I’m Making My Favorite Spanish Tapa at Home All Winter Long

Patatas bravas—crispy fried potatoes with an accompanying sauce popular throughout Spain—differ not just in every region of the country but also at every tapas bar where you try them.

In southern Spain, they’re served with a spicy, tomato-less paprika sauce. In Madrid, they’re served with a ketchup-like paprika sauce that does contain tomato and, often, a dollop of mayo on the side as well. In my adopted home of Barcelona, they almost always come with a generous spoonful of allioli (a creamy garlic sauce similar to French aioli) and a brava sauce.

Barcelonian brava sauce ranges from a heavy drizzle of spicy oil at the famous Bar Tomás to a thick, spicy tomato sauce at Elsa y Fred, another distinguished bravas destination. Everyone, including me, has a strong opinion about the best bravas: I tolerate the spicy oil, but I live for the tomato sauce.

Making Patatas Bravas at Home

Spain has a culture of going out. A Sunday meal with extended family is customary, but it’s much more common to meet friends at cafés, bars, and events rather than entertaining at home. A Spanish household rarely makes bravas at home when they could just meet friends and neighbors at the tapas bar down the street.

As much as I love that lifestyle, sometimes I need a quiet night in without giving up my favorite tapa. But, if I’m going to make it at home, I want it to be easy. To make patatas bravas more quickly and simply, I utilize a couple of shortcuts.

First, I skip the deep frying in favor of the oven, using one of my favorite tricks for the crispiest-ever roasted potatoes (see below). I’ve also figured out a shortcut to my preferred tomato-based brava sauce to decrease the amount of work.

Use the Microwave for Crispy Roasted Potatoes

I’m a big fan of parboiling potatoes before roasting them to make them extra crispy, a trick I learned from my local pub’s Sunday roast during my stint in London. Looking for a shortcut for my patatas, I wondered: could I microwave the diced potatoes before roasting them instead? I was shocked at how well it worked in just half the time, plus I didn’t have to get out a pan or a colander.

The cook time will depend on your microwave’s wattage, so I call for cooking them in 2-minute intervals so you can check them often. Since they’ll roast afterward, the potatoes don’t need to be fully tender. To check for doneness, use a paring knife; it should pierce the potato without much resistance and require a little work to pull the knife back out.

For the Easiest Brava Sauce, Use Jarred Tomato Sauce

The brava sauce at my favorite tapas bar starts by cooking onions and garlic in olive oil, simmering canned tomatoes and paprika, then blending the sauce smooth. So, for my homemade version, I skipped a couple of steps by starting with store-bought tomato sauce and flavoring it with paprika. I still prefer to cook the sauce, though—the short simmering time takes the tangy raw edge off the paprika and integrates it more fully into the sauce.

It’s best to use a basic, simple-flavored tomato sauce for a taste that's closest to the classic tapa. But don’t be afraid to mix it up with a flavored sauce every once in a while. I especially like using a roasted garlic tomato sauce for the base. Whatever you do, make sure to also serve your patatas bravas with a dipping bowl of allioli (or aioli) on the side, which balances everything out with creamy richness.

Make It a Spanish Tapas Night

• Spanish Garlic Shrimp (Gambas al Ajillo)
• Tortilla Española (Spanish Tortilla)
• Potato Croquettes
• Seafood Paella
  

Preheat the oven to 450°F.

Arrange a rack in the center of the oven.

Par-cook the potatoes in the microwave:

Add the diced potatoes to a large microwave-safe bowl. Cover the bowl and microwave in 2-minute intervals. Test the potatoes with a paring knife after each round and give them a stir. The potatoes are ready when the paring knife pierces easily, but you still have to work to pull the knife out. In my 800-watt microwave, this took 8 to 10 minutes, but your timing may vary.

Season the potatoes:

Drain any water collected in the bowl and blot the potatoes dry with a paper towel. Add 2 tablespoons of olive oil and the salt and pepper and toss until the potatoes are evenly coated.

Roast the potatoes:

Spread the potatoes into a single layer on a baking sheet. Bake until beginning to crisp on the bottom, 20 minutes. Use a spatula to flip the potatoes, then continue roasting until they’re golden brown and crispy, another 15 to 20 minutes.

Meanwhile, make the brava sauce:

While the potatoes are roasting, combine the tomato sauce, remaining 1 tablespoon oil, vinegar, sweet paprika, and hot paprika in a small saucepan. Bring to a simmer over medium heat. Reduce the heat to low and simmer until the flavors meld, about 5 minutes.

Taste and adjust the seasonings and spice level, adding more hot paprika or cayenne pepper for a spicier sauce.

For a smooth sauce, remove the pan from the heat and blend with an immersion blender, blender, or food processor to the desired texture.

Assemble and serve:

To serve, transfer the potatoes to a serving platter. Drizzle the tomato sauce and aioli over the potatoes, serving extra sauce in bowls on the side. Garnish with parsley, if desired.

Leftover potatoes and sauces should be stored in separate airtight containers and will last in the refrigerator for about 3 days. Reheat the potatoes in a 400°F oven for 10 to 15 minutes.

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