Crispy Patatas Bravas Recipe

Name: Crispy Patatas Bravas Recipe
Total time: 35 min
Cuisine: Turkse recepten
Ingredients: 120 ml olive oil; 1000 g potatoes; 5 g salt; 1 g black pepper; 25 ml olive oil; 2 g cayenne pepper; 3 g smoked paprika; 5 g cornstarch; 200 ml water; ½ beef stock cube

Najat

Photo by Najat

Patatas bravas are one of Spain’s most beloved tapas: crispy fried or oven-baked potato cubes served with a bold, smoky bravas sauce. The name translates literally as “brave/fierce potatoes,” a nod to the fiery sauce that goes on top. You will find them on almost every tapas menu across Spain, from Madrid to Barcelona, usually served alongside croquetas and aioli.

35 minutes

4 Portions

Easy

Patatas bravas sauce

The sauce is everything. A proper bravas sauce is smoky, slightly spicy and rich enough to coat every cube of potato. The key ingredient is smoked paprika (pimentón de la vera). This is what gives the sauce its characteristic deep red color and roasted, almost earthy flavor.

For this recipe the tomato sauce has been left out deliberately. The bravas sauce stands on its own: olive oil, garlic, smoked paprika, cayenne pepper and a splash of white wine vinegar. Simple, authentic and far better than anything from a jar.

Patatas bravas in the oven or air fryer

No deep fryer required. Baked patatas bravas and air fryer patatas bravas are both excellent alternatives that are easier, less messy and just as satisfying when done right. The trick is getting the outside genuinely crispy and that comes down to technique, not equipment.

Are patatas bravas baked or fried? Traditionally they are deep fried, but oven-baked and air fryer versions have become equally popular because the results are nearly identical when you follow these tips:

Soak the cut potatoes in cold water for 10 minutes, then pat completely dry. This removes excess starch and is the single most effective thing you can do for a crispier crust.
Preheat the baking tray in the oven before adding the potatoes. They start crisping immediately.
Use enough oil. Under-oiling is the most common mistake. It gives you soft, pale potatoes instead of golden, crunchy ones.
One layer only. Never stack or crowd the potatoes.

Ingredients

Portions

POTATO MIXTURE

120 ml olive oil

1000 g potatoes

5 g salt

1 g black pepper, (⅓ tsp)

SAUCE

25 ml olive oil

2 g cayenne pepper, ⅔ tsp)

3 g smoked paprika

5 g cornstarch

200 ml water

½ beef stock cube

Tips

Always pat the potatoes dry after rinsing with a clean kitchen towel or paper towels. The drier the potatoes, the crispier they will cook.

Preferably use waxy potatoes. They hold their shape better during cooking and develop a golden crust faster.

Dissolve the stock cube in warm water first. This prevents lumps.

Always taste the sauce before serving. Add extra salt, pepper, or cayenne pepper if desired.

Serve the potatoes immediately after cooking. That’s when they are at their crispiest and tastiest.

Instructions

Peel the potatoes and cut them into medium-sized cubes. Rinse them briefly under cold water and pat them thoroughly dry with a clean kitchen towel or paper towels.

Heat 120 ml olive oil in a large frying pan over medium heat. Add the potato cubes, salt, and black pepper. Cook the potatoes for 20–25 minutes until golden brown and crispy. Stir occasionally, but not constantly, so they develop a crispy crust.

Heat 25 ml olive oil in another frying pan over medium heat. Add the cayenne pepper and smoked paprika powder. Stir in the cornstarch.

Dissolve the half stock cube in 200 ml warm water. Gradually pour the stock into the pan while stirring continuously. Let the sauce simmer for 3–5 minutes over medium heat until it thickens nicely.