Patatas Bravas

Jalan Mesari Beach, Seminyak, Kuta, Kabupaten Badung, Bali 80361

The origin of this dish dates back to the sixties in a now-defunct bar in the capital of Spain, Madrid.  This tapa so characteristic in all Spanish regions is made up of irregularly cut potatoes that can be served cooked or fried and a sauce, usually spicy or Brava, for which the dish gets its name.


This Recipe Serves 4

500 gr Organic Potato baby

50 gr Brava Sauce

75 gr Alioli Sauce

5 gr Chive



250 gr Organic Tomato

50 gr Organic fresh onion

5 gr Garlic

5 gr Red chili

15 gr Extra virgen olive oil

5 gr Papikra powder

3 gr Salt

1 gr Black pepper



5 gr Garlic

35 gr Egg

3 gr Salt

5 gr White vinegard

35 gr Extra virgen olive oil

35 gr Sunflower oil

5 gr Mustard Djon




  • Chop the garlic and chili and reserve. Cut the onion and tomato in mirepoix and reserve separately.
  • Put the olive oil in a saucepan, add the garlic and chili and cook over low heat for three minutes. then add the onion and salt. and cook for 20 minutes or until the onion is soft and transparent.
  • Move the onion to the sides of the saucepan, leaving an empty circle in the centre of it. Incorporate the paprika in this circle and fry for a minute and then add the tomato. mix with the rest of the ingredients and cook over low heat until the sauce is reduced by half.
  • When the sauce has reduced, remove from the heat and add the pepper, taste and add salt if necessary. Blend with a mixer until you get a silky texture. Reserve.


  • Peel the garlic and slice. Add to the blender glass together with the shelled egg, the vinegar, the salt and the mustard. Shake.
  • Reduce the speed of the mixer to the minimum and add the oils little by little until the sauce emulsifies.
  • Once emulsified, the texture must be like that of a mayonnaise. Taste and rectify with salt if necessary. Reserve.


  • Wash the potatoes well in plenty of water, making sure that no dirt remains.We can use a hand brush to rub the surface of the potato carefully.
  • Place a saucepan on the fire with plenty of water. When the water begins to boil, add the potatoes and cook for seventeen minutes, this time will depend on the size of your potato. I use ones with an approximate diameter of four centimeters. But the best thing is that you use a toothpick to check if they are already cooked, if you can pierce the potato with the toothpick without resistance, your potato is ready. Once cooked, drain and reserve.
  • Cut the potatoes in half and fry for four minutes, remember that the potato is cooked, we only want to create a crijiente layer on the outside, if the excess fry will be very dry. Remove to a bowl with paper to absorb the excess oil and salt the potato to taste.
  • Serves

  • Plate the potatoes on a plate or in a ceramic or wooden bowl. 
  • Top with the brava sauce and then irregularly add small threads of aioli sauce. 
  • Finish with the chopped chives.
  • Chef's Tip

    For the Brava sauce I use a variety of chili called Habanero, I really like the flavor it provides in hot sauces, but be careful, if you are not used to eating spicy, tear gas is also
    manufactured with it.

    The Restaurant

    La Plancha

    Spanish chiringuito “Bar on the beach” in bali – Perfect for sunset drinks and tapas

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    The Chef


    Satrio Adi Guna

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