Patatas Bravas Barcelona Recipe

This authentic patatas bravas recipe will make you feel as if you are back in Spain, enjoying a leisurely tapas in the evening. If you’ve never been to Spain, it will give you an idea of what deliciousness awaits you.

Spanish patatas bravas simply translates to “spicy potatoes”. I became an instant fan after tasting them the very first time. They are served in different styles at each tapas bar and restaurant, however, almost every single one has a combination of bravas sauce, and/or aioli sauce, or mayonnaise.

Sometimes the mayo or aioli and bravas sauce are mixed together and served with, or on, the potatoes. I love them any which way! I had the tapas below when I visited Montserrat with Castlexperience from Barcelona.

Lightened Up Patatas Bravas (spanish Potatoes)

When you visit Barcelona, you won’t be able to escape delicious food all over the city! It’s seriously difficult to find a bad meal, which is not something I will often say.

If you recall, I recently shared my experience in taking a cooking class in Barcelona, which was the very first thing I did on my initial morning in this beautiful city. I didn’t know then that I would have wanted an authentic patatas bravas recipe, or I would have asked!

I translated this recipe from Spanish into English for myself (and you)! I’m absolutely delighted with the results and think you will be as well. Don’t miss my recipe for easy shishito peppers, too!

Simple Patatas Bravas With Spicy Garlic Aioli + Scenes From Barcelona!

Bring a pot of water to a boil then add the chopped potatoes. Simmer for 4 to 5 minutes, then drain in a colander and set aside.

In a sauté pan, fry the onions in the heated olive oil (sprinkle a little salt on the onions) for about 5 minutes or so. Do not let them brown. Next, add the paprika, cayenne and white pepper and stir.

Heat enough oil to deep fry the potatoes, then add half at a time, unless you are using a very large pot or fryer. Fry until golden brown, then place on a paper-towel lined plate or bowl. Repeat with the next half.

Madrina Bar Y Tapas

There are several ways to serve Spanish patatas bravas. Sometimes, the potatoes are served on a plate with the salsa brava on the side, along with some mayonnaise or aioli sauce. Other times, the sauce is mixed with a little mayo to create a less spicy sauce.

Either way, these sauces can be poured over the plate of potatoes or squeezed over them from a condiment bottle. I love this authentic patatas bravas recipe, and you can’t go wrong with a refreshing sangria!

Here’s part of a tapas spread from one night when I entertained friends. Do you like this Spanish patatas bravas recipe? Let me know in the comments below!

Chef José Andrés Patatas Bravas

The brava sauce can be made as mild or as spicy as you like, so don't be put off if you are afraid of spice (or heat).

Please leave a review by clicking on the 5 stars above, in the purple header (a form will appear) or tag me on Instagram! 😍

Christina’s Cucinais a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking toAmazon.com.Ask anyone who’s been to Spain to name their favorite tapas dishes and these mouthwatering potatoes are bound to come up. Smothered in a spicy tomato aioli and served in small portions, this dish is a crowd favorite that will leave you feeling like you’ve been transported to a hole-in-the-wall tapas bar in Barcelona.

Easy Patatas Bravas [with Fried Eggs]

Olive oil, for frying 1/2 red onion, finely diced 2 garlic cloves, minced 1 Tbsp smoked paprika 3/4 cup mayonnaise 1 plum tomato, halved, seeded, and roasted A dash of hot sauce A splash of sherry vinegar Salt and pepper, to taste 4 Russet potatoes, parboiled, peeled, and cubed A bunch of fresh parsley, chopped

Place a baking sheet in the oven and preheat to 375°F. In a small sauté pan, heat 1 Tbsp of oil on medium heat. Add the onion and garlic and cook until soft and translucent, about 5 minutes, then add paprika and cook for an additional 30 seconds. Let cool.

Make the aioliby placing cooked onion mixture, mayonnaise, tomato, hot sauce, and vinegar in a food processor. Blend until smooth. Season with salt and pepper. Transfer processed mixture to a bowl, cover, and let chill in the refrigerator for half an hour.

Best Brava Sauce For Patatas Bravas

Fill a heavy-bottomed skillet 2 in deep with oil and heat until it starts to simmer. Add potatoes and season with salt and pepper. Fry until potatoes are an even golden color on all sides. Remove potatoes from oil to drain on a plate lined with paper towels.

Remove the baking sheet from the oven and arrange potatoes in an even layer on top. Return them to the oven and bake until crisp, about 10 minutes. Season cooked potatoes with salt and move to a serving platter. Garnish with aioli and parsley before serving.

We’re a team of passionate travel experts, dedicated to helping people explore the world. From inspiring stories to tips for an amazing trip, the topics we cover are all about getting you out there and making discoveries.to American hash browns, every country has their version of fried potatoes, and Spain is no exception. Its signature dish, patatas bravas, is never missing from the menu at any tapas bar. It’s quick and easy to make at home with only a handful of ingredients!

Patatas Bravas Spanish Fried Potatoes

Be sure to make your own bravas sauce for the best flavor, and whip up some pinchos morunos (pork skewers) to round out the meal! Check out my roundup of the 50 best Spanish tapas recipes for more ideas.

Are one of Spain's most popular tapas. They're the go-to choice for an appetizer or a snack to share along with a round of

Withalioli, a garlicky mayonnaise that provides a contrast and cuts the spice. The two sauces might be drizzled on top, or may come on the side. However, purists consider this dish to be potatoes smothered in

Best Patatas Bravas In Barcelona

To make patatas bravas? Fortunately, there's only a couple of simple ingredients you'll need--and you may already have them in your pantry.

Bravas sauce is made from olive oil, sweet Spanish paprika, spicy Spanish paprika, flour, chicken or vegetable broth, and salt. The amount of spice can vary, but generally it's gently piquant rather than extremely hot.

Choose the same kind of potato you would use for French fries or home fries; a fluffy, all-purpose potato works best. In the US, russet is a great option, while in Europe, Maris Piper also works well.

Easy Patatas Bravas

Bravas literally translates to brave, which refers to the spiciness of the dish. While spicy food aficionados probably wouldn't think bravas sauce is extremely spicy, it brings a delightful spice and vibrancy that you'll love!

If you're looking for other tapas to round out your appetizer buffet, try some of these favorite recipes for pan con tomate, bacon wrapped dates, padrón peppers, and croquetas de jamón.

Leftovers: It's best to eat patatas bravas right after cooking when the potatoes are still hot and crispy. However, leftovers will keep in the fridge for 3-4 days.

The Fried Spanish Potato Dish You Should Try At Least Once

Freezing: Blanch the potatoes, then flash freeze them on a baking tray. Seal the frozen potatoes in a freezer bag and freeze for up to 6 months. (Read more about freezing fries.) When ready to cook, skip the pre-cooking step and proceed with the recipe starting with Step 4.

Patatas bravas are one of the most beloved Spanish tapas, thanks to their simple combination of fried potatoes and flavorful sauce. Make them at home with this easy recipe!

Calories: 202.3 kcal | Carbohydrates: 38.86 g | Protein: 4.71 g | Fat: 3.75 g | Saturated Fat: 0.54 g | Sodium: 246 mg | Potassium: 998.1 mg | Fiber: 5.14 g | Sugar: 2.96 g | Vitamin A: 132.6 IU | Vitamin C: 44.1 mg | Calcium: 29.54 mg | Iron: 1.98 mgYou can’t go wrong with comforting potatoes, but Spanish patatas bravas takes fried potatoes to the next level, thanks tospicy red bravas sauce. I’ve got all the tips for these crispy-on-the-outside, fluffy-on-the-inside Spanish potatoes.

Authentic Barcelona Tapas Recipes

Patatas bravas, spicy Spanish potatoes, are no exception. Chunks of potato are fried in extra virgin olive oil until perfectly crisp on the outside, and tender on the inside. The potatoes are then drizzled or drenched (your call) in a vibrant, perfectly smoky bravas sauce. It’s the perfect sharing snack to enjoy with friends and family, perhaps with a jug of sangria or a lemony cocktail.

Whether you’re baking potato wedges, whipping them with garlic, or frying them like in today’s recipe, potatoes are so easy to turn into whatever you need them to be. A main, a side, a snack, or a tapa — the potato can do it all!

It’s really the sauce that gives these potatoes the delicious slightly spicy and smoky flavor and distinguishes them from any other fried potatoes you’ll try. While many believe patatas bravas recipes were created in Barcelona, the origin of these potatoes is Madrid.

Spanish Patatas Bravas

Throughout Spain, you are unlikely to find a tapas bar