Angry Potatoes (Patatas Bravas)

Sometimes, all you need is a plate of bold, spicy comfort food to elevate an ordinary evening into something festive. These Angry Potatoes — better known as Patatas Bravas in Spain — are a beloved tapas dish with crispy golden potatoes and a signature brava sauce that packs a smoky, spicy punch. Perfect as an appetizer or as part of a larger tapas spread, this dish is easy to prepare and hard to resist.

What Makes Patatas Bravas “Angry”?

The term “bravas” roughly translates to “fierce” or “brave” — a nod to the spicy character of the dish. The heat traditionally comes from a paprika-forward sauce sometimes enhanced with cayenne or hot smoked paprika. While the exact recipe varies across regions of Spain, the common thread is always that dynamic contrast between crispy potatoes and a fiery sauce.

Ingredients

For the Potatoes:

  • 4 medium russet potatoes, peeled and cut into 1-inch cubes
  • 3 tbsp olive oil
  • Salt, to taste

For the Brava Sauce:

  • 2 tbsp olive oil
  • 1 small onion, finely diced
  • 2 garlic cloves, minced
  • 1 tsp hot smoked paprika
  • 1/2 tsp cayenne pepper (optional, for extra heat)
  • 1 tbsp tomato paste
  • 1/2 cup crushed tomatoes
  • 1 tsp red wine vinegar
  • Salt and black pepper to taste

Instructions

1. Roast the Potatoes

Preheat your oven to 425°F (220°C). Toss the cubed potatoes with olive oil and a generous pinch of salt. Spread evenly on a baking sheet lined with parchment paper and roast for 30–35 minutes, flipping halfway through, until golden brown and crisp.

2. Make the Brava Sauce

While the potatoes are roasting, heat olive oil in a small saucepan over medium heat. Add the diced onion and cook for about 5 minutes until soft. Stir in the garlic, smoked paprika, and cayenne (if using), cooking for another minute until fragrant.

Add the tomato paste and cook for 2 more minutes to deepen the flavor. Then add the crushed tomatoes, vinegar, salt, and pepper. Simmer for 10–15 minutes, stirring occasionally, until thickened. Use a blender if you prefer a smoother sauce.

3. Serve

Transfer the crispy potatoes to a serving plate and generously spoon the warm brava sauce over the top. For extra authenticity, you can also serve with a swirl of garlic aioli or mayo on top. Serve hot and enjoy with a glass of your favorite Spanish wine or a cold beer.

Serving Tips

Patatas Bravas are traditionally served as a shared tapa, but they also work wonderfully as a party snack or a side dish to grilled meats. If you’re serving a full tapas spread, consider pairing them with marinated olives, chorizo, or a simple tortilla española.

Storage and Reheating

If you have leftovers, store the potatoes and sauce separately in the refrigerator for up to 3 days. Reheat the potatoes in the oven or air fryer to bring back their crispiness, and warm the sauce in a saucepan before serving.