Patatas Bravas are one of the most well known Spanish tapas recipes, and for good reason. They are inexpensive, super simple, and very delicious. Potatoes parboiled, then cooked in lots of extra-virgin olive oil until slightly crispy and fully infused with rich olive flavor, then dressed with a spicy mayonnaise sauce.
Serve these warm or cool along with frozen sangria or beers. “Patatas bravas” means “brave potatoes” in Spanish and the name is a reference to the spicy sauce. Make it as spicy as you like it, but they’re best when they make you sweat a little.
In the video, Carlos and I used Marie Sharp’s hot sauce, which is a habanero sauce from Belize. It’s the bomb dot com and I would not dare to shit you about that. In Texas you can find it at Fiesta Mart; otherwise, you can order from Amazon (link at the bottom). It’s worth it. Pinky Swearsies.
Patatas Bravas Video
Patatas Bravas Recipe – PrintablePrint
- Cook Time: 10 mins
- Total Time: 10 mins
- Yield: 4-8
- 8 ounces small new potatoes or fingerling potatoes
- 1/3 cup extra virgin olive oil
- 3 tablespoons mayonnaise
- 4 tablespoons olive oil
- 1 tablespoon hot sauce of your choice
- Wash the taters and cut into bite-size pieces. Boil in water for 5-8 minutes until mostly cooked but still firm in the center. Drain.
- Make the sauce by whisking together the mayo, oil and hot sauce. Add a little salt if you think it needs it.
- Heat oil in a large skillet over medium-high and add the potatoes.
- Fry for about two minutes, then stir gently. It’s okay if they break up a little. Continue cooking for a few minutes until the potatoes are getting crispy.
- Remove with a slotted spoon to a serving dish and drizzle the mayonnaise sauce over the top.
- If desired, sprinkle with paprika or cayenne pepper.
- Serves 4 as a side dish, 8 as part of a tapas menu