The Authentic Patatas Bravas Served in Madrid Spain
The Authentic Patatas Bravas Served in Madrid Spain
Patatas bravas is a dish native to Spain. It typically consists of white potatoes that have been cut into 2-centimeter-wide cubes, then fried in oil and served warm with a spicy "brava" sauce.



  • 1/4 cup extra virgin olive oil
  • 2 tsp sweet smoked paprika
  • 1 tsp hot smoked paprika
  • 1 tbsp corn starch
  • 1 cup veggie broth
  • 1/2 tsp sea salt
  • 1/2 tsp white wine vinegar


  • 2 yukon gold potatoes
  • 3/4 cup extra virgin olive oil
  • pinch sea salt


  1. Peel 2 large yukon gold potatoes, rinse them under cold running water and pat them dry, cut each potato in half, cut each half in half to end up with 4 quarters, then cut each quarter into 3 evenly sized pieces, holding them together cut each quarter into squares, you should end up with 6 to 9 evenly sized pieces from each quarter, add the cut potatoes into a large bowl and fill with cold water and set aside
  2. To make the brava sauce heat a fry pan with a medium heat and add a 1/4 cup of extra virgin olive oil, after heating the oil for 3 minutes transfer the oil to a bowl, add 2 tsp of sweet smoked paprika, 1 tsp of hot smoked paprika and 1 tbsp of corn starch, whisk it all together until well combined
  3. Add the oil mixture back into the pan and heat it again with a medium heat, start whisking everything together, at the same time start slowly pouring in 1 cup of vegetable broth, the secret is to continuously whisk as you add the broth so the sauce comes together, once all the broth is incorporated, season with 1/2 tsp of sea salt and 1/2 tsp of white wine vinegar, continue to whisk until everything is well combined and you end up with a creamy sauce, turn off the heat and set aside
  4. Drain the potatoes and pat completely dry with a dish cloth, heat a saute pan with a medium-high heat and add 3/4 cup extra virgin olive oil, after 2 minutes add the potatoes and mix with the oil, making sure each piece of potato is bathed in the olive oil, mix occasionally and cook until the potatoes are golden, about 20 minutes, once cooked transfer to a plate with paper towels, season the potatoes with sea salt and add to a shallow bowl
  5. Heat the pan with the brava sauce with a low heat and whisk together for 2 minutes so the sauce can come back together, then pour a generous amount of the brava sauce over the potatoes and serve at once, enjoy!


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