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Roasted Patatas Bravas Recipe

Spanish Tapas: How to Make Roasted Patatas Bravas

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5 from 5 reviews

  • Author: Honest Cooking
  • Total Time: 55 minutes
  • Yield: 4-6 servings 1x


Crispy, golden potatoes, topped with a deliciously smokey tomato sauce with a slight kick, and a decadent aioli. Classic tapa perfection achieved without deep frying.


Units Scale

For the Roast Potatoes:

  • 4 tablespoons Extra Virgin Olive Oil
  • 2.2 pounds (1 kg) Potatoes, scrubbed and cut into 2-inch cubes
  • Salt to taste
  • 1/2 teaspoon Pimentón (Sweet Paprika)

For the Brava Sauce:

  • 4 large ripe Tomatoes, skin removed, deseeded, and chopped
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 Bay Leaf
  • 1/2 teaspoon Pimentón (Spanish Sweet Paprika)
  • 1 Dried Bird’s Eye Chili or 1/2 teaspoon Cayenne Pepper
  • 1 teaspoon Balsamic Vinegar
  • Salt to taste

For the Aioli:

  • 1 Egg Yolk
  • 4 cloves Roasted Garlic (or 2 fresh cloves Garlic)
  • Pinch of Salt
  • 1/2 teaspoon Lemon Juice
  • 1 cup (250 ml) Extra Virgin Olive Oil


1. Prepare the Potatoes:

  • Steam the potatoes for about 15 minutes until they are fork-tender. Do not overcook. If you don’t have a steamer, boil the potatoes until fork-tender.
  • Meanwhile, pour 4 tablespoons of olive oil onto a baking tray and place it in the oven. Preheat the oven to 500°F (250°C).

2. Prepare the Brava Sauce:

  • Make a small cross-slit on the bottom of each tomato. Drop them into a pot of boiling water for 1 minute, then peel off the skins.
  • Remove the seeds and blend the tomatoes in a food processor until smooth.
  • Heat 2 tablespoons of olive oil in a small pan over medium heat. Add the blended tomatoes, bay leaf, pimentón, and cayenne pepper. Cook until the mixture reduces by a quarter and becomes a deep red color, about 10 minutes.
  • Remove from heat, add the balsamic vinegar, season with salt to taste, and set aside.

3. Prepare the Aioli:

  • Place the garlic, egg yolk, salt, and lemon juice in a container suitable for a handheld blender.
  • While blending, drip the olive oil in a very slow and steady stream until the mixture turns into a thick paste.
  • Continue adding the oil slowly until you reach the consistency of a thick mayonnaise. If the aioli becomes too thick, thin it with about ½ teaspoon of water. This process takes about 5-10 minutes.

4. Roast the Potatoes:

  • After steaming, carefully remove the heated baking tray from the oven.
  • Transfer the potatoes onto the tray. They should sizzle upon contact. Be cautious as the oil might splatter.
  • Roast the potatoes for 15 minutes, then remove the tray and flip the potatoes to ensure even roasting. Roast for another 10 minutes until golden and crispy.

5. Serve:

  • Sprinkle paprika over the roasted potatoes.
  • Top with the brava sauce and garnish with parsley.
  • Add dollops of aioli and serve immediately.


  • Ensure the potatoes are not overcooked during steaming to prevent them from falling apart during roasting.
  • If you can’t find Pimentón, substitute with regular sweet paprika.
  • The aioli can be made ahead of time and stored in the refrigerator for up to 2 days.
  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Category: Appetizer
  • Method: Roasting
  • Cuisine: Spanish


  • Serving Size: 280g
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