Patatas Bravas

January 31, 2013
A definite favourite with everyone who has tried these. Patatas bravas is a basic, traditional tapa.
Prep Time: 15 mins | Cook Time: 40 mins
Serves 4

A definite favourite with everyone who has tried these. Patatas bravas is a basic, traditional tapa as popular in elegant big-city establishments as it is in the more modest village hostelries. As with most tapas, each bar and household will have its own recipe, naturally believed to the best!

The traditional method deep fries them, but as I don't have (or want) a deep fryer, I bake mine ensuring they are coated in oil - they come out lovely and crispy.

Savour this mildly tangy version of patatas bravas with a chilled white wine.


The bravas sauce: In a saucepan, heat 3 tablespoons olive oil over medium heat. Add the onion and garlic and sauté until the onion is soft. Turn off the heat, and add the paprika, Tabasco sauce, and thyme, stirring well. Transfer to a bowl and add the ketchup and mayonnaise. Season with salt and pepper to taste. Set aside.
The potatoes: Sprinkle the potatoes lightly with salt and black pepper and smoked paprika. Drizzle with olive oil and spread evenly on a baking sheet. Turn occasionally in a preheated oven till crispy.
Getting it all together: Mix the potatoes with the sauce immediately before serving to ensure that the potatoes retain their crispiness. Garnish with chopped parsley and serve warm with toothpicks.


Sometimes I don't cover the patatas in the sauce, I prefer to serve on the side. This ensures they stay nice and crispy.



3 tablespoons of olive oil
4 large Russet potatoes, peeled, and cut to 1-inch cubes
2 tablespoons minced onion
2 cloves garlic, minced
Salt and freshly ground black pepper
1 1/2 tablespoons Spanish paprika
1/4 teaspoon tabasco sauce
1/4 teaspoon ground thyme
1/2 cup (4 fl. oz) ketchup
1/2 cup (4 fl. oz) mayonnaise
2-3 tbsp olive oil , for baking

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