Patatas bravas

Patatas bravas

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(49 ratings)

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 cloves, 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, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    21st Mar, 2013
    Loved the sauce but used boiled cubed new potatoes instead of fried. Still very tasty and a little lower in calories.
    26th Jan, 2013
    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.
    31st Dec, 2012
    Brilliant recipe. I did add a splash of red wine (Rioja) to add extra depth. Good skills Mary!
    25th Oct, 2012
    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!
    7th Oct, 2012
    really easy to make and the whole family loved it. will definately make this again.
    22nd Aug, 2012
    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.
    16th Aug, 2012
    Just made the tomato sauce for the potatoes and it tastes great. Looking forward to putting it all together tomorrow.
    12th Mar, 2012
    This is the best Patatas Bravas recipe on the site! As good as the best Spain can offer.
    29th Oct, 2011
    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.
    9th Sep, 2011
    A nice and easy dish, works well. I added a bit of Chipotle Sauce for a touch of smokey kick.


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