Patatas Bravas
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. I make this as an elevated potato side dish or when craving a fun snack. And if I want to turn it into a meal, I just add thinly sliced steak on top, and on the table in under an hour.
Who doesn’t love crispy potatoes? This patatas bravas recipe is no exception, it’s easily one of my all-time favorite ways to make (and devour) potatoes. My family would definitely agree! If you’re a fan of my French fries recipe or my homestyle home fries, then trust me, you need to try this Spanish-inspired classic next!
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 perfectly balances the crispy potatoes and bold salsa bravas.
This is the kind of dish that takes humble potatoes and turns them into something bold, crispy, and downright irresistible, just like my crispy smashed potatoes! I love making patatas bravas for a cozy tapas night, a laid-back dinner, or even a special 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 usually go for olive oil because of its rich flavor, but I also like using clarified butter for extra depth. If you prefer, avocado oil, lard, or ghee work just as well.
- 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 it up: I start by cutting each potato in half, then slicing each half into four perfect wedges.
Boil the Water: I bring a large pot of salted water to a rolling boil, then stir in a bit of baking soda. This little trick helps break down the potatoes’ surface, making them extra crispy when they roast!
Cook the Potatoes: I carefully drop the potato wedges into the boiling water and let them cook until fork-tender.
Drain and Rest: I drain the potatoes and let them sit in the colander for a few minutes.
Season and Coat: I transfer the warm potatoes to a large bowl and sprinkle on salt and pepper for flavor. Then, I drizzle olive oil over the top and gently toss them until they’re evenly coated. At this stage, they look a little pasty and rough, which is exactly what I want, that starchy coating is the secret to getting them extra crispy in the oven!
Roast to Perfection: I spread the potato wedges out in a single layer on a parchment-lined baking sheet, making sure they aren’t crowded. Then, I pop them into the oven and roast until they’re browned.
Make the Salsa Bravas: While the potatoes crisp up in the oven, I whip up a batch of my bold and flavorful salsa bravas. It’s the perfect spicy, smoky sauce to smother over those crispy wedges.
Whip Up the Aioli: This step is optional, but trust me, it’s totally worth it. A drizzle of homemade garlic aioli adds a creamy, garlicky finish that takes these crispy potatoes to the next level.
Flip and Crisp: I take the potatoes out of the oven, flip each wedge to ensure even crispiness, and pop them back in at 425°F for another 25 minutes. Once they’re deeply golden and crispy, I set them aside.
Assemble and Serve: I pile the crispy potatoes onto a platter, then drizzle them generously with salsa bravas and creamy aioli. A sprinkle of fresh parsley adds the perfect finishing touch, now it’s time to dig in while they’re at their crispiest.
Chef Tip + NOTES
The secret to the crispiest patatas bravas starts before they even hit the oven, a little baking soda in the boiling water makes all the difference. The first time I tried it, I was amazed at how it broke down the surface of the potatoes, creating that perfect starchy coating that crisps up beautifully in the oven. Ever since then, I never skip this step, it’s my go-to trick for getting that golden, crunchy exterior every single time!
- Boil to Perfection: I cook the potatoes until they’re fork-tender but still firm enough to hold their shape, which usually takes 7 to 8 minutes. If they overcook, they’ll turn mushy and fall apart, definitely not what I want for crispy patatas bravas.
- Drain and Dry: After boiling, I drain the potatoes and let them sit in the colander for a few minutes. This helps remove excess moisture, so they crisp up great in the oven instead of steaming.
- Air Fry Option: When I want a quicker, hands-off method, I pop the potato wedges in the air fryer at 400°F for 20 to 25 minutes. I make sure to shake the basket halfway through for perfectly even crispiness.
Serving Suggestions
I like serving these crispy patatas bravas as part of a Spanish tapas spread alongside my shrimp scampi recipe or, why not, some delicious homemade battered fried shrimp for a crispy bite.
They also pair great with grilled meats, like my juicy grilled pork tenderloin or an authentic carne asada.
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.
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
Video
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.
Notes
- Boil to Perfection: I cook the potatoes until they’re fork-tender but still firm enough to hold their shape, which usually takes 7 to 8 minutes. If they overcook, they’ll turn mushy and fall apart, definitely not what I want for crispy patatas bravas.
- Drain and Dry: After boiling, I drain the potatoes and let them sit in the colander for a few minutes. This helps remove excess moisture, so they crisp up great in the oven instead of steaming.
- Air Fry Option: When I want a quicker, hands-off method, I pop the potato wedges in the air fryer at 400°F for 20 to 25 minutes. I make sure to shake the basket halfway through for perfectly even crispiness.
It is an absolutely astounding but simple dish
Many thanks!
chef, you were right again, best potatoes i’ve ever had. A little more work but worth it.
Hasselback potatoes were great with mushroom gravy but these are better.
Amazing!
Sounds delicious to me…I can’t wait to make them…