Patatas Bravas
Crispy potato cubes tossed in a smoky, spicy brava sauce, a beloved Spanish tapa perfect for sharing. The sauce blends smoked and hot paprika with a hint of chili flakes and a silky finish, making it an irresistible accompaniment to fresh bread.
Maker: Uri
From: Instagram(view original)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.

Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Source-aware card
ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.
Cooking context
35 min estimated total time for 4 servings.
Explore related saves
Ingredients
- 2 tbsp olive oil
- 2 garlic cloves
- 1/2 cup red onion
- 1 tbsp smoked paprika
- 1 tbsp hot paprika
- 1 tsp dried chili flakes
- 1 tbsp all-purpose flour
- 1 7/10 cup vegetable stock
- to taste salt
- 4 medium potatoes (russet or Yukon Gold)
- 4 slices fresh bread
Instructions
- 1Preheat the oven to 428°F (425°F). Line a baking sheet with parchment paper.
- 2Toss the cubed potatoes with 1 tbsp of olive oil, season with salt, and spread them in a single layer on the prepared sheet.
- 3Roast the potatoes for 25‑30 minutes, turning halfway, until golden and crisp on the outside and tender inside.
- 4While the potatoes roast, heat the remaining 1 tbsp olive oil in a medium saucepan over medium heat.
- 5Add the sliced garlic and finely chopped red onion; sauté for 4‑5 minutes, stirring occasionally, until softened but not browned.
- 6Stir in the smoked paprika, hot paprika, dried chili flakes, and the tablespoon of flour; cook for 1‑2 minutes to toast the spices and eliminate raw flour taste.
- 7Gradually whisk in the vegetable stock, ensuring no lumps form; bring the mixture to a gentle boil, then reduce heat to low and simmer for 8‑10 minutes, stirring frequently, until the sauce thickens and coats the back of a spoon.
- 8Season the sauce with salt to taste; optionally blend with an immersion blender for a smoother texture.
- 9Remove the roasted potatoes from the oven; transfer them to a serving dish and drizzle the hot brava sauce evenly over the top.
- 10Serve immediately with slices of fresh bread on the side for dipping, and enjoy while the potatoes are still hot and crisp.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Patatas Bravas?
- About 35 minutes in total: 10 minutes of prep and 25 minutes of cooking.
- How many servings does this Patatas Bravas recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Patatas Bravas recipe come from?
- It was shared by Uri on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.