Spain on a Fork > All Recipes > Tapas > Alicante Style Patatas Bravas – Brave Potatoes Recipe
All Recipes, Tapas / September 21, 2017

Alicante Style Patatas Bravas – Brave Potatoes Recipe

– Alicante Style Patatas Bravas – Brave Potatoes Recipe –

Alicante, one of the most beautiful cities in the Iberian penninsula, dominated by a hill-top castle, filled with historical culture, street side bars and restaurants, and the Mediterranean sea at hand. Yes, Alicante, one of the most touristic cities in Spain, and it´s no wonder why. Well for me, my love for Alicante is because it´s the city where my parents met and got married, but that was decades ago. My love for Alicante is beyond my parents, it´s the food! They have some of the best food in all of Spain. Take for example patatas bravas, one of Spain´s most popular tapas, in Alicante they are served up differently than anywhere else in the entire country. Thinly sliced crispy potatoes with a spicy tomato sauce, trust me, this with a cold beer or a glass of chilled white wine is paradise. I have created an easy and quick way to make this perfect appetizer so you can share it with your family and friends, and have a taste of Alicante within 30 minutes or less. Watch the video below on how to make these Alicante style patatas bravas or print out the recipe card below. Salud!

Watch the Video Below on How to Make Alicante Style Patatas Bravas

Alicante Style Patatas Bravas - Brave Potatoes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 1 Large Yukon Gold Potato
  • 1 Cup Tomato Puree
  • 1 Clove of Garlic
  • 1 Small Dried Cayenne Pepper
  • 1/2 Tsp Smoked Paprika
  • 1/4 Tsp White Sugar
  • 2 Tbsp Extra Virgin Spanish Olive Oil
  • Fresh Parsley
  • Sea Salt
  • Freshly Cracked Black Pepper


  1. Pre-heat your oven with the bake/broil option to its highest setting
  2. Finely mince 1 clove of garlic and 1 small cayenne pepper
  3. Heat a small sauce pan with a medium heat and add 1 tablespoon of extra virgin Spanish olive oil
  4. Once the oil get´s hot, add the minced garlic and the minced cayenne pepper to the pan, mix, and after 15 seconds add 1 cup of tomato puree, 1/2 teaspoon of smoked paprika, a pinch of white sugar, season with sea salt and freshly cracked black pepper, mix everything together, and lower the fire to a LOW heat
  5. Thinly slice 1 large yukon gold or russet potato into thin rounds that are about 1/16 of an inch in thickness
  6. Add the sliced potatoes to a baking tray lined with parchment paper in a single layer, drizzle a kiss of extra virgin Spanish olive oil on top of each potato slice and season with sea salt, then add to the oven for 20 minutes
  7. Once the potatoes are cooked, add the potato slices to a dish, pour the tomato mixture on top of the potatoes and garnish with fresh parsley
  8. Enjoy!

Recipe Notes

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  1. Kate

    Was looking for a bake -rather than fry- Bravas recipe and you delivered! Gracias!!!

    10 . Aug . 2018
    • Spain on a Fork

      Thanks for the comment Kate! hope you enjoy them 🙂

      10 . Aug . 2018
  2. Kevin | Kevin Is Cooking

    These look wonderful and it’s breakfast time over here in San Diego! Great video too Albert.

    14 . Nov . 2017
    • Spain on a Fork

      Thank you so much for the comment Kevin 🙂

      14 . Nov . 2017
  3. CakePants

    These look irresistible! I’ve been pretty much obsessed with smoked paprika lately. I might have to make a double or triple batch of these…

    29 . Sep . 2017
    • Spain on a Fork

      Yeah smoked paprika is my fav spice! thanks so much for your comment and stopping by 🙂

      29 . Sep . 2017

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