Patatas Bravas are a classic Spanish tapas recipe made with crisp fried potatoes and a bold paprika sauce known as salsa brava. The potatoes are golden on the outside, tender in the center, and finished with a smoky, spicy sauce plus a fresh sprinkle of parsley. Serve them as an appetizer, side dish, or part of a tapas spread with other small plates and a glass of wine.
Spanish tapas are all about sharing, tasting, and enjoying a variety of small dishes before the main meal. A good tapas table often includes something briny, something rich, something fried, and something with a little heat. Patatas bravas fit perfectly into that mix because they are simple, satisfying, and full of flavor.
This popular Spanish potato dish starts with Yukon gold potatoes cut into medium cubes and soaked in ice water. That quick soak helps remove excess starch, which encourages the potatoes to fry up beautifully crisp. Once drained and dried, the potatoes are cooked in oil until golden brown and ready to be topped with sauce.
The real signature of patatas bravas is the salsa brava. This version is made with gently caramelized onion, garlic, sweet paprika, hot paprika, salt, pepper, and chicken stock. The sauce cooks down until it is thick enough to coat the back of a spoon, then it is blended until smooth and creamy. The result is a rich paprika sauce with warmth, sweetness, and a little kick.
If you want an extra layer of flavor, finish the potatoes with a drizzle of homemade garlic aioli. The creamy garlic sauce balances the spice of the salsa brava and makes the dish feel even more like something you would order at a tapas bar.
Serve these crispy Spanish potatoes while they are still warm. They are delicious on their own, but they also pair well with olives, croquettes, cured ham, seafood, or any other tapas-style dishes you enjoy.
The Grocery List
For this patatas bravas recipe, you will need potatoes, frying oil, onion, garlic, sweet paprika, hot paprika, chicken stock, salt, pepper, and parsley. Garlic aioli is optional, but it adds a creamy finish that works especially well with the spicy paprika sauce. You can find the exact quantities in the recipe card below.
How to Make Them, Step by Step
Sweet & Hot Paprika
The key to great patatas bravas is a flavorful salsa brava, and paprika is the ingredient that gives the sauce its signature character. Using both sweet paprika and hot paprika creates a balanced sauce with depth, warmth, and gentle heat.
Sweet paprika adds a rounded, slightly mellow flavor, while hot paprika brings the spicy edge that makes this dish so memorable. Together, they create the bold red sauce that defines classic Spanish patatas bravas.
If possible, look for both varieties rather than using only one type. Some grocery stores carry just one paprika option, so a well-stocked spice shop can be helpful when you want the best flavor for this recipe.
More Tapas!
Buen Provecho,
Patatas Bravas (Spicy Spanish Potatoes)
- Author: Salima Benkhalti
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Appetizer, Side Dish
- Method: Fried
- Cuisine: Spanish
- Diet: Gluten Free
Description
Patatas Bravas are crispy fried Spanish potatoes topped with a smooth, smoky, and spicy paprika sauce. This easy tapas recipe is ideal for sharing as an appetizer or serving as a flavorful side dish.
Ingredients
For the Salsa Brava:
- 1 tbsp olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp sweet paprika
- 1 tbsp hot paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 cups chicken stock
For the Potatoes:
- 4 cups canola or vegetable oil
- 2 lbs Yukon gold potatoes, cut into medium cubes
Garnish:
- 1/4 cup parsley, minced
- Optional garlic aioli, see note
Instructions
- Prepare the potatoes and start the salsa brava. Place the cubed potatoes in a bowl of ice water. Warm the olive oil in a pan over medium-low heat, then add the diced onion. Cook for about 10 minutes, stirring occasionally, until the onion is lightly caramelized. Add the garlic, sweet paprika, hot paprika, salt, and pepper. Stir and cook briefly until fragrant.
- Finish the sauce. Pour in the chicken stock and continue cooking until the sauce thickens enough to coat the back of a spoon. Let it cool for a few minutes, then transfer it to a blender or use an immersion blender. Blend until smooth and creamy. If the sauce is too thick, add a small splash of stock to loosen it. Taste and adjust the salt if needed.
- Fry the potatoes. Drain the potatoes and dry them thoroughly with a clean kitchen towel. Add the potatoes and frying oil to a large pot on the stovetop. Bring the oil to 325°F and fry the potatoes until crisp and golden brown, about 15 minutes. Transfer them to a paper towel-lined plate to drain.
- Assemble the patatas bravas. Arrange the hot fried potatoes on a serving plate. Spoon the salsa brava generously over the top, then garnish with minced parsley. Add garlic aioli if desired and serve immediately.
Notes
Garlic aioli: Combine a couple cloves of minced garlic with 1 cup of mayonnaise, a pinch of salt, and a squeeze of lemon juice. Blend until smooth and creamy, then drizzle over the potatoes and salsa brava.
For the crispiest potatoes, make sure they are very dry before frying. Water on the surface of the potatoes can cause splattering and may prevent them from browning evenly.