Happy Birthday To Me – Part 4 – Patatas Bravas

Patatas bravas, or spicy potatoes, are part of every Spanish meal. Though they are a relatively new dish to Spain, having only been officially around since the 1950’s or 1960’s, they have taken over and are found all throughout Spain. They emerged as an affordable, flavorful dish that quickly spread nationwide, becoming a quintessential, beloved snack in Spanish bars. It’s believed they were first created in Madrid, at La Casona Taverna. Patatas bravas are ranked as one of the top three, if not at the top of the list, for tapas all throughout Spain. In Spanish, “bravas” (the feminine plural of bravo) generally means brave, fierce, or bold, but in the context of food like Patatas Bravas, it refers to the spicy kick of the sauce, translating to “spicy” or “fierce”. They represent the Spanish love for simple, high-quality, and communal dining.

Though there are many different versions of this widely popular potato dish, the sauce is what really makes them stand out. The original sauce was created with garlic, onions, tomatoes, and paprika to provide a punchy, flavorful kick. Today, there are many creative variations. Sometimes the potatoes are crispy on the outside and velvety on the inside. Sometimes they are soft and melt in your mouth. Some are served with an aioli sauce. Others are not. Today, the main ingredients to patatas bravas are potatoes mixed in with a spicy sauce.

We love patatas bravas, and just like in Spain, when I am making Spanish food, patatas bravas are always on the menu. They were proudly displayed on my birthday menu as well.

Patatas Bravas

I cheated a little on these this time, but no one was the wiser. Instead of making a completely different sauce for my potatoes, I used some of my salsa rojo I used for my steak empanadas. Happy Birthday To Me – Part 2- Steak and Olive Empanadas. It was a very similar sauce, and worked perfectly well for both dishes.

3 lbs potatoes, cubed – Yukon Gold are the best for this dish

salt & pepper to taste

1 TBSP white vinegar

3/4 cup olive oil

6 TBSP garlic,

2 onions, sliced very thin

1 tsp cumin

3 tsp paprika

1/4 tsp cayenne pepper

5-6 tomatoes, cubed

enough water to cover the potatoes

1/3-1/2 cup fresh cilantro, chopped

Boil the potatoes in the water with the vinegar for about 10-12 minutes, or until tender. Then drain and let set for a bit.

Get a large skillet or pot very hot, add the olive oil, cooked potatoes, onions, garlic and spices and cook for about 20-30 minutes, stirring occasionally. Add the tomatoes, (or salsa rojo) and mix together thoroughly. Continue to cook for about 8-10 minutes or until the tomatoes have broken down and most of the liquid has evaporated.

Mix in about 1/2 of the chopped cilantro, then add more cilantro on top right before serving. The results – !DELICIOSO! You will have potatoes that are soft on the inside and crispy on the outside, with a just enough heat to wake up your taste buds. I promise you will love these. I know we sure do, and all my guests did too. 🙂

Have a great day and make everyday great. Life is what you make it, so make it fantastic. May 2026 be filled with happiness, good health and prosperity for all. ‘Til next time.