A must-have potato dish for a Spanish-inspired tapas night.Serves 6
Patatas Bravas is a native Spanish potato dish which simply translates as Spicy Potatoes. It’s often found in the bars and restaurants of the capital city, Madrid, but is also served throughout the country. Patatas bravas almost always finds its home among numerous tapas offerings.
For Patatas Bravas, white potatoes are cut into 2cm cubes and then fried in hot oil. For this recipe, the potatoes are parboiled, to soften the outsides and then drained. This not only speeds up the cooking time and ensures the potatoes cook evenly but it also allows the potatoes to soak up the seasoning.
Bravas Sauce – Spicy Tomato Sauce
The sauce makes enough to reserve and use again as a quick pasta sauce, or with vegetables to make a Spanish-inspired ratatouille. The same sauce is also used in Spain for mussels. The hot sauce is spooned over mussels, which is known as mejillones (mussels) en salsa brava.
Most recipes call for chilli powder, but I prefer the heat from fresh chillis which help gives this sauce its kick.
Garlic Mayo for Patatas Bravas
Garlic mayo is used here instead of garlic aioli which is often confused with garlic-flavoured mayo. In fact, garlic aioli is an emulsion of raw garlic and olive oil.
Don’t Have An Fryer?
If you don’t have an air fryer, you can still enjoy these patatas bravas. Simply follow the recipe, but preheat an oven to 190C for a fan-assisted oven and roast for 20-25 minutes instead.
1.2kg Potatoes, Peeled and Diced into 1cm cubes.
2 Tsp Paprika
1 Tbsp Dried Oregano
1 Tsp Onion Powder
1 Tsp Garlic Powder
1 Tsp Black Pepper
1 Tbsp Salt
45ml Olive Oil
Juice from ½ Lemon
50ml Bravas Sauce (Recipe Below)
2 Tbsp Garlic Mayo
5g Fresh Parsley, Chopped
- Preheat the air fryer to 190oc on air fry mode.
- Bring a large pan of water to a boil and blanch the potatoes for 5 minutes until the edges begin to crumble. Drain the potatoes and pat dry.
- Mix the dried herbs and spices together in a bowl and gently toss with the diced potatoes. Lemon juice, and olive oil.
- Place the potatoes into the air fryer.
- Airfry the potatoes for 15-20 minutes until crisp and golden.
- Serve topped with bravas sauce, garlic aioli, and fresh parsley.
Ingredients for Bravas Sauce
2 Tbsp Olive Oil
1 Large Onion, Thinly Sliced
3 Garlic Cloves
2 Red Chillies, Roughly Chopped
2 Tsp Smoked Paprika
2 Tbsp Tomato Puree
400g Chopped Tomatoes
400ml Vegetable Stock
Salt / Pepper to Taste
- Heat the olive oil over medium heat and sweat the onions. Season with salt and pepper to help the onions soften. Once the onions begin to soften add the garlic and chilli and continue to cook for a further 2 -3 minutes.
- Add the tomato puree, chopped tomatoes and 400ml water.
- Bring the pan to a boil, then reduce to a gentle simmer and cook for 15-20 minutes until the sauce has thickened and the vegetables have softened.
- Blend the sauce using a blender, food processor or hand blender. Once smooth, pass through a fine sieve to achieve a smooth consistency. Straining the sauce is optional but will give the sauce a silkier texture.
- Season to taste, then set aside. Serve warm.