Nutritional values are estimates per serving
Crispy potatoes drenched in smoky, fiery tomato sauce. Spain has been doing this right for centuries. We are absolutely here for it.
A note from us
The authentic Madrid bravas sauce is actually made without tomatoes — it is a paprika based roux using olive oil, flour, smoked paprika and chicken stock, similar to a gravy. Our version uses a tomato based sauce which is the more common British interpretation and arguably more accessible. If you want the true Madrid version, make a roux with 2 tbsp olive oil and 2 tbsp flour, add 1 tsp hot smoked paprika and 1 tsp sweet smoked paprika, then slowly whisk in 200ml hot chicken stock until you have a smooth glossy sauce. Both versions are delicious — just different. For the crispiest potatoes, double fry them — first at 150C for 5 minutes until cooked through but not coloured, remove and cool, then fry again at 190C until deeply golden. This is the authentic Spanish technique. Our roasted version is easier and still gives excellent results.
What you need 🛒
How to make it 👨🍳
Preheat oven to 200°C fan / 220°C conventional. Cut potatoes into rough 3cm chunks — no need to peel.
Toss potatoes in 3 tbsp olive oil with a generous pinch of salt. Spread in a single layer on a large baking tray. Roast for 35 to 40 minutes, turning once halfway, until golden and crisp.
Meanwhile, make the bravas sauce: heat 2 tbsp olive oil in a saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant but not coloured.
Add chopped tomatoes, smoked paprika and cayenne. Season with salt. Simmer over medium-low heat for 15 minutes, stirring occasionally, until thickened.
Stir in sherry vinegar and sugar. Taste and adjust the salt and heat.
Make the aioli: mix mayonnaise, crushed garlic and lemon juice in a small bowl. Season with a pinch of salt.
Transfer the crispy potatoes to a serving dish. Spoon the bravas sauce generously over the top.
Drizzle with aioli and serve immediately.
