You know that feeling when you’re peckish, not quite hungry enough for a full meal, but absolutely in the mood for something hot, salty, and dangerously moreish? That’s where Patatas Bravas slides in like the snack hero you didn’t know you needed.
I first made this recipe on a whim after watching Rick Stein breeze through it on telly — smug as anything, flinging olive oil about and making it all look too easy. And honestly? It is easy. What you get for your time is crispy, golden potato chunks that are soft and fluffy on the inside, with edges that go gloriously crunchy. Pair them with a little bravas sauce or garlicky aioli and boom — you’re practically on a sunlit terrace in Barcelona, sipping something cold and fizzy, even if you’re just in your dressing gown on a Tuesday.
These aren’t just fried potatoes. They’re joy in crispy form.
Why You’ll Love It
- Golden, crunchy outsides with fluffy middles — the holy grail of potato textures.
- No deep fryer needed — a bit of oil and a good pan do the trick.
- Simple ingredients — honestly, you probably have them in the cupboard already.
- Fast comfort food — 25 minutes from zero to heaven.
- Great for sharing… or not — I won’t judge if you eat the whole batch solo.
- Easily dressed up — spicy tomato sauce, creamy garlic mayo, or just more salt. Always more salt.
Ingredients
- ¾ teaspoon baking soda
- 4 to 5 russet potatoes (about 2 lbs), peeled and chopped into big 2-inch chunks
- Kosher salt
- Extra virgin olive oil (or any good cooking oil — sunflower’s fine too)
How to Make It
Boil the potatoes just a little:
Bring a medium pot of water to a boil. Add the baking soda (it’ll fizz — that’s normal), then gently drop in your potato chunks. Boil them very briefly — 1 to 2 minutes tops. You’re not cooking them through, just roughing up the surface for crispier edges later.
Drain, salt, and chill:
Drain them well and give them a bit of a shake in the strainer — they should look a bit scuffed. Spread them on a tray, sprinkle generously with kosher salt, and let them cool completely. Fridge is ideal here. You can do this the night before if you like being smugly prepared.
Heat the oil, test it first:
Pour about a cup of oil into a deep frying pan — enough to get a shallow fry going. Warm it on medium-high. Drop in a test potato; if it starts sizzling happily, you’re good to go.
Fry in batches, don’t crowd them:
Add the potatoes in a single layer. Don’t shove too many in or they’ll steam instead of crisp. Fry for 20–25 minutes, turning now and then, until every side is beautifully golden.
Drain and salt (again!):
Scoop them out with a slotted spoon and pop them onto a tray lined with paper towels. While they’re still hot, hit them with another pinch of salt — it clings better now and gives that final salty snap.
Sauce it up (optional but recommended):
Serve them up with a good dollop of bravas sauce, aioli, or your favourite dip. Honestly, I’ve had them with sour cream and sriracha in a pinch — still brilliant.
Common Mistakes and How to Dodge Them
Why are my potatoes mushy, not crispy?
You probably boiled them too long or didn’t let them cool. That chill time firms them up and makes the magic happen later.
Why are they sticking to the pan?
The oil wasn’t hot enough. Always test with a piece first — it should sizzle like it’s excited to be there.
Can I skip the baking soda?
You can, but it helps rough up the starch on the surface — which means crispier bites. Totally worth the ½ teaspoon.
I burned them — help?
Once they start going golden, watch them like a hawk. It’s a fine line between crispy and cremated.
Storage and Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Yes, but texture suffers a bit. Freeze in a zip-top bag for up to 2 months.
- Oven: Best option! Reheat at 180°C (350°F) for 10 minutes.
- Microwave: Works, but they’ll go soft — not ideal for crispiness.
- Air fryer: Brilliant for second-day crunch. 5 mins at 190°C (375°F) and you’re golden.
Frequently Asked Questions
Do I have to peel the potatoes?
Technically no, but peeled potatoes get that signature smooth-crispy texture. Skin-on adds a bit more bite — totally up to you.
Can I use another kind of potato?
Sure! Yukon Gold works in a pinch — they’ll be slightly creamier inside.
Can I bake them instead of frying?
You can, but they won’t get quite the same texture. Bake at 220°C (425°F), toss in oil, and spread out well. Flip halfway through.
What sauces go best?
Traditional bravas sauce, garlic aioli, chipotle mayo… or just straight-up ketchup when you’re desperate. No judgement here.
Nutrition Facts (Per Serving):
- Calories: 472 kcal
- Fat: 37g
- Carbs: 31g
- Protein: 4.2g
- Sodium: 1576mg
- Sugar: 1.8g
More Rick Stein Recipe:
Rick Stein Patatas Bravas
Description
Crispy, golden potato chunks with fluffy insides — Rick Stein’s take on Patatas Bravas is a 25-minute snack that delivers maximum crunch with minimal fuss.
Ingredients
Instructions
- Boil water and baking soda, parboil potatoes 1–2 mins.
- Drain well, toss with salt, and chill fully (fridge helps).
- Heat oil until it bubbles when tested with a potato piece.
- Fry potatoes in batches for 20–25 mins, turning often.
- Drain on paper towels, season again with salt.
- Serve hot with bravas sauce, aioli, or your favourite dip.
Notes
- Chill the potatoes completely before frying for best results.
- Don’t crowd the pan — crisping needs space.
- Use a neutral oil with a high smoke point if not using olive oil.
- Leftovers reheat best in the oven or air fryer, not the microwave.