Authentic Spanish Patatas Bravas Recipe
This authentic Patatas Bravas recipe shows you how to make crispy, golden fried potatoes served with a bold, smoky, and slightly spicy bravas sauce — all from scratch. It’s the ultimate Spanish tapas dish that’s easy to make at home and packed with flavour. Perfect as a side, snack, or centrepiece for your next tapas night. With step-by-step instructions and food science tips, this is the only Patatas Bravas recipe you’ll ever need.
Patatas Bravas
Ingredients
Potatoes
- 700 g All Rounder Potatoes Desiree or Yukon Gold
- 500 ml Olive Oil For Shallow Frying or Roasting
- Salt To Taste
- Flat Leaf Parsley Chopped
Salsa Bravas
- 45 ml Olive Oil
- 14 g Plain Flour All Purpose
- 8 g Smoked Spanish Paprika
- 2 g Hot Smoked Paprika
- 200 ml Chicken Stock
- 5 ml Red Wine Vinegar
- Salt & Pepper
Garlic Mayo
- 1 Whole Egg
- 15 ml White Vinegar
- 10 g Dijon Mustard
- 180 ml Neutral Oil Sunflower or Canola
- 1 Garlic Clove
Method
Prep & Fry the Potatoes
- Peel (optional) and cut potatoes into 2.5cm chunks. Boil in salted water for 6–7 minutes, just until starting to soften. Drain and pat dry thoroughly with paper towels.
- Heat a generous layer of olive oil (1–2 cm deep) in a wide pan over medium heat. Fry the potatoes in batches for 8–10 minutes, turning occasionally, until they are golden and crispy. Remove with a slotted spoon, drain on paper towels, and season with salt to taste.
Make the Bravas Sauce
- In a small saucepan, add the olive oil over medium heat. Add flour and whisk for 1–2 minutes to form a light roux. Remove from heat, add both paprikas, and stir quickly (be careful not to burn the spices).
- Slowly whisk in the warm chicken stock until smooth. Return to medium heat, simmer, and stir constantly until the mixture has thickened (3–5 minutes).
- Add vinegar, season with salt, and adjust heat to taste. It should be silky and spicy with a slight tang.
Garlic Mayonnaise
- Place all ingredients into a tall jar and blend quickly with an immersion blender until emulsified.
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Storage Instructions
Patatas Bravas are best enjoyed fresh, straight out of the fryer when the potatoes are at their crispiest and the sauce is warm and bold. However, if you have leftovers or need to prep ahead, here’s how to store and reheat them properly:
Potatoes
Let them cool completely, then store in an airtight container in the fridge for up to 2 days. Avoid covering them while they are still warm to prevent steaming and sogginess.
Bravas Sauce
Store separately in an airtight container for up to 4–5 days in the fridge. It also freezes well for up to 1 month.
Reheating Instructions
Potatoes
Reheat in an oven or air fryer at 200°C (390°F) for 5–10 minutes until hot and crispy again. Avoid the microwave — it will make them soft and lose their crunch.
Bravas Sauce
Gently reheat in a saucepan over low heat or in the microwave in short bursts, stirring between each, until warmed through.
For best results, always store the sauce and potatoes separately and assemble fresh right before serving.
Watch How To Make The Recipe
Did You Like This Recipe?
Please take a second to leave a comment and rating below, and I’ll get back to you as soon as possible.