How to make patatas bravas, a simple, flavorful tapas (appetizer) combining crispy potatoes with a robust tomato sauce with a gentle kick of heat (salsa brava). Plus, this version is made healthier by omitting the deep-fryer for baked or air-fried potatoes, instead!

As a Lebanese woman, I’m no stranger to a delicious potato appetizer dish. Hello, batata harra anyone?! However, rather than cooking the cubed potatoes in several aromatic ingredients, this patatas bravas recipe combines the crispy cooked cubed potato with a delicious spicy sauce (salsa brava). Once baked, the papa bravas makes for a delicious appetizer, tapas dish (alongside bistered padron peppers), party food, or even a side dish!

Not only is this patatas bravas recipe simple, cheap, and flavorful, but I’ve even made it healthier by making patatas bravas in the oven (or an air fryer!). I try to avoid deep frying as much as possible apart from in very particular circumstances (like for traditional falafels). This way, you still have wonderfully crispy spuds but a fraction of the fat!

What is Patatas Bravas?

Patatas bravas, also called papas bravas or patatas a la brava, refer to a Spanish dish of “spicy potatoes”. The dish originated in Madrid and is a very popular (if not the most popular) tapas dish – like a “bar snack” style appetizer/dish.

It consists of cubed white potatoes, fried, and then served warm with a spicy sauce (salsa brava). It is also popular to top the dish with a creamy garlic aioli (called allioli in Spain), which cuts through the spice and balances the flavors wonderfully.

In the several times I’ve eaten this dish, I’ve found that the patatas bravas sauce (salsa brava) differs wildly. Some sauces are robust and spicy, others are thinner and smokier, etc. For this version, I’ve stuck to a sauce that’s rich, garlicky, and tomatoey with some heat (without being overwhelmingly spicy).

I’ve also swapped out the deep fryer for either an oven or air fryer patatas bravas instead, to keep things lighter! That way, this patatas bravas recipe uses just a fraction of the oil!

The Papa Bravas Ingredients

• Potatoes: it’s best to use potatoes that are quite starchy (not waxy) – or all-purpose potatoes, like Russet or Yukon Gold potatoes.
• Tomatoes: when it’s tomato season, I recommend using the best, ripe tomatoes that you can find (I use vine-ripened). However, during winter, feel free to use high-quality tinned tomatoes.  
• Aromatics: you’ll red onion (you can use one small onion or ½ a larger one), garlic, and a bay leaf.
• Spices: this patatas bravas recipe uses a simple combination of Spanish smokedpaprika (You can use sweet smoked or hot smoked -for more heat- or a combination of the two. Use regular smoked paprika if that’s all you can find), chili powder, and salt and pepper.
• Olive oil: I recommend using a light extra virgin olive oil.
• Parsley: use fresh parsley as a garnish (optional).

Optional Add-ins and Variations

• Garlic sauce: you can use garlic aioli. However, I had some Lebanese toum in the fridge, so I used that (which is a LOT more robust than aioli). To make a “cheat” aioli, combine some mayonnaise (or vegan mayo) with a bit of lemon juice and garlic paste (adjust the ratio to personal taste).
• Sugar: while optional, a little sugar helps to balance the flavors and provide a subtle sweetness to the sauce. You can use regular granulated sugar or honey/maple.
• Chili: Instead of (or alongside) the chili powder, you could use fresh chili. The type you use will impact how spicy the sauce is. For example, for a milder sauce, you could use Spanish piquillo peppers; for medium heat, a jalapeño would work, or for a hotter version, then cayenne peppers or habaneros would work, etc. And so on, depending on what chilies are available to you.
• Vinegar: to add a little extra “tang” to the patatas bravas sauce, you might like 1-2 Tbsp of vinegar. White or red wine vinegar work well, as does sherry vinegar.
• Other herbs/spices: you can add extra flavor to the sauce with the addition of other herbs like thyme and oregano (just a pinch of either/both).

How to Make Patatas Bravas?

Step 1: Prepare the potatoes

First, wash and peel the potatoes. Once peeled, chop them into cubes around ¾ inch/2cm in size. Then rinse (to remove excess starch) and thoroughly dry with a kitchen towel.

You can optionally keep the skin on the potatoes – if preferred. If peeling, save the skins to make potato peel chips!

Step 2: Cook the potatoes

Bake in the oven: spread the potatoes across a large baking tray and brush (or spray) with a little oil and gently toss to coat. Then bake the potatoes at 400ºF/200ºC for about 35-45 minutes. When ready, the potatoes should be golden brown and crispy.

Air fryer patatas bravas: spread the potatoes in a single layer across your air fryer basket and lightly spray or drizzle with a little oil. Then bake at 400ºF/200ºC for between 20-25 minutes. Keep an eye after 20 minutes, as the size and type of your machine will make the time vary. Also, you may need to do this in batches depending on the size of your air fryer.

It’s best not to “crowd” the basket too much; otherwise, the potatoes are more likely to “steam” and won’t crisp up as much.

Step 3: Prepare the patatas bravas sauce

Meanwhile, as the potatoes cook, it’s time to prepare the salsa brava. First, finely chop the onion and garlic. Then grate (directly into a bowl to collect all the juices) or finely chop the tomatoes.

Heat a large non-stick skillet over medium heat and then add a swirl of oil and the onion. Allow it to cook until softened and translucent (3-4 minutes).

Then, add the garlic, paprika, chili, and salt, stir, and cook for a further 2 minutes.

Finally, add the tomatoes and bay leaf and reduce the heat to medium-low/low, allowing it to simmer for 15-20 minutes to reduce and thicken.

It’s important to simmer this to allow the flavors to develop, so don’t rush this step.

Feel free to give it a taste and adjust any of the seasonings to personal preference. Then remove the bay leaf. You can enjoy the sauce chunky or use an immersion blender/blender to puree it until smooth (add a little water if needed).

Step 4: Compile the papas bravas

Once both elements are ready, it’s time to compile and serve. Serve up the potatoes in a dish and spoon over (or pour) the sauce.

You can optionally further drizzle with some garlic sauce, then top with some finely chopped fresh parsley.

How to Store?

Make ahead: you can prepare the patatas bravas sauce (salsa brava) recipe several days in advance (3-4) and store it in an airtight container in the fridge. In fact, I recommend making the salsa brava a day in advance if possible – as it chills in the fridge overnight, the flavors will develop further, and it tastes even better than the first day!

Store: once baked, I recommend eating the dish immediately, as they will become soggy while sitting (especially while covered in sauce). If you serve the potatoes ad sauce separately, you could store the leftover potatoes in an airtight container for several days.

Freeze: you can freeze the potatoes and salsa brava separately, but I wouldn’t recommend doing so together. Allow them to cool and then transfer to separate freezer-safe containers and freeze for up to 6 months (for the potatoes) or 2-3 months for the salsa brava. Thaw in the fridge before reheating.

Reheat: it’s important to reheat the papa bravas the right way to get them to re-crisp again (though they won’t go as crispy as when first cooked). Avoid the microwave at all costs. Instead, place them back in the oven or air fryer at 350ºF/180ºC until warmed through and crispy again. You could also pan-fry the potatoes with a bit of oil for crisper results.

Recipe Tips and FAQs

• Dry the potatoes thoroughly: after rinsing the cubed potatoes, make sure to dry them thoroughly. If they’re wet, then they’ll steam while cooking instead of becoming wonderfully crispy.
• To pan–fry the potatoes: if you want to shallow fry (sauté) the potatoes, that’s also possible. To do so, gently cook in the skillet with a little oil for several minutes. Then place in the fridge for 5 minutes. Then, return the potato to the pan on high heat and fry until golden and crispy. Drain the potatoes on paper towels before serving.
• Toss with the sauce: while it’s common to serve the papa bravas topped with sauce, you can also toss them with the sauce until thoroughly coated too.
• For crispier baked/air-fried potatoes: there are tricks for crispier baked fries and the same goes for these cubed Spanish potatoes. The trick is to par-boil the spuds in baking soda water. Place the cubed potato in a pan with enough water to cover them and ½ tsp baking soda. Bring to a boil and then boil for two minutes. Then quickly drain the potatoes, add the olive oil, and stir/toss to coat (don’t be too precious with this as fluffy edges = crispier edges). Then cook the baked/air fryer potatoes until golden and crisp.
• Enjoy a patatas bravas breakfast: by topping the dish with a fried or poached egg. The yolk will drizzle over the crispy potatoes and make for an amazing, hearty, addictive breakfast dish.
• Using leftover patatas bravas sauce: salsa brava is good for more than just homemade patatas bravas. It makes for a delicious condiment (just like ketchup) to use with eggs, mixed into pasta/rice/quinoa, drizzled over pizza, and more!

More Delicious Potato Recipes

• Sweet potato breakfast hash
• Miso-glazed sweet potato
• Accordion potatoes
• Crispy Parmesan Potato Stacks (Muffin Tin Potatoes)
• Sweet potato fries (oven-baked)
• 2-ingredient sweet potato flatbread
• One-ingredient potato flatbread
• Lebanese Spicy Potatoes Batata Harra
• Rosemary Garlic Crispy Roasted Potatoes
• How To Make Potato Chips

If you try this healthy patatas bravas recipe, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!