Patatas Bravas
patatas bravas

Patatas Bravas

Total time: 1 hour 15 minutes
Servings: 4
patatas bravas
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Never missing from the menu at any tapas bar. Try it at home with this patatas bravas recipe!

Simply served with herbs and a pinch of salt, patatas bravas or “fierce potatoes” in a spicy tomato sauce are simply irresistible.

patatas bravas

Patatas Bravas

Never missing from the menu at any tapas bar. Try it at home with this patatas bravas recipe!
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Course: Starter, Tapas
Cuisine: 🇪🇸 Spanish
Diet: Vegetarian Diet
Keyword: potatoes, Spanish, tapas, tomato
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 4
Calories: 222kcal
Author: Jamie Oliver


  • 4 potatoes medium, peeled and halved , (approximately 800g)
  • 2 cloves Garlic peeled and finely sliced
  • 2 sprigs fresh rosemary leaves picked
  • 1 teaspoon sweet paprika
  • 1 teaspoon fennel seeds

For the Bravas Sauce

  • olive oil
  • 1 onion peeled and finely chopped
  • 4 cloves garlic peeled and sliced
  • 3 fresh red chillies deseeded and roughly chopped
  • 1 carrot peeled and finely chopped
  • sprigs fresh thyme leaves picked
  • 400 g chopped tomatoes
  • 1 tablespoon sherry vinegar


  • Parboil the potatoes over a medium heat for 10 to 15 minutes, or until they are starting to get tender but still hold their shape. Drain in a colander and leave to steam dry until cool.
  • Meanwhile, put a pan on a lowheat and start your bravas sauce. Add a lug of olive oil and, once hot, add the chopped onion and sliced garlic. Cook for 5 minutes, or until the onion is soft but not coloured. Add the chillies, carrot and thyme leaves and cook for another 5 minutes. Add the tinned tomatoes, sherry vinegar and a good pinch of sea salt and black pepper. Bring to the boil, then turn the heat down and simmer for 15 minutes, or until the carrots are soft and the sauce is lovely and thick.
  • While your sauce simmers, put a large frying pan on a medium heat and add 0.5cm of olive oil. Cut your potatoes into large bite-sized chunks. Once the oil is hot, carefully add your potatoes to the pan. Cook them for around 8 minutes, turning occasionally, until golden all over. You’ll need to do this in batches so you don’t overcrowd the pan. Add your garlic and rosemary leaves to the pan for the last minute of cooking.
  • Transfer the potatoes, garlic and rosemary to a plate lined with kitchen paper to drain, then scatter over the paprika, fennel seeds and a good pinch of salt and toss together until well coated.
  • Carefully tip your cooked sauce into a blender, or use a hand blender, and whiz until lovely and smooth. Have a taste, and adjust the seasoning if necessary. Serve in a jug next to your potatoes or, if youwant to be more traditional, pour the sauce over your potatoes before serving and toss together


Calories: 222kcal | Carbohydrates: 50g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Fiber: 8g | Sugar: 8g

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