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Patatas Bravas

The traditional Spanish tapas originating from Madrid. Fried potatoes with a pimento sauce.
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Patatas Bravas
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Servings: 4
Total Time: 1 hour
Recipe by: Rae


1 lb russet potatoes
1/2 cup olive oil
1/2 cup peanut oil
1 TBSP finely cut parsley
Bravas Sauce:
1 TBSP olive oil
1 TBSP flour
1 tsp smoked paprika
2 tsp sweet paprika
1 cup vegetable broth
1/4 tsp salt
pinch black pepper


1. Poke the potatoes all over with a fork. Place in a pot and cover with water. Bring to a boil and cook until the potatoes are tender, about 30 minutes

2. In the meantime prepare the sauce: In a small sauce pan heat the oil over medium heat. Stir in the flour, smoked paprika, and sweet paprika stir until if it is a smooth mixture, reduce heat if it begins to brown. Whisk in the vegetable broth and continue to whisk until the sauce thickens, about 5 minutes. Add the salt and pepper. Turn off heat and allow to sit until ready to serve.

3. Remove the skins from the potatoes and cut them into 2-inch pieces. Heat the olive and peanut oil in a medium sauce pan until wisps of smoke are visible. Fry the potatoes in batches until golden brown, about 3 minutes per batch. Drain on paper towels and immediately sprinkle with salt.

4. Serve the potatoes with the sauce drizzled over and garnish with the parsley.

Notes & Tips

This dish is often accompanied by a garlic aioli sauce. To make an easy one: mix cloves minces garlic with 1/4 cup mayo add salt and pepper to taste.

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