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Crispy Patatas Bravas Recipe Easy Homemade Spicy Tomato Sauce

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A quick and easy recipe for crispy golden potatoes served with a smoky, spicy tomato sauce, inspired by traditional Spanish tapas.

Ingredients

Scale
  • 1.5 pounds (700g) Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes
  • Vegetable oil or olive oil, for frying
  • Salt, to taste
  • 2 tablespoons olive oil
  • 3 garlic cloves, finely minced
  • 1 small onion, finely chopped
  • 1 teaspoon smoked paprika (pimentón de la Vera if available)
  • ½ teaspoon cayenne pepper (adjust for heat level)
  • 1 can (14 oz / 400g) crushed tomatoes
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon sherry vinegar or red wine vinegar
  • Optional garnishes: fresh parsley, chopped
  • Optional garnishes: aioli or garlic mayonnaise

Instructions

  1. Rinse and peel the potatoes, cutting them into roughly 1-inch cubes. Place them in a large pot and cover with cold water. Add a pinch of salt.
  2. Bring the water to a boil and cook the potatoes for about 8 minutes, or until just starting to get tender but still firm. Drain well and let them dry off.
  3. Heat oil in a frying pan to about ½ inch deep over medium-high heat until shimmering but not smoking (around 350°F / 175°C).
  4. Fry the potatoes in batches for 5-7 minutes per batch, turning occasionally, until golden and crisp. Drain on paper towels and sprinkle with salt while warm.
  5. While frying, heat 2 tablespoons olive oil in a saucepan over medium heat. Cook the onion until soft and translucent, about 5 minutes.
  6. Add garlic, smoked paprika, and cayenne pepper; stir for 30 seconds until fragrant.
  7. Add crushed tomatoes, sugar, salt, and pepper. Simmer gently for 10-15 minutes until slightly thickened.
  8. Stir in vinegar and adjust seasoning to taste.
  9. Serve the crispy potatoes with the spicy tomato sauce spooned over or on the side. Garnish with chopped parsley and aioli if desired.

Notes

Dry potatoes thoroughly before frying to ensure crispiness. Maintain oil temperature around 350°F to avoid soggy or burnt potatoes. Sauce can be made ahead and stored up to 3 days. For a lighter version, roast potatoes at 425°F or use an air fryer after parboiling.

Nutrition

Keywords: patatas bravas, crispy potatoes, spicy tomato sauce, tapas, Spanish recipe, easy side dish, smoky paprika, homemade fries

Find it online: https://cooksybite.com/crispy-patatas-bravas-recipe-easy-homemade-spicy-tomato-sauce/