Published January 30, 2025. This post may contain affiliate links. Please read my disclosure policy.
Patatas Bravas is a Spanish tapa that smothers crispy, golden potato wedges in bravas sauce and creamy garlic aioli. We make this as an elevated potato side dish or when craving a fun snack. You can also make a meal, serve some thinly sliced steak, and add it to the top.
Everyone loves crispy potatoes, and this patatas bravas recipe is no exception. It is probably one of my all-time favorite potato dishes to make and eat. My family would also agree. If you love French fries, home fries, or smashed potatoes, then you’ll want to try this Spanish-inspired recipe as well.
What is Patatas Bravas?
Patatas bravas (pronounced pah-tah-tahs brah-vah-s) is a Spanish tapa that coats fried or roasted potatoes in spicy and smoky salsa bravas (a tomato-based sauce with a kick). The name roughly translates to “fierce potatoes,” a nod to the dish’s spicy and saucy nature.
The duo of flavorful sauce and crispy-on-the-outside, fluffy-on-the-inside potatoes form the perfect union. Every bite is comforting, smoky, savory, and has just the right amount of heat. I like to serve mine with a generous drizzle of garlic aioli for a velvety garlic finish. It really compliments the potatoes and the salsa bravas.
This is the type of dish that transforms a simple ingredient, potatoes, into something bold and delicious. Try it for a cozy tapas night, a casual dinner, or a celebration.
Ingredients and Substitutions
- Potatoes – I like Yukon Gold potatoes best because they have the perfect balance of fluffiness inside and crispiness outside. Russet potatoes also work but can be drier, while red potatoes and fingerlings hold their shape better but won’t crisp up as much.
- Baking Soda – Boiling the potatoes in water with some baking soda raises the alkalinity, which breaks down the surface of the potatoes and gives them a starchy coating around the outside. This coating crisps up in the oven, giving you the crispiest roasted potatoes ever.
- Oil – I like olive oil, but you can use avocado oil, ghee, lard, or clarified butter as a substitute.
- Salsa Bravas – Patatas bravas are traditionally served with salsa bravas, a smoky and slightly spicy tomato-based sauce.
- Garlic Aioli – This addictively delicious sauce adds creamy and garlicky flavors to this potato dish.
- Salt and Pepper – You need coarse sea salt and freshly cracked black pepper to season the potatoes.
How to Make Patatas Bravas
Slice all of the potatoes in half, then into four wedges.
Bring a large pot of salted water to a boil and add the baking soda.
Carefully add the potato wedges to the boiling water and cook until they’re fork-tender.
Drain and let them sit in the colander for a few minutes.
Transfer the potatoes to a large bowl and season them with salt and pepper. Drizzle the olive oil over the top and gently toss to coat. The potatoes should look pasty at this point, precisely what you want. That starchy coating is key to making them extra crispy.
Place the wedges in a single layer on a parchment-lined baking sheet and roast in the oven until they’re browned and crispy.
While you wait for the potatoes, make my salsa bravas recipe.
In addition, it is optional, but I feel it is a fantastic compliment to the dish. Make the aioli, you won’t regret it.
Remove the potatoes, flip over each potato, and place them back in the oven at 425° for 25 more minutes or until very browned and crispy. Set them aside.
Pile the crispy potatoes onto a platter, drizzle with salsa bravas and aioli, garnish with fresh parsley, and dig in while they’re at their crispiest.
Pair the potatoes with a Spanish tapas spread, including jamón ibérico, Spanish chorizo, or garlic shrimp. They also go well with grilled meats like pork tenderloin, lamb lollipops, and salmon.
Make-Ahead and Storage
Make-Ahead: The crispy, sauce-covered potatoes are best enjoyed fresh; however, you can slice the potatoes up to 24 hours before. Submerge them in cold water and store them in the fridge until you’re ready to cook. If you need to warm the roasted potatoes, leave them in a 200°F oven for up to 30 minutes.
How to Store: Transfer the leftover roasted potatoes to an airtight container and store them in the refrigerator for up to 4 days. Alternatively, flash-freeze the potatoes on a baking sheet until solid, then cover and freeze for up to 2 months.
How to Reheat: Reheat the potatoes in a 400°F oven until hot and crispy. If reheating from frozen, bake at 425°F for 20 to 25 minutes, flipping halfway through.
Chef Notes + Tips
- Adding baking soda to the boiling water helps break down the surface around the potato wedges, creating a starchy coating that leads to extra crispy roasted potatoes.
- Boil the potatoes until they’re fork-tender but still holding their shape (about 7 to 8 minutes). Overboiling will lead to mushy potatoes that fall apart.
- After boiling, drain the potatoes and let them sit in the colander for a few minutes to drain any excess moisture. This will help them crisp up instead of steaming in the oven.
- You could also air fry the potato wedges at 400°F for 20 to 25 minutes, shaking the basket halfway through.
More Potato Recipes
- Roasted Garlic Parmesan Red Potatoes
- Potato Wedges Recipe (Jo Jo Potatoes)
- Perfect Oven Roasted Potatoes
- Roasted Fingerling Potatoes Recipe
- Roasted Italian Potatoes Recipe
Patatas Bravas Recipe
Ingredients
For the Potatoes:
- 3 pounds peeled golden Yukon potatoes
- 1 ½ teaspoons baking soda
- 3 tablespoons of olive oil
- coarse salt and freshly cracked pepper to taste
For the Sauces:
- 1 salsa bravas recipe
- 1 aioli recipe
- coarse salt and freshly cracked pepper to taste
Instructions
- Preheat the oven to 425° convection on or 450° fan off.
- Slice the potatoes in half and then into 4 individual slices. Repeat until all the potatoes are cut. If you aren’t cooking this for a few hours, hold them submerged under cold water in a container so that they do not turn brown.
- Next, season a large pot of boiling water with salt and add the baking soda.
- Cook the potatoes for 7 to 8 minutes or just until tender. Remove the potatoes and let them sit in a colander for 3 to 4 minutes.
- Transfer the potatoes to a large bowl, season with salt and pepper, and drizzle in 3 tablespoons of olive oil. Fold the ingredients together with a spatula. They will start to become very pasty, which is good.
- Space out the potatoes onto a sheet tray lined with parchment paper and bake on a middle rack at 425° for 20 minutes. To ensure they are properly spread out, feel free to use two sheet trays.
- Remove the potatoes and flip over each potato and place them back in the oven at 425° for 25 more minutes or until very browned and crispy. Set them aside.
- While the potatoes are roasting, make the salsa bravas and aioli.
- Serve the potatoes with the salsa bravas and aioli. Garnish with optional minced fresh parsley.
Patatas Bravas Recipe (Crispy-Saucy Spanish Potatoes)