Patatas bravas with aioli

There's nothing like delicious tapas, and everyone knows this classic potato dish. These patatas bravas are served with aioli; a change from the standard tomato sauce.

40 minutes 6 people Snacks 216 calories p.p.
Patatas bravas with aioli


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  • 1 kg waxy potatoes
  • olive oil
  • 1 teaspoon powdered smoked paprika
  • salt and pepper to taste
  • 1 batch of aioli
Patatas bravas with aioli ingredients
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Kitchen equipment

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  • oven
  • large baking dish or baking tray lined with baking parchment
  • chopping board and chef's knife
  • spatula


40 minutes 6 people Snacks 216 calories p.p.

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Preparation – 30 minutes

Preheat the oven to 180 degrees celsius.

Wash the potatoes well, because you are not going to peel them. Cut the potatoes into pieces, you can cut them into wedges or cubes - whichever you prefer.

Spread out the potatoes on a large baking dish or baking tray lined with baking parchment. Mix a teaspoon of smoked paprika with the chopped potato, along with a good glug of olive oil.

Season the potatoes with salt and pepper and bake until golden brown (around 20 minutes). Turn them over once during baking. The exact baking time depends on the size of the potato pieces.

Patatas bravas with aioli
Patatas bravas with aioli

Finishing the patatas bravas with aioli – 10 minutes

Meanwhile, make the aioli dipping sauce (you can also use ready-made aioli).

Transfer the golden brown potatoes to small bowls and serve with the aioli and other tapas dishes. Enjoy your meal!

Patatas bravas with aioli: frequently asked questions

When do you eat patatas bravas?

In Spain, patatas bravas are part of tapas, so are served with other tapas dishes. This is often eaten late in the evening for dinner, usually around 9.00 - 9.30 pm

Are patatas bravas called anything else?

They are also called patatas à la brava or papas bravas.

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