🥔 Patatas Bravas

Name: Patatas Bravas
Total time: 45 min
Yield: 4
Cuisine: Spain · Madrid
Ingredients: 800 g potatoes, cut into 3 cm chunks; Olive oil for frying; Sauce: 1 tbsp olive oil; 2 garlic cloves, chopped; 300 g tomato passata; 1 tsp hot smoked paprika or chilli flakes; 1 tsp sweet paprika; Pinch of sugar, salt

Origin: Spain · Madrid

360kcal

per serving · 200 g

180kcal

per 100 g

5 gProtein2.5 g / 100 g

20 gFat10 g / 100 g

40 gCarbs20 g / 100 g

Patatas bravas are chunks of potato fried until crisp and golden outside and fluffy inside, served with a spicy sauce of tomato, garlic and chilli. The 'brava' (fierce) sauce varies from mildly smoky to properly hot. They are one of the most popular tapas in Spain, shared from a small plate with toothpicks alongside drinks.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

Veganno meat, fish or animal products in a typical recipe

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not keto20 g carbs per 100 g

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

potatotomato saucechili peppergarlicolive oil

Recipe

4 servings45 min

Ingredients

800 g potatoes, cut into 3 cm chunks
Olive oil for frying
Sauce: 1 tbsp olive oil
2 garlic cloves, chopped
300 g tomato passata
1 tsp hot smoked paprika or chilli flakes
1 tsp sweet paprika
Pinch of sugar, salt

Method

For the sauce, soften the garlic in 1 tbsp olive oil, add both paprikas and chilli, then the passata, sugar and salt; simmer 15 minutes and blend smooth.
Parboil the potato chunks for 5 minutes and drain well.
Fry the potatoes in olive oil at about 170 °C until crisp and golden, 8–10 minutes.
Drain on paper, salt lightly and serve with the sauce spooned over.

How to make it lighter

Roast the parboiled potatoes in the oven with 1–2 tbsp olive oil instead of deep-frying.
Keep the tomato sauce generous: it adds flavour with few calories.
Share one plate as a tapa rather than eating it as a main.

History

Patatas bravas are closely associated with the taverns of Madrid, where they are often said to have become a bar staple during the 20th century. Every region and bar has its own version of the sauce, and today the dish is served in tapas bars across Spain and abroad.

Count it in one photo

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →