Spanish · Tapa / Side · Tested 11 times

Patatas Bravas — Spanish Fried Potatoes with Spicy Sauce

Spain's favourite tapa: crisp golden potato cubes topped with a smoky, spicy brava sauce (and often a cool garlic aioli). Crunchy outside, fluffy within, with a paprika-warm kick — they're on every bar table in Madrid. Simple, vegetarian and made for sharing with a cold drink.

By Marisol Vega · Spain editor · Published 2026-06-01 · Updated 2026-06-01
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Prep
15 min
Cook
30 min
Total
45 min
Yields
4 servings (tapa)
Difficulty
Easy
#spanish#vegetarian#tapas#potato#shareable
Quick answer · A 30-second answer

Cut potatoes into chunks and cook them until crisp and golden — either fried twice (par-cook, then fry hot) or roasted in a hot oven. Make a brava sauce by frying garlic, smoked and hot paprika and a little flour, then adding stock and tomato and simmering smooth. Whisk a quick garlic aioli too, if you like. Pile the crisp potatoes on a plate and spoon over the brava sauce (and zigzag aioli). Serve hot.

  • Get the potatoes properly crisp — fry twice or roast hot; soggy potatoes ruin bravas.
  • The brava sauce is smoky and spicy from paprika (pimentón), not just ketchup-and-hot-sauce.
  • Serve immediately so the potatoes stay crunchy under the sauce.

Equipment

  • Saucepan
  • Deep pan for frying (or oven tray)
  • Whisk

Ingredients

Potatoes

  • 800 g potatoes, in 3 cm chunks
  • Oil, for frying (or roasting); salt

Brava sauce

  • 30 ml olive oil
  • 3 garlic cloves, minced
  • 10 g smoked paprika (pimentón), plus ½ tsp hot paprika
  • 10 g flour
  • 250 ml stock
  • 1 tbsp tomato purée, splash of sherry vinegar

Aioli (optional)

  • 1 egg yolk, 1 garlic clove
  • 150 ml olive/sunflower oil; lemon, salt

Method

  1. STEP
    01

    Either par-boil or low-fry the potato chunks until just tender, then fry again in hot oil (180°C) until deep golden and crisp; or toss in oil and roast at 220°C/425°F until crunchy. Salt well.

  2. STEP
    02

    Gently fry the garlic in olive oil, then add the smoked and hot paprika and flour and stir 30 seconds (don't burn the paprika). Whisk in the stock and tomato purée and simmer until smooth and thickened. Add a splash of sherry vinegar and season. Blend for a smooth sauce.

  3. STEP
    03

    Whisk the egg yolk with crushed garlic and a little lemon and salt, then drizzle in the oil slowly, whisking, until thick and emulsified.

  4. STEP
    04

    Pile the hot crisp potatoes on a plate. Spoon the warm brava sauce over and zigzag with aioli (or serve the aioli alongside).

  5. STEP
    05

    Serve immediately, while the potatoes are crunchy and the sauce warm, with toothpicks or small forks — and a cold drink.

Make ahead

Make the brava sauce and aioli ahead (both keep well). Par-cook the potatoes ahead too, then do the final hot fry or roast and assemble just before serving so they stay crisp.

Storage

Best served immediately — fried potatoes soften fast under the sauce. The brava sauce keeps 4 days refrigerated and reheats well, and the aioli keeps 2 days. Crisp the potatoes fresh and assemble to order.

Variations

Bravas with just brava sauce

In Madrid, bravas often come with only the spicy sauce (no aioli); add aioli for the Barcelona-style 'mixta'.

Oven-roasted (lighter)

Roast the potatoes in a hot oven instead of frying for a less oily version.

Extra smoky/spicy

Add more hot pimentón or a pinch of cayenne to the sauce for a fiercer kick.

Serve with

A cold caña (small beer) or vermouthGarlic aioliOther tapas (croquetas, tortilla)Crusty bread

Nutrition per serving

340 kcal 18 g fat 40 g carbs 5 g protein 3 g sugar 4 g fiber 520 mg sodium
Allergens: Egg
Diet: Vegetarian

Nutrition values are estimates based on the metric measurements. Adjust as needed.

Frequently asked

What is brava sauce made of?

A proper salsa brava is built on smoked (and hot) Spanish paprika — pimentón — gently fried with garlic and thickened with a little flour and stock, often with some tomato and a splash of sherry vinegar. It's smoky and spicy, quite different from just mixing ketchup with hot sauce.

Do patatas bravas have aioli?

It depends on the region. In Madrid, bravas are classically served with only the spicy brava sauce. In Barcelona and much of Catalonia, they often come with garlic aioli too (or 'mixta', with both). Either is authentic — add aioli if you like the cool, garlicky contrast.

How do I get the potatoes really crisp?

Either fry them twice — par-cook gently first, then fry again in hot oil to crisp — or roast them in a hot oven after a quick par-boil and a good toss in oil. Crisp, well-salted potatoes are essential; serve them the moment they meet the sauce so they don't go soggy.

Can I make patatas bravas in the oven?

Yes — par-boil the chunks, toss in oil, and roast at a high heat until deeply golden and crunchy. It's lighter than deep-frying and still gives a good crisp exterior. The brava sauce and (optional) aioli stay the same.

What potatoes are best?

A floury or all-rounder potato (like Maris Piper or Yukon Gold) crisps up well on the outside while staying fluffy inside. Cut them into even 3 cm chunks so they cook and crisp uniformly.

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