Patatas Bravas in 30: Crispy, Saucy, Tapas Perfection
If you’re looking for a showstopper appetizer that’s crispy, saucy, and guaranteed to steal the spotlight at any gathering, you’ve got to try this patatas bravas recipe. This Spanish tapas dish is one of the best party foods. It features simple potatoes topped with a rich smoked patatas bravas tomato sauce and a zesty lemon garlic aioli. Snack food at its best!
I first fell in love with patatas bravas while traveling through Spain. The food culture there is lively. You can walk through historic alleyways and stop at small bars. You order a cold drink, and without asking, a plate of something tasty appears in front of you.
That’s the beauty of tapas. And if there’s one dish you’ll see at every single stop? It’s patatas bravas.
Ingredients:
- 5 russet potatoes, chopped into cubes
- 2 tbs olive oil
- 1 1/2 tsp salt
Smoky Tomato Sauce
- 2 tsp butter
- 1 tsp olive
- 1/2 onion, diced
- 5 cloves garlic
- 2 tsp paprika
- 1 tbs tomato paste
- 1 cup tomato sauce
- 2 pinch salt
- 4 leafs fresh basil
Lemon Garlic Aioli
- 1 lemon, zested
- 1/4 cup mayo
- 1/2 cup chives, thinly sliced
Instructions:
- Preheat oven to 450F and line a large baking sheet with parchment paper.
- Bring a pot of salted water to a boil. Add the potatoes and cook until they're fork-tender. Once soft, drain them well, toss with olive oil and a pinch of salt, and spread them out on a baking tray. Make sure not to overcrowd the pan — you want those edges to crisp up! Bake for 25–30 minutes, giving the tray a shake now and then to ensure even browning. Once golden and crispy, remove from the oven and get ready to sauce them up.
- Now onto that smoky tomato sauce. In a small pot over medium heat, add the garlic, onions, olive oil, and a knob of butter. Sauté until the onions turn translucent and fragrant. Sprinkle in the paprika, give it a stir, then add the tomato paste — and take a second to soak in that incredible aroma. Pour in the crushed tomatoes, season with salt and pepper, and let it all simmer away for about 15 minutes. Once thickened and flavour-packed, turn off the heat and set it aside.
- Time for the lemon garlic aioli. In a small bowl, mix together the mayo, freshly grated garlic, and a squeeze of lemon juice. Season with a pinch of salt to taste. Once it’s all blended and smooth, I like to pop it into a squeeze bottle for easy drizzling — plus, it just looks pro.
- Once the potatoes are golden and crispy, transfer them to a large bowl and spoon over about half of the smoky tomato sauce. Give them a gentle toss until they’re nicely coated. Want ’em saucier? Don’t hold back — add more sauce to taste and toss again.
- Plate up the saucy potatoes, then drizzle generously with the garlic mayo. Finish with a sprinkle of finely diced chives for that fresh pop. Serve with toothpicks — and don’t forget an ice-cold beer on the side. Tapas night is on.
Why This Patatas Bravas Recipe Hits Different
There are many patatas bravas recipes out there. I want to share a version that is bold, easy to make with big flavor in every bite.
This recipe takes inspiration from how we made it in the Dinner Party episode of MasterChef Canada. We paired it with octopus but today, we’re going classic
We have crispy baked potatoes, smoky sauce, and creamy aioli. All of this is ready in about 30 minutes.
Here’s what makes this version special:
- A potato technique that guarantees crispy edges and fluffy centers
- A deep, bold smoked tomato sauce that clings to every bite
- A fresh, zesty lemon garlic aioli for balance and contrast
Let’s break it down so you can crush this at home.
Step One: The Perfect Potato Base
The key to making this patatas bravas sing starts with the boiled potatoes. I always go for russet potatoes—they’re starchy and perfect for roasting. Cube them up and drop them into salted, boiling water. After about 10 minutes, when they’re just fork-soft, drain the water but let them sit in the pot with the lid on for a few minutes.
Why? That little steam session makes a fluffy mashed potato layer on the outside of each cube. This layer is the secret to perfect crispiness when they go in the oven.
Toss them with extra virgin olive oil and salt, spread them out on a baking sheet pan, and roast at 350°F for 25-30 minutes. Give the pan a shake every now and then—you’re looking for that deep golden crispy vibe. No soggy spuds allowed.
Step Two: The Smoky Tomato Bravas Sauce
This is where things get saucy. Patatas bravas sauce is more than just tomato—it’s all about layering flavour. We’re starting with a base of tomato paste, which adds depth and a nice concentrated tomato kick.
Then we build out the smoked tomato sauce with aromatics and spices. You want a little heat, a touch of acidity, and that signature Spanish smokiness, which comes from smoked paprika. If you’ve never cooked with it before, you’re in for a treat. It transforms the whole dish.
Everything goes into a pot and simmers together while the potatoes roast. The result? A tomato sauce that’s rich, velvety, and clings to those crispy potatoes like a dream. Bonus: leftovers are unreal in sandwiches or even scrambled eggs.
Step Three: Lemon Garlic Aioli Dipping Sauce
Every rich, savoury bite needs a counterpoint, and this lemon garlic aioli delivers. It’s citrusy, creamy, and cuts through the richness of the patatas bravas sauce like a pro. I keep it simple: good mayo, fresh lemon juice, and a little add garlic—nothing fancy, just flavour that hits.
You can even use store-bought mayo if you’re short on time, but the lemon and garlic combo is non-negotiable. That zingy top note is what ties the whole dish together.
How to Make Patatas Bravas That Impress
Once your elements are ready, here’s how I like to serve them:
- Toss your crispy potatoes in that smoky tomato sauce while they’re still hot, so they soak up the flavour.
- Pile them onto a platter or bowl—don’t overthink it.
- Drizzle generously with the lemon garlic aioli.
- Finish with a sprinkle of chives or parsley for a little colour and freshness.
This dish invites sharing, compliments drinks, and allows you to show off a little in the kitchen. If you are hosting a dinner party, this recipe is great. It will make you feel like you are in a lively tapas bar in Madrid. Try this patatas bravas recipe!
Patatas Bravas: Tips, Substitutions, and Party Tricks
- No russets? Yukon Golds will work, but they won’t crisp up quite the same. Stick with starchy potatoes if you can.
- Make ahead: You can parboil and roast the potatoes ahead of time. Just reheat them in the oven before tossing with the sauce.
- Add a protein: Want to go all-in? Add grilled chorizo or even octopus like we did on MasterChef. It turns this into a full meal.
- Mild version: Skip the chili flakes in the sauce if you’re cooking for spice-sensitive guests. The smoked paprika will still bring the flavour.
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