Patatas Explosivas – Crispy Spanish Potatoes with a Fiery Kick

Few dishes capture the bold spirit of Spanish tapas quite like Patatas Explosivas. Crispy on the outside, fluffy on the inside, and drenched in a spicy, smoky sauce, these potatoes are made to wake up your taste buds. They’re called “explosive” for a reason—each bite delivers crunch, heat, and deep savory flavor that lingers just long enough to make you reach for another forkful.

Patatas Explosivas are inspired by classic patatas bravas but taken one step further. Instead of simply drizzling sauce over fried potatoes, these are smashed, roasted, and soaked in layers of spice and richness. The result is a dish that feels rustic, indulgent, and incredibly satisfying. Whether served as a tapas plate, a party appetizer, or a bold side dish, they always steal the spotlight.

What makes this dish truly special is its balance. The potatoes are crispy and golden, the sauce is spicy yet tangy, and the cooling aioli brings everything together. It’s the kind of recipe that looks impressive but is surprisingly easy to prepare, using humble ingredients you may already have on hand.

Ingredients:

• 2 lbs baby potatoes
• 3 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp hot paprika or chili powder
• ½ tsp chili flakes
• 1 tsp salt
• ½ tsp black pepper
• 3 cloves garlic, minced
• ½ cup tomato sauce
• 1 tbsp red wine vinegar

Creamy Aioli Drizzle (optional but recommended):

• ½ cup mayonnaise
• 1 clove garlic, finely grated
• 1 tbsp lemon juice
• Salt to taste

Garnish:

• Fresh parsley, finely chopped

Instructions:

1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Add the baby potatoes to a large pot of salted water. Bring to a boil and cook for 15–20 minutes, until fork-tender. Drain well.
3. Place the potatoes on the prepared baking sheet. Using the bottom of a glass, gently smash each potato until flattened but still intact.
4. Drizzle the potatoes with olive oil and sprinkle with smoked paprika, hot paprika, chili flakes, salt, and black pepper.
5. Roast for 30–35 minutes, flipping once, until deeply golden and crispy on the edges.
6. While the potatoes roast, heat a small pan over medium heat. Add olive oil and sauté minced garlic for 30 seconds until fragrant.
7. Stir in tomato sauce, smoked paprika, chili flakes, and red wine vinegar. Simmer for 5–7 minutes until thickened. Season with salt to taste.
8. Remove the potatoes from the oven and spoon the spicy sauce generously over them, letting it seep into the cracks.
9. Mix all aioli ingredients in a small bowl until smooth. Drizzle lightly over the potatoes.
10. Finish with chopped parsley and serve immediately.

Tips & Tricks:

• Smash gently—too much pressure can break the potatoes apart.
• For extra crispiness, let the potatoes steam dry for a few minutes after boiling.
• Use smoked paprika for authentic Spanish flavor.
• Adjust chili levels to suit your heat tolerance.

Variations:

• Extra Spicy: Add cayenne pepper or hot sauce to the tomato mixture.
• Cheesy Explosivas: Sprinkle grated manchego or mozzarella over the potatoes before the final roast.
• Vegan Brava Style: Skip aioli or use vegan mayo.
• Herb Twist: Add thyme or rosemary before roasting.

Serving Suggestions:

• Serve as a tapas dish with olives, bread, and grilled vegetables.
• Pair with grilled chicken, steak, or seafood.
• Perfect alongside a fresh green salad to balance the heat.

Storage Information:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or air fryer to restore crispiness.
• Not recommended for freezing due to texture changes.

FAQ:

• Are patatas explosivas very spicy? They’re moderately spicy, but easily adjustable.
• Can I use regular potatoes? Yes, just cut them into chunks before boiling.
• Can these be air-fried? Absolutely—air fry at 400°F (200°C) for 15–20 minutes after smashing.

History / Fun Facts:
Patatas bravas are one of Spain’s most iconic tapas, traditionally served with a spicy tomato sauce. Patatas Explosivas evolved as a modern, bolder version—crispier, spicier, and layered with texture. Today, they’re a favorite in tapas bars looking to push classic flavors to the next level.