend right in the pan without transferring the sauce to a regular blender or food processor.

Serve and Enjoy

Pour the warm brava sauce over the crisp, seasoned potatoes and toss gently. Garnish with fresh herbs for a pop of color and brightness. Serve warm and enjoy!

Pack the crispy potatoes and brava sauce separately in airtight containers so the potatoes stay crunchy during transport. Bring the sauce in a mason jar or small container with a tight lid to prevent spills.

The potatoes travel well at room temperature for up to 2 hours, and you can keep the sauce warm in an insulated carrier until you’re ready to serve.

Patatas Bravas

Patatas Bravas are my go-to when I want fried potatoes that are way more exciting than regular fries but just as easy to share. They're a classic Spanish tapas dish with extra crispy golden potato chunks with creamy centers, topped with smoky, spicy brava sauce made with paprika, garlic, and onions. I make them for tapas nights, get-togethers with friends, and dinner parties because they're crowd-pleasers that feel special without being complicated. They stay fresh in the fridge for up to 3 days and reheat well, and the sauce freezes for up to 3 months.

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Prep Time: 10

Cook Time: 30

Total Time: 40

Course: Appetizer, Side Dish

Cuisine: Spanish

Servings:

Calories: 119kcal

Equipment

Cast iron skillet or a large pot
Immersion Blender

Ingredients

For the Potatoes:

1 pound potatoes peeled and cut into bite-sized pieces
Vegetable oil for frying
½ teaspoon salt

For the Brava Sauce:

2 tablespoons olive oil
½ cup chopped onion
2 garlic cloves chopped
1 cup vegetable broth
1 tablespoon flour
1 tablespoon sweet paprika
1 tablespoon hot paprika
½ teaspoon salt

Metric – US Customary

Video

Instructions

Make the Potatoes:

Heat a large pot of vegetable oil over medium heat.
Vegetable oil
Fry the potatoes for 8–10 minutes until tender. Increase the heat to high and fry for another 5 minutes until golden and crispy.
1 pound potatoes
Transfer the potatoes to a paper towel–lined plate to drain excess oil.
Season with salt and adjust to taste.
½ teaspoon salt

Make the Brava Sauce:

While the potatoes cook, heat olive oil in a medium skillet over medium heat.
2 tablespoons olive oil
Add the onion and garlic and sauté for about 5 minutes until softened and lightly golden.
½ cup chopped onion, 2 garlic cloves
Stir in the sweet paprika and hot paprika and cook for 20 seconds, stirring constantly. Add the flour and cook for 1 more minute.
1 tablespoon sweet paprika, 1 tablespoon hot paprika, 1 tablespoon flour
Slowly pour in the vegetable broth while whisking to avoid lumps. Bring to a boil, then reduce the heat and simmer for about 5 minutes until thickened.
1 cup vegetable broth
Season with salt, then blend until smooth and creamy using an immersion or regular blender.
½ teaspoon salt
Pour the warm brava sauce over the crispy potatoes and enjoy!

Notes

I’ve made Patatas Bravas many times, and these tips help me get them crispy and flavorful every time.

Choose your potato variety: Russet potatoes get the crispiest exterior but can break apart more easily, while Yukon gold potatoes hold their shape with a buttery inside and red potatoes stay firmer and creamier but don’t crisp as much.

Double-fry for extra crunch: Frying at medium heat first cooks the potatoes through, then cranking the heat to high creates those golden, shattering edges without burning.

Season while hot: Salting right after frying while they’re still hot helps the seasoning stick and penetrate the crispy exterior. Use kosher salt because it has larger flakes that stick better to hot fried potatoes and gives you more control over seasoning than table salt.

Toast the paprika briefly: The 20 seconds of toasting brings out smoky depth, but any longer and the paprika turns bitter and burns.

Build a smooth sauce: Pouring the broth slowly while whisking prevents flour lumps and keeps the sauce silky smooth, and blending transforms the chunky sauce into a smooth, velvety coating that clings to every potato piece.

Flash-freeze for easy storage: Freeze the potatoes in a single layer on a baking sheet until frozen before storing to prevent them from sticking together and keep the sauce in a leakproof container. Chill for up to 3 days or freeze for up to 3 months and reheat gently.

Nutrition

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How to Store Leftovers

Store the potatoes and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the potatoes in the oven to retain their crispiness, and the sauce on the stovetop or in the microwave, stirring between each interval until warm.

The sauce freeze well in freezer-safe containers for up to 3 months. Thaw overnight in the fridge, then reheat gently, adding a splash of vegetable broth to the sauce if it’s too thick.

What to Serve With Patatas Bravas

Serve patatas bravas alongside pan con tomate, Spanish tortilla, or roasted vegetables for an authentic tapas spread that feels like you’re in Barcelona. They also pair beautifully with Manchego cheese and marcona almonds for a mix of flavors and textures.

Add a fresh green salad dressed with sherry vinaigrette or crusty bread to soak up any extra brava sauce. For a fuller meal, serve them with vegetarian paella, grilled vegetables, or chickpea-based Spanish-style meatballs in tomato sauce.

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Patatas Bravas

Ingredients You’ll Need