Patatas bravas

Prep: 30 mins - 35 mins Cook: 50 mins


Serves 10-12 with other dishes
A classic tapas dish - cubes of potato in a spicy, tomato sauce

Nutrition and extra info

  • Vegetarian


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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    For the sauce

    • 3 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 1 small onion, chopped



      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 2 garlic clove, chopped
    • 227g can chopped tomato



      A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

    • 1 tbsp tomato purée
    • 2 tsp sweet paprika (pimenton)



      A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

    • good pinch chilli powder
    • pinch sugar



      Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

    • chopped fresh parsley, to garnish



      One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

    For the potatoes

    • 900g potato



      The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

    • 2 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


    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.

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    Comments (55)

    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.

    redroof's picture

    Potatoes are so versatile and can be made into loads of lovely dishes, but this is my favourite. I've made these now about 5 or 6 times for various Spanish tapas evenings and they always go down a storm - particularly the sauce. One tip I was would add is: make more sauce. You always want more and it's great for leftovers too. I think making the sauce a day in advance is the key factor in making this dish a success, as I've made a similar sauce for albondigas which is served straight away, and it's not a patch on this one. Great.

    janinepascoe's picture

    Really easy to do and very tasty. The favourite part of the tapas.

    justabeena's picture

    Tasted great but make sure you cut the potatoes chunky as mine were too small and so very crispy.

    charli_farli's picture

    I absolutely LOVE this recipe! It is so quick and easy. I usually add cubed chorizo after sweating the onions for a smoky, meaty addition to the sauce and roasting peppers alongside the potatoes adds bulk to make the side dish go further.

    katemarshall's picture

    This is a lovely dish and makes loads so great for sharing!

    feemac's picture

    Made this recipe for a barbecue with friends. Absolutely loved it. Have made double the sauce and froze the rest for another day. Yum... (I used smoked paprika as I couldn't get sweet).

    703199360's picture

    Easy & gorgeous! My partner had them on a trip to Spain and suggested I have a go. Definitely have them again :)

    phantom's picture

    So delicious, another tapas night on the cards soon I think!

    brecks's picture

    Very authentic, the sauce freezes well too.

    hannnah's picture

    I added a touch more chilli, but there were delicious and very easy to make. Ole!

    audsie's picture

    Love these and now make them again and again!!!

    aileen's picture

    Cooked this as part of our Eurovision evening - were lovely on the night, and just as good re-heated the next morning with scrambled eggs.

    clairesweeney0103's picture

    This is really tastey... now that we have got used to making the sauce we have it with several different things. It is nice over baked Chicken, Prawns.... or even if there is any left over warm it up again with pasta the next day..... YUMMY!

    uncle-robbie's picture

    I love patatas bravas, but had never tried it at home until this evening.

    I was missing the tomato puree and only had a large tin of tomatoes (400g), so the modification I made to this was to add this to the recipie and leave it on a lower heat for a little longer, for the sauce to reduce down and thicken.

    I served my potatoes with some roasted peppers, courgettes and garlic cloves (unpeeled) and some chorizo, which I fried in a pan with some cherry tomatoes (halved), some sliced garlic with a splash of basalmic vinegar just before serving, so it caramelised over the chorizo.

    izzylivy's picture

    Made this as for a tapas night with some friends. Used baby potatoes which turned out lovely & crispy. Delicious!

    yorkshireyummymummy's picture

    To Make this really "brave" as in the name I added a whole chopped red chilli. I have to say, they really were delicious. Try to include the smoked paprika - really makes a difference to this dish.

    hils2001's picture

    Absolutely first class recipe, thanks Mary! Returned yesterday from Barcelona and wanted to produce authentic Patatas Bravas to recreate that 'holiday feeling'! I made the sauce as above but then roasted halved new potatoes in olive oil and salt and served with alioli... and a glass of chilled Cava.... Oh yes, it has definitely delayed the post-holiday blues (which will commence tomorrow morning behind the desk in my office).


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