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)

    laurenallchurch's picture

    I put more chili powder in than recommended and a bit more garlic, they tasted just like the ones I had in Barcelona. Really cheap and easy to make as well.

    annieconda's picture

    Waitrose have a really good recipe for these which i use

    damohood's picture

    You shouldn´t use chilli powder, fresh birds eye´s are best.remember "fierce potatoes"

    emilyrowland's picture

    very easy and tasty!

    jules111's picture

    the recipe was so easy!!
    the potatoes tasted fantastic, we all enjoyed them...

    sugarplumfaerie's picture

    I made this to serve with cheese enchiladers, bean salad and margaritas for a vegetarian dinner party and it went down a storm.

    However reheated the left overs a couple of days later and added small pieces of crispy bacon, which I think made it much tastier.

    kimelliott's picture

    very tasty, have made several times now. I tend to add a chilli to give it that extra kick!

    pam_mumfy's picture

    Made these with a variety of Spanish dishes eg Prawns Romesco, Pinchos Morunos. Albondigas. Brochetas, Tostas and Tortilla and meats. The 'fierce potatoes' met with the approval of my Spanish son in law who deemed them 'as good as at home'

    krazylegs's picture

    Made these for a spanish lunch and they were delicious. We visit relatives in andalucia regularly and often order these when we have tapas. Im told it translates as brave potatoes - must be the chilli!! Very tasty and a good addition to any spanish menu

    lozenge's picture

    Really easy and tasty

    merc2557's picture

    I had this with the vodka chorizo and spanish cold meats and it was really nice its the second time i have made it and would definetly make it again, same goes with the vodka flamed chorizo ,yummy!

    surfergirl74's picture

    fantastic! had these today with cold Spanish meats, olives, oils and chorizo in red wine...

    better than the ones I had in Barcelona!

    rick5069's picture

    easy and just like in spain

    kirstcobweb's picture

    Made this for a Spanish evening and served with flaming Chorizo, meat Platter, Cheese and quince jelly and bread. I would make the potato chuncks bigger next time as mine were a bit small for Tapas. Great served with cold Spanish dry Sherry!


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