Spicy Spanish Potatoes, also known as Patatas Bravas, is a classic Spanish tapas dish featuring crispy potatoes tossed in a bold, spicy tomato-based sauce. This easy-to-make recipe brings authentic Spanish flavors to your kitchen with a perfect balance of smokiness, heat, and crispiness. Whether served as an appetizer, side dish, or snack, these Spicy Spanish Potatoes are sure to be a crowd-pleaser.
Ingredients for Spicy Spanish Potatoes
For the Potatoes:
2 lbs russet or Yukon Gold potatoes, peeled and diced
3 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
For the Spicy Bravas Sauce:
1 tbsp olive oil
1/2 small onion, finely chopped
2 cloves garlic, minced
1 tsp smoked paprika
1/2 tsp hot paprika or cayenne pepper
1/2 tsp red pepper flakes (optional for extra heat)
1 cup tomato sauce or crushed tomatoes
1 tbsp red wine vinegar
1/2 tsp salt
1/2 tsp black pepper
Garnish:
Fresh parsley, chopped
Aioli or garlic mayonnaise (optional)
Substitutions for Spicy Spanish Potatoes
Use sweet potatoes instead of regular potatoes for a slightly different flavor. If you don’t have smoked paprika, mix regular paprika with a pinch of cumin. Vinegar can be swapped with lemon juice for a tangy twist. For a milder version, reduce or omit the cayenne pepper.
How to Make Spicy Spanish Potatoes
Preheat the oven to 425°F (220°C). Toss diced potatoes with olive oil, salt, and black pepper. Spread them evenly on a baking sheet and roast for 30-35 minutes, flipping halfway, until crispy and golden. Meanwhile, heat olive oil in a pan over medium heat. Sauté onions until soft, then add garlic, smoked paprika, hot paprika, and red pepper flakes. Stir for 30 seconds. Pour in tomato sauce, vinegar, salt, and black pepper. Simmer for 10 minutes until thickened. Once the potatoes are crispy, toss them in the sauce or drizzle the sauce on top. Garnish with fresh parsley and optional aioli. Serve hot.
Mix-ins for Spicy Spanish Potatoes
Add chopped chorizo for extra smoky flavor. Stir in roasted red peppers for sweetness. For a heartier dish, mix in chickpeas or top with a fried egg.
Recipe Tips for Spicy Spanish Potatoes
For extra crispy potatoes, soak the diced potatoes in cold water for 30 minutes before roasting. Air fry at 400°F (200°C) for 20 minutes as an alternative to oven baking.
Storage for Spicy Spanish Potatoes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) for 10 minutes or in an air fryer for a crispier texture.
Recipe Variations for Spicy Spanish Potatoes
Make it a full meal by serving with grilled chicken or shrimp. Try a creamy version by mixing the bravas sauce with Greek yogurt. Add a drizzle of honey for a sweet-spicy contrast.
FAQs for Spicy Spanish Potatoes
Can I make Spicy Spanish Potatoes ahead of time?
Yes, prepare the sauce in advance and reheat before serving. Roast the potatoes fresh for best results.
Are Spicy Spanish Potatoes gluten-free?
Yes, this recipe is naturally gluten-free.
What can I serve with Spicy Spanish Potatoes?
Serve as a side with grilled meats, seafood, or alongside other tapas like Spanish tortilla or garlic shrimp.
Spicy Spanish Potatoes are the perfect combination of crispy, bold, and flavorful. Whether you’re making them for a party, dinner, or a quick snack, this dish brings the taste of Spain to your table!
Spicy Spanish Potatoes
Equipment
- Baking sheet
- Mixing bowl
- Knife and cutting board
Ingredients
For the Potatoes:
- 4 medium potatoes peeled and diced into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper adjust to taste
- ½ teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley chopped (for garnish)
Optional (For Serving):
- ½ cup garlic aioli or sour cream for dipping
- Lemon wedges for a zesty squeeze
Instructions
Step 1: Prepare the Potatoes
- Preheat the oven to 425°F (220°C).
- Wash, peel, and dice the potatoes into 1-inch cubes. Pat them dry with a paper towel to remove excess moisture.
Step 2: Season the Potatoes
- In a large mixing bowl, toss the diced potatoes with olive oil, paprika, garlic powder, cayenne pepper, ground cumin, salt, and black pepper until evenly coated.
Step 3: Roast the Potatoes
- Spread the seasoned potatoes in a single layer on a baking sheet.
- Roast in the oven for 25-30 minutes, flipping once halfway through, until the potatoes are crispy and golden brown.
Step 4: Garnish and Serve
- Once the potatoes are done, garnish with fresh parsley.
- Serve with a side of garlic aioli or sour cream for dipping and a squeeze of lemon for extra zest.
Serving Suggestions:
- ✅ Serve as a side dish to accompany grilled meats, fish, or tacos.
- ✅ Pair with fried eggs for a tasty brunch or breakfast bowl.
- ✅ Enjoy as a snack with a tangy dipping sauce.
Pro Tips:
- ✔ For extra crispy potatoes, you can parboil the potatoes for 5-7 minutes before roasting them. This will help them crisp up better in the oven.
- ✔ Adjust the cayenne pepper for your preferred spice level—add more for extra heat!
- ✔ Double the recipe for a crowd or meal prep.
Notes
- Storage: Store any leftovers in an airtight container for up to 3 days. Reheat in the oven or air fryer to keep them crispy.
- Variation: You can swap out the spices for smoked paprika for a deeper flavor or add a pinch of chili flakes for an extra kick.
