Smashed Patatas Bravas

These smashed patatas bravas combine, arguably, the best Spanish tapas dish with the viral smashed potatoes. Patatas bravas is a dish of crispy potatoes served with a spicy paprika and tomato sauce and is often served with a drizzle of garlicky aioli.

Traditionally, patatas bravas is made using fried potatoes, however making them with smashed potatoes uses a fraction of the oil and is much easier to do at home!

Ingredients

To make these delicious crispy potatoes with bravas sauce, you will need:

• Baby potatoes
• Aoili
• Fresh parsley

Bravas Sauce

• Olive oil
• Garlic
• Tomato purée
• Smoked paprika
• Hot paprika
• Chilli flakes 
• Corn flour
• Vegetable stock
• Red wine vinegar 

How to make smashed patatas bravas

Firstly, prepare the smashed potatoes. Bring a large pot of water to the boil and add 1 tbsp of salt. Tip in the potatoes and boil for 20-25 minutes until soft.

Drain the potatoes and allow to steam dry for 5 minutes in a colander.

Preheat the oven to 200℃/180℃ fan (390℉).

Line 2 baking trays with parchment paper. Tip the potatoes onto the trays and smash with a fork, potato masher, or the bottom of a glass. The thinner you smash them, the crispier they will be. Thicker potatoes will be fluffier on the inside, both ways are delicious. Allow to steam dry again for 5 minutes.

Drizzle with the olive oil and season to taste with salt.

Roast the potatoes for 30-40 minutes until crispy, there’s no need to flip them over. While the potatoes cook, make the bravas sauce.

Heat the olive oil in a medium-sized sauce pan. Add the sliced garlic and fry until golden brown, don’t burn it. Remove the garlic with a slotted spoon.

Turn down the heat and add the tomato purée, both paprikas and the chilli flakes (if using). Allow the spices to sizzle in the oil for one minute.

Add the corn flour slurry and whisk to combine. Slowly add in the vegetable stock, whisking constantly until the sauce has thickened, it should have a cream-like consistency. Add a pinch of sea salt to taste and the red wine vinegar. Whisk to combine and remove from the heat.

Once cooked, tip the potatoes into a serving bowl. Finally. drizzle over the bravas sauce and serve with aioli and fresh parsley, if you like.

Is patatas bravas vegetarian?

Yes! Sometimes bravas sauce is made with a meat stock, such as chicken stick. However, this bravas sauce is made with vegetable stock. You can serve these potatoes with vegan aioli, or without any aioli, and they will be vegan as well as vegetarian!

Patatas bravas with aioli

I like to serve my patatas bravas with aioli. Aioli is similar to garlic mayonnaise and is made using egg yolks, lemon juice, minced garlic, and extra virgin olive oil. To make it yourself, try this aioli recipe.

Similar recipes

If you liked this recipe, why not try more of my potato recipes?

• Christmas loaded roast potatoes
• loaded roast potatoes
• Cheeseburger fries

Smashed Patatas Bravas

5 from 1 vote

Crispy smashed potatoes served with a homemade bravas sauce.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 2

Course: Snack

Cuisine: Spanish

Calories: 692

Ingredients Method

Ingredients

  

• 700g/1½lbs baby potatoes
• 1 tbsp salt for boiling
• 3 tbsp olive oil

Bravas Sauce

• 4 tbsp olive oil
• 2 garlic cloves sliced
• 1 tbsp tomato purée
• 1 tsp smoked paprika
• 1 tsp hot paprika
• 1 tsp chilli flakes optional, if you like spice
• 1 tbsp corn flour mixed with 2 tbsp water
• 250ml/1cup vegetable stock
• ½ tsp red wine vinegar or sherry vinegar
• 1 pinch sea salt

To serve

• aioli optional
• fresh parsley finely chopped, optional

Method

 

1. Bring a large pot of water to the boil, add the salt. Add the potatoes and boil for 20-25 minutes until soft.
2. Drain and allow to steam dry for 5 minutes in the colander.
3. Preheat the oven to 200℃/180℃ fan (390℉).
4. Tip the potatoes onto a large lined baking trays and smash with a fork, potato masher, or glass. The thinner you smash them, the crispier they will be. Thicker potatoes will be fluffier on the inside, both ways are delicious! Allow to steam dry again for 5 minutes.
5. Drizzle the smashed potatoes with the olive oil and season to taste with salt.
6. Bake for 30-40 minutes until crispy, no need to flip. Whilst the potatoes are cooking, make the bravas sauce.

Bravas sauce

1. Heat the oil in a medium pan. Add the garlic and fry until golden brown. Remove the garlic with a slotted spoon.
2. Turn the heat to low and add the tomato purée, both paprikas, and the chilli flakes (if using). Allow the spices to infuse into the oil for one minute.
3. Add the corn flour slurry and whisk to combine. Slowly pour in the vegetable stock, whisking constantly until the sauce has thickened to a cream-like consistency. Add a pinch of sea salt and the red wine vinegar and whisk to combine. Remove from the heat.

Assembling the potatoes

1. Once cooked, tip the potatoes into a serving bowl. Drizzle generously with the bravas sauce and serve with aioli and fresh parsley, if desired.