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All Recipes, Tapas / May 4, 2019

The Authentic Patatas Bravas Served in Madrid Spain

Patatas bravas have to be one of Spain´s most popular tapas dishes. You will find them at nearly every restaurant and bar across the Iberian peninsula. What most people don´t know is that patatas bravas hail from Madrid not Barcelona.

The Authentic Patatas Bravas Served in Madrid Spain
Today I´m going to show you how to make the Authentic Patatas Bravas that are Served in Madrid Spain. Folk´s this is the real deal, fried potatoes in extra virgin olive oil served with a spicy brava sauce. This recipe is easy to make, uses simple ingredients and will bring the flavors of Madrid into your home in about 45 minutes.

The Authentic Patatas Bravas Served in Madrid Spain
In the authentic brava sauce there is no tomato, no garlic and certainly no aioli. In Madrid this is how they do patatas bravas. The secret to making brava sauce is to use sweet smoked paprika and hot smoked paprika. This is what gives the sauce it´s color plus it´s flavor.

The Authentic Patatas Bravas Served in Madrid Spain
I used both paprikas from Kiva. Their Spanish paprikas are high-quality and are an essential ingredient to making the authentic brava sauce. Watch the video below on how to make these amazing patatas bravas or check out the recipe card below which you can print. Salud!

Cookware that I use:
Swiss Diamond Chef´s Knife
Swiss Diamond Pans
Wood Cutting Board

Watch the Video Below on How to Make the Authentic Patatas Bravas Served in Madrid Spain

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The Authentic Patatas Bravas Served in Madrid Spain

Course Appetizer
Cuisine Spanish
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork

Ingredients

FOR THE BRAVA SAUCE

  • 1/4 cup extra virgin olive oil
  • 2 tsp sweet smoked paprika
  • 1 tsp hot smoked paprika
  • 1 tbsp corn starch
  • 1 cup veggie broth
  • 1/2 tsp sea salt
  • 1/2 tsp white wine vinegar

FOR THE POTATOES

  • 2 yukon gold potatoes
  • 3/4 cup extra virgin olive oil
  • pinch sea salt

Instructions

  1. Peel 2 large yukon gold potatoes, rinse them under cold running water and pat them dry, cut each potato in half, cut each half in half to end up with 4 quarters, then cut each quarter into 3 evenly sized pieces, holding them together cut each quarter into squares, you should end up with 6 to 9 evenly sized pieces from each quarter, add the cut potatoes into a large bowl and fill with cold water and set aside

  2. To make the brava sauce heat a fry pan with a medium heat and add a 1/4 cup of extra virgin olive oil, after heating the oil for 3 minutes transfer the oil to a bowl, add 2 tsp of sweet smoked paprika, 1 tsp of hot smoked paprika and 1 tbsp of corn starch, whisk it all together until well combined

  3. Add the oil mixture back into the pan and heat it again with a medium heat, start whisking everything together, at the same time start slowly pouring in 1 cup of vegetable broth, the secret is to continuously whisk as you add the broth so the sauce comes together, once all the broth is incorporated, season with 1/2 tsp of sea salt and 1/2 tsp of white wine vinegar, continue to whisk until everything is well combined and you end up with a creamy sauce, turn off the heat and set aside

  4. Drain the potatoes and pat completely dry with a dish cloth, heat a saute pan with a medium-high heat and add 3/4 cup extra virgin olive oil, after 2 minutes add the potatoes and mix with the oil, making sure each piece of potato is bathed in the olive oil, mix occasionally and cook until the potatoes are golden, about 20 minutes, once cooked transfer to a plate with paper towels, season the potatoes with sea salt and add to a shallow bowl

  5. Heat the pan with the brava sauce with a low heat and whisk together for 2 minutes so the sauce can come back together, then pour a generous amount of the brava sauce over the potatoes and serve at once, enjoy!

Recipe Notes

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9 Comments

  1. Ali

    5 stars
    Me gusta mucho verte y aprender distintos platillos.
    You made me love cooking! Wonderful colorful appetizers!
    I share them via Zoom with my stepson and my family who live in the UK.

    16 . May . 2021
    • Spain on a Fork

      I am so happy to hear that! Un saludo desde España 🙂

      17 . May . 2021
  2. Patatas bravas madrid

    […] The Authentic Patatas Bravas Served in Madrid Spain […]

    16 . May . 2021
  3. Ian

    I love your recipes and have been trying them out, but you drive me mad by using cups a a measurement. That is a completely unquantifiable measure, because a cup can be any size. It is such an American thing, and you are European, so can we have European measures please? Thankyou

    09 . Feb . 2021
    • Spain on a Fork

      For the last year I have been adding metric as well as imperial measurements. 1 cup is 237 ml. Sorry for my ways, I was raised in the USA. Much love

      10 . Feb . 2021
  4. JRiley

    Well, since I have never met anything Spanish I didn’t adore, I think I will try them both! No, unfortunately, I am not in Spain but I had 13 glorious years in Andalusia. I consider it my home away from home and would have loved to have spent all my years there. Lucky you, that you were able to make it back. Enjoy!

    20 . Oct . 2020
    • Spain on a Fork

      Andalucia is a beautiful place! I am lucky most of my family lives here in Spain, but I do miss the states 🙂 much love

      21 . Oct . 2020
  5. JRiley

    Why do you have two versions of this dish posted – one from Madrid and one from Barcelona? Is one better than the other?

    20 . Oct . 2020
    • Spain on a Fork

      The ones from Madrid do not have aioli, while in Barcelona they do, if you are here in Spain, it is a BIG difference, both are great! thanks for the comment 🙂 much love

      20 . Oct . 2020

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