Patatas bravas--crispy potatoes served with a spicy, paprika-forward tomato sauce--are standard fare at any tapas restaurant. As simple as they are to make (and they really, really are simple), there's a lot of variation in the method. The recipe below includes my personal preferences. I use mini creamer potatoes, first because I like the texture, and second because they're easier to prep (i.e. just cut 'em in half). Next, I shallow fry my patatas. Again, this is for simplicity. I see no reason to pull out the deep fryer just to crisp up a few potatoes. Lastly, I like to mix a little mayo into the bravas sauce. I find it rounds out the flavour. Of course you can omit this step, or serve the mayo separately (or better yet, make homemade spicy aioli). However you make them, patatas bravas make for a delicious starter to a meal.

A tasty side you can spice up or down to your own taste. Pairs great with my Spanish Chicken recipe!

Apparently, there are various kinds of prepping patatas bravas such as fried, baked, etc. This is the way I make it. This is one of the recipes I made when I had a bumper crop of new potatoes and was making lots of recipes using new potatoes. .Make sure to cook down the sauce until the liquid is gone and cook the potatoes until crispy. Recipe by KT121

Slice Yukon Potatoes in half lengthwise horizontally, cover the bottom of a large cast iron pan with the halves, single layer, four or five potatoes will cover the bottom.Yukon potatoes are 3” long and 2” thick. Perfect to cut in 1” square chunks, 6 per potato. They must fit in a single layer in your cast iron pan, to be oven baked to perfection in 30 minutes. Crispy crunchy on the outside, soft on the inside.

A simple relish that can be served as a side dish.

I love the sweet/salty combination on roasted Brussel sprouts! This is a definite side dish "keeper" for holiday dinners.

This is a traditional Spanish dish that's perfect if you're looking for something fun to serve for dinner! The flavor of the olive oil from Spain helps to perfectly cook the tender octopus so that it's juicy, fragrant, and melts in your mouth. Served on top of a perfectly cripsed potato thanks to the EVOO that it's cooked in with a pinch of sea salt for an extra bite of taste.

Great as a side dish for meats, fish or chicken. Or as a main dish for pasta lovers.

Comfort food. I served this recipe with my Salt and Pepper Porkchops.

I recently had something like this when out to dinner. It was so good I had to make my own. These are perfect as a lunch or a great side dish to meats. Enjoy.

Delicious and light meal as is or a great side dish to steak or chicken.

Traditionally from the Canary Islands, these potatoes are normally served as an appetiser with mojos. I choose to do these to accompany a chicken dish I made. I did adapt the original recipe from step 5 onwards.