Patatas Bravas

Name: Patatas Bravas
Total time: 51 min
Yield: 4 servings
Ingredients: 1,000 g waxy potatoes; 60 ml Extra-virgin olive oil; 0.5 tsp Salt; 3 clove Garlic; 30 ml Extra-virgin olive oil; 2 tsp Smoked paprika; 1 tsp hot paprika; 1 pinch Cayenne pepper; 400 g Plum tomatoes; 1 tbsp White wine vinegar; 0.5 tsp Salt; 30 ml Extra-virgin olive oil

46 min · 8 min 40s active · makes ~1.55 kg · Medium

Crispy waxy potatoes coated in spiced tomato sauce, seasoned with hot and smoked paprika for depth.

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Patatas Bravas

Crispy waxy potatoes coated in spiced tomato sauce, seasoned with hot and smoked paprika for depth.

See more →

TOTAL TIME

46 min

ACTIVE TIME

8 min 40s

QUANTITY

~1.55 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/9

Tools0/11

Ingredients

0/9 gathered · 4 servings

1,000g

120ml

1tsp

3clove

2tsp

1tsp

1pinch

400g

1tbsp

#	Quantity	Notes	State
1	1,000g	—	—
2	120ml	—	—
3	1tsp	—	—
4	3clove	—	—
5	2tsp	—	—
6	1tsp	—	—
7	1pinch	—	—
8	400g	—	—
9	1tbsp	—	—

Tools

11 items

Serveware

1 item

Procedure

27 steps

1 of 27

Set the oven to 220 °C and allow it to come fully up to temperature.

220°C

⏱ 10 min

2 of 27

Peel the potatoes, removing all the skin, and lay them on the board.

Waxy potatoes · 1,000 g

⏱ 1 min 30s

ResultPeeled potatoes

3 of 27

Cut the peeled potatoes into rough 3 cm chunks, aiming for even pieces so they roast at the same rate.

Peeled potatoes · step 2

⏱ 1 min

ResultPotato chunks

4 of 27

Tip the potato chunks onto the baking tray and spread them out in a single layer.

Potato chunks · step 3

⏱ 10s

ResultPotato chunks

5 of 27

Drizzle 60 ml of the olive oil evenly over the potatoes.

Extra-virgin olive oil · 60 ml

⏱ 10s

ResultOiled potato chunks

6 of 27

Sprinkle ½ tsp of the salt over the oiled potatoes.

Salt · 0.5 tsp

⏱ 10s

ResultSeasoned potato chunks

7 of 27

Turn the potatoes with tongs until every piece is glossed with oil and salt.

⏱ 20s

ResultEvenly coated potato chunks

8 of 27

Slide the baking tray into the oven.

⏱ 10s

ResultEvenly coated potato chunks

9 of 27

Roast the potatoes for 40 minutes, turning once halfway through, until they are deeply golden and crisp on the outside and tender within.

220°C

⏱ 40 min

ResultGolden roasted potatoes

10 of 27

Pull the baking tray from the oven using oven gloves and set it aside.

⏱ 10s

ResultGolden roasted potatoesused in step 26

11 of 27

Crush each garlic clove under the flat of the knife, then slip off and discard the skin.

Garlic · 3 clove

⏱ 30s

ResultPeeled garlic cloves

12 of 27

Finely chop the peeled garlic cloves into a fine mince.

Peeled garlic cloves · step 11

⏱ 30s

ResultFinely chopped garlicused in step 15

13 of 27

Pour 30 ml of the olive oil into the small saucepan.

Extra-virgin olive oil · 30 ml

⏱ 5s

ResultExtra-virgin olive oil

14 of 27

Warm the oil over a medium heat until it shimmers.

⏱ 1 min

ResultHot oil

15 of 27

Tip the finely chopped garlic into the hot oil.

Finely chopped garlic · step 12

⏱ 5s

ResultHot oil and finely chopped garlic

16 of 27

Stir the garlic constantly over a medium heat for about a minute until it is soft and pale golden but not browned.

⏱ 1 min

ResultSoftened garlic

17 of 27

Add the smoked paprika to the pan.

Smoked paprika · 2 tsp

⏱ 5s

ResultSoftened garlic and smoked paprika

18 of 27

Add the hot paprika to the pan.

Hot paprika · 1 tsp

⏱ 5s

ResultSoftened garlic and smoked paprika and hot paprika

19 of 27

Add a pinch of cayenne pepper to the pan.

Cayenne pepper · 1 pinch

⏱ 5s

ResultSoftened garlic and smoked paprika mixture

20 of 27

Stir the spices into the garlic oil and cook for 30 seconds until fragrant, letting the heat bloom the paprika without burning it.

⏱ 30s

ResultSpiced garlic oil

21 of 27

Tip the plum tomatoes into the pan, crushing them with the back of the spoon as they go in.

Plum tomatoes · 400 g

⏱ 15s

ResultSpiced garlic oil and plum tomatoes

22 of 27

Add the white wine vinegar to the tomato mixture.

White wine vinegar · 1 tbsp

⏱ 5s

ResultSpiced garlic oil and plum tomatoes and white wine vinegar

23 of 27

Add the remaining ½ tsp of salt to the sauce.

Salt · 0.5 tsp

⏱ 5s

ResultPlum tomato mixture

24 of 27

Let the sauce simmer uncovered over a medium-low heat for 15 minutes, stirring occasionally, until it is thick, deep red and no longer watery.

⏱ 15 min

ResultThickened bravas sauce

25 of 27

Stir in the remaining 30 ml of olive oil to give the sauce a glossy, rich finish.

Extra-virgin olive oil · 30 ml

⏱ 5s

ResultThickened bravas sauce and extra-virgin olive oilused in step 27

26 of 27

Transfer the golden roasted potatoes onto a large serving plate, arranging them in a single crowded layer.

Golden roasted potatoes · step 10

⏱ 20s

ResultGolden roasted potatoes

27 of 27

Spoon the hot bravas sauce generously over the potatoes, letting it pool around and coat them.

Thickened bravas sauce and extra-virgin olive oil · step 25

⏱ 15s

ResultPatatas Bravas

Total Time46 min

#	Product	Tool	Action
1	—	220°C	Set the oven to 220 °C and allow it to come fully up to temperature.⏱ 10 min
2	1,000 g		Peel the potatoes, removing all the skin, and lay them on the board.⏱ 1 min 30sResultPeeled potatoes
3	Peeled potatoesstep 2		Cut the peeled potatoes into rough 3 cm chunks, aiming for even pieces so they roast at the same rate.⏱ 1 minResultPotato chunks
4	Potato chunksstep 3		Tip the potato chunks onto the baking tray and spread them out in a single layer.⏱ 10sResultPotato chunks
5	60 ml		Drizzle 60 ml of the olive oil evenly over the potatoes.⏱ 10sResultOiled potato chunks
6	0.5 tsp		Sprinkle ½ tsp of the salt over the oiled potatoes.⏱ 10sResultSeasoned potato chunks
7	—		Turn the potatoes with tongs until every piece is glossed with oil and salt.⏱ 20sResultEvenly coated potato chunks
8	—		Slide the baking tray into the oven.⏱ 10sResultEvenly coated potato chunks
9	—	220°C	Roast the potatoes for 40 minutes, turning once halfway through, until they are deeply golden and crisp on the outside and tender within.⏱ 40 minResultGolden roasted potatoes
10	—		Pull the baking tray from the oven using oven gloves and set it aside.⏱ 10sResultGolden roasted potatoesused in step 26
11	3 clove		Crush each garlic clove under the flat of the knife, then slip off and discard the skin.⏱ 30sResultPeeled garlic cloves
12	Peeled garlic clovesstep 11		Finely chop the peeled garlic cloves into a fine mince.⏱ 30sResultFinely chopped garlicused in step 15
13	30 ml		Pour 30 ml of the olive oil into the small saucepan.⏱ 5sResultExtra-virgin olive oil
14	—		Warm the oil over a medium heat until it shimmers.⏱ 1 minResultHot oil
15	Finely chopped garlicstep 12		Tip the finely chopped garlic into the hot oil.⏱ 5sResultHot oil and finely chopped garlic
16	—		Stir the garlic constantly over a medium heat for about a minute until it is soft and pale golden but not browned.⏱ 1 minResultSoftened garlic
17	2 tsp		Add the smoked paprika to the pan.⏱ 5sResultSoftened garlic and smoked paprika
18	1 tsp		Add the hot paprika to the pan.⏱ 5sResultSoftened garlic and smoked paprika and hot paprika
19	1 pinch		Add a pinch of cayenne pepper to the pan.⏱ 5sResultSoftened garlic and smoked paprika mixture
20	—		Stir the spices into the garlic oil and cook for 30 seconds until fragrant, letting the heat bloom the paprika without burning it.⏱ 30sResultSpiced garlic oil
21	400 g		Tip the plum tomatoes into the pan, crushing them with the back of the spoon as they go in.⏱ 15sResultSpiced garlic oil and plum tomatoes
22	1 tbsp		Add the white wine vinegar to the tomato mixture.⏱ 5sResultSpiced garlic oil and plum tomatoes and white wine vinegar
23	0.5 tsp		Add the remaining ½ tsp of salt to the sauce.⏱ 5sResultPlum tomato mixture
24	—		Let the sauce simmer uncovered over a medium-low heat for 15 minutes, stirring occasionally, until it is thick, deep red and no longer watery.⏱ 15 minResultThickened bravas sauce
25	30 ml		Stir in the remaining 30 ml of olive oil to give the sauce a glossy, rich finish.⏱ 5sResultThickened bravas sauce and extra-virgin olive oilused in step 27
26	Golden roasted potatoesstep 10		Transfer the golden roasted potatoes onto a large serving plate, arranging them in a single crowded layer.⏱ 20sResultGolden roasted potatoes
27	Thickened bravas sauce and extra-virgin olive oilstep 25		Spoon the hot bravas sauce generously over the potatoes, letting it pool around and coat them.⏱ 15sResultPatatas Bravas
Total Time			46 min

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	476kcal
	7g
	29g
	4g
	50g
	7g
	7g
	599mg

Ingredients0/9

Tools0/11

Recipe

Patatas Bravas

Crispy waxy potatoes coated in spiced tomato sauce, seasoned with hot and smoked paprika for depth.

What you’ll doYou will roast peeled potato chunks in a hot oven for 40 minutes whilst you make a paprika and tomato sauce on the stovetop. The sauce simmers for 15 minutes. Both finish at nearly the same moment, then you plate the potatoes and pour the sauce over them hot.

Serves4

Total46 min

LevelMedium

Ingredients

Waxy potatoes1,000 g
Extra-virgin olive oil120 ml
Salt1 tsp
Garlic3 clove
Smoked paprika2 tsp
Hot paprika1 tsp
Cayenne pepper1 pinch
Plum tomatoes400 g
White wine vinegar1 tbsp

Tools

SpoonTongsServing plateOvenSmall saucepanChef's knifeWooden spoonBaking trayPeelerOven gloveChopping board

Method

Set the oven to 220 °C and allow it to come fully up to temperature.

220°C10 minOven

Peel the potatoes, removing all the skin, and lay them on the board.

1 min 30sChopping board, PeelerWaxy potatoes · 1,000 g

Cut the peeled potatoes into rough 3 cm chunks, aiming for even pieces so they roast at the same rate.

1 minChopping board, Chefs knifePeeled potatoes · step 2

Tip the potato chunks onto the baking tray and spread them out in a single layer.

10sBaking trayPotato chunks · step 3

Drizzle 60 ml of the olive oil evenly over the potatoes.

10sBaking tray, SpoonExtra-virgin olive oil · 60 ml

Sprinkle ½ tsp of the salt over the oiled potatoes.

10sBaking traySalt · 0.5 tsp

Turn the potatoes with tongs until every piece is glossed with oil and salt.

20sBaking tray, Tongs

Slide the baking tray into the oven.

10sBaking tray, Oven, Oven glove

Roast the potatoes for 40 minutes, turning once halfway through, until they are deeply golden and crisp on the outside and tender within.

220°C40 minBaking tray, Oven

Pull the baking tray from the oven using oven gloves and set it aside.

Result · Golden roasted potatoes · used in step 26

10sBaking tray, Oven, Oven glove

Crush each garlic clove under the flat of the knife, then slip off and discard the skin.

30sChopping board, Chefs knifeGarlic · 3 clove

Finely chop the peeled garlic cloves into a fine mince.

Result · Finely chopped garlic · used in step 15

30sChopping board, Chefs knifePeeled garlic cloves · step 11

Pour 30 ml of the olive oil into the small saucepan.

5sSmall saucepanExtra-virgin olive oil · 30 ml

Warm the oil over a medium heat until it shimmers.

1 minSmall saucepan

Tip the finely chopped garlic into the hot oil.

5sSmall saucepanFinely chopped garlic · step 12

Stir the garlic constantly over a medium heat for about a minute until it is soft and pale golden but not browned.

1 minSmall saucepan, Wooden spoon

Add the smoked paprika to the pan.

5sSmall saucepanSmoked paprika · 2 tsp

Add the hot paprika to the pan.

5sSmall saucepanHot paprika · 1 tsp

Add a pinch of cayenne pepper to the pan.

5sSmall saucepanCayenne pepper · 1 pinch

Stir the spices into the garlic oil and cook for 30 seconds until fragrant, letting the heat bloom the paprika without burning it.

30sSmall saucepan, Wooden spoon

Tip the plum tomatoes into the pan, crushing them with the back of the spoon as they go in.

15sSmall saucepan, SpoonPlum tomatoes · 400 g

Add the white wine vinegar to the tomato mixture.

5sSmall saucepanWhite wine vinegar · 1 tbsp

Add the remaining ½ tsp of salt to the sauce.

5sSmall saucepanSalt · 0.5 tsp

Let the sauce simmer uncovered over a medium-low heat for 15 minutes, stirring occasionally, until it is thick, deep red and no longer watery.

15 minSmall saucepan

Stir in the remaining 30 ml of olive oil to give the sauce a glossy, rich finish.

Result · Thickened bravas sauce and extra-virgin olive oil · used in step 27

5sSmall saucepanExtra-virgin olive oil · 30 ml

Transfer the golden roasted potatoes onto a large serving plate, arranging them in a single crowded layer.

20sServing plate, TongsGolden roasted potatoes · step 10

Spoon the hot bravas sauce generously over the potatoes, letting it pool around and coat them.

Result · Patatas Bravas

15sServing plateThickened bravas sauce and extra-virgin olive oil · step 25

Printed 7 October 2026