Spain on a Fork > All Recipes > Tapas > Country-Style PATATAS BRAVAS with Peppers, Onions & Aioli
All Recipes, Tapas / April 16, 2020

Country-Style PATATAS BRAVAS with Peppers, Onions & Aioli

Patatas bravas are Spain´s most popular tapas dish, and with one taste you will know why. In this post, I´m gonna show you how to take things up a notch and make some Country-Style PATATAS BRAVAS with Peppers, Onions & Aioli.

These country-style patatas bravas are the next-level in patatas bravas. Loaded with an insane amount of Spanish flavor, made with the most basic ingredients and comes together in just about 30 minutes. 

You can serve these country-style patatas bravas as a tapas appetizer, as a side dish or even for breakfast. Next to a couple fried eggs and a baguette. Either way you slice it, these patatas bravas promise to make your tastebuds sing.

TIPS & TRICKS to make this Recipe: I used yukon gold potatoes here, but you can use any potatoes you like. Also, be sure to use a good-quality Spanish extra virgin olive oil. As this is what gives this dish that authentic Spanish flavor. In the recipe card below, I show you how to make the classic aioli. In the video, I show you how to make the classic and a cheat version, which is much easier 🙂 .

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make Country-Style PATATAS BRAVAS with Peppers, Onions & Aioli

5 from 2 votes

Country-Style PATATAS BRAVAS with Peppers, Onions & Aioli

Course Appetizer
Cuisine Spanish
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork


  • 2 yukon gold potatoes
  • 1/2 red bell pepper
  • 1 small onion
  • 2 cloves garlic
  • 1 egg yolk
  • 2/3 cup extra virgin olive oil
  • 1/2 tsp sweet smoked Spanish paprika
  • 1/2 tsp hot smoked Spanish paprika
  • 1/2 tsp lemon juice
  • fine sea salt
  • freshly cracked black pepper


  1. Cut 2 yukon gold potatoes into 1/2-inch pieces, add the cut potatoes into a large bowl, drizzle in a generous tablespoon of extra virgin olive oil and season with sea salt & black pepper, toss together until well combined, transfer the potatoes into a baking tray lined with parchment paper and make sure all the potatoes are in a single layer, add into a preheated oven, bake + broil option 250 C - 475 F

  2. To make the garlic aioli, add 2 cloves minced garlic into a mortar and season with sea salt, using a pestle pound down on the garlic until you form a paste, then add in 1 egg yolk at room temperature and 1/2 tsp lemon juice, start mixing the ingredients together in a circular motion, at the same time and start slowy pouring in 1/2 cup extra virgin olive oil, the secret here is to pour the olive oil very slowly while you continue to mix the ingredients together in a circular motion, once all the olive oil has been incorporated and you end up with a creamy aioli, season to taste and set aside

  3. Heat a fry pan with a medium heat and add in 2 tablespoons of extra virgin olive oil, after 2 minutes add in 1/2 red bell pepper that´s been cut into 2-inch long strips by a 1/4-inch thick and 1 small onion that´s been thinly sliced, mix the vegetables around with the olive oil, after 7 to 8 minutes and the onions are developing a light golden color and the bell peppers are soft and tender, add in a generous 1/2 teaspoon of sweet smoked paprika, 1/2 teaspoon hot smoked paprika and season with sea salt & black pepper, mix together until well combined and turn off the heat in the pan

  4. After roasting the potatoes between 22 to 25 minutes, they should be perfectly cooked through, remove from the oven and transfer the potatoes into the pan with the vegetables, gently mix together until well combined, transfer to a serving dish, add a dollop of the garlic aioli on top and sprinkle with freshly chopped parsley, enjoy!

Recipe Notes

Get the Extra Virgin Spanish Olive Oil I used to make these Country-Style Patatas Bravas.

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  1. Scott Christesen

    5 stars
    Fantastic recipe! My kids and I really enjoyed it. I made the mistake of just looking at the ingredients without reading the directions thoroughly enough, and I ended up adding 2/3 cup of oil to the aioli and that made it more like a mayonnaise. Fortunately, I was able to thin it out with a little bit of extra lemon juice.

    Thank you Albert, for making this cuisine so approachable. You are truly an inspiration!

    05 . Apr . 2021
    • Spain on a Fork

      I am so happy to hear that! thanks for the comment ? much love

      05 . Apr . 2021
  2. Seth

    Aioli…or what you called it, Alicia?
    In all my years in kitchens…I’ve never heard of an Alioli. So, even though you try to impress your audience with your multilingual, multicultural brilliance…you should get it right, or risk sounding like a fool

    31 . Dec . 2020
  3. Mimi

    Mmmmmmm that looks really wonderful! Just lovely flavors and textures!

    16 . Apr . 2020
    • Spain on a Fork

      Thanks for the comment Mimi 🙂 much love

      17 . Apr . 2020
  4. Gabi Simion

    5 stars
    Tried a lot of Albert’s recipes and they all came out delicious. These recipes are easy to prepare, pack up a lot of flavor and can be “veganized” to suit my diet. Love Albert’s enthusiasm in sharing with the world the fantastic flavors of the Spanish cuisine.

    16 . Apr . 2020
    • Spain on a Fork

      Truly appreciate your comment Gabi 🙂 much love <3

      16 . Apr . 2020

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