Sides · Spanish

Patatas Bravas (Crispy Spanish Potatoes)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · September 10, 2026

These golden roasted potato chunks get topped with a smoky, gently spicy tomato sauce that tastes like a trip to a Spanish tapas bar. It is a vegetarian side or snack that comes together with pantry staples, and the sauce can be made a day ahead. Serve it hot with plenty of fresh parsley on top.

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Patatas Bravas (Crispy Spanish Potatoes)

Why you'll love this

  • Crispy roasted potatoes with a smoky, spicy sauce.
  • Made with simple pantry ingredients.
  • Sauce can be made ahead for easy entertaining.
  • Naturally vegetarian and crowd friendly.

EveryDayMeal recipe

Patatas Bravas (Crispy Spanish Potatoes)

Prep
15m
Cook
55m
Total
70m
Serves
4
Level
Easy

Ingredients

  • 3 tablespoons olive oil (for the sauce)
  • 1 small onion, finely diced
  • 2 garlic cloves, chopped
  • 1 cup (about 8 ounces) canned diced tomatoes
  • 1 tablespoon tomato paste
  • 2 teaspoons sweet paprika
  • 1 pinch chili powder
  • 1 pinch granulated sugar
  • 2 tablespoons fresh parsley, chopped
  • 2 pounds potatoes, cut into bite-size chunks
  • 2 tablespoons olive oil (for roasting)
  • to taste salt

Equipment

  • Saucepan
  • Roasting pan
  • Paper towels
  • Cutting board and knife

Instructions

  1. Heat 3 tablespoons olive oil in a saucepan over medium heat and cook the onion for about 5 minutes, stirring now and then, until it turns soft and translucent so the sauce tastes sweet rather than sharp.
  2. Stir in the garlic, canned tomatoes, tomato paste, sweet paprika, chili powder, sugar, and a pinch of salt. Bring to a boil while stirring, then lower the heat and simmer for about 10 minutes until the sauce thickens and looks pulpy.
  3. Heat your oven to 400 degrees F. Pat the potato chunks dry with paper towels (dry potatoes crisp up best), then tip them into a roasting pan and toss with 2 tablespoons olive oil and a good pinch of salt.
  4. Roast for 40 to 50 minutes, tossing once or twice, until the potatoes are deeply golden and crisp at the edges.
  5. Pile the hot potatoes into serving dishes, spoon the warm tomato sauce over the top, and finish with a generous sprinkle of fresh parsley.

Tips from the kitchen

  • Cut the potatoes into even chunks so they roast at the same rate and crisp evenly.
  • Do not crowd the pan. Give the potatoes room in a single layer so they brown instead of steam.
  • Make the tomato sauce up to a day ahead and keep it chilled, then reheat gently while the potatoes roast.

Estimated nutrition per serving: 290 cal · 5g protein · 40g carbs · 13g fat

Make it your own

  • Add a spoonful of garlic aioli or mayo alongside the tomato sauce for the classic double-sauce version.
  • Bump up the chili powder or add a pinch of cayenne for a spicier kick.
  • Swap in smoked paprika for an even deeper smoky flavor.

Storing & make-ahead

Store leftover potatoes and sauce separately in airtight containers in the fridge for up to 3 days. Reheat the potatoes in a hot oven or air fryer to crisp them back up, and warm the sauce in a small pan.

Good to know

Can I make this ahead?
Yes. The tomato sauce keeps chilled for up to 24 hours. Roast the potatoes fresh for the best crunch.
What potatoes work best?
Starchy or all-purpose potatoes like russets or Yukon Golds crisp up nicely. Just cut them into even bite-size chunks.
How do I get the potatoes really crispy?
Pat them very dry, toss with enough oil, spread them in a single layer, and roast until deeply golden without crowding the pan.
Is this dish spicy?
It has a mild, smoky warmth from paprika and just a pinch of chili powder. Add more chili if you like more heat.

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