Bravas, cañas (a small glass of beer), and a board of cured ham are a pure laidback Spanish vibe. Compliment your patatas bravas with my Italian charcuterie platter for a super quick tapas table. OK, it’s not strictly Spanish, but close enough for me! This post contains affiliate links. When you purchase through our links, we may earn a commission.
What are patatas bravas?
A Spanish tapas menu staple from Madrid, as popular abroad as they are in their homeland. They are irresistible bite-sized, rough cut chunks of crispy edged potatoes, either drizzled or drenched in a paprika-rich sauce. Every establishment throughout the country will offer them and each will have its own recipe for the famous sauce. Being satisfyingly salty, they make a great sightseeing stop snack to enjoy with a refreshing drink when playing tourist. But if you can’t get away, my patatas bravas recipe will take you there.
The sauce
There are both national level disputes and family feuds over the contents of a true bravas recipe. Paprika or cayenne? Tomatoes or no tomatoes? With alioli?! It’s all a matter of taste. For me, patatas bravas sauce should be tangy and smoky, the signature orange in colour, thick in consistency (think curry gravy) and come with alioli. Both sauces should lightly lace the pile of potatoes. And what is alioli? Authentically, it is a sauce of garlic and olive oil, but you’ll likely come across it as more of an industrial strength garlic mayo. And it is sublime! Soak your bravas in it. Slather your calamari. Drown your grilled prawns and fried whitebait. Dip your croquetas or just plain bread. It’s an addiction that won’t stop with Spanish fare. Chips, crab cakes, pizza crust… I could go on.
Spanish tapas
It’s the perfect family feast as everyone is guaranteed to eat some of at least one thing they like. In my family, the four of us all look for something a little different in our tapas so when we order together we have a really well-balanced meal! Here are each of our top picks: Padron peppers – it’s like pepper roulette. Who will get a hot one? These blister-skinned green peppers always make up the vegetable component and are usually my go-to. Chorizo in red wine – juicy Spanish sausage soaked in sticky red wine jus that is just burstingly flavoursome. My son cannot resist. Grilled asparagus with romesco sauce and burrata – a crunchy asparagus spear is one of my, and my daughter’s, favourite vegetables. If you’ve not had romesco sauce, it is a sweet blend of red peppers, tomato and almonds. Mouthwateringly good. Paella (Spanish rice with chicken or shrimp) – because my husband will insist on some protein and carbs! Paella is often served in a massive paella pan for the whole table to share, but you can halve the ingredients to make a tapas-sized version.
Storage and leftovers
Bravas sauce is good for way more than just potatoes, so I will often make up a batch. It can be stored in the fridge for up to a week, during which time the flavours ripen and intensify, and can be used for a number of saucy recipes. Try it with chicken or even for breakfast. The same goes for the alioli. But maybe not for breakfast. If you are planning a game night party, why not make my American version of patatas bravas. Loaded potato skins with chorizo, manchego cheese and bravas sauce will be the first ones to disappear. Favourite Potato Recipes to Try:
Potato Frittata with Taleggio Cheese Oven Fried Potatoes with Mushrooms and Caramelised Onions German Two Potato Salad with Bacon and Chive Vinaigrette Chipotle Mayo Roasted Potato Wedges
