Patatas Bravas

Patatas Bravas

I used baby (sometimes called "pearl") potatoes because those were what we had. It is more traditional to use large potatoes, the kind you'd make French fries with. Just peel them and cut into wedges and proceed per the recipe below.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 1 to 2
Author CASA Veneracion


  • 8 to 10 baby ("pearl") potatoes
  • salt
  • 6 tablespoons olive oil
  • 1/2 teaspoon minced garlic
  • 1/4 cup finely chopped onion
  • 1 cup finely chopped tomatoes
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon finely chopped chili
  • 1/4 teaspoon smoky paprika
  • ground pepper
  • scallions or parsley , to garnish


  • Rinse the potatoes and scrub well. Cut into halves. Place in a pot, cover with water and add a tablespoon of salt. Boil for 10 minutes. Scoop out the potatoes and spread on a kitchen towel. Cool.
  • Heat two tablespoons olive oil in a small pan. Saute the garlic, onion, tomatoes, oregano and chili until fragrant and softened. Stir in the paprika. Sprinkle in salt and pepper. Cover the pan, lower the heat and simmer the tomato sauce for 15 minutes. If you prefer a smooth rather than a chunky tomato sauce, you can pour the cooked tomato sauce into the blender (or use an immersion blender) and process it until smooth.
  • Rub the potatoes lightly with the kitchen towel. Heat the remaining olive oil in a small frying pan and fry the potatoes until browned and crisp.
  • Scoop out the potatoes and place on a plate. Spoon the tomato sauce over them. Alternatively, toss the fried potatoes in tomato sauce and serve. A sprinkling of parsley or scallions make a great finishing touch for patatas bravas.