Spicy Spanish Potatoes with Garlic Aioli (Patatas Bravas)

Spicy Spanish Potatoes with Garlic Aioli (Patatas Bravas) bring the bold flavors of Spain right to your table. This iconic tapas dish features crispy roasted potato chunks, coated in a smoky, slightly spicy tomato sauce, then finished with a drizzle of cool, creamy garlic aioli. The balance of heat and creaminess makes every bite irresistible.

Originating in Madrid, Patatas Bravas quickly became a bar-food classic across Spain, celebrated for its hearty yet simple appeal. Traditionally fried, this version uses roasting for a lighter, crisp texture that still delivers all the authentic flavor. With smoked paprika, cayenne, and garlic leading the way, these potatoes bring warmth and spice, while the aioli offers a soothing finish.

Perfect as an appetizer, side dish, or shareable snack, Spicy Spanish Potatoes with Garlic Aioli (Patatas Bravas) are a guaranteed crowd-pleaser. Pair them with wine, cocktails, or grilled meats to add a little Spanish flair to your menu. Once you try them, you’ll see why this dish is loved worldwide.

Recipe Yield: 4 servings

INGREDIENTS

3 large russet potatoes, peeled and cut into 1-inch cubes
3 tbsp olive oil, divided
1 tsp smoked paprika
½ tsp cayenne pepper
½ tsp salt
¼ tsp black pepper

For the spicy tomato sauce:
1 can (14 oz) crushed tomatoes
1 tbsp tomato paste
1 small onion, finely diced
2 garlic cloves, minced
1 tsp smoked paprika
½ tsp cayenne pepper
2 tbsp olive oil
1 tsp sugar
Salt, to taste

For the garlic aioli:
½ cup mayonnaise
1 garlic clove, finely grated
1 tbsp lemon juice
Pinch of salt

Fresh parsley, chopped (for garnish)

INSTRUCTIONS

1. Prepare the potatoes:
Preheat oven to 425°F (220°C). Place potato cubes in a bowl, drizzle with 2 tablespoons olive oil, smoked paprika, cayenne, salt, and pepper. Toss well until evenly coated.

2. Roast until crispy:
Spread potatoes on a parchment-lined baking sheet. Roast for 35–40 minutes, flipping halfway, until golden and crisp on the edges.

3. Make the tomato sauce:
Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic, smoked paprika, and cayenne, cooking for 30 seconds. Add crushed tomatoes, tomato paste, sugar, and a pinch of salt. Simmer for 10–12 minutes, stirring occasionally, until thickened.

4. Blend the aioli:
In a small bowl, whisk mayonnaise, grated garlic, lemon juice, and a pinch of salt until smooth. Chill until ready to use.

5. Toss and serve:
Once potatoes are crispy, toss them gently with the warm bravas sauce. Transfer to a serving plate, drizzle generously with garlic aioli, and sprinkle with fresh parsley. Serve immediately.

Helpful Tips to Perfect This Recipe

Pick the right potato: For Spicy Spanish Potatoes with Garlic Aioli (Patatas Bravas), russet potatoes give you the crispiest bite. Yukon Golds work too if you prefer a creamier inside.
Roast instead of fry: Traditional Patatas Bravas are fried, but roasting delivers the same golden crisp while keeping the dish lighter and easier for home cooking.
Balance the spice: The heat level defines these potatoes. Add more cayenne or a pinch of chili flakes if you love spice, or tone it down for a milder version.

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