Authentic Patatas Bravas Recipe – Crispy Potatoes with Spicy Sauce

If, like me, you are too in love with Spanish cuisine and don’t know where to start, this Patatas bravas recipe is right for you. This crispy, flavourful and smoky patatas bravas recipe brings the flavors of Madrid straight to your table. 

All thanks to the smart parboil + baking soda method, this recipe doesn’t require deep frying. This Patatas Bravas Recipe turns out with a crispy outside and a fluffy center, which is less messy, healthier, and more kitchen-friendly.

Quick Stats Box

• Prep Time: 15 mins
• Cook Time: 30–40 mins
• Total Time: 55 mins
• Servings: 4–6
• Difficulty: Easy to Medium
• Suitable for: Vegetarian, Gluten-free optional

What is Patatas Bravas?

Papas bravas is a delicious dish that originated in Spain, so before we jump into the recipe for papas bravas, let’s make a brief excursion there. Hailing from Madrid, patatas bravas (or papas bravas, again depending on the region) are among the most famous tapas in Spain. These are called brave potatoes, topped as they are with a spicy bravas sauce, smoky and slightly spicy to get your taste buds going.

They are served in Madrid, traditionally only with the salsa brava. They are usually served in Catalonia with a dollop of garlicky aioli on top, to tone down the spiceness and provide a creamy ending.

Appetizers like croquetas and patatas bravas are some of the many appetizers you will find in any Spanish bar. And after you make this recipe, you will understand why.

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What Makes This Patatas Bravas Recipe Special?

It is not an ordinary potato dish. So what makes this recipe different than other patatas bravas recipes?

• Crispy baked potatoes, not fried – thanks to a clever parboil + baking soda technique
• Authentic salsa brava – smoky, spicy, and perfectly balanced
• Optional garlic aioli – quick version included for creamy contrast
• Healthier and easier, without sacrificing traditional Spanish flavor

Patatas Bravas Ingredients

For the Potatoes:

• 2 pounds russet potatoes
• ¾ tsp baking soda
• 2 tbsp olive oil
• Salt to season

For the Bravas Sauce (Salsa Brava):

• ¼ cup extra virgin olive oil
• 2 garlic cloves, sliced
• 1 tbsp tomato paste
• 2 tsp smoked paprika (mix sweet & hot)
• 1 tsp red pepper flakes (adjust to taste)
• 1 tbsp cornstarch
• 1 cup vegetable broth
• 1 tsp red wine or sherry vinegar
• Salt to taste

Optional Garlic Aioli:

• ½ cup mayonnaise
• 1 garlic clove, minced
• ½ tsp lemon juice
• Pinch salt

Want to go traditional? Skip the aioli for a Madrid-style experience.

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Step-by-Step Instructions

A. Parboil + Prep the Potatoes

1. Peel and cube potatoes into 1.5-inch pieces.
2. Boil water with ¾ tsp baking soda.
3. Parboil potatoes for 2 minutes; drain.
4. Toss with olive oil and salt. Cool completely.

B. Bake Until Crispy

1. Preheat oven to 425°F (220°C).
2. Spread potatoes on a parchment-lined baking sheet.
3. Bake for 35–40 minutes, flipping halfway.

C. Make the Bravas Sauce

1. Heat olive oil, add garlic slices until golden. Remove garlic.
2. Lower heat. Whisk in tomato paste, paprika, pepper flakes, and cornstarch.
3. Slowly whisk in broth until smooth.
4. Simmer until thickened (about 10 minutes).
5. Stir in vinegar and adjust seasoning.

D. Make the Aioli (Optional)

1. Mix mayo, garlic, lemon juice, and salt.
2. Chill until ready to serve.

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Pro Tips for Success

• Use high-starch potatoes like russet or King Edward.
• Don’t skip the cooling step before baking — it helps crispiness.
• Control the heat in your bravas sauce to match your spice preference.
• Serve the salsa bravawarm, not hot — it blends better with the potatoes.
• Prefer frying? Parboil, then pan- or deep-fry in small batches at 350°F until golden.

Serving Suggestions

This patatas bravas recipe fits almost any occasion:

• As tapas: Serve with sangria, pan con tomate, or Spanish garlic shrimp.
• As brunch: Top with a runny fried egg and chorizo.
• As a party snack: Serve with toothpicks and extra sauce for dipping.
• Combine with other appetizers like croquetas and patatas bravas for a full Spanish-themed spread.

Make-Ahead & Storage

• Potatoes: Parboil and refrigerate up to 24 hours before baking.
• Bravas sauce: Keep in the fridge 3–4 days; reheat with a splash of broth.
• Aioli: Keeps well for 2–3 days chilled.
• Freezing: Not recommended for potatoes; sauce can be frozen up to 3 months.

Patatas Bravas Recipe: Bold, Simple, Unforgettable

Made with crispy baked potatoes, traditional papas bravas sauce, and Garlic creamy aioli to your personal preference, this patatas bravas recipe is the best of Spanish bar food transferred directly to your kitchen. Whether you are having it on its own or as a component of a bigger tapas of croquetas and patatas bravas, it is foolproof in impressing.

¡Buen provecho!