Summary: Crispy fried potato cubes served with a spicy tomato sauce (salsa brava) and often aioli. The potatoes are double-fried for maximum crispness. Ready in 45 minutes, serves 6.
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Category: Side Dishes, Spanish Cuisine
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Quick overview
- Dish: Patatas Bravas
- Category: Side Dishes, Spanish Cuisine
- Cuisine: Spanish
- Main ingredient: Potatoes, 1 kg
- Guide: 12 Most Famous Spanish Dishes
- Total time: 45 minutes (15 min prep + 30 min cooking)
- Difficulty: Easy
- Servings: 6 (portion weight: 200 g)
- Key technique: Double frying
- Preparation types: Frying
- Dietary info & allergens: Vegan, gluten-free. Contains none of the main allergens.
- Suitable for: Tapas, side dish, party food
- Nutritional values (per serving): 280 kcal, Protein: 4 g, Fat: 14 g, Carbs: 36 g
- Storage: 2 days in fridge, not suitable for freezing
- Pairing: Beer, red wine, sangria
- In short: Crispy potatoes with spicy tomato sauce and aioli.
- Last updated: 25. 9. 2026
WAGUU says: “Patatas bravas are the ultimate tapas – crispy, spicy and impossible to stop eating.”
Key facts
| Prep time: | 15 minutes |
| Cooking time: | 30 minutes |
| Temperature: | 160°C then 190°C |
| Servings: | 6 |
At a glance
Golden, crispy potato cubes with a spicy tomato sauce and creamy aioli. The perfect tapa or side dish.
Ingredients
Base servings: 6 • Portion weight: 200 g
| Ingredient | Amount | Quality |
|---|---|---|
| Potatoes | 1000 g | Waxy, peeled |
| Olive oil | 500 ml | For frying |
| Tomatoes | 400 g | Canned or fresh |
| Onion | 1 pc | Medium |
| Garlic | 2 cloves | Fresh |
| Smoked paprika | 1 tsp | Hot or sweet |
| Chilli powder | 0.5 tsp | Adjust to taste |
| Sherry vinegar | 1 tbsp | Or red wine vinegar |
| Salt | 1 tsp | Fine sea salt |
| Aioli | 150 ml | For serving |
Why you will love this recipe
- Crispy outside, fluffy inside: The double-frying method ensures perfect texture.
- Spicy and creamy: The combination of salsa brava and aioli is irresistible.
- Versatile: Serve as a tapa, side dish, or party food.
Why it works: The first fry at a lower temperature cooks the potato through. The second fry at a higher temperature crisps the outside. The salsa brava adds heat and tang, while the aioli cools and enriches.
Recipe overview
Prep: 15 min | Cook: 30 min | Difficulty: Easy | Servings: 6 | Type: Side | Origin: Spanish
Detailed method
Total progress: 0 % done
Phase 1: Preparing potatoes – 10 min
Equipment: Knife, chopping board
1. Peel the potatoes and cut them into 2 cm cubes. Rinse under cold water to remove excess starch, then dry thoroughly with a clean towel.
VCP: The potatoes are completely dry – any moisture will cause the oil to splatter.
Phase 2: First fry – 10 min
Equipment: Deep pan or fryer
2. Heat the olive oil to 160°C. Fry the potatoes in batches for 8–10 minutes until tender but not browned. Remove and drain on kitchen paper.
VCP: The potatoes are soft and pale, with no colour.
Before you continue:
Do not overcrowd the pan – the temperature will drop and the potatoes will become greasy.
Phase 3: Salsa brava – 15 min
Equipment: Saucepan
3. Meanwhile, make the sauce. Sauté the onion and garlic in a little olive oil until soft. Add the tomatoes, paprika, chilli and vinegar. Simmer for 10 minutes, then blend until smooth. Season with salt.
VCP: The sauce is thick, deep red and glossy.
Phase 4: Second fry – 5 min
Equipment: Deep pan or fryer
4. Increase the oil temperature to 190°C. Fry the potatoes again for 3–5 minutes until golden and crispy. Drain on kitchen paper and sprinkle with salt.
VCP: The potatoes are golden brown and crispy.
Before you continue:
Serve immediately – the potatoes lose their crispness as they cool.
Phase 5: Serving – 2 min
Equipment: Bowl or plate
5. Pile the potatoes into a bowl, drizzle with salsa brava and serve with aioli on the side.
VCP: The potatoes are hot, crispy and smothered in sauce.
Phase 6: Garnish – 1 min
Equipment: None
6. Garnish with a sprinkle of smoked paprika and fresh parsley.
VCP: The garnish adds colour and a smoky aroma.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Deep pan or fryer | 3 L capacity | Wok | Oil may splatter |
| Slotted spoon | 30 cm | Tongs | None |
| Kitchen paper | Several sheets | Wire rack | None |
Shopping list
Nutritional profile
Values per 1 serving (without side dish). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 140 kcal | 280 kcal | 1680 kcal |
| Fat | 7 g | 14 g | 84 g |
| of which saturates | 1 g | 2 g | 12 g |
| Carbohydrates | 18 g | 36 g | 216 g |
| of which sugars | 2 g | 4 g | 24 g |
| Protein | 2 g | 4 g | 24 g |
| Salt | 0.4 g | 1 g | 6 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 waxy potatoes – they hold their shape and become fluffy inside.
- Tip 2: For extra crispness, parboil the potatoes with a pinch of baking soda before frying.
- Tip 3: The salsa brava can be made ahead and stored in the fridge for up to 5 days.
- Tip 4: Add a spoonful of aioli to the salsa brava for a creamier, richer sauce.
Scientific background
The double-frying technique works because the first fry at 160°C cooks the interior without browning, while the second fry at 190°C dehydrates the surface, creating a crispy crust. The Maillard reaction between amino acids and reducing sugars produces the golden colour and savoury flavour.
Fine Dining – Professional techniques
- Plate composition: Stack the potatoes in a small bowl, drizzle with salsa brava and a dot of aioli.
- Texture contrasts: The crispy potatoes contrast with the smooth sauces.
- Temperature contrast: Serve hot, with a cold beer.
- Aromatic additions: A sprinkle of smoked paprika and fresh parsley.
Sensory radar
- Appearance: Golden-brown potato cubes, bright red sauce, white aioli.
- Aroma: Fried potatoes, smoked paprika, garlic.
- Taste: Savoury, spicy, tangy, with a creamy note from the aioli.
- Texture: Crispy outside, fluffy inside.
Pairing
- Wine: A young red Rioja or a dry sherry.
- Beer: A cold lager or pilsner.
- Non-alcoholic: Sangria (non-alcoholic) or sparkling water.
Different preparation variations
- Baked version: Toss the potatoes in oil and bake at 220°C for 30 minutes, turning once.
- With chorizo: Add diced chorizo to the salsa brava for extra flavour.
Allergens and dietary information
Contains: None of the main allergens • Gluten: Gluten-free • Suitable for: Vegans, vegetarians
Suitable for
Tapas, side dish, party food, picnic.
Substitution catalogue
- Sherry vinegar: Red wine vinegar or apple cider vinegar.
- Aioli: Garlic mayonnaise or vegan aioli.
FAQ
Can I make patatas bravas ahead of time?
You can parboil the potatoes and make the sauce ahead. Fry the potatoes just before serving for the best texture.
How do I make the potatoes extra crispy?
Dry the potatoes thoroughly before frying, and double-fry them. The second fry at a higher temperature is key.
Is the sauce very spicy?
It has a gentle heat. Adjust the chilli powder to your taste. For a milder version, use sweet paprika only.
Can I use sweet potatoes?
Yes, sweet potatoes work well and add a natural sweetness. Adjust the frying time as they cook faster.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: Double the recipe – it disappears quickly. 10+ people: Keep the fried potatoes warm in a low oven (100°C) while you fry the rest.
Serving suggestion
Storage and reheating
Fridge: 2 days • Freezer: Not suitable • Reheating: Reheat in a hot oven (200°C) for 5–10 minutes to restore crispness.
Author: WAGUU Petr & Team • Published: 27 Sep 2026
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Most common mistakes
- Not drying the potatoes: Moisture causes the oil to splatter and prevents crisping.
- Overcrowding the pan: The oil temperature drops and the potatoes become greasy.
- Frying only once: Double-frying is essential for the perfect crispy texture.
- Salting too early: Salt after frying to avoid drawing out moisture.