A Taste of Spain from Your Kitchen

Okay, let’s be honest—there’s something magical about Spanish tapas. Whether it’s the lively vibe of a tapas bar or the sheer joy of sharing a plate of bold, flavorful bites with friends, it’s an experience you want to recreate again and again. And for me, no tapas spread is complete without Patatas Bravas—Spain’s crispy, golden potatoes drenched in smoky, spicy tomato sauce and topped with a cool, garlicky aioli. Total heaven.

The first time I tried Patatas Bravas was in a tiny Barcelona bar. The potatoes were crispy on the outside, fluffy on the inside, and that brava sauce? So fiery and addictive. I knew I had to learn how to make it at home—and after a few (okay, several) rounds of testing, this is the recipe that hits all the right notes.

Let’s dive into this simple but bold dish—crispy potatoes, rich sauce, and that dreamy aioli swirl.

Ingredients You’ll Need

For the Potatoes:

• 800g potatoes (Maris Piper or King Edward work best), peeled and cut into 2cm chunks

• 4 tbsp olive oil

• 1 tsp salt

For the Brava Sauce:

• 400g chopped tomatoes (fresh or canned)

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 tsp smoked paprika

• ½ tsp cayenne pepper (adjust to taste)

• 1 tbsp olive oil

• 1 tsp sugar

• Salt and pepper to taste

For the Aioli:

• 1 egg yolk

• 2 garlic cloves, crushed

• 1 tsp lemon juice

• 150ml olive oil (or sunflower oil for a milder flavor)

• Salt to taste

To Garnish:

• Chopped fresh parsley

Step 1: Roast the Perfect Potatoes

Start with the potatoes. If you want that perfect crispy texture, a good tip is to parboil them for about 5 minutes, then drain and shake them around in the colander to roughen the edges. This little trick creates more surface area, so they get super crisp in the oven. Totally optional, but so worth it if you have a few extra minutes.

Once your potatoes are prepped, toss them with olive oil and salt and spread them out on a baking tray. Give them space—they crisp up better that way. Roast at 200°C (fan) for 30–35 minutes, flipping halfway through. They should come out golden brown and ready to soak up all the flavor from the sauce.

Step 2: Make the Brava Sauce

While the potatoes are roasting, let’s make the brava sauce. This is where the magic happens. Start by heating 1 tablespoon of olive oil in a pan over medium heat. Add your finely chopped onion and garlic, and sauté until soft and fragrant. This forms the base of our sauce and gives it that delicious depth.

Next, stir in the chopped tomatoes, smoked paprika, cayenne pepper, and a little sugar to balance out the acidity. Season with salt and pepper and let the whole thing simmer for about 15 minutes. The sauce should thicken up nicely.

Now, here’s the part that takes it from good to chef’s kiss: Blend the sauce until smooth, then pass it through a sieve for an extra silky finish. It’s a small step, but it really gives the dish that authentic restaurant feel.

Bringing the Bold Flavors Together

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Now that your potatoes are crisping up in the oven and your brava sauce is bubbling away, it’s time to move on to that luscious garlic aioli. Don’t worry—it’s not nearly as intimidating as it sounds. In fact, once you master it, you might find yourself whipping it up for sandwiches, fries, or even as a veggie dip. Yes, it’s that good.

But first, let’s talk aioli.

Step 3: Homemade Garlic Aioli (Totally Worth It)

There are only a few ingredients, but aioli is all about the method. You want to slowly emulsify the oil into the egg yolk mixture, and that just means you’re creating a thick, creamy consistency that won’t separate.

Start by whisking together:

• 1 egg yolk

• 2 crushed garlic cloves

• 1 teaspoon lemon juice

Once that’s combined, the magic begins. Very slowly drizzle in the olive oil (or sunflower oil if you want something milder), whisking constantly. This part is important: go slow. If you add the oil too fast, the emulsion can break, and no one wants runny aioli.

You’ll know it’s working when the mixture starts to thicken and turn into a pale, glossy cream. Once all the oil is incorporated (around 150ml), season with salt to taste. And voilà—you just made homemade aioli like a pro.

Shortcut tip: If you’re short on time or not in the mood to whisk, mix a good-quality mayonnaise with a crushed garlic clove and a dash of lemon juice. It’s not quite the same, but it definitely works in a pinch.

Step 4: Assemble Your Patatas Bravas

By now, your potatoes should be golden, crispy, and just begging to be smothered in sauce. Time to bring it all together!

1. Plate the potatoes: Pile them high on a large serving dish or individual plates. Rustic style is totally acceptable here.

2. Drizzle the warm brava sauce over the top. Don’t drown them—just a generous layer will do. The potatoes will soak it up beautifully.

3. Spoon or drizzle the garlic aioli in ribbons or dollops over the sauce. You want that contrast of spicy and creamy in every bite.

4. Sprinkle with chopped fresh parsley for a pop of color and freshness.

And that’s it—you’ve just made Patatas Bravas that taste like they came straight out of a Spanish tapas bar. Bold, flavorful, and totally addictive.

Tips for Next-Level Patatas Bravas

Over time, I’ve picked up a few tricks that help take this dish from good to unforgettable. Here are a few of my go-to tips:

• Parboil and roughen the potatoes before roasting. I mentioned this earlier, but it’s seriously worth repeating. That extra-crispy crust is everything.

• Adjust the heat in your brava sauce to match your taste. Love spice? Go for a full teaspoon of cayenne. Prefer it mellow? Sub in sweet paprika instead.

• Double the sauce and aioli. This dish always disappears fast, and everyone seems to want more sauce. Leftovers also go great with grilled chicken or veggies.

• Use sunflower oil for a milder aioli. Olive oil can have a strong flavor that’s a little bitter for some folks. Sunflower oil makes a creamier, more neutral base.

Also, don’t worry about perfection here. Patatas Bravas are meant to be rustic and casual. Whether you’re serving them as a party snack, part of a tapas spread, or even as a fun dinner side, they’re all about big flavor and relaxed vibes.

Your Patatas Bravas Questions—Answered!

Before we wrap things up, let’s dive into some of the most frequently asked questions about making Patatas Bravas. Whether it’s your first time making them or you’re a seasoned tapas fan looking to perfect the details, these quick answers should help clear up any doubts.

FAQ: Patatas Bravas at Home

1. Can I use a different type of potato?
Yes! While Maris Piper and King Edward are ideal because they’re floury and roast well, you can use Russets (in the US) or any starchy variety. Avoid waxy potatoes—they won’t get that crispy finish.

2. Can I air-fry the potatoes instead of roasting them?
Absolutely. Toss the potatoes in oil and seasoning, then air-fry at 200°C (390°F) for about 20–25 minutes, shaking halfway. They come out super crispy with less oil.

3. What can I use if I don’t have smoked paprika?
Regular paprika will work in a pinch, but you’ll lose that smoky depth. You can also mix in a dash of chipotle powder or a touch of liquid smoke if you have it.

4. Is there a vegan version of this recipe?
Yes! For the aioli, simply use a plant-based mayo and mix it with crushed garlic and lemon juice. The rest of the recipe is already vegan-friendly.

5. How long can I store leftovers?
Store leftover potatoes, sauce, and aioli separately in the fridge. Potatoes can be reheated in the oven or air fryer to get some crisp back. Sauce and aioli will keep for up to 3 days.

6. Can I make the sauces ahead of time?
Definitely. The brava sauce and aioli can both be made a day in advance. In fact, the flavors deepen a bit overnight, especially in the tomato sauce.

7. How do I serve Patatas Bravas in a meal?
They’re perfect as a tapa (small plate), side dish, or party snack. Pair with other tapas like chorizo, olives, and crusty bread for a full spread, or serve alongside grilled meat or fish for dinner.

A Flavor-Packed Finish

And there you have it—your complete guide to making authentic Patatas Bravas at home! Whether you’re hosting a tapas night, trying to spice up your side dish routine, or just craving something crispy and saucy, this recipe delivers all the bold, smoky, garlicky flavor you could want.

What I love most about this dish is that it’s both impressive and easy. You don’t need fancy ingredients or hours of prep, just good-quality basics and a few techniques to bring it all together. Plus, the combination of textures—crispy potato, silky sauce, creamy aioli—is truly irresistible.

So go ahead, give it a try! And if you do, I’d love to hear how it turned out. Did you amp up the spice? Add your own twist to the aioli? Snap a pic and tag your creation—or drop a comment to let me know how it went. Sharing food is half the fun, after all.

Until next time—happy cooking, and don’t forget to save a few extra spoonfuls of that brava sauce. Trust me, you’ll want it.

Authentic Patatas Bravas Recipe: Crispy Spanish Potatoes with Spicy Tomato Sauce and Garlic Aioli

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• Author: Mouad Boulkhiout
• Total Time: 50 minutes

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Description

This authentic Patatas Bravas recipe brings bold Spanish flavors right to your kitchen. Crispy roasted potatoes are topped with a smoky, spicy tomato brava sauce and finished with a creamy homemade garlic aioli. Whether you’re planning a tapas night or just want a unique side dish, this crowd-pleasing recipe is easy, delicious, and totally satisfying.

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Ingredients

Scale 1x2x3x

For the Potatoes:

• 800g potatoes (Maris Piper or King Edward), peeled and cut into 2cm chunks

• 4 tbsp olive oil

• 1 tsp salt

For the Brava Sauce:

• 400g chopped tomatoes (fresh or canned)

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 tsp smoked paprika

• ½ tsp cayenne pepper (adjust to taste)

• 1 tbsp olive oil

• 1 tsp sugar

• Salt and pepper to taste

For the Aioli:

• 1 egg yolk

• 2 garlic cloves, crushed

• 1 tsp lemon juice

• 150ml olive oil (or sunflower oil for a milder flavor)

• Salt to taste

To Garnish:

• Fresh parsley, chopped

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Instructions

1. Roast the Potatoes:
Preheat your oven to 200°C (fan). Toss the potato chunks with olive oil and salt. Spread them out evenly on a baking tray. Roast for 30–35 minutes, flipping halfway through, until golden and crispy.

2. Make the Brava Sauce:
In a pan, heat 1 tbsp olive oil over medium heat. Add the chopped onion and garlic; sauté until soft. Stir in the tomatoes, paprika, cayenne, sugar, salt, and pepper. Simmer for 15 minutes until thickened. Blend the sauce until smooth, then strain through a sieve for a silky texture.

3. Make the Aioli:
Whisk together the egg yolk, crushed garlic, and lemon juice. Slowly drizzle in the oil while continuously whisking until the mixture thickens into a creamy aioli. Season with salt to taste.

4. Assemble the Dish:
Pile roasted potatoes on a serving plate. Drizzle with warm brava sauce and a generous amount of garlic aioli. Finish with chopped fresh parsley.

Notes

• Extra crispy tip: Parboil the potatoes for 5 minutes, drain, and roughen the edges before roasting. This helps them get even crispier.

• Quick aioli option: Mix store-bought mayo with a crushed garlic clove and lemon juice.

• Adjust spice: For a milder brava sauce, swap cayenne for more smoked paprika.

• Make ahead: The brava sauce and aioli can be made up to a day in advance and stored in the fridge.

• Serving suggestion: Great as a tapas dish, side for grilled meats, or a party snack.

• Prep Time: 15 minutes
• Cook Time: 35 minutes