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Patatas bravas recipe

Patatas bravas recipe

411 ratings

No tapas feast is complete without some spicy patatas bravas. In our version, roast potatoes are coated in a smoky tomato sauce with garlic, chilli and rosemary. Top with fresh parsley and aïoli. This recipe is great for using up leftover roast potatoes. See method

  • Serves 6
  • 5 mins to prepare and 30 mins to cook
  • 313 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 800g pack frozen roast potatoes
  • 3 tbsp olive oil
  • 4 tbsp frozen diced onion
  • 1 tsp dried rosemary
  • 1 tsp smoked paprika
  • ½ tsp ancho chilli flakes or crushed chillies
  • 1 garlic clove
  • 400g tin chopped tomatoes
  • 1 tbsp tomato purée​
  • 2 tbsp extra-virgin olive oil, to drizzle
  • 5g fresh flat-leaf parsley, chopped
  • aïoli, to serve (optional)
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    17g 25%
  • Saturates

    2g 12%
  • Sugars

    4g 4%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 34.2g Protein 3.4g Fibre 3.9g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Roast the potatoes on a tray for 15 mins. Roughly chop, then return to the oven for 15 mins.

  2. Meanwhile, heat the oil in a frying pan over a medium heat and cook the onion for 3-4 mins. Add the rosemary, paprika, chilli and garlic; cook for 1 min. Add the tomatoes and tomato purée. Cook for 2-3 mins over a high heat, stirring, until reduced a little and thick.

  3. Toss the potatoes into the sauce and put in a serving dish. Drizzle with the oil, sprinkle with the parsley and serve with the aïoli, if you like.

Tip: This recipe is great for using up leftover roast potatoes. Roughly chop, then fry to reheat.

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