Step by Step – Patatas Bravas

The potato will always be my carb of choice. Mashed, fried, roasted, I’m here for this tasty tuber in all of the ways. And then there is Patatas Bravas. I first tasted these potatoes in a small Spanish tapas bar in Edmonton years and years ago, and right from the first bite I was smitten. Something about these crispy, spicy, saucy, ethereal potatoes spoke to my young soul. While I’ve hoped to experience patatas bravas in the country of their origin, knowing that if I can’t hop a plane to Spain, making them at home is also an option.  

So what’s so special about these spuds? This popular Spanish tapa, which translates to “Brave Potatoes” is a delicious combination of crispy fried potatoes topped with a spicy tomato sauce, or “salsa brava”, served with a dollop of garlic aioli. The allure of Patatas Bravas stems from its contrasting textures - crispy exteriors combined with fluffy centres - coinciding with the tangy, spicy sauce and creamy aioli. It’s a dish for the senses, if there ever was one. The smell alone drives one’s appetite into overdrive. No wonder this dish is on menus of Spanish restaurants all over the world. These positively perfect potatoes embody the essence of Spanish tapas: small plates of delicious food meant for sharing in a convivial setting. But in my experience, there’s always a little squabble over who gets the last potato.  

Patatas Bravas originated from bustling taverns in Madrid around the middle of the twentieth century. As urbanization was transforming the country, bars started serving tapas to cater to the increasing population. The crispy potatoes served with spicy tomato sauce was thought to be a creation of Catalan or Andalusian cooks, who added a kick of heat to otherwise simple fried potatoes.  

As with many traditional dishes, there are regional variations on this dish. Ingredients and preparation can vary slightly from region to region. For instance, in the area around Madrid, the sauce for the potatoes is laced with paprika, whereas around Catalonia the sauce can feature roasted red peppers, which offers a sweeter flavour profile. Regardless of what’s in the sauce, Patatas Bravas is a testament to Spain’s rich cultural heritage and its love for simple, yet flavourful, ingredients.  

The real beauty of this potato dish lies in the simplicity of the ingredients. Look for potatoes that are waxy or starchy. Red or Russet potatoes work well, but if you can shop for locally grown spuds at a farmers’ market near you. They’ll taste so much better than those sitting on store shelves. While you can go ahead and deep fry the potatoes, I find roasting them in olive oil at a high heat emits a lovely crispiness as well, plus my stove top has less mess to clean up. The sauce is rich with crushed tomatoes, onion, garlic, smoked paprika, cayenne pepper, and a splash of vinegar. I also add a pinch of sugar to help round out the acidity. What puts these potatoes over top is aioli, and I make a simple one with mayo, lemon juice and garlic - no raw egg here.  

This is a dish that represents the Spanish way of life - communal, lively, and full of zest, and whether you’re making these potatoes for a quiet night at home or a festive celebration, they are sure to add a little joy to a dining room near you.