Easy Patatas Bravas Recipe

Patatas bravas

  • serves 4 as a side
  • Easy

Recreate this popular Spanish tapas dish at home with our recipe, complete with a classic paprika tomato sauce


Try our patatas bravas recipe then check out our Spanish tortilla, 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.



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

*This recipe is gluten free according to industry standards

Head here for more Spanish-style recipes

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Nutritional Information

  • Kcals 320
  • Fat 14.3g
  • Saturates 2.1g
  • Carbs 39.7g
  • Sugars 11.4g
  • Fibre 5.9g
  • Protein 5.3g
  • Salt 0.1g