A crispy, flavor-packed twist on the classic Spanish tapas—smashed, golden, and served with smoky bravas sauce!
Crispy Smashed Patatas Bravas with Smoky Tomato Sauce: A New Spin on a Classic Tapas Dish
I’m so excited about smashed patatas bravas because it’s my first-ever Spanish dish on the blog! 🇪🇸 I absolutely love tapas, and every time I go out for them, I always order Patatas Bravas. Since I’m all about bold flavors and crispy textures, I wanted to find a fun and creative way to reimagine them while still keeping their essence.
This dish is crispy, packed with smoky heat, and full of bold Spanish flavors—everything I love about the original, just with a little twist. And since this is just the beginning, I hope to create many more tapas recipes over the years! So grab a plate, drizzle on that smoky bravas sauce, and enjoy these golden bites of perfection!
Why You’ll Love This Recipe
Crispy & Golden – Smashing the potatoes creates the ultimate crispy edges while keeping the insides soft and fluffy.
Bold Spanish Flavors – The smoky, spiced bravas sauce brings heat, depth, and richness to every bite.
Easier Than Traditional Patatas Bravas – No deep frying! These are baked to crispy perfection.
Naturally Gluten-Free: – Yay!
Perfect for Tapas Night – Serve as an appetizer, snack, or side for a Spanish-inspired meal.
What is Patatas Bravas?
Patatas Bravas is one of Spain’s most iconic tapas dishes—crispy potatoes served with Salsa Brava, a bold, smoky tomato sauce. The name “bravas” refers to its fiery, spiced flavor, and while every region has its spin on the sauce, it’s always meant to pack a punch. Traditionally, the potatoes are fried, but this version gives them a crispy texture by smashing and baking them instead. It’s the perfect modern twist on a Spanish classic!
Ingredient Highlight: Smoked Paprika
Smoked paprika, or “pimentón”, is a staple in Spanish cuisine, adding deep, smoky warmth to dishes like patatas bravas, paella, and stews. Unlike regular paprika, it’s made from dried, smoked peppers, which gives it a rich, woodsy flavor. The intensity can range from mild to hot, making it a key player in the smoky bravas sauce for this recipe!
Madly Delicious Must-Know Tips & Questions
- Choose the Right Potatoes – Small waxy potatoes like baby reds or Yukon Golds work best for a creamy interior and crispy exterior.
- Don’t Over-Smash – Press just enough to flatten them without breaking them apart completely.
- Use Enough Oil – A generous drizzle ensures maximum crispiness!
More Heat?
Add extra cayenne or a pinch of red pepper flakes.
More Depth?
A splash of sherry vinegar or red wine vinegar balances the flavors.
Let’s Dish: Did You Know?
Patatas Bravas has been a staple in Spanish tapas bars since the mid-20th century, originating in Madrid. While many versions exist, the essential elements are crispy potatoes and a bold, slightly spicy tomato sauce. Some regions even serve it with garlic aioli—which is why my version includes an optional roasted garlic aioli for extra flavor!
Want to throw a tapas night? Then try my Crispy Smashed Patatas Bravas with Smoky Tomato Sauce!
Golden, crispy potatoes + smoky, spiced bravas sauce = pure tapas perfection! Give them a go and tag me on Instagram @madly__delicious with #MadlyDelicious to share your take!
More Side Dish Recipes
Asian-Spiced Red Lentil Fritters with Sesame Crunch
Crispy Smashed Patatas Bravas with Smoky Tomato Sauce
Equipment
- Large baking sheet
- Blender or bullet for blending sauce
Ingredients
- 1 lb small white or red potatoes
- Olive oil, to drizzle after smashing the potatoes
- Salt and pepper, to taste
- Flaked sea salt
Smoky Bravas Tomato Sauce
- 1 (14.5-ounce) can diced or crushed tomatoes
- 2 garlic cloves, smashed
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- ½ tsp salt
- ¼ tsp black pepper
- Splash red wine vinegar (or sherry vinegar)
Roasted Garlic Aioli, Optional
- 1 roasted head of garlic (drizzled with olive oil, salt, and pepper, roasted at 400°F for 45 minutes)
- ½ cup vegan mayo (such as Vegenaise)
- Squeeze of lemon
- Salt to taste
Instructions
- Boil the Potatoes: Place the potatoes in a pot of salted water and bring to a boil. Cook for 15–20 minutes, or until fork-tender. Drain and let them cool slightly.
- Smash & Bake: Preheat the oven to 450°F (232°C). Transfer the cooled potatoes to a large baking sheet, then use the bottom of a glass or flat surface to gently smash each potato. Drizzle generously with olive oil, season with salt and pepper, and bake for 30–40 minutes, flipping halfway through, until golden brown and crispy.
- Make the Smoky Bravas Sauce: Make the Smoky Bravas Sauce: In a small saucepan, combine 1 14.5-ounce can diced tomatoes, 2 cloves smashed garlic, ½ tsp smoked paprika, ¼ tsp cayenne, ½ tsp salt, ¼ tsp black pepper, and a splash of red wine vinegar. Simmer over medium heat for 10–15 minutes to enhance the flavors. Once cooked, transfer to a blender or bullet and blend until smooth.
- Prepare the Roasted Garlic Aioli (Optional): Squeeze the roasted garlic cloves out of their skins and mash into a paste using the back of a knife. In a bowl, whisk together ½ cup mayonnaise, roasted garlic paste, a squeeze of lemon, and a pinch of salt until smooth.
- Serve & Enjoy: Plate the crispy smashed potatoes, sprinkle with flaked sea salt if using. Serve with smoky bravas sauce and / or roasted garlic aioli on the side or drizzled on top. Garnish with fresh parsley or an extra sprinkle of smoked paprika if desired.
Thank you for sharing this recipe!!