Patatas Bravas

Patatas Bravas

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Popular tapas from Spain. Printed in the cookbook 'Tapas-Delicious Little Dishes from Spain'. If you don't want to spring for a whole bottle of sherry, you might be able to find a mini bottle of it in liquor stores. DO NOT use cooking sherry! If you prefer, the potatoes can be roasted or pan grilled on an outdoor grill. Use the best quality tomatoes because it will make a huge difference in taste-organic preferably! Yukon Gold potatoes were nominated for the test recipe.


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15 Min
30 Min
Stove Top


  • 3 Tbsp
    olive oil
  • 1 lb
    potatoes, peeled and cut into 3/4" cubes
  • 1
    small onion, grated
  • 2-3
    garlic cloves, peeled and minced
  • 2 Tbsp
    fino sherry
  • 8 oz
    fresh tomatoes, diced small (off season use only canned tomatoes not fresh ones)
  • 1/2 tsp
    spanish smoked paprika, approximately and to taste
  • 1 tsp
  • 1
    fresh bay leaf
  • 1/2 tsp
    orange zest, finely grated
  • 2 Tbsp
    fresh flat leaf parsley, minced (fresh!)

How to Make Patatas Bravas


  1. Heat 2 tablespoons of the olive oil in a skillet on MEDIUM heat. Add the potatoes and cook for about 15 minutes or until evenly brown.
  2. In the meantime, heat up the remaining olive oil in a skillet on MEDIUM to MEDIUM-LOW heat. Add the grated onion and cook gently for 5 minutes. Add the garlic and sherry, simmering for 1 minute to burn off the alcohol.
  3. Reduce the heat to LOW and add the diced tomatoes, Spanish smoked paprika, sugar, and bay leaf. Cook for 10 minutes, adding a small amount of water if necessary to stop the mixture from thickening too much or drying out.
  4. Transfer the cooked potatoes to a serving platter and pour over the tomato sauce mixture; mix well. Garnish with the orange zest and flat leaf parsley. Serve hot.

    Posted 6 Aug 2014

Printable Recipe Card

About Patatas Bravas

Main Ingredient: Potatoes
Regional Style: Spanish
Dietary Needs: Vegetarian Vegan

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