Known as “spicy potatoes” in English, this dish hails from Spain and can conquer all your hot ‘n’ salty cravings.
Envision strolling through the labyrinthine streets of Madrid with your friends, ultimately ending your adventure in the evening at the local tapas restaurant. Sunlight streams across the city, while you sit outside and order patatas bravas. When your table is served, a satisfying fragrance fills the air—tomato, garlic, onion, smoked paprika, and a hint of cayenne pepper. You and your friends nosh on the taters, sip some refreshing drinks, and chat about the rest of your vacation plans.
Sound too good to be true? Well, even if you can’t snag a trip to Madrid, you can experience the well-spiced wonders of patatas bravas in the comfort of your home.
Also known as “spicy potatoes,” these tender golden nuggets are topped with flavorful salsa brava (a spiced tomato sauce) and garlic aioli. Traditionally, they’re enjoyed as part of a whole tapas selection, but you can also savor them as a special side to almost any main course. In just one hour, the same dish that can fuel your travel fantasies will be complete, making your kitchen smell like some of the best restaurants in Spain.
Are Patatas Bravas Healthy?
Rich in potassium and fiber, potatoes can be a hearty part of any healthy diet, and when slathered in a sauce made from tomatoes, fresh garlic, and onions, you’re sure to benefit from a dose of extra antioxidants as well. To make patatas bravas 100% plant-based, simply use vegan mayo in the garlic aioli, and double-check that your hot sauce is vegan, too.
What Is Tapas?
While the word tapas literally translates to “lids” or “covers” in English, it also refers to small plates of delectable food which are traditional in Spanish cuisine. Some of these little dishes are finger foods and others are more salad-like.
My aunt and uncle, who have traveled to Spain many times, swear by the culinary culture because it’s traditional to serve free tapas with the purchase of alcoholic drinks. Personally, I’d love to see more of this hospitality in American bars and restaurants.
While there are many myths regarding the exact origin of tapas, it’s clear that they have a little something for everyone. With such simple yet superb plating, plus fresh and hearty ingredients, they’re as easy to present as they are to enjoy.
FAQs & Tips
Once cooled, these spicy potatoes (minus the sauce) can be refrigerated in an airtight container for up to 2 days. Otherwise, pop them in a freezer-safe container and freeze for up to 3 months. If you go this route, make sure to thaw them in the fridge overnight before reheating the next day. Warm them up in the oven at 350°F for 10-15 minutes, and then dig in.
While this recipe calls for blanching the potatoes in water and then baking them at a high temperature, patatas bravas can also be made by frying the potatoes in oil. Of course, that method has a higher fat content, but it will be more flavorful (trust me). If you like to experiment in the kitchen, feel free to try both methods and see which one you prefer.
The beauty of this recipe is that you can add as much hot sauce as you like. Just keep taste-testing it until you’ve reached the desired heat level. Just remember to go little by little so you don’t accidentally zap your taste buds off!
Serving Suggestions
Want to throw a terrific tapas party? Serve patatas bravas with other small-dish Spanish classics like Padrón Peppers, Pan Con Tomate, or Spanish Meatballs. For a larger meal, you could expand upon these tiny plates with mains like Spanish Rice and Beans, Chicken Empanadas, or Callos—a hot and hearty dish that’s also from Madrid, Spain.
Patatas Bravas
Ingredients
- 3/4 teaspoon baking soda
- Kosher salt to taste
- 2 1/2 pounds Yukon Gold potatoes cut into 3/4 inch dice
- 5 tablespoons mayonnaise
- 2 garlic cloves grated
- 1 1/2 teaspoons lemon juice
- Black pepper to taste
- 1/4 cup olive oil plus more for coating skillet
- 1 medium sweet onion diced
- 4 cloves garlic minced
- 1 can 28 ounces crushed tomatoes
- 1 3/4 teaspoons Spanish smoked paprika
- 2 pinches cayenne pepper
- Hot sauce to taste
Instructions
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Preheat oven to 500°F with a baking sheet inside. Boil a pot of water with baking soda and some salt. Add potatoes, boil for 1 minute, then drain.
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Make the garlic aioli by combining mayonnaise, grated garlic, and lemon juice. Season with salt and pepper to taste. Set aside.
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Toss drained potatoes with 1/4 cup olive oil, salt, and pepper. Spread on the hot baking sheet in a single layer. Bake for 15 minutes, flip, then bake for another 20 minutes or until crispy.
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While the potatoes cook, make the salsa brava by heating enough olive oil to coat a skillet, then sauté onion until golden. Add minced garlic, then tomatoes, smoked paprika, cayenne, and hot sauce. Simmer for 20 minutes.
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Serve immediately, with the salsa brava and garlic aioli drizzled on top or on the side.
Nutrition
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