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Spanish Patatas Bravas (Crispy Potatoes with Smoky Spicy Brava Sauce)
The quintessential tapas favorite of Madrid: golden, crispy-edged potato cubes tender inside, topped with a bold smoky-spicy paprika brava sauce and silky garlic alioli.
Prep
15 min
Cook
25 min
Total
40 min
Ingredients
4servings
- Potatoes, cut into 2.5 cm bite-sized chunks800 g
- Olive oil60 ml
- Smoked Spanish paprika (pimentón)1 tbsp
- Hot paprika or cayenne0.5 tsp
- Flour for sauce1 tbsp
- Tomato paste1 tbsp
- Garlic cloves, minced2 clove
- Vegetable stock or water180 ml
- Sea salt1.5 tsp
Preparation Steps
1
Preheat oven to 220°C. Toss potato cubes with 3 tbsp olive oil and 1 tsp salt on a baking sheet.
5 min timer
2
Roast potatoes at 220°C for 25-30 minutes, turning once, until golden and very crisp outside.
27 min timer
3
Meanwhile make the brava sauce: heat 1 tbsp oil in a saucepan, sauté garlic 30 seconds, whisk in flour for 1 minute.
2 min timer
4
Whisk in smoked paprika, cayenne, tomato paste, and slowly pour in warm broth, simmering until thick and glossy.
4 min timer
5
Transfer hot crispy potatoes to a serving dish, spoon over spicy brava sauce, and serve immediately.
1 min timer
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Provenance & Public Domain Audit
Source: European Culinary Traditions Archive / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
