Spanish
Patatas bravas
Crisp fried potato cubes served with a smoky, lightly spicy brava sauce made with Spanish pimentón and broth. This is the Madrid-style version, rich and savory without tomato.
Watch it madeFood Wishes · 5:32
Ingredients
- Waxy potatoes500g
- Extra-virgin olive oil, for frying500ml
- Fine sea salt1 tsp, plus more to taste
- Extra-virgin olive oil, for sauce2 tbsp
- Garlic clove, finely chopped1
- Spanish sweet pimentón1 tsp
- Spanish hot pimentón1/2 tsp
- Plain flour1 tbsp
- Chicken or vegetable stock200ml
- Sherry vinegar1 tsp
Method
- Peel the potatoes and cut them into irregular 3cm chunks, then rinse briefly and dry very well with a clean towel.
- Heat the frying olive oil in a deep pan to 140°C and cook the potatoes for 8 to 10 minutes, until tender but still pale.
- Lift the potatoes out with a slotted spoon and drain them on a rack or paper towel while you make the sauce.
- For the brava sauce, warm 2 tbsp olive oil in a small saucepan over medium-low heat and gently cook the garlic for 30 seconds without browning.
- Remove the pan from the heat, stir in the sweet and hot pimentón, then immediately add the flour and mix to form a smooth paste.
- Return the pan to low heat and cook the paste for 1 minute, stirring constantly.
- Gradually whisk in the stock until smooth, then simmer for 6 to 8 minutes until the sauce is glossy and lightly thickened.
- Season the sauce with sherry vinegar and salt, then blend or strain it if you want a very smooth texture.
- Raise the frying oil to 180°C and fry the potatoes again for 3 to 5 minutes, until deeply golden and crisp.
- Drain the potatoes, season immediately with salt, and spoon the warm brava sauce over the top just before serving.
Common questions
Can I substitute the waxy potatoes or pimentón in patatas bravas?
Yes. Use any waxy potato like Yukon Gold, Charlotte, or red potatoes so they hold shape. If you can’t find Spanish pimentón, use good smoked paprika for the sweet pimentón and cayenne sparingly for the hot one.
How long does patatas bravas take from start to finish?
Plan for about 35 to 45 minutes total. The potatoes take 8 to 10 minutes for the first fry, then the brava sauce needs another 10 to 15 minutes, plus peeling, cutting, and drying.
What are the most common mistakes when making patatas bravas?
The biggest mistakes are wet potatoes, which splatter and fry poorly, and overheating the paprika, which makes the sauce bitter. Also avoid browning the garlic, and don’t skip the first low-temperature cook for the potatoes.
Can I make patatas bravas ahead of time and store leftovers?
Yes. Keep the sauce and potatoes separate if possible. Refrigerate both up to 3 days. Reheat potatoes in a hot oven or air fryer to crisp them again, then warm the sauce gently and spoon over just before serving.
What’s the best way to serve patatas bravas?
Serve them hot, with the brava sauce spooned over or on the side for dipping. They’re great as a tapas dish with olives, jamón, or tortilla, and a sprinkle of salt or chopped parsley finishes them well.