Patatas bravas are Spain’s fiercest potatoes: crispy golden cubes under a smoky, gently spicy tomato sauce — the one tapa found in every bar from Madrid to Barcelona, and the subject of a national argument about whose bravas reign.
The “brava” sauce is the soul: smoked paprika, cayenne and cumin in a blended tomato base, sharpened with red wine vinegar. The optional garlicky aioli alongside is the Barcelona amendment — controversial in Madrid, delicious everywhere.
This version bakes the potatoes for weeknight sanity (frying remains the orthodox path), and the sauce keeps for days — which you will exploit, because it improves everything it touches.
Patatas Bravas Recipe
Ingredients
- For the potatoes:
- 2 pounds russet or Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 3 tablespoons olive oil
- Salt, to taste
- For the bravas sauce:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper, to taste
- 1 teaspoon ground cumin
- 1 can (14 oz) diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1 tablespoon red wine vinegar
- Salt and freshly ground black pepper
- Optional aioli:
- ½ cup mayonnaise
- 1 garlic clove, minced or grated
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 400°F. Toss the potatoes with olive oil and salt, spread on a baking sheet, and bake 30 to 40 minutes, turning halfway, until golden and crisp. (Frying in batches is the traditional route.)
- Make the sauce: soften the onion in olive oil, about 5 minutes. Add the garlic, smoked paprika, cayenne and cumin for 1 minute.
- Add the tomatoes, tomato paste, sugar, salt and pepper, and simmer 10 to 15 minutes, until thickened.
- Stir in the vinegar and blend smooth. Keep warm.
- Whisk the aioli ingredients together, if using.
- Pile the crispy potatoes on a platter, spoon the warm bravas sauce over, and drizzle or side the aioli.
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