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Patatas bravas

A classic peasant potato dish often served tapas style. Great for sharing, and always delicious



For the potatoes:

  • 2 large handfuls of little potatoes
  • 2 cloves of garlic
  • 2 tablespoons of kosher salt
  • 2 bay leaves

For the bravas sauce:

  • 1/4 cup olive oil
  • 1/2 small white onion, finely diced
  • 1/2 small jalapeno pepper, finely diced
  • 1 cup pasatta (natural pureed tomatoes)
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 2 tablespoons sherry vinegar
  • 1 teaspoon of sugar
  • 2 cloves of garlic from the boiled potatoes
  • Salt & pepper to taste


For the potatoes:

  1. Place all the above ingredients into a pot of salted, cold water and bring to a simmer.
  2. Skim as needed and cook the potatoes until fork-tender.
  3. Strain the potatoes, place onto a baking sheet and give a light smash to each potato (breaking them up slightly). 
  4. Leave the potatoes to dry out – the drier the better.
  5. Discard the bay leaf, keeping the garlic for the sauce.

For the bravas sauce:

  1. In a small pan, gently cook the diced onion four to five minutes until soft.
  2. Add the garlic and continue to cook for an additional two minutes.
  3. Next add the jalapeno, sherry vinegar, sugar, cayenne and paprika until well incorporated. Cook on a low heat for one to two minutes.
  4. Add the tomato pasatta. Gently simmer for seven to ten minutes, adjusting the seasoning with a little salt & pepper as needed.

To finish:

  1. Pre-heat your oven to 425 – 435 degrees.
  2. Lay the potatoes on a lightly olive oiled baking sheet.
  3. Drizzle a little more olive oil over the tops of the potatoes and bake in the oven for 8-12 minutes.
  4. Using a spatula, tossing the potatoes from time to time, so they become light, golden brown and crisp.
  5. Season lightly with a touch of sea salt, transfer the potatoes to a serving dish, and drizzle with some of the bravas sauce.
  6. Sprinkle with chopped parsley and serve with a little pot of toothpicks.

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