Patatas Bravas Recipe | Cook the Book

Photograph: Caroline Russock

I thought I'd begin our week of tapas from The Book of Tapas by Simone and Inés Ortega with one of the most well-known and loved tapas dishes around, Patatas Bravas. Preparation of patatas bravas varies widely—some versions are fried while other are boiled, sauces are tomato or vinegar-based, and sometimes the patatas are topped with chorizo, chicken, or fish. A garlicky aioli usually finds its way into the mix, either on the side or drizzled on top.

This recipe is closest to a Catalonian or Valencian version, with boiled waxy potatoes tossed in a vinegar and oil-based sauce with paprika, garlic, and either chili powder or Worcestershire sauce. I used all three for a sauce that was smoky, slightly spicy and had a slight richness from the Worcestershire. These patatas are wonderful on their own and pair perfectly with a cold beer or a glass of white wine but if you have an extra few minutes to whip up a batch of aioli it certainly wouldn't hurt.

Recipe Facts



Total: 0 mins
Serves: 4 servings

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  • 12 small potatoes, unpeeled
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 pinch hot paprika
  • 1 clove garlic, chopped
  • 1 teaspoon chili powder or Worcestershire sauce
  • Salt


  1. Bring a large pan of salted water to a boil. Add the potatoes and cook for 20 to 25 minutes, until tender but not falling apart. Drain and let cool, then peel and slice or dice. Transfer to a plate or tray. Mix together the oil, vinegar, paprika, garlic, and the chili powder or Worcestershire sauce in a bowl. Pour the mixture over the potatoes and serve hot.