Name: Authentic Patatas Bravas Recipe: Crispy Spanish Potatoes with Spicy Tomato Sauce and Garlic Aioli
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 800g potatoes (Maris Piper or King Edward), peeled and cut into 2cm chunks; 4 tbsp olive oil; 1 tsp salt; 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; 1 egg yolk; 2 garlic cloves, crushed; 1 tsp lemon juice; 150ml olive oil (or sunflower oil for a milder flavor); Salt to taste; Fresh parsley, chopped

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.

Ingredients

Scale

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

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