One of our all-time family favourites, this easy patatas bravas sauce recipe is mild enough for children to enjoy yet still packed full of flavour. It's a wonderful, healthy side dish and I love the fact that my kids are guaranteed to eat it every single time. Suitable for vegans
What is patatas bravas?
Patatas bravas is a traditional Spanish tapas dish of potatoes served in a spicy, smoky tomato sauce. It's often accompanied with a garlic aioli and sometimes just comes with that and no tomatoes. It really seems to depend on where you go.
Although patatas bravas is traditionally a tapas dish I think it is a perfect side dish. It's really simple to make and is a great way to add one of your five a day to a portion of potatoes.
It's also a good way to introduce new flavours to your children's diets as this patatas bravas sauce has a lovely smoky flavour. In fact the smoked paprika is really key to this dish - so don't be tempted to leave it out.
What to serve with patatas bravas?
Patatas bravas goes really well with so many things. In Spain it's eaten as a tapas but at home we often have it as a side dish. I love it because it just makes potatoes that little bit more interesting.
Patatas bravas goes well with:
What ingredients do you need?
For full recipe please see recipe card below.
You will need the following ingredients to make this spicy Spanish potatoes dish:
- 1 kg potatoes
- 3 tbsp olive oil
- 1 onion
- 2 cloves garlic
- 400g tinned chopped tomatoes
- 1 tbsp tomato pureé
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tbsp balsamic vinegar
- optional - 1 tsp chilli flakes, salt and pepper.
See the recipe below for US conversions.
What equipment do you need?
You will need the following equipment:
- chopping board, knife and peeler
- 2 medium saucepans
- ovenproof dish
- wooden spoon
- optional - blender if serving to children who don't like onions.
How to make patatas bravas
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Please do not reproduce this recipe without permission.
Easy patatas bravas sauce recipe
- 1 kg white potatoes peeled** and chopped into bite-sized pieces
- 3 tablespoons olive oil
- 1 onion finely chopped
- 2 cloves of garlic finely chopped
- 400 g tinned chopped tomatoes
- 1 tablespoon tomato puree
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 tablespoon balsamic vinegar
- 1 teaspoon chilli flakes optional, best omitted for young children
- Salt and pepper to taste, optional
To make the potatoes
- Pre-heat the oven to 200°C (fan)/220°C/gas mark 6*.
- Put the 1 kg chopped potatoes into a large saucepan and cover with water. Bring to the boil and parboil until just starting to turn soft.
- Drain, transfer to a baking dish and cover with 2 tbsp olive oil. Stir well. Cook for 30-40 minutes, stirring occasionally, until cooked through, golden and crispy.
To make the bravas sauce
- Heat the remaining olive oil in a medium saucepan. Add 1 chopped onion and sauté over a low heat for around 10 minutes until soft. Add 2 cloves chopped garlic, stir and cook for a few minutes.
- Now add a 400g tin of chopped tomatoes, 1 tbsp tomato pureé, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tbsp balsamic vinegar and the chilli flakes if using. Stir well and bring to the boil.
- Reduce the heat and simmer gently for up to 45 minutes until the sauce has thickened. Making this in advance will only be a good thing for the sauce. Season with salt and pepper to taste.
- If serving to children who object to onions you could blend the sauce at this stage.
- Once the potatoes are cooked add them to the sauce, stir well and serve.
** You can leave the potatoes unpeeled if you prefer. Nutritional information is approximate and is intended as a guide only.