The Authentic Patatas Bravas Recipe from Madrid

(Patatas Bravas)


By Edu Valor / Author - Spanish Chef

I’ve experienced firsthand how the spiciness of patatas bravas can vary. But they’re always easy to spot—chunks of fried potatoes topped with a reddish sauce.

Salsa brava typically comes in two versions: with or without tomato. Scroll down for the paprika-based recipe or click here.

I never strain my sauces to keep the fiber in them.

It’s usually mildly spicy, but in some places, you might need a “fire extinguisher”—something two of my friends learned the hard way during a lunch break.

The air conditioner was working just fine, and I can handle plenty of capsaicin. But when your friends are sweating while eating, you know they’re having a seriously hot day in Spain!

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Edu's Patatas Bravas
Spanish patatas bravas with salsa brava sauce on a plate.Patatas bravas with tomato salsa brava.


Ask the waiter to keep the sauce mild or "regular".

You may have seen or even tried patatas bravas while in Spain. It’s one of the most popular tapas dishes, found in almost every tapas bar and restaurant.

For a quick meal, try making this recipe! It doesn’t get much faster or easier. I like to pair it with a salad on the side.

Hot Salsa Brava with Tomato


Culinary experts generally agree that patatas bravas originated in Madrid. Even there, you'll find different versions of the tapa.

Some variations include garlic mayo (allioli), a type of tartar sauce, or other additions. Personally, I stick to the traditional version made with salsa brava—the red, spicy sauce flavored with Spanish pepper (red chili pepper).

Typically, there are two main recipes: one made solely with paprika and another that combines paprika (or bell pepper) with tomato. One essential feature, though, is the spiciness.

After all, that's why they're called patatas bravas—meaning wild, or spicy potatoes!

La Puerta del Sol square in Madrid with the El Oso y el Madroño statue.El Oso y el Madroño on the Puerta del Sol Square in Madrid. Photo by Siska van Thienen.


Let's Make the Patatas Bravas Recipe.

Ingredients for 4 Servings


Preparation: 10-15 minutes
Cooking: approx. 25 minutes

*Measurements in metric and USA Imperial system. For British/Canadian measurements please use the metric conversion calculator.

  • 750 g/1.5 lb potatoes, cut large chunks
  • 1 onion, finely diced
  • 2 garlic cloves, minced
  • 1 tsp paprika
  • 200 g/7 oz canned tomato cubes
  • 3 tbsp dry white wine
  • salt
  • 1 dry chili pepper crushed
  • 1 tbsp chopped parsley
  • olive oil

Preparation


The Potatoes:

  1. Peel the potatoes and cut them into large chunks, about the size of a golf ball.
  2. Heat oil to 160°C (320°F) and fry the potatoes for 5 minutes. Remove them from the pan and set aside to cool.

The Salsa Brava:

  1. Heat olive oil in a pan over medium heat. Add the onion and cook until translucent.
  2. Stir in the garlic and wine, then simmer for a couple of minutes to allow the alcohol to evaporate.
  3. Add the tomatoes, crushed chili pepper, paprika, and parsley. Simmer for 10 minutes, adding water if the sauce becomes too thick.
  4. Transfer the mixture to a pitcher or measuring beaker and blend with an immersion blender (stick blender) until smooth. 
  5. Season with salt to taste. The salsa brava should have the consistency of ketchup—add water as needed.

Finishing the Potatoes:

  1. Heat oil to 180°C (356°F) and fry the potatoes again for 4-5 minutes, or until golden brown.
  2. Season with salt and white pepper.
  3. Serve the potatoes with salsa brava and garnish with extra parsley.


TIPS: 

  • Fry the potatoes twice for extra crispiness. For a lower-fat alternative, boil or bake them instead.
  • Cut the potatoes into large chunks, about the size of a golf ball.
  • The sauce should have the consistency of ketchup. Add water as needed to achieve the right texture.
  • Add half a teaspoon of sugar and a few drops of vinegar to enhance the flavor.

Spanish patatas bravas without tomato in a tray.Paprika-based patatas bravas.


What you Will Need

  • Frying pan
  • Sauce pan
  • Stick blender
  • Cooking thermometer
  • Scale
  • Measuring spoons
  • Pitcher or measuring beaker
  • Paring knife
  • Cutting board


A Typical Dish from Spain


Patatas bravas are best known as a popular tapas served in nearly every bar across Spain. Their popularity has remained strong since the 1960s.

This dish first gained fame through two well-known Madrid bars from that decade, Casa Pellico and La Casona, unfortunately, neither exists today. 

Some say that salsa brava with tomato is the original version, just as it was made in those restaurants. However, there's no way to confirm it.

In 2008, the United Nations conducted a worldwide study and concluded patatas bravas are a typical Spanish dish.

This solidifies Spain as the birthplace of these delightful potato fritters topped with an appetizing, spicy red sauce. 


*****

Edu's Hot Patatas Bravas Recipes