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

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    9th Sep, 2011
    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!
    8th Sep, 2011
    Lovely! I have a couple of batches of the sauce in the freezer to make it more conveniet.
    9th Aug, 2011
    Absolutely delicious!!!! Just like the real thing
    9th Aug, 2011
    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.
    1st Aug, 2011
    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.
    15th Jul, 2011
    Really easy to do and very tasty. The favourite part of the tapas.
    11th Jul, 2011
    Tasted great but make sure you cut the potatoes chunky as mine were too small and so very crispy.
    22nd May, 2011
    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.
    15th May, 2011
    This is a lovely dish and makes loads so great for sharing!
    13th Apr, 2011
    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).


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