Try our patatas bravas recipe then check out our Spanish tortilla, gildas and more tapas recipes. Traditionally these potatoes would be deep-fried but we’ve blanched and roasted them to cut out the faff of using a deep fat fryer.


  • 750g Maris Piper potatoes, peeled and cut into bite-sized chunks
  • 5 tbsp olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, crushed
  • 400g tin finely chopped tomatoes
  • 3 vine tomatoes, chopped
  • ½ tsp dried chilli flakes
  • 1 tbsp sherry vinegar
  • 1 tsp caster sugar
  • ½ tsp sweet smoked paprika
  • finely chopped flat-leaf parsley, to serve


  • STEP 1

    Heat a large pan of salted water until boiling, add the potatoes and simmer for 3 minutes. Drain really well, then spread out to dry on kitchen paper

  • STEP 2

    Heat the oven to 200C/fan 180C/gas 6. Spoon 3 tbsp olive oil on a large, non-stick baking tray. Add the potato and toss to coat. Roast for 40-50 minutes or until crisp, turning now and again so they get evenly golden

  • STEP 3

    To make the sauce, heat 2 tbsp of oil in a pan and cook the onion and garlic gently for 15-20 minutes or until soft. Tip in the remaining ingredients and season. Simmer for 20 minutes until thickened.

  • STEP 4

    To serve, season the potatoes with salt then spoon into a warm serving bowl (or bowls). Spoon over the sauce, sprinkle with parsley and serve.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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