Summary: Patatas Bravas are one of the most iconic tapas in Spanish gastronomy, featuring crispy, golden-brown fried or roasted potato cubes smothered in a fiery, smoky tomato bravas sauce and crowned with garlic mayonnaise. This traditional recipe uses precise double-frying techniques to achieve an exceptionally crunchy exterior while keeping the interior fluffy and tender. Preparation takes 35 minutes with 25 minutes of cooking time, making it an accessible yet deeply satisfying dish for 6 portions.
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Category: Starters, Spanish Cuisine
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Quick overview
- Dish: Patatas Bravas
- Category: Starters, Spanish Cuisine
- Cuisine: Spanish
- Main ingredient: Maris Piper potatoes, 1,200 g (starchy variety)
- Guide: 12 most popular Spanish dishes: favourite recipes of Spanish cuisine
- Total time: 60 minutes (35 min prep + 25 min cooking)
- Difficulty: Medium
- Portions: 6 portions (Portion weight: 220 g)
- Key technique: Double-frying and simmering aromatic tomato sauce
- Preparation types: Deep-frying and simmering
- Dietary info & Allergens: Contains eggs, garlic, and sulphites
- Suitable for: Tapas parties, vegetarian gatherings, and festive starters
- Nutritional values (per 1 portion): 345.2 kcal, Protein: 5.2 g, Fat: 18.6 g, Carbohydrates: 41.3 g
- Storage: 2 days in the fridge, not suitable for freezing
- Pairing: Spanish lager, Rioja red wine, sparkling mineral water
- In short: Crispy potato cubes topped with fiery bravas sauce and rich garlic mayonnaise.
- Last updated: 21 September 2026
WAGUU says: “The secret to authentic Patatas Bravas lies in achieving a glass-like crisp crust while maintaining a tender, steaming potato core.”
How to take it further: Infuse the frying oil with a bruised clove of garlic and a sprig of fresh rosemary before cooking the potatoes.
Key facts
| Prep time: | 35 minutes |
| Cooking time: | 25 minutes |
| Temperature: | 160 °C (first fry) and 190 °C (second fry) |
| Number of portions: | 6 portions |
In a nutshell
Discover how to make the ultimate Spanish tapas classic in your own kitchen. This recipe combines perfectly crisp potato cubes with a rich, smoky tomato bravas sauce spiced with Spanish paprika and cayenne pepper, balanced by a cooling drizzle of homemade garlic mayonnaise.
Ingredients
Base portions: 6 portions • Portion weight: 220 g
| Ingredient | Amount | Quality |
|---|---|---|
| Maris Piper potatoes | 1,200 g | Starchy, peeled |
| Rapeseed oil for frying | 1,000 ml | High smoke point |
| Fine sea salt | 14 g | Pure sea salt |
| Olive oil for sauce | 40 ml | Extra virgin |
| Yellow onion | 150 g | Finely chopped |
| Garlic cloves | 15 g | Fresh, minced |
| Sweet smoked paprika | 10 g | Spanish Pimentón |
| Cayenne pepper | 2 g | Ground chilli |
| Plain flour | 20 g | Wheat flour |
| Chicken stock | 250 ml | Clear warm stock |
| Chopped tinned tomatoes | 400 g | Quality plum tomatoes |
| Mayonnaise | 120 g | Full-fat quality |
| Lemon juice | 15 ml | Freshly squeezed |
Why you will love this recipe
- Authentic taste: Features genuine Spanish smoked paprika and traditional bravas preparation methods.
- Textural contrast: Delivers an ultra-crisp exterior shell paired with a fluffy, steaming potato interior.
- Perfect balance: Combines fiery, smoky tomato sauce with cooling garlic mayonnaise for harmonious flavours.
Why it works: The double-frying technique cooks the potato through at moderate heat before flash-frying at high temperature to seal and crisp the surface without burning.
Recipe overview
Prep: 35 min | Cooking: 25 min | Difficulty: Medium | Portions: 6 | Type: Starter | Origin: Spanish
Detailed instructions
Overall progress: 0% complete
Phase 1: Preparing and cutting the potatoes – 15 min
Appliances: None
1. Peel 1,200 g of Maris Piper potatoes and cut them into uniform 2.5 cm irregular cubes with sharp angles, which creates extra surface crunch when fried. Rinse the cut potato cubes thoroughly in cold water for 5 minutes to remove surface starch, then dry them completely using clean kitchen towels.
Visual check point (VKB): Potato cubes are completely dry to the touch and uniform in size.
Before moving to the next step:
Ensure no excess moisture remains on the potatoes to prevent hot oil splatters during frying.
Phase 2: Cooking the bravas sauce – 15 min
Appliances: Hob, immersion blender
2. Heat 40 ml of extra virgin olive oil in a saucepan over medium heat. Add 150 g of finely chopped yellow onion and 15 g of minced garlic, sautéing for 5 minutes until translucent. Stir in 10 g of sweet smoked paprika, 2 g of cayenne pepper, and 20 g of plain flour, cooking for 1 minute. Pour in 250 ml of chicken stock and 400 g of chopped tinned tomatoes. Simmer gently for 8 minutes, then blend until smooth.
VKB: Sauce has a rich, glossy red appearance and coats the back of a spoon.
Before moving to the next step:
Season the finished sauce with a pinch of salt and keep it warm over low heat.
Phase 3: First fry of the potatoes – 12 min
Appliances: Deep fryer or deep saucepan, hob
3. Heat 1,000 ml of rapeseed oil in a deep pan to 160 °C. Working in batches to avoid overcrowding, submerge the dried potato cubes in the oil and fry gently for 10 minutes until tender and cooked through, but without developing heavy colour. Remove with a slotted spoon and drain on paper towels.
VKB: Potato cubes offer no resistance when pierced with a small knife tip.
Before moving to the next step:
Allow the par-cooked potatoes to rest for at least 5 minutes before the second frying stage.
Phase 4: Second crisping fry – 5 min
Appliances: Deep fryer or deep saucepan, hob
4. Increase the oil temperature to 190 °C. Plunge the rested potato cubes back into the hot oil in small batches and fry for 3 minutes until deeply golden and intensely crisp on the outside. Transfer immediately to a wire rack or paper towels.
VKB: Potatoes make a crisp rattling sound when shaken in the basket.
Before moving to the next step:
Season the freshly fried potatoes immediately with 14 g of fine sea salt while they are still piping hot.
Phase 5: Preparing the garlic mayonnaise – 8 min
Appliances: Small bowl, whisk
5. In a mixing bowl, combine 120 g of quality mayonnaise with 15 ml of freshly squeezed lemon juice and an extra 5 g of finely minced garlic. Whisk thoroughly until smooth, creamy, and well-integrated, then cover and chill until assembly.
VKB: Garlic mayonnaise holds a glossy peak and has a bright, sharp aroma.
Before moving to the next step:
Ensure all components—hot crispy potatoes, warm bravas sauce, and chilled garlic mayo—are ready for immediate plating.
Phase 6: Assembly and serving – 5 min
Appliances: None
6. Pile the hot, crispy potato cubes onto warm serving plates or traditional tapas dishes. Generously spoon the warm bravas sauce over the top, followed by artful drizzles of the garlic mayonnaise. Serve immediately with cocktail sticks.
VKB: Sauces sit vividly on top of the golden potatoes without making them soggy.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Deep saucepan | 4-litre capacity | Electric deep fryer | Hot oil overflow |
| Immersion blender | Standard kitchen blender | Food processor | Splashing hot sauce |
| Slotted spoon | Metal skimmer | Wire spider | Dropping potato cubes |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 156.9 kcal | 345.2 kcal | 2,071.2 kcal |
| Fat | 8.5 g | 18.6 g | 111.6 g |
| of which saturates | 1.2 g | 2.6 g | 15.6 g |
| Carbohydrates | 18.8 g | 41.3 g | 247.8 g |
| of which sugars | 2.1 g | 4.6 g | 27.6 g |
| Protein | 2.4 g | 5.2 g | 31.2 g |
| Salt | 1.1 g | 2.4 g | 14.4 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Use high-starch potato varieties such as Maris Piper or King Edward to ensure maximum internal fluffiness and crisp crust formation.
- Tip 2: Par-boil the potato cubes in salted water for 3 minutes before the first frying stage if you prefer an even softer interior texture.
- Tip 3: Maintain strict temperature control during the second fry to prevent the oil from cooling down and making the potatoes greasy.
- Tip 4: Toast the Spanish smoked paprika gently in warm oil for 30 seconds to release fat-soluble aroma compounds before adding liquids.
Scientific background
Double-frying relies on gelatinisation and dehydration principles. During the first fry at 160 °C, moisture inside the potato cells turns to steam, cooking the starch matrix without browning the exterior. Allowing the potatoes to rest lets internal moisture redistribute. The second immersion at 190 °C causes rapid surface flash-evaporation, creating a dehydrated, rigid starch crust that provides the signature crunch.
Fine Dining – Professional techniques
- Plate composition: Stack the golden potato cubes in a neat pyramid in the centre of a dark slate plate to highlight the vivid red sauce.
- Textural contrasts: Pair the shatteringly crisp potato crust with smooth, velvety emulsion sauces and soft micro-herbs.
- Temperature contrast: Serve piping hot potatoes topped with room-temperature bravas sauce and chilled garlic mayonnaise.
- Aromatic garnishes: Finish with finely chiffonaded flat-leaf parsley and a delicate dusting of smoked paprika.
Sensory radar
- Appearance: Golden-brown potato cubes crowned with glossy red bravas sauce and creamy white garlic mayonnaise drips.
- Aroma: Pungent smoked paprika, roasted garlic, and clean frying aromas.
- Taste: Savoury, spicy, and tangy with deep umami notes from the tomato base and rich potato flavour.
- Texture: Glass-like crisp exterior yielding to a soft, fluffy potato interior.
Pairing
- BEER: Crisp Spanish pale lager or refreshing Pilsner to cut through the fried potato oils.
- WINE: Medium-bodied Rioja Crianza or fruity Tempranillo with soft tannins.
- NON-ALCOHOLIC: Chilled sparkling mineral water with a slice of fresh lemon.
Various preparation variants
- Oven-roasted variant: Toss the potato cubes in olive oil and roast at 200 °C for 35 minutes, turning halfway, for a lighter oil-free version.
- Spicy aioli variant: Replace standard garlic mayonnaise with a punchy homemade aioli pounded with fresh garlic cloves and extra virgin olive oil.
Allergens and dietary information
Contains: Eggs, gluten, sulphites • Gluten: Contains wheat flour in the sauce • Not suitable for: Vegans and egg allergy sufferers
Suitable for
Tapas parties, vegetarian gatherings, and festive starters
Substitution catalog
- Maris Piper potatoes: King Edward or Russet potatoes
- Plain flour: Cornstarch for a gluten-free thickening alternative
- Chicken stock: Vegetable stock for a vegetarian version
FAQ
Can I bake the potatoes instead of frying them?
Yes, roasting at high heat works well, though deep-frying provides the traditional tapas texture.
How spicy is the bravas sauce?
The heat level is moderate, driven by cayenne pepper and smoked paprika, and can be adjusted to taste.
Can I prepare the sauce in advance?
The bravas sauce can be made up to two days ahead and reheated gently before serving.
Why do I need to double-fry the potatoes?
Double-frying ensures the interior cooks fully during the first fry and the exterior turns ultra-crispy during the second.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Scale ingredients by a factor of 2.5 and fry the potatoes in multiple small batches to maintain oil temperature. • 20+ people: Prepare the bravas sauce and garlic mayonnaise in large batches beforehand, and use two separate frying stations to keep up with demand.
Sides and Serving
- Pan con Tomate – toasted rustic bread rubbed with garlic and ripe tomatoes (not included in the recipe)
- Spanish Green Salad – crisp lettuce with olives and sherry vinegar dressing (not included in the recipe)
Serving: Serve hot on earthenware tapas plates garnished with fresh parsley and cocktail sticks.
Storage and reheating
Fridge: 2 days in an airtight container • Freezer: Not suitable for freezing • Reheating: Reheat potatoes in a hot oven at 200 °C for 5 minutes to restore crispness.
Author: WAGUU Petr & Team • Published: 21 Sep 2026 • Updated: 30 Oct 2026
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Common mistakes
- Frying wet potatoes – Leaving surface moisture on potato cubes causes severe oil splattering and prevents a crispy crust from forming.
- Overcrowding the pan – Adding too many potatoes at once drops the oil temperature, resulting in greasy and soggy cubes.
- Skipping the double-fry – Frying only once leads to either raw interiors or burnt exteriors instead of a fluffy center and crisp shell.
- Using bland paprika – Failing to use authentic Spanish smoked paprika robs the bravas sauce of its signature deep, smoky character.