Patatas Bravas

Patatas Bravas

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Diana Adcock


You will find this tapas in just about any bar in Spain. It's a great appy! Resist the urge to salt your potatoes. Salt draws out moisture and that will keep your potatoes from getting truly crispy.


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24 Hr
1 Hr


  • 3 lb
    russet potatoes
  • 1/4 c
    olive oil
  • 1 large
    spanish or yellow onion, finely chopped
  • 1 Tbsp
    tomato paste
  • 2 large
    cloves garlic, minced
  • 6 medium
    ripe tomatoes, chopped
  • 1 tsp
    sweet smoked paprika
  • 1 tsp
    smoked hot paprika
  • 1/2 tsp
    chili powder
  • 1 tsp
    red wine vinegar
  • 1 tsp
    white sugar
  • ·
    freshly ground black pepper

How to Make Patatas Bravas


  1. Heat olive oil in a large saucepan over medium heat.
  2. When hot add diced onions.
  3. Cook for 5 minutes, stirring often so they do not burn.
  4. Add the tomato paste, stirring well.
  5. Cook for 1-2 minutes.
  6. Add the garlic, tomatoes, sweet and hot paprika, chili powder, wine vinegar and sugar.
  7. Bring to a boil, reduce heat and simmer for 10 minutes, stirring often.
  8. Remove from heat, let cool then place in a sealed container-chill for 24 hours.
  9. Preheat oven to 450 degrees.
  10. Peel and cut potatoes into 1 and 1/2 inch chunks.
  11. In a large pot of boiling water add 1 tablespoon white vinegar.
  12. Add potatoes, boiling for 5 minutes.
  13. Drain potatoes.
  14. Add potatoes to a large mixing bowl.
  15. Drizzle with 1/4 cup olive oil.
  16. Divide potatoes between 2 rimmed baking sheets.
  17. Roast for 20 minutes.
  18. Using a spatula flip the potatoes, cook for another 20 to 25 minutes.
  19. You want them nice and golden brown.
  20. Remove from oven, divide between 6-8 bowls.
  21. Top with reheated sauce, serve with toothpicks & offer black pepper.

Printable Recipe Card

About Patatas Bravas

Course/Dish: Vegetable Appetizers
Main Ingredient: Potatoes
Regional Style: Spanish

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