Patatas bravas

Patatas bravas

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(45 ratings)

By

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Cooking time

Prep: 30 mins - 35 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 10-12 with other dishes

A classic tapas dish - cubes of potato in a spicy, tomato sauce

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

For the sauce

  • 3 tbsp olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, chopped
  • 227g can chopped tomatoes
  • 1 tbsp tomato purée
  • 2 tsp sweet paprika (pimenton)
  • good pinch chilli powder
  • pinch sugar
  • chopped fresh parsley, to garnish

For the potatoes

  • 900g potatoes
  • 2 tbsp olive oil

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Method

  1. Prepare ahead by heating the oil in a pan, add the onion and fry for about 5 minutes until softened. Add the garlic, tomatoes, tomato purée, paprika, chilli powder, sugar and salt and bring to the boil, stirring. Simmer for 10 minutes until pulpy. Set aside for up to 24 hours.
  2. To serve, preheat the oven to 200C/gas 6/fan oven 180C. Cut the potatoes into small cubes and pat dry with kitchen paper. Spread over a roasting tin and toss in the oil, then season. Roast for 40-50 minutes, until the potatoes are crisp and golden.
  3. Tip the potatoes into dishes and spoon over the reheated sauce. Sprinkle with the parsley. Serve with cocktail sticks.

Recipe from Good Food magazine, January 2002

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Comments

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annak19's picture
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Made these as part of a tapas night. Everyone loved them and I had to make extra the next time I held a tapas night to make sure everyone has as much as they wanted. Great for tapas as you can make them ahead of time. Keep the sauce seperate and just reheat potatoes in the oven to keep crispy and microwave the sauce when ready to serve. I even sometimes use the sauce for spicy meatballs.

beermonster's picture
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Had these with the flash fried prawns, used smoked paprika, as I couldn't get hold of any sweet. It will now be a regular in our house, along with the prawns.

beermonster's picture
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Delicious,couldn't get any sweet paprika, so used smoked paprika, was great with the prawns.

anoushkabramley's picture

Has anyone tried making it with sweet potatoes? They take on other flavours well and go well with chilli.
It's just that if you are doing a spread of tapas and want tortilla in it you may want to avoid too many potatoey dishes.

lukesuth's picture

Very nice but needs more chilli. spread a mozzarella ball over the top and pop back in the oven till it melts!

mypalmolly's picture
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Loved the sauce but used boiled cubed new potatoes instead of fried. Still very tasty and a little lower in calories.

kafkaf's picture
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Lovely addition to a tapas selection and very more-ish too!
The tomatoes and paprika add the main flavour and a good helping of chilli gives it some zing.

scottyqt's picture

Brilliant recipe. I did add a splash of red wine (Rioja) to add extra depth. Good skills Mary!

jordanparry's picture

Lovely recipe! I added a Scotch Bonnet to give a bit of extra heat and the juice of half a Lemon, then blended the sauce for a smoother consistency. Also, used Coconut oil for the potatoes.. It's certainly not Spanish but it worked really well with the mixture of flavours. Will definitely be using again!

mrs_annie's picture
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really easy to make and the whole family loved it. will definately make this again.

chrisyboy1980's picture
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I Made this for a dinner party where i had 2 Spanish friends and an englishman who had spent most of his adult life living and working in Spain, all 3 of them said that they were the best Patatas Bravas, that they had ever had, a compliment that im sure anyone would be very proud of.
A very easy and delicious recipe with a huge thumbs up all round.

jobarrett's picture
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Just made the tomato sauce for the potatoes and it tastes great. Looking forward to putting it all together tomorrow.

juliamontelinpowers's picture

This is the best Patatas Bravas recipe on the site! As good as the best Spain can offer.

northernsky's picture

The whole point is hotness, so forget the 'pinch' of chilli powder. Coarsely-chopped green chillies stirred into to the sauce just before you set it aside overnight is a great idea for colour and flavour, but you have to know your chillies. Bird's-eyes will certainly give the dish a kick, but might cause problems with the squeamish. I use the ordinary green chillies that my local Asda sells loose. They're very mild if you cook them, but if you just marinate them overnight they should be about right for all but the most masochistic diners.

I'd personally use about 5-6 cloves of garlic here. Try this:

Take as many whole cloves of garlic as you want to use. Cut off the node (blunt) end of each, but leave the cloves unpeeled. Coat them in EV olive oil and grill them, under a moderate heat (4/6 in my electric grill), turning them occasionally, until the paper skins are starting to burn. Add them to the tomato and chilli sauce.

elfie81's picture

A nice and easy dish, works well.

I added a bit of Chipotle Sauce for a touch of smokey kick.

dominguezl's picture

This recipe is really nice! However, I have to say that If you order patatas Bravas in Spain you will get a completely different sauce!
I'm spanish and I LOVE patatas bravas, here is the recipe we generally use: is easy to do and very nice!

Salsa Brava:
1/2 cup tomate frito (a tomato sauce made from pureed tomatoes, onion and garlic with a little sugar and vinegar).
1/3 cup mayonnaise (mayonesa)
1 tbsp of Ketchup
1/2 tsp paprika (pimentón dulce)
A bit of Black pepper or Tabasco sauce (salsa picante)

Mix It all and enjoy!

katt83's picture
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Lovely! I have a couple of batches of the sauce in the freezer to make it more conveniet.

kitty22_2005's picture

Absolutely delicious!!!! Just like the real thing

mariapetr's picture

Made this for a spanish night and everyone loved them. I didn't think of reheating the leftovers the next day, will do the next time I make them.

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