This recipe for patatas bravas is an easy version of the typical Spanish tapas dish. In English, the translation would be spicy potatoes. The dish consists of fried potatoes topped with a creamy paprika-based sauce. This recipe is vegetarian and vegan friendly, although at restaurants you should double-check the ingredients.
At different restaurants, you will likely taste different versions of this recipe for patatas bravas. In my version, I have tried to use less oil for frying and instead use the air fryer to crisp the potatoes more. As an option, you can add onions to the fried potatoes so extra flavour. It’s not traditional but I like the variety. Additionally, you can adjust the spice level by using more or less of the hot paprika, compared to sweet paprika. The paprika gives the sauce its typical red colour.
Ingredients
Potatoes
4 medium potatoes
Olive oil for frying, about 3 Tbsp
Salt
Bravas sauce (recipe below)
Sauce
80 ml olive oil
2 tsp hot smoked paprika (or use all sweet paprika to make it more mild)
1 Tbsp sweet smoked paprika
1 1/2 Tbsp of flour
240 ml vegetable broth
Salt to taste
Instructions
Potatoes
First, peel the potatoes, and cut them into bite-size pieces. Then rinse and dry the potatoes. Next, heat the olive oil in a large skillet over medium heat. Add the potatoes and stir fry until brown and crispy on the outside, and cooked through. For extra crispiness, cook in the air fryer for 5 minutes at 190C. Sprinkle lightly with salt.
Sauce
First, heat the olive oil in a small saucepan over medium heat. Then add the paprika and mix well. Add 1 Tbsp flour and stir until combined. Next, add the broth gradually, stirring constantly.
The sauce should start to thicken. Add additional flour as needed, to reach a smooth but thickened consistency.
Reduce to low heat and simmer for 5 minutes, stirring occasionally. Season with salt to taste.
Finally, drizzle the sauce over the fried potatoes and serve hot!
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