Patatas Bravas

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A tasty spanish apetiser - crispy fried potatoes with spicy tomato sauce topping.

Click the images to enlarge


  • a handful of potatoes, preferably the firm "waxy" kind
  • 1 small onion
  • plenty of fresh crushed garlic
  • 2 tsp paprika
  • hot sauce or red pepper flakes
  • 1/2 can chopped tomatoes
  • 2 tbs tomato paste (concentrate)
  • chopped sage or marjoram
  • salt, pepper, oil for frying
  • small and medium pots
  • heavy fry pan



Half fill the large pot with water and get it boiling. Cut the potato into 1/2 inch cubes and boil in the water for 10 minutes or until the potato is edible but not disintegrating - then drain in a colander. Meanwhile, finely dice the onion and fry until softened, then add the garlic (because garlic will cook faster than onion).

Dicing the potatoes Potato boiling, garlic and onion frying

Add the chopped tomatoes, paste, paprika and chilli to the small pot, mix and simmer. Add the herbs and season with salt and pepper. Get a heavy steel or iron pan very hot, add a generous splash of oil and dump in the potato. Shift them around the pan now and then so they get brown and crispy. Season with plenty of salt and pepper.

All in Frying potato

Put the potato cubes in a bowl and top with the tomato sauce. Serve as an apetiser with toothpicks for handling (not as a main with fried leeks as below).

Leeks: best side vege ever