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.

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.

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

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

When in Spain on a buisness trip my husband was taken out to dinner at many great restaurant's. One dish that was on every menu was a potato dish called potatoes bravas. Each restaurant had its own version, but all consisted of fried potatoes served with a creamy tomato type sauce. This is my version of it.

I prefer to use a strong olive oil, to give the potatoes that olive oil flavour.Due to the amount of olive oil these potatoes will not become crispy, what you do get is a nice and soft buttery potato all round.

I worry about the trans-fats in commercial fried potatoes, so I tried making mine more healthily. These are better balanced nutritionally so I can serve them to my kids.In the beginning, take time cooking the potatoes over low heat, then finish them up over high.Try seasoning your potatoes with various flavors! For 1 serving. Recipe by Ryo---ko

In Spain, one of the most iconic dishes is the “Tortilla de Patatas” (Potato Omelette). Anyone who visits the country has to try it!Everyone has their own way of making it—how they slice the potatoes, whether they add onions or not, whether they like it soft in the middle or fully cooked…Today, I’m going to share how I like to make it, so you can try it yourself without having to fly all the way to Spain!That said, if you ever get the chance to go, I totally recommend it—Spain is amazing when it comes to food! And don’t even get me started on the weather or how much we love enjoying life! 💃🏻Ready to get started?? Come on, I bet you already have everything you need at home!#may2026

This is how they'll serve french fries at a taverna and how my dad always made them when my mom was out and he had to prepare something.

Learned this recipe from Carla at Bon Appetit. It takes a while and uses way more salt than you think it should, but in the end it's a perfect labor of love and is deeply satisfying. I use whatever fat is on hand in my fridge. For this I used beef tallow, leftover bacon grease and duck fat, but you can use whatever you have/can find and make the rest up with olive oil. The charred lemon is legit/assertive and if you dont want that flavor, leave it out

A classic, simple recipe for the traditional Spanish omelette.

I've been cooking similar recipes for years, its always a nice easy side dish that goes great with just about any main dish.