Crispy potato cubes with a spicy tomato 'brava' sauce and creamy garlic aioli — one of Spain's most classic tapas. Oven-roasted here for a lighter version.
Written by
Ecem Akkaba · Dietitian
Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.
Updated:
Patatas Bravas – Spanish Crispy Potatoes contains 340 calories per serving: 6 g protein, 45 g carbohydrate and 16 g fat. It takes 50 minutes in total and makes 4 servings.
Patatas Bravas is a legendary appetizer found in every bar and tapas spot across Spain. It originates in Madrid, and the word 'bravas' in its name refers to the bold, spicy character of the sauce.
In the classic recipe the potatoes are deep-fried, but this version roasts them crisp in the oven with olive oil, achieving the same texture with less fat. The brava sauce brings together tomato with sweet and hot paprika (pimentón).
The garlic aioli is a creamy counterpart that balances the heat of the sauce. Potatoes naturally provide potassium and vitamin C; roasting them and using olive oil makes the dish a more balanced snack.
Cut the potatoes into large cubes, rinse them in cold water and dry them thoroughly.
Heat the oven to 220°C; toss the potatoes with 2 tablespoons of olive oil, salt and pepper, then spread them in a single layer on a baking tray.
Roast the potatoes for 30-35 minutes, turning occasionally, until golden and crisp.
Meanwhile, for the sauce heat the remaining olive oil in a pan, add 3 finely chopped garlic cloves and, once fragrant, stir in the sweet and hot paprika.
Add the chopped tomatoes and vinegar and cook for 10-15 minutes until thickened, then blend smooth and adjust the salt.
For the aioli, whisk the mayonnaise together with the crushed garlic.
Transfer the crispy potatoes to a serving plate, drizzle the brava sauce over them and serve with the aioli.
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