Patatas Bravas
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I’ll never forget March 2020—our home became the ultimate culinary classroom as we embraced weekly cultural theme nights. With Spotify playlists and trivia in hand, we’d dive into dishes from around the globe. For my youngest daughter’s birthday weekend, Spain was picked. I started my food research and decided to go the Tapas route. I made:
- Chorizo served with freshly baked bread.
- A charcuterie (meat and cheese) board.
- An olive platter
- Patatas Bravas with a garlic aioli
Oh, did those Patatas Bravas steal the show! Think golden, bite-sized potato cubes with a sassy spicy sauce. They’re simple, shareable, and perfect as an appetizer or a side dish!
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WHAT ARE PATATAS BRAVAS
A beloved Spanish tapa, “Patatas Bravas” means “spicy potatoes.” The magic lies in 2 cm potato cubes—boiled until tender, then fried until gloriously crisp. Smothered in a paprika-forward “brava sauce”, you can’t just have one! They originated in Madrid in the 1950s and are now a staple across Spain, commonly enjoyed with drinks and friends
RECIPE DETAILS
Patatas Bravas is a pretty straightforward dish. The work isn’t too tough, but it does have a few steps, which makes it a bit more time-consuming. But I promise the extra effort is worth it! If you only want the recipe and missed the “jump to recipe” button at the top, just keep scrolling.
INGREDIENTS & EQUIPMENT
- 3 medium‑sized potatoes (~1 lb)
- Sea salt: 3 tablespoons, plus more for finishing
- High-temp oil for frying, like avocado or peanut oil
Equipment: large pot, enameled cast iron pot, slotted spoon or spider strainer, cooling rack over a sheet pan.
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Le Creuset 6.75 qt. Enameled Cast Iron
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All-Clad D3 3-Ply Stainless Steel 8 Quart Stockpot
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Buy Now → MAKING THE RECIPE
PREP
Wash and cube potatoes into ~1″ pieces.
BOIL
Cover with cold water, add salt, and simmer until just tender (fork‑pierce, slight resistance).
DRY
Drain and return the pot to low heat. Stir gently until potatoes lose visible moisture
JENN’S NOTES:
Cooking off any excess water does two things:
HEAT OIL
Fill pan ¼–½″ deep and heat to shimmering (~350 °F).
FRY & DRAIN
In batches, fry until deeply golden. Set on rack to drain, then immediately salt.
COOKING WITH KIDS
DISCLOSURE: Please keep in mind that the following tips are general and are meant to be suggestive. I personally use these strategies with my own kids, who are all unique even within my own family of five. Therefore, please regard these as suggestions or ideas. If you feel that your child requires more or less assistance, then go with what you and your child are comfortable with. Ultimately, you know your child best.
Younger kids
Bigger Helpers
Everything then younger kids to Plus…
STORAGE DETAILS
Patatas Bravas are best enjoyed hot and fresh, but you can also refrigerate them for a couple of days. Just reheat them in the oven at 350°F for about 15 minutes.
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Patatas Bravas
This is my version of a classic Spanish tapas recipe. Fun bite-sized deep fried potato bites. Perfect for parties, snacks, and as a side dish with burgers or fish fry.
- Total Time: 45 minutes
- Yield: 4 people
Ingredients
- 3 medium-sized potatoes (about a pound or less)
- 3 Tablespoons Sea Salt (and a little extra at the end for seasoning)
- Avocado Oil (for Frying)
Instructions
- Clean the potatoes, then cube them into one-inch size pieces and place them in a pot for boiling.
- Fill the pot of cold water about an inch or so over the potatoes, add salt, and stir a little to mix the salt in.
- Boil the potatoes until just before done (when you stab them with a fork, the fork will go through, but not break the potato apart).
- Drain out the water and put the potatoes back in the pot you were just using for boiling.
- On low, cook off any excess water from the potatoes. Turn off and set aside.
- Fill a frying pan to about 1/4-1/2 full with oil. Turn your oil on to medium-high and heat until shimmery (or 350° F).
- Carefully portion the potatoes (I can typically fry about 1/4 to 1/3 of them in one batch). Gently place them in the hot oil and fry until they are golden brown.
- Remove the potatoes from the oil using a slotted spoon or spider and place them on a rack set over a pan.
- Immediately salt the potatoes.
- Repeat the process until all the potatoes are cooked.
- Serve immediately with the sauce of choice.
Equipment
All-Clad D3 3-Ply Stainless Steel 8 Quart Stockpot
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Global 7-piece Ikasu Knife Block Set
Buy Now →Le Creuset 6.75 qt. Enameled Cast Iron
Buy Now →Swify Spider Strainer (Set of 3)
Buy Now →- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sides
- Method: stove top
- Cuisine: Spanish
© Photography, Prop Styling, and Food Styling by Jenn Giam Smith | Jenn Smith, LLC
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