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
- Arrange crispy potatoes on a serving platter.
- Drizzle warm salsa brava evenly over potatoes.
- 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.