Patatas bravas
4 servings
60 minutes
Patatas bravas is one of the most popular dishes in Spanish cuisine, especially in Madrid. This spicy, aromatic dish features tender potatoes paired with a rich hot sauce. Its origin is linked to traditional Spanish tapas—small snacks perfect for friendly gatherings. Baked pieces of young red potatoes develop a delicious golden crust, while the sauce made from tomatoes, paprika, and cayenne pepper offers a rich flavor with spicy notes. Wine vinegar adds a slight tang balanced by olive oil. Patatas bravas pairs perfectly with a glass of Spanish wine or cold beer and serves as an excellent side dish for meat and fish dishes. It’s a true culinary classic that ignites passion for Spanish gastronomy!
1
Peel the potatoes and cut them into quarters. Place the potatoes in a baking dish, add 1 tablespoon of oil, and mix well.
- Young red potatoes: 500 g
- Olive oil: 4 tablespoons
2
Place the tomatoes on top. Bake for 30-40 minutes until soft and golden. If there's enough space in the dish, add the tomatoes in a single layer as well. Or use a different dish for the tomatoes.
- Cherry tomatoes: 300 g
- Cherry tomatoes: 300 g
3
Place the tomatoes in a separate bowl, add 3 tablespoons of oil, vinegar, cayenne pepper, paprika, and salt. Mix everything well with a fork while mashing the tomatoes.
- Cherry tomatoes: 300 g
- Olive oil: 4 tablespoons
- Wine vinegar: 1 tablespoon
- Cayenne pepper: 0.3 tablespoon
- Paprika: 1 tablespoon
- Salt: to taste
4
Add potatoes and mix with the sauce.
- Young red potatoes: 500 g