I like this recipe because it’s incredibly easy and versatile. The potatoes come out perfectly crispy whether I bake them in the oven or cook them in the air fryer, and the homemade bravas sauce adds a smoky, tangy kick that pairs beautifully with the garlicky mayo. It’s comfort food with a Mediterranean twist and a great way to bring a little bit of Spain into my kitchen.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
800 g (1.8 lb) Potatoes, Peeled and diced 3 tbsp Olive oil Parsley, To serve
For the sauce: 1 tbsp Olive oil 1 Onion, Diced 3 Garlic cloves, Peeled and crushed 2 tsp Smoked paprika 400 g (14 oz) Chopped tomatoes (x1 tin) 1 tbsp Sherry vinegar Sea salt and freshly ground black pepper, To taste
For the garlic mayo: 150 g (0.75 cups) Mayonnaise 2 Garlic cloves, Peeled and crushed
Directions
First, I preheat the oven to 200℃ fan (220℃/Gas Mark 7). I toss the diced potatoes in olive oil and a little salt, then spread them out on a lined baking tray. I roast them for 40–50 minutes, turning them a few times during cooking, until they’re crisp and golden on all sides.
While the potatoes bake, I make the sauce. In a saucepan, I heat 1 tablespoon of olive oil over medium-high heat and fry the diced onion for about 5 minutes until softened. I then add the crushed garlic and smoked paprika, cooking for a couple more minutes until fragrant.
Next, I add the tinned tomatoes and simmer the sauce for about 10 minutes until slightly thickened. I season to taste with salt and pepper, then stir in the sherry vinegar. Once cooked, I blend the sauce until smooth and set it aside to cool slightly.
For the garlic mayo, I stir the mayonnaise and crushed garlic together in a small bowl, seasoning to taste.
When the potatoes are ready, I spoon the bravas sauce over them, drizzle with the garlic mayo, and sprinkle with finely chopped parsley before serving.
Optional Air Fryer Method: If I’m using the air fryer, I cook the potatoes at 220℃ for 25–30 minutes, shaking the basket occasionally to ensure even cooking. If they start to brown too much on the edges, I lower the temperature slightly.
Servings and Timing
This recipe serves 4 people. It takes 5 minutes to prepare and 45 minutes to cook, for a total time of 50 minutes.
Variations
I sometimes add a pinch of chilli flakes or cayenne pepper to the sauce for extra heat. For a smoky twist, I use a mix of sweet and hot smoked paprika. If I want to make it dairy-free, I use a vegan mayonnaise.
Storage/Reheating
I find Patatas Bravas best enjoyed fresh so the potatoes stay crisp, but I can store the sauce and mayo separately in the fridge for up to 5 days. To reheat leftover potatoes, I pop them in the oven or air fryer until hot and crispy again, then add the sauces just before serving.
FAQs
Can I make the sauce ahead of time?
Yes, I often make the sauce a day or two in advance and keep it in the fridge—it reheats beautifully.
Can I air fry the potatoes instead of baking them?
Yes, I cook them in the air fryer at 220℃ for about 25–30 minutes, shaking the basket occasionally.
How do I keep the potatoes crispy?
I make sure not to overcrowd the tray and let them cool slightly before adding the sauce.
Can I make this recipe vegan?
Yes, I use vegan mayonnaise and it tastes just as good.
What potatoes work best?
I prefer floury varieties like Maris Piper or Russet for the crispiest results.
Can I spice up the sauce?
Yes, I add chilli flakes or a little cayenne pepper for extra heat.
Can I blend the sauce by hand?
If I don’t have a blender, I mash it lightly with a fork or potato masher—it’ll be chunkier but still tasty.
Can I serve the sauce on the side?
Definitely. I sometimes serve the sauce and garlic mayo separately for dipping.
What can I serve with Patatas Bravas?
I love pairing it with other tapas dishes like garlic prawns, Spanish omelette, or marinated olives.
Conclusion
I find this Patatas Bravas to be one of the easiest and most satisfying tapas dishes to make at home. The crispy potatoes, smoky tomato sauce, and creamy garlic mayo create the perfect flavor combination—simple, comforting, and full of Mediterranean flair. It’s a dish I love to serve for gatherings or anytime I want a little taste of Spain on my plate.
This Patatas Bravas recipe brings a taste of Spain to your kitchen with crispy golden potatoes, a smoky tomato bravas sauce, and creamy garlic mayo. It’s the perfect tapas dish or side—simple, flavorful, and beautifully balanced between spice, tang, and richness.
Ingredients
800 g (1.8 lb) Potatoes, peeled and diced
3 tbsp Olive oil
Parsley, to serve
For the sauce:
1 tbsp Olive oil
1 Onion, diced
3 Garlic cloves, crushed
2 tsp Smoked paprika
400 g (14 oz) Chopped tomatoes (1 tin)
1 tbsp Sherry vinegar
Sea salt and freshly ground black pepper, to taste
For the garlic mayo:
150 g (0.75 cups) Mayonnaise
2 Garlic cloves, crushed
Instructions
Preheat the oven to 200℃ fan (220℃/Gas Mark 7). Toss the diced potatoes in olive oil and salt, then spread on a lined baking tray. Roast for 40–50 minutes, turning occasionally, until crisp and golden.
Meanwhile, make the bravas sauce. Heat 1 tbsp olive oil in a saucepan over medium-high heat. Add diced onion and cook for 5 minutes until softened. Stir in crushed garlic and smoked paprika and cook for another 2 minutes.
Add the chopped tomatoes and simmer for about 10 minutes until thickened. Season with salt and pepper, then stir in sherry vinegar. Blend until smooth and set aside.
For the garlic mayo, combine mayonnaise and crushed garlic in a small bowl, seasoning to taste.
When the potatoes are done, spoon the bravas sauce over them, drizzle with garlic mayo, and sprinkle with parsley. Serve immediately.
Optional Air Fryer Method: Cook the potatoes at 220℃ for 25–30 minutes, shaking the basket occasionally until crisp and golden.
Notes
Add chilli flakes or cayenne pepper to the sauce for extra heat.
Use vegan mayo for a dairy-free or vegan version.
Floury potatoes like Maris Piper or Russet yield the crispiest results.
Make the sauce ahead—it keeps well for up to 5 days in the fridge.
Serve the sauce and mayo separately for dipping if preferred.
