One of Spain’s most served native dishes in restaurants and bars across the country, patatas bravas are a staple of Spanish tapas cuisine.

Patatas bravas are a serving of white potatoes cut into irregular cubes and fried in oil, served warm with a spicy ‘brava’ sauce.

With a base of Piquillo peppers, piquant sauce salsa brava is particularly recommended as the main ingredient in patatas bravas (spicy potatoes).


2 large potatoes

180 g brava sauce

1/4 cup of mayonnaise

2 cups of olive oil


Optional: 2 or 3 tablespoons beef stock


Dice potatoes in cubes of approximately 2 centimeters each. Season with salt. Cook gently until they are softened then cool. Can refrigerate or even freeze. When cold bring the potato pieces back to fry until they are golden and crispy. Drain on paper towels.

Serve warm with brava sauce and mayonnaise. Tip: For extra tasty sauce all in one, mix salsa brava with mayonnaise and add a few tablespoons of beef stock.


GC Brava Sauce