Patatas Bravas Recipe
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If you’ve ever been to Spain, you know that Patatas Bravas can be found at just about any restaurant you walk into. It’s a classic Spanish dish that is absolute comfort food. It’s like the Spanish version of chili fries or garlic fries as far as comfort food goes. It’s potato wedges or fries served with Bravas sauce, and it’s absolutely delish!
The recipe changes a bit from region to region, so this recipe reflects the Patatas Bravas I’ve had here in the region of Alicante, Spain.
Love French fries? I have so many recipes!
Check out these Garlic Fries, these Spicy Cajun Fries, or these Chili Cheese Fries.
What Is Patatas Bravas?
Imagine crispy, baked, potato wedges served with a deliciously spiced, paprika sauce. The sauce is slightly thick (some places serve it thicker than others), and you can make it as spicy as you want.
Here in Spain, paprika is very spicey stuff. Something along the lines of cayenne pepper. You have to buy “sweet paprika” to get the stuff we think of as “regular paprika” in the States. And heaven help you if you buy smoked paprika here. It’s insanely good, but also insanely spicey. I forgot about that when I made this. Thankfully, I was able to taste the flavor before the spice level really kicked in. So I can vouch for this being yummy, and I promise, when you make it at home (in the States), you won’t have to worry about it being spicy like it was for me. I promise, your mouth will thank you! but if you want it spicy, feel free to add as much cayenne pepper as you like to get it just right for you.
What To Serve With Potatas Bravas
Typically, Potatas Bravas is served as a stand-alone dish or snack. Something you might have with a beer on a hot day. But you can add certain toppings such as:
- Aoli
- Fresh, chopped parsley
- Fresh, chopped cilantro
How Much Does Potatas Bravas Cost In Spain?
It truly depends on where you go. Just like anywhere else, prices will vary. Particularly between tourist and local spots. I’ve seen a range of prices from 2 euros up to 7 euros (about $2.75 to roughly $8).
What You’ll Need To Make Patatas Bravas
Potatoes – Peeled (or not) and cut into equal wedges, fries, or chunks.
Extra virgin olive oil – Or any light-flavored oil you prefer.
Salt
Smoked paprika
Paprika
Ground cumin
Red wine vinegar
Balsamic vinegar
Chicken broth – Or vegetable broth.
Cornstarch – You’ll mix this with a small amount of water to make a slurry before adding it to the warm sauce for thickening.
How To Make Patatas Bravas
The Potatoes
Preheat oven to 425°F.
Line a large baking sheet with parchment paper.
In a large bowl, toss the potato wedges with oil, and salt.
Spread the potatoes evenly in a single layer on the baking sheet. Make sure they’re not overly crowded.
Bake for 35–40 minutes, flipping halfway, until crispy and golden.
The sauce
Combine all the sauce ingredients except for the slurry, in a small saucepot and bring to a simmer.
Stir in cornstarch slurry. Simmer and stir for 1–2 minutes until thickened. It will thicken more as it cools.
Pile baked potatoes on a plate or serving dish.
Spoon over the Bravas sauce, garnish, and serve.
Storage
Store leftovers in an airtight container and keep them in the fridge for up to 5 days if you use vegetable broth, and up to 3 days if you use chicken broth.
Freezing
Freezing is not recommended for this recipe.
Reheating
Reheat in the oven or in a microwave.
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Patatas Bravas Recipe
Ingredients
Potatoes
- 4 large potatoes (Russett or Yukon Gold – peel or not peeled, cut into fries, wedges, or chunks.)
- 3 tbsps. extra virgin olive oil
- ½ tsp. salt (plus more if needed at serving)
Bravas Sauce
- ¼ cup extra virgin olive oil
- 2 tsp. smoked paprika
- 1 tsp. regular paprika
- 2 tsp. red wine vinegar
- 1 tbsp. balsamic vinegar
- 1 cup chicken broth (or vegetable broth)
- salt (to taste)
- 1 tbsp. cornstarch (+ 2 tbsp cold water – mix into slurry)
- ¼ tsp. ground cumin
Instructions
- Preheat oven to 425°F (220°C).
- Line a large baking sheet with parchment paper.
- In a large bowl, toss the potato wedges with oil and salt.
- Spread the potatoes out evenly on the baking sheet, making sure they’re not crowded.
- Bake for 35–40 minutes, flipping halfway, until crispy and golden.
- Combine all the sauce ingredients except for the slurry, in a small saucepot and bring to a simmer.
- Once the sauce simmers, stir in the cornstarch slurry. Simmer and stir for 1–2 minutes until thickened. It will continue to thicken a bit as it cools down.
- Pile baked potatoes on a plate or serving dish.
- Spoon over the Bravas sauce. Garnish as you like and serve.
Notes
Nutrition
