Authentic Patatas Bravas Recipe: Crispy Spanish Potatoes in 30 Minutes

Authentic Patatas Bravas Recipe: Crispy Spanish Potatoes in 30 Minutes

Learn how to make authentic Patatas Bravas with this step-by-step guide. Crispy fried potatoes topped with smoky, spicy bravas sauce—perfect for tapas night or casual snacking. Ready in under 30 minutes with simple ingredients.

Ingredients

  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch wedges
  • 2 cups vegetable oil (for frying)
  • 1/2 cup tomato sauce (high-quality)
  • 1 tsp smoked paprika (freshly ground)
  • 1 clove garlic, minced
  • 1/4 tsp cayenne pepper (optional)
  • 1 tbsp olive oil
  • Salt to taste

Step-by-Step Instructions

1. Prepare Potatoes

Cut potatoes into 1-inch wedges. Leave skins on for texture. Soak in cold water for 10 minutes to remove excess starch, then pat dry thoroughly.

2. Double Fry for Crispiness

  • First Fry: Heat oil to 300°F (150°C). Fry potatoes for 3-4 minutes until soft but not browned. Drain on paper towels.
  • Second Fry: Increase oil temperature to 375°F (190°C). Fry again for 2-3 minutes until golden and crispy. Immediately toss with salt while hot.

3. Make Salsa Brava

Ingredient Quantity Notes
Tomato Sauce 1/2 cup Use San Marzano for authentic flavor
Smoked Paprika 1 tsp Toast in dry pan for 30 seconds before use
Minced Garlic 1 clove Never substitute with powder
Cayenne Pepper 1/4 tsp Adjust to heat preference
Olive Oil 1 tbsp Extra virgin for best flavor

Combine all ingredients in a saucepan. Simmer 5 minutes until thickened. Taste and adjust seasoning.

4. Assemble and Serve

  1. Arrange crispy potatoes on a serving platter.
  2. Drizzle warm salsa brava evenly over potatoes.
  3. Garnish with fresh parsley or a dollop of aioli (optional).

Pro Tips for Perfect Patatas Bravas

  • Potato Choice: Yukon Gold provides the ideal texture—crispy outside, fluffy inside. Avoid waxy potatoes.
  • Oil Temperature: Use a thermometer. Incorrect temperature causes soggy or burnt potatoes.
  • Spice Freshness: Store paprika in airtight containers away from light. Replace every 6 months for maximum flavor.

Frequently Asked Questions

Can I bake instead of frying?

Yes, but results differ. Toss potatoes with 1 tbsp oil and bake at 425°F (220°C) for 25-30 minutes, flipping halfway. For crispiness, broil 2-3 minutes at the end.

How do I store leftovers?

Store potatoes and sauce separately in airtight containers. Reheat in oven at 375°F (190°C) for 5-8 minutes. Never microwave—this makes potatoes soggy.

What's the difference between Patatas Bravas and Alioli?

Patatas Bravas uses spicy tomato-based sauce (salsa brava), while Patatas Alioli is served with garlic mayonnaise. Many Spanish bars serve both together for balanced flavor.

Maya Gonzalez

Maya Gonzalez

A Latin American cuisine specialist who has spent a decade researching indigenous spice traditions from Mexico to Argentina. Maya's field research has taken her from remote Andean villages to the coastal communities of Brazil, documenting how pre-Columbian spice traditions merged with European, African, and Asian influences. Her expertise in chili varieties is unparalleled - she can identify over 60 types by appearance, aroma, and heat patterns. Maya excels at explaining the historical and cultural significance behind signature Latin American spice blends like recado rojo and epazote combinations. Her hands-on demonstrations show how traditional preparation methods like dry toasting and stone grinding enhance flavor profiles. Maya is particularly passionate about preserving endangered varieties of local Latin American spices and the traditional knowledge associated with their use.