Everyday Kitchen

Spanish · Snacks

Patatas Bravas

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Vegan · Gluten-free

Parboil potato cubes before roasting them. Serve with a cooked tomato sauce and garlic mayonnaise.

Prep
15 min
Cook
50 min
Total
65 min
Servings
4
Difficulty
Easy
Cuisine
Spanish
Course
Snacks

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of patatas bravas
Photograph shows a mixed orange sauce; this draft serves tomato sauce and garlic mayonnaise separately. This photograph is not a tested result of our draft recipe. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Main ingredients

Seasoning and finishing

Liquids

Equipment

Large pot; colander; baking tray; saucepan; small bowl; spoon; fork.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Parboil the potatoes · About 7 min

  1. Heat the oven to 220°C conventional or 200°C fan.
  2. Bring 2000 ml water for boiling potatoes to a boil in the large pot.
  3. Add ½ tsp baking soda and 1.1 kg potatoes, cut into 2 cm cubes carefully.
  4. Boil for 5–7 minutes.

    Check: The surfaces should soften while the centres remain firm.

  5. Drain the potatoes in the colander.
  6. Shake the colander gently to roughen the potato surfaces.

Roast · About 20 min

  1. Put the potatoes on the baking tray.
  2. Add 4 tbsp olive oil, 1 tsp salt and ¼ tsp black pepper.
  3. Turn the potatoes to coat them.
  4. Spread the potatoes in one layer.
  5. Roast for 20 minutes.
  6. Turn the potatoes.
  7. Roast for another 15–20 minutes.

    Check: The edges should be crisp and a fork should enter the centres easily.

Make the tomato sauce while the potatoes roast

  1. Heat the remaining 2 tbsp olive oil in the saucepan over medium heat.
  2. Add 1 whole chopped onion.
  3. Cook for 5–6 minutes, stirring often.

    Check: The onion should soften.

  4. Add 3 cloves minced garlic, 2 tsp smoked paprika and ¼ tsp cayenne.
  5. Stir for 30 seconds.
  6. Add 800 g canned crushed tomatoes.
  7. Simmer over medium-low heat for 15–20 minutes, stirring every 3 minutes.

    Check: The sauce should become thick rather than watery.

Mix the mayonnaise and serve · About 1 min

  1. Mix 60 ml mayonnaise, 1 tsp lemon juice and the remaining 1 cloves minced garlic in the small bowl.
  2. Spoon the tomato sauce over the hot potatoes.
  3. Serve the garlic mayonnaise alongside.

Tips

    Substitutions

    • Use smoked paprika instead of sweet paprika for a different sauce.

    Storage

    • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
    • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

    Make ahead

    • Make the sauce one day ahead; roast potatoes fresh.

    FAQ

    Why are potatoes soft outside?

    The tray may be crowded or the potatoes wet.

    Is the sauce very hot?

    Chili strength varies; reduce it to taste.

    How should I store patatas bravas?

    Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.

    Recipe source and adaptation

    Measured home adaptation: Fox and Briar: Patatas Bravas.

    Uses a slightly lower oven temperature with longer roasting; optional hot sauce and parsley omitted.

    Food safety references

    FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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