Patatas Bravas (Spanish Potatoes with Tomato Sauce)



  • 8 small potatoes, peeled and cut in wedges
  • 2 tablespoon olive oil, divided
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 handful fresh flat-leaf parsley, leaves picked (optional, for garnish)


  • 2 tablespoon olive oil, divided
  • 1/2 large red onion, sliced
  • 1 carrot, finely sliced
  • 4 large tomatoes, roughly chopped
  • 2-3 garlic cloves, diced
  • large handful of fresh basil leaves
  • 1/4 teaspoon chilli powder
  • 1/4 teaspoon smoked paprika
  • salt and pepper, to taste


  1. Preheat the oven to 350 °F.
  2. Place the potatoes into a baking tin. Drizzle with olive oil and season with paprika, salt and freshly ground black pepper. Place in the oven. Bake for 25-30 minutes, or until crisp and golden. Remove from the oven.
  3. In the meantime prepare your brava sauce. Heat a large saucepan with olive oil over medium high heat. Saute the onion and garlic for 3-4 minutes, until soft and translucent. Turn the heat down to low and add tomatoes and carrots. Cook covered for 15 minutes.
  4. Remove sauce from the heat and transfer to a food processor or blender. Add a large handful basil leaves. Puree for a minute until your sauce is smooth and creamy. Season to taste with chilli powder, smoked paprika, salt and pepper.
  5. Serve the potatoes hot, with the sauce on the side or drizzled on top. Sprinkle with some parsley (optional) and serve.

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