Make These Spanish “Angry Potatoes” With Smoky Tomato Sauce Tonight Recipe

I’m sharing a Spanish Tapas patatas bravas that are spicy, smoky, and almost alarmingly simple, made from pantry staples with a bold smoked paprika sauce.

I’ve been obsessed with Patatas Bravas Recipe Spanish Tapas for years, and tonight I finally got it loud enough to brag about. I use russet or Yukon Gold potatoes and a good hit of smoked paprika to give that smoky, slightly angry edge.

This is one of those Tapas Recipes that makes people stop talking and start stealing from each other’s plates, no shame. I’m not handing over every trick here, but trust me, the contrast of crunch and smoke is addictive.

Make them tonight, watch them disappear, then tell me which part surprised you most.

Ingredients

• Potatoes: Starchy comfort food, high in carbs and potassium, gives body and crispy texture.
• Olive oil: Heart healthy fats, adds silkiness and helps roast flavors, a little goes far.
• Smoked paprika: Smoky sweet spice, gives deep color and that woodsmoke vibe, not overly hot.
• Garlic: Pungent, boosts savory depth, small protein and fiber, can mellow when cooked.
• Onion: Adds sweet and savory balance, has fiber and vitamin C, caramelizes beautifully.
• Crushed tomatoes: Bright acidity with natural sweetness, vitamin C and lycopene, anchors the sauce.
• Cayenne: Tiny pinch packs heat and life, raises spice level without extra calories.
• Parsley: Fresh parsley adds herb lift and color, a light antioxidant boost, not strong.

Ingredient Quantities

• 2 lb (900 g) russet or Yukon Gold potatoes, peeled or not your call
• 3 tbsp extra virgin olive oil for roasting and sauce
• 1 1/2 tsp kosher salt plus more for seasoning
• 1/2 tsp freshly ground black pepper
• 1 small yellow onion (about 1 cup)
• 2 garlic cloves
• 2 tsp smoked paprika (pimenton de la Vera preferred)
• 1/4 to 1/2 tsp cayenne pepper or hot paprika, adjust to taste
• 1 tbsp tomato paste
• 14 oz (400 g) crushed tomatoes or passata
• 1 tsp red wine vinegar or sherry vinegar
• 1 tsp granulated sugar
• 2 to 3 tbsp water or low sodium chicken stock optional
• 2 tbsp fresh flat leaf parsley for garnish
• 1/2 cup garlic mayonnaise or allioli for serving optional

How to Make this

1. Preheat oven to 425F (220C). Cut potatoes into roughly 1 inch cubes. Put them in a pot of cold salted water and bring to a boil, then simmer 6 to 8 minutes until just tender but not falling apart. Drain well and shake in the colander to rough up the edges, this makes them crispier.

2. Toss the parboiled potatoes with 2 tbsp extra virgin olive oil, about 1 tsp of the kosher salt and 1/4 tsp freshly ground black pepper. Spread in a single layer on a rimmed baking sheet and roast 30 to 40 minutes, turning once or twice, until golden and crisp.

3. While the potatoes roast, make the smoky tomato sauce. Heat the remaining 1 tbsp olive oil in a skillet over medium heat. Add the chopped onion and cook 5 to 7 minutes until soft and starting to color.

4. Add the minced garlic and cook about 30 seconds until fragrant. Take the pan off the heat and stir in 2 tsp smoked paprika and 1/4 to 1/2 tsp cayenne (your call on heat) so the spices dont burn, then stir in 1 tbsp tomato paste and cook 1 minute.

5. Pour in the 14 oz crushed tomatoes or passata, 1 tsp red wine or sherry vinegar, 1 tsp granulated sugar, the remaining 1/2 tsp kosher salt and 1/4 tsp black pepper. Return to medium-low and simmer 8 to 12 minutes until slightly thickened; add 2 to 3 tbsp water or low sodium chicken stock if it gets too thick.

6. Taste and adjust seasoning and heat. If you prefer a smooth sauce, carefully blend until silky (use an immersion blender or work in batches in a blender) then return to the pan to warm through.

7. When potatoes are done, taste for salt and add more if needed. You can either toss the potatoes with some sauce to coat or spoon sauce onto a serving platter and pile the potatoes on top so people can dip.

8. Dollop or drizzle garlic mayonnaise or allioli (about 1/2 cup) over the potatoes if using, sprinkle 2 tbsp chopped fresh flat leaf parsley and a little extra smoked paprika or flaky salt for finish.

9. Serve hot with crusty bread to mop up the sauce. Quick tips: Yukon Golds give a creamier center, russets get extra crisp; parboiling and roughing the edges is the real hack for crispy outside and fluffy inside.

Equipment Needed

1. Oven (preheat to 425F / 220C)
2. Large pot for parboiling the potatoes
3. Colander (to drain and shake the potatoes)
4. Rimmed baking sheet for roasting
5. Large mixing bowl for tossing with oil and seasoning
6. Large skillet for the smoky tomato sauce
7. Chef’s knife
8. Cutting board
9. Measuring spoons and measuring cups
10. Tongs and a wooden spoon, plus an immersion blender or regular blender if you want a silky sauce (optional)

FAQ

Make These Spanish “Angry Potatoes” With Smoky Tomato Sauce Tonight Recipe Substitutions and Variations

• Potatoes: swap with sweet potatoes (cut a bit smaller, they get sweeter and softer) or baby/fingerling potatoes for a waxier bite; roasting time is similar but check doneness.
• Smoked paprika: no pimenton? use regular paprika plus about 1/4 tsp liquid smoke or 1/4–1/2 tsp chipotle powder for smokiness, or a pinch of smoked salt.
• Crushed tomatoes/passata: use canned diced tomatoes pulsed briefly in a blender, or use tomato sauce boiled down to thicken — same flavor just a different texture.
• Garlic mayonnaise/allioli: mix 1/2 cup mayo with 1 minced garlic clove and a squeeze of lemon, or swap for Greek yogurt plus garlic for a lighter version.

Pro Tips

1. Dry the parboiled potatoes really well and rough up the edges in the colander — more surface means way more crunch when they roast.

2. Preheat a heavy baking sheet in the oven and roast on high heat; hitting hot metal at the start gives an instant sear that makes them crispier. If your oven has convection use it.

3. Bloom the smoked paprika off the heat so it keeps its smoky fruitiness and doesn’t turn bitter, and cook the tomato paste a minute to deepen the flavor before adding the tomatoes.

4. Finish the sauce by balancing acid and sweetness with a tiny splash of vinegar and a pinch of sugar, then taste for salt at the end. If you want extra crunch, briefly high-heat the potatoes in a hot skillet or under the broiler just before serving.