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Spanish · Snacks

Patatas Bravas

VegEasy

Diet: Veg · Vegan · Gluten-free

Parboil potato cubes before roasting them. Serve with a cooked tomato sauce and garlic mayonnaise.

Prep
15 min
Cook
50 min
Total
65 min
Servings
4
Difficulty
Easy
Cuisine
Spanish
Course
Snacks

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of patatas bravas
Photograph shows a mixed orange sauce; this recipe serves tomato sauce and garlic mayonnaise separately. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Main ingredients

Seasoning and finishing

Liquids

Equipment

Large pot; colander; baking tray; saucepan; small bowl; spoon; fork.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Parboil the potatoes · About 7 min

  1. For Patatas Bravas, use 220°C in a conventional oven or 200°C with the fan.
  2. Bring 2000 ml water for boiling potatoes to a boil in the large pot.
  3. Add ½ tsp baking soda and 1.1 kg potatoes, cut into 2 cm cubes carefully.
  4. Boil for 5–7 minutes.

    Check: The surfaces should soften while the centres remain firm.

  5. Drain the potatoes in the colander.
  6. Shake the colander gently to roughen the potato surfaces.

Roast · About 20 min

  1. Put the potatoes on the baking tray.
  2. Add 4 tbsp olive oil, 1 tsp salt and ¼ tsp black pepper.
  3. Turn the potatoes to coat them.
  4. Spread the potatoes in one layer.
  5. Roast for 20 minutes.
  6. Turn the potatoes.
  7. Roast for another 15–20 minutes.

    Check: The edges should be crisp and a fork should enter the centres easily.

Make the tomato sauce while the potatoes roast

  1. Heat the remaining 2 tbsp olive oil in the saucepan over medium heat.
  2. Add 1 whole chopped onion.
  3. Cook for 5–6 minutes, stirring often.

    Check: The onion should soften.

  4. Add 3 cloves minced garlic, 2 tsp smoked paprika and ¼ tsp cayenne.
  5. Stir for 30 seconds.
  6. Add 800 g canned crushed tomatoes.
  7. Simmer over medium-low heat for 15–20 minutes, stirring every 3 minutes.

    Check: The sauce should become thick rather than watery.

Mix the mayonnaise and serve · About 1 min

  1. Mix 60 ml mayonnaise, 1 tsp lemon juice and the remaining 1 cloves minced garlic in the small bowl.
  2. Spoon the tomato sauce over the hot potatoes.
  3. Serve the garlic mayonnaise alongside.

Tips

    Substitutions

    • Use smoked paprika instead of sweet paprika for a different sauce.

    Storage

    • Get perishable Patatas Bravas into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Patatas Bravas within two days, keeping it covered at 4°C / 40°F or colder.
    • Bring cooked Patatas Bravas to 74°C / 165°F, stirring or turning it for even heating. When Patatas Bravas is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

    Make ahead

    • Make the sauce one day ahead; roast potatoes fresh.

    FAQ

    Why are potatoes soft outside?

    The tray may be crowded or the potatoes wet.

    Is the sauce very hot?

    Chili strength varies; reduce it to taste.

    How should I store patatas bravas?

    Get perishable Patatas Bravas into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Patatas Bravas within two days, keeping it covered at 4°C / 40°F or colder.

    Recipe source and adaptation

    Measured home adaptation: Fox and Briar: Patatas Bravas.

    Uses a slightly lower oven temperature with longer roasting; optional hot sauce and parsley omitted.

    Food safety references

    FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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