Patatas Bravas
Ingredients
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- 2 tbsp olive oil
- 1 cup onion – finely chopped (~1 medium onion)
- 3 cloves garlic – thinly sliced
- 2 tsp sweet paprika
- 1/2 tsp hot paprika
- 1 tbsp all-purpose flour
- 3/4 cup vegetable stock
- 14 ounces crushed tomatoes
- 1 leaf bay leaf
- 1 tbsp sherry vinegar
- 1/2 tsp granulated sugar
- 2 pounds russet potatoes – peeled and cut into 1–1.25 inch chunks (~4.5 medium russet potatos)
- 6 cups vegetable oil – for frying
- 2 tsp fine sea salt
- parsley – chopped (for serving)
Instructions
1. Warm the olive oil in a medium saucepan over medium heat until shimmering, 1–2 minutes. Add the onion and cook, stirring, until translucent and soft, 6–8 minutes.
2. Add the garlic and cook until fragrant, 30–60 seconds.
3. Stir in the sweet paprika, hot paprika, and all-purpose flour; cook, stirring constantly, 30 seconds to bloom the spices.
4. Whisk in the vegetable stock until smooth, then add the crushed tomatoes and the bay leaf. Bring to a gentle simmer and cook, stirring occasionally, until thickened and glossy, 12–15 minutes. Off the heat, stir in the sherry vinegar and granulated sugar; fish out the leaf, blend the sauce until smooth, and keep warm.
5. Pat the russet potatoes dry so they fry evenly.
6. Heat the vegetable oil in a deep, heavy pot to 300°F. Fry the potatoes in batches without crowding until tender but still pale, 6–8 minutes per batch; drain on a rack or paper towels.
7. Increase the oil temperature to 375°F. Fry the potatoes again in batches until deep golden and crisp, 2–4 minutes; drain well.
8. Use the fine sea salt to season the sauce and the hot potatoes to taste, about 2 teaspoons in total; toss the potatoes to distribute.
9. Pile the potatoes on a warm plate, spoon over plenty of brava sauce, and sprinkle with parsley (for serving). Serve immediately with extra sauce alongside.
Patatas Bravas are Spain’s quintessential bar snack: crisp, golden potatoes topped with a warmly spiced, tangy brava sauce. The contrast is the appeal—fluffy insides and shattering edges under a silky, paprika-driven sauce with a gentle burn. Served hot and generously sauced, they invite sharing and pair effortlessly with a cold drink.
Born in Madrid’s taverns in the mid-20th century, the dish quickly spread across Spain with regional twists. Early versions leaned on paprika heat and vinegar bite; later, tomato-enriched sauces became common, especially in home and restaurant kitchens. In Catalonia, the potatoes often arrive with both brava sauce and a dollop of alioli, reflecting local preference and the dish’s evolution across regions.