Take your potato game to the next level with these delicious Patatas Bravas! These crispy fried potatoes are smothered in a spicy, smoky sauce and topped with creamy garlic aioli. If you love potatoes, these are a must try!

First of all, I have to admit. I’m not usually much of a potato person. Sure, I like French fries just as much as the next person… but I really don’t go crazy for potatoes. Usually.

But there’s something about these Patatas Bravas that’s different. As in I literally can’t get enough of them. Between the perfectly crispy potatoes and the deliciously smoky sauce… they’re 100% addictive. And when you add in homemade garlic aioli? I’m a total goner.

I first tried Patatas Bravas at a local tapas restaurant about 20 years ago. I instantly fell in love, and I’ve been ordering them ever since. But I also wanted to try making them at home, so I could enjoy them whenever I want! And I’m SO glad I did.

It’s one of those recipes that only seems like it would be daunting… until you actually try it. And once you realize it’s essentially fried potatoes with a simple homemade sauce, GAME ON.

And when I say the sauce is simple, I mean it literally couldn’t be easier to make. It’s basically a smoked paprika sauce that I rounded out with a little bit of onion and garlic. It takes just 10 minutes to make, and the end result is nothing short of addictive!

As for the potatoes, I’d definitely recommend frying them from fresh. BUT. If what you’re craving is the bravas sauce (and I wouldn’t blame you) then feel free to substitute frozen home fries or diced potatoes.

What are Patatas Bravas?

Patatas Bravas are a traditional Spanish dish that can be found on the menu at many tapas bars. Also known as patatas a la brava or papas bravas, the name literally means “spicy potatoes”. Patatas Bravas consist of two main elements – fried potatoes and bravas sauce – and are sometimes served with a garlic aioli on top.

Ingredients

Potatoes – since fried potatoes are the base of this recipe, you’ll want to choose a variety that’s good for frying. I used Russet, but you can substitute Yukon Gold or white potatoes.

Olive oil –  you’ll be using olive oil for frying the potatoes and for making the sauce. I chose a light olive oil that was labeled as ideal for sautéing and frying.

Onion – I used a small yellow onion to add extra flavor to the sauce. Yellow onions are used most often in Spanish cooking.

Fresh garlic – I always use fresh garlic cloves when cooking. You can also buy jarred minced garlic, but you lose a lot of flavor when it’s not fresh.

Smoked Spanish Paprika – not to be confused with regular ground paprika, smoked paprika has a distinctively smoky flavor that gives this sauce its flavor! It can be found in most grocery stores… you may just have to search a bit!

Salt – you’ll use salt for the potatoes and in the sauce. I used kosher, but you can use whatever type you prefer.

Cayenne pepper  – this is an optional ingredient, but one that adds the perfect amount of extra kick to the sauce.

Flour – flour is needed to thicken the sauce. I used all purpose, but you can substitute any type.

Chicken broth – the final ingredient in the sauce, you can use regular or low sodium in this recipe.

Instructions

Fry the potatoes – wash & peel the potatoes, then dice them into 1 inch cubes similar to home fries. Heat 1-2 cups olive oil in a large skillet over medium-high heat. Add the potatoes and fry until golden brown, flipping every few minutes for even cooking. Remove the potatoes from the skillet to a large plate lined with paper towels. Season with salt.

Make the sauce – in a medium skillet, heat 1/3 cup olive oil over medium heat. Add the diced onion and minced garlic and sauté 3-4 minutes. Add the spices and stir to mix. Then add the flour and cook, stirring, for 2 minutes. Slowly stir in the broth and let the mixture simmer for about 5 minutes, stirring occasionally. 

Combine the potatoes & sauce – spoon the sauce over the fried potatoes as desired. Serve with garlic aioli.

Tips for success

• Cut the potatoes into bite sized pieces – about 2 cm or 1 inch
• Be sure your oil is hot enough before you start to fry the potatoes (aim for 350° F)
• Invest in high quality Smoked Spanish Paprika  – do NOT just use regular ground paprika
• Let your sauce simmer for a while to allow the flavors to meld and the sauce to thicken a bit
• Adjust the spice level by adding more or less cayenne pepper

Storing & reheating

Leftover patatas bravas can be stored in an airtight container in the refrigerator. Ideally, you would store the potatoes and the sauce separately so the potatoes don’t get soggy. However, the two can also be stored together. To reheat, simply transfer the potatoes and the sauce (separately or together) into a small skillet and reheat over medium, then drizzle with garlic aioli as desired.

More potato recipes you’ll love

• Roasted Potatoes
• Cheesy Irish Potato Pancakes
• Twice Baked Potatoes
• Crispy Air Fryer Potato Wedges
• Garlic Herb Hasselback Potatoes
• Southwest Loaded Potato Skins

Patatas Bravas

Yield: 8

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Take your potato game to the next level with these delicious Patatas Bravas! Crispy fried potatoes in a spicy, smoky sauce  topped with creamy garlic aioli... if you love potatoes, this recipe is a must try!

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Ingredients

Potatoes

• 4 medium potatoes
• 1-2 cups olive oil, for frying
• 1/2 teaspoon salt, or to taste

Bravas Sauce

• 1/3 cup olive oil
• 1/2 yellow onion, diced
• 2 garlic cloves, minced
• 2 tablespoons smoked Spanish paprika
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 tablespoons all purpose flour
• 1 cup chicken broth

Instructions

1. Wash & peel potatoes, then dice them into 1 inch cubes (similar to home fries).
2. Heat 1-2 cups olive oil in a large skillet over medium-high heat. Add the potatoes and fry until golden brown, flipping every few minutes for even cooking. Remove the potatoes from the skillet to a large plate lined with paper towels; season with salt.
3. In a medium skillet, heat 1/3 cup olive oil over medium heat. Add the diced onion and minced garlic and sauté 3-4 minutes.
4. Add the spices and stir to mix. Then add the flour and cook, stirring, for 2 minutes. Slowly stir in the broth and let the mixture simmer for about 5 minutes, stirring occasionally. 
5. Spoon the sauce over the potatoes as desired. Serve with garlic aioli.

Notes

Tips for success:

• Cut the potatoes into bite sized pieces - about 1 inch
• Be sure your oil is hot enough before you start to fry the potatoes (aim for 350° F)
• Invest in high quality Smoked Spanish Paprika  - do NOT just use regular ground paprika
• Let your sauce simmer for a while to allow the flavors to meld and the sauce to thicken a bit
• Adjust the spice level by adding more or less cayenne pepper

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 177Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 1mgSodium: 390mgCarbohydrates: 22gFiber: 3gSugar: 2gProtein: 3g