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    Home » Recipes » Appetizers

    Traditional Patatas Bravas (Spanish Fried Potatoes)

    Published: Dec 13, 2021 · Modified: Jan 21, 2022 by Neriz · This post contains some affiliate links.

    Jump to Recipe

    No need to fly to Barcelona when you’re craving these flavor-packed Spanish fried potatoes with spicy sauce — you can easily prepare this traditional patatas bravas recipe in the comfort of your own home.  Yum!

    A closer shot of a serving of traditional patatas bravas, sprinkled with sea salt.

    (*This post contains some affiliate links)

    What is patatas bravas?

    It’s one of the most popular dishes in Spain, especially Barcelona — delicious, fried potatoes served with spicy sauce.

    ‘Patatas’ means potatoes in Spanish, and ‘bravas’ refers to the spiciness of the sauce (i.e., if you’re brave enough to take it 🙂 )

    Personally, though, I think the spiciness of this bravas sauce recipe is spot on — perfectly balanced for my taste.

    But don’t you worry, you can now control that spice when you make it at home.

    Same mouthwatering deliciousness in every bite!

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    Ingredients

    All the ingredients you need to prepare traditional patatas bravas at home.
    • Potatoes – the waxy potatoes are the best kind for making patatas bravas.
    • Olive oil – extra virgin olive oil, if possible.
    • Garlic – sliced thinly or minced.
    • Onion – sliced thinly.
    • Spices – cayenne, cumin, sweet and hot smoked paprika
    • Crushed tomatoes – I generally use canned crushed tomatoes for preparing this patatas bravas recipe.
    • Sherry vinegar – just use your favorite brand.
    • Frying oil – any vegetable oil with a neutral taste and can withstand extreme temperature, like canola or sunflower oil, not olive oil.
    • Salt and pepper – for seasoning.
    An overhead shot of a plate of fried potatoes with spicy sauce, with sprinkling of sea salt.

    Preparation

    Start preparing your patatas bravas by placing peeled potatoes into a pan with cold water.

    Add a tablespoon and a half of salt (photo 1).

    Place the pan over medium-high heat and bring to a boil.

    Lower heat, then simmer until the potatoes are tender — about ten to fifteen minutes.

    Drain the parboiled potatoes and set them aside to cool.

    First part of a collage for step by step process of preparing patatas bravas.

    While the patatas are boiling, you can start preparing the bravas sauce by heating olive oil on a medium-sized saucepan over medium heat.

    Add garlic and onion (photo 2).

    Cook until the onion softens.

    Add cayenne, cumin, sweet and hot smoke paprika (photo 3).

    Second part of a collage for making spicy sauce for Spanish fried potatoes.

    Adjust the heat to medium-low and cook the spices for about two to three minutes, mixing continuously.

    Add the crushed tomatoes (photo 4).

    Bring the heat back to medium and mix to combine.

    Add the sherry vinegar, salt, and pepper (photo 5).

    Third part of a collage for preparing patatas bravas sauce.

    Mix to combine.

    Cover and let it simmer for about twenty minutes.

    Taste and adjust the seasoning and spices of your patatas bravas sauce.

    Take the pan off the heat and use an immersion blender to puree the sauce (photo 6).

    Once the potatoes are cooled, cut each one into eight portions.

    Heat the frying oil in a medium-sized pan over medium-high heat.

    Carefully place the slices of patatas in the pan once it’s ready (photo 7).

    Last part of a collage of images showing the preparation of Spanish fried potatoes at home.

    Cook until the patatas turn golden in color (photo 8).

    Place them on top of kitchen paper to drain any excess oil.

    Serve your patatas bravas with a sprinkling of sea salt, if desired.

    An overhead shot of a small plate of patatas bravas, with aioli on the side.

    Helpful tips

    • Make sure you are parboiling the potatoes, not boiling them.

    It means they’re tender but not fully cooked — the patatas will be wholly cooked once they’re fried.

    • Adjust the spiciness of the patatas bravas sauce as you like by playing around with the quantity of each kind of spice.

    The critical thing is using both sweet and hot smoked paprika in the sauce, which are common Spanish spices.

    • Do not skip the paper towel at the end.  It helps in absorbing excess oil from the fried patatas.
    A closer shot of a plate of patatas bravas, served with aioli and a glass of red wine.

    Recipe variation

    • Red wine vinegar. It’s an excellent sherry vinegar substitute, so feel free to use it if you have it on hand.
    • Oven-roasted. Although not traditional, roasting the potatoes in the oven is an alternative to frying.

    Just coat it with some olive oil, then place it in the oven, which has been preheated at 200°C (375°F).  Cook until they’re golden and crispy on the edges.

    So how about it?  Give this traditional patatas bravas recipe a try this weekend!

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    📖 Recipe

    A closer shot of a serving of traditional patatas bravas, sprinkled with sea salt.

    Traditional Patatas Bravas Recipe (Spanish Fried Potatoes)

    No need to fly to Barcelona when you're craving these flavor-packed Spanish fried potatoes with spicy sauce — you can easily prepare this traditional patatas bravas in the comfort of your own home.  Yum!
    No ratings yet
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    Course: Appetizer
    Cuisine: Spanish
    Prep Time: 15 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour
    Servings: 3
    Calories: 312kcal
    Author: Neriz

    Equipment

    • Chopping Board
    • Kitchen Knife
    • Pyrex Measuring Cups
    • Measuring Spoons
    • Immersion Blender
    • Spider Strainer

    Ingredients

    • 1 pound potatoes (500 grams)
    • 3 to 4 tbsp olive oil
    • 2 to 3 cloves garlic, sliced thinly
    • 1 medium onion, sliced thinly
    • 1 tsp sweet smoked paprika
    • 1/2 tsp hot smoked paprika
    • 1/2 tsp ground cumin
    • 1/8 tsp cayenne
    • 2 cups crushed tomatoes
    • 2 tsp sherry vinegar
    • 1 to 1 & 1/2 cups vegetable oil, for frying
    • salt and pepper, to season
    • sea salt, for serving (optional)

    Instructions

    Parboiling the patatas:

    • Peel the potatoes and place them into a pan with cold water.
    • Add 1 & 1/2 tablespoons of salt.
    • Place the pan over medium-high heat and bring to a boil.
    • Lower heat, then simmer until the potatoes are tender — about 10 to 15 minutes.
    • Drain the parboiled potatoes and set them aside to cool.

    Preparing the bravas sauce:

    • While the potatoes are boiling, start preparing the bravas sauce by heating olive oil on a medium-sized saucepan over medium heat.
    • Add garlic and onion and cook until the onion turns soft.
    • Add cayenne, cumin, sweet and hot smoked paprika.
    • Adjust the heat to medium-low and cook the spices for about two to three minutes, mixing continuously.
    • Add the crushed tomatoes, then bring the heat back to medium and combine.
    • Add the sherry vinegar, salt, and pepper, and mix.
    • Cover the spicy sauce and let it simmer for about 20 minutes.
    • Taste and adjust the seasoning and spices of your bravas sauce.
    • Take the pan off the heat and use an immersion blender to puree the sauce.

    Frying the patatas:

    • Once the potatoes are cooled, cut each potato into 8 equal portions.
    • Heat the frying oil in a medium-sized pan over medium-high heat.
    • Once it's ready, place the slices of potatoes into the pan carefully.
    • Cook until the potatoes turn golden, then place them on a kitchen paper to drain any excess oil.
    • Serve your patatas bravas with a sprinkling of sea salt — enjoy!

    Notes

    • Cook’s Tip #1:  Make sure you are parboiling the potatoes, not boiling them.  It means they’re tender but not fully cooked — the patatas will be completely cooked once they’re fried.
    • Cook’s Tip #2:  Adjust the spiciness of the patatas bravas sauce as you like by playing around with the quantity of each kind of spice.  The key thing is using both sweet and hot smoked paprika in the sauce, which are common Spanish spices.
    • Cook’s Tip #3:  Do not skip the paper towel at the end.  It helps in absorbing excess oil from the fried potatoes.

    Nutrition

    Calories: 312kcal | Carbohydrates: 42g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 225mg | Potassium: 1180mg | Fiber: 7g | Sugar: 10g | Vitamin A: 390IU | Vitamin C: 48mg | Calcium: 89mg | Iron: 4mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

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