Patatas bravas with ribs, the best combo!
I just love patatas bravas beside ribs because they bring sauce without copying barbecue sauce. The potatoes are crisp and plain enough to carry flavour, then the smoky tomato bravas sauce and garlicky aioli do the talking. It’s a side dish with proper dipping energy, which suits ribs nicely because nobody eating ribs is looking for a dainty plate.
This version is built from a barbecue point of view. I char the tomatoes and pepper for the sauce, then blend them with smoked paprika, vinegar and chilli. The aioli stays creamy and garlicky, served alongside rather than stirred through. That keeps the potatoes crisp and gives you two different dips on one tray. It sits in the rib-friendly potato side guide behind this spread as the smoky, sauce-led option.
The flavour direction
These potatoes are smoky, tomato-rich and garlicky, with a little heat but not a full chilli assault. They’re very different from Cajun potatoes with peppers, corn and lime mayo, which is chunkier, sweeter and more pan-style. They also do a different job from sharp smashed potatoes with shallots for rib glaze relief, where vinegar is the main point.
The practical payoff is sharing. I put these in the middle of the table with ribs, napkins and a few spoons for sauce. They work before the ribs as a starter-style side, or right beside the meat as something crisp to drag through rib juices and smoky tomato.
Ingredients for 4 people
- 1kg potatoes, peeled or unpeeled, cut into 3cm cubes
- 2 tbsp olive oil
- 1 tsp fine sea salt, plus extra for boiling
- ½ tsp cracked black pepper
- 1 tsp smoked paprika
- ½ tsp garlic granules
For the charred tomato bravas sauce
- 350g ripe tomatoes, halved
- 1 red pepper, halved and deseeded
- 1 small onion, quartered
- 2 garlic cloves, unpeeled
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp hot paprika
- 1 tbsp sherry vinegar
- 1 tsp tomato purée
- ½ tsp caster sugar
- ½ tsp fine sea salt
For the garlic aioli
- 120g mayonnaise
- 1 small garlic clove, finely grated
- 1 tsp lemon juice
- 1 tsp olive oil
- Pinch of salt
To finish
- 10g flat-leaf parsley, chopped
- ½ tsp extra smoked paprika
- Lemon wedges, optional
Ingredient notes
You can use Maris Piper potatoes if you want fluffier edges, or a waxier potato if you want neater cubes. I tend to use an all-rounder and cut the cubes fairly large, because small dice can turn too crisp outside before the middle goes soft. Leaving the skins on gives a more rugged barbecue feel, while peeled potatoes give a cleaner tapas-style bite.
The tomato sauce needs ripe tomatoes if possible, but decent cherry tomatoes also work. The charring is important because it stops the sauce tasting like plain tinned tomato. Sherry vinegar is my favourite here because it has nutty sharpness, though red wine vinegar will do. For the aioli, I use mayonnaise as the base because this is a barbecue side, not a test of anyone’s emulsion nerves.
Equipment needed
You’ll need a saucepan, colander, roasting tray, small blender or stick blender, mixing bowl and a small bowl for the aioli. A metal roasting tray gives the potatoes better crisping than a deep ceramic dish. If you’re cooking outdoors, a barbecue-safe tray or plancha will work well.
For the bravas sauce, a blender gives the smoothest result, but you can mash the charred vegetables with a fork for a rougher sauce. I like it fairly smooth because it clings to the potato cubes. Tongs are helpful for turning the tomatoes and pepper under the grill or on the barbecue, especially once the skins blister.
Instructions
Step 1: Char the sauce vegetables
Heat a grill, barbecue or very hot oven. Put the tomatoes, red pepper, onion and unpeeled garlic on a tray. Drizzle with olive oil and cook until the tomatoes slump, the pepper blisters and the onion edges darken. This usually takes 15 to 20 minutes under a hot grill or over indirect barbecue heat.
Step 2: Blend the bravas sauce
Squeeze the garlic from its skins. Blend it with the charred tomatoes, pepper, onion, smoked paprika, hot paprika, sherry vinegar, tomato purée, sugar and salt. Taste and adjust with more vinegar or salt. The sauce should be smoky, sharp and lightly hot.
Step 3: Parboil the potatoes
Put the potato cubes in a saucepan of cold salted water. Bring to the boil and simmer for 6 to 7 minutes. The edges should soften slightly, but the cubes should still hold together.
Step 4: Steam dry and season
Drain the potatoes well and leave them in the colander for 5 minutes. Toss with olive oil, salt, black pepper, smoked paprika and garlic granules.
Step 5: Roast until crisp
Spread the potatoes on a hot tray in a single layer. Roast at 220°C for 30 to 35 minutes, turning once, until crisp at the edges and golden all over.
Step 6: Mix the aioli
Stir the mayonnaise, grated garlic, lemon juice, olive oil and salt in a small bowl. Keep it chilled until serving. If it tastes too strong, add another spoonful of mayonnaise.
Step 7: Sauce and serve
Spoon the bravas sauce onto a plate, pile the potatoes over it and drizzle with aioli. Scatter with parsley and a pinch of smoked paprika. Serve extra sauce on the side if you like a proper dunk.
Cooking techniques that make the bravas potatoes better
The bravas sauce gets its depth from char, not long simmering. Tomatoes, pepper, onion and garlic all change when their edges blacken slightly. The sauce becomes sweeter, smokier and rounder, which is useful beside ribs because it stands up to the meat without tasting like another barbecue glaze. I leave the garlic unpeeled while charring so it softens inside its skin instead of burning.
The potatoes need to be crisp before sauce arrives. I never toss bravas potatoes through the sauce like pasta, because they soften too quickly. Sauce underneath, aioli over the top, crisp potatoes in between. That way you get crunchy corners, smoky tomato underneath and cool garlic in streaks. It feels generous without turning into a wet tray of potatoes.
What to serve with patatas bravas potatoes
These are excellent with tomato-led ribs, especially Calabrian chilli ribs with tomato and fennel. The bravas sauce picks up the tomato and chilli, while the aioli cools the fennel warmth. They’re also strong with chipotle coffee ribs with brown sugar bark, where smoky tomato keeps the dark rib crust from feeling too heavy.
For other potato sides, I’d only add one more. Kimchi potato salad with sesame cucumber crunch gives a cold, acidic contrast if the table needs freshness. Rosti-style potato cakes with chipotle slaw topping are better if you want crisp structure and a slaw element. A bowl of red pepper feta dip for smoky barbecue potatoes works well if you want more smoky red pepper flavour on the table, though I’d serve it away from the bravas sauce so they don’t blur together.
Best rib matches for this potato side
Patatas bravas potatoes work best with ribs that have smoke, paprika, tomato, coffee or chilli in the flavour profile. They’re less ideal with very fruity ribs, where the tomato sauce can feel a bit separate. With maple paprika ribs with chilli warmth, the smoked paprika in the potatoes makes the whole plate feel connected without making the side sweet.
If you’re serving beef ribs, these potatoes are particularly useful because the aioli cuts through richness and the tomato sauce adds acidity. With pork ribs, I’d keep the bravas heat medium rather than fierce, so the pork glaze still gets its moment. Add grilled peppers, a sharp cabbage slaw or cucumber salad and you’ve got a rib plate with smoke, crunch and enough brightness.
Wine and beer pairings
For wine, Spanish Garnacha is a neat match. It has soft red fruit, gentle spice and enough body for ribs without flattening the tomato sauce. Rioja Crianza works too, especially with paprika and garlic, though I’d avoid anything too oaky if the ribs are sweet. For white wine, Albariño brings citrusy freshness and handles aioli better than a very lean white.
For beer, amber lager or Vienna lager is lovely with smoked paprika and tomato. Pale ale works if the ribs are richer, as the bitterness trims the aioli and rib fat. If the bravas sauce is hotter, a crisp pilsner keeps the whole plate cleaner and makes the garlic dip feel less heavy.
FAQ
What are patatas bravas potatoes?
Patatas bravas are crisp potatoes served with a spicy tomato-style sauce. This barbecue version uses charred tomatoes, smoked paprika and garlic aioli so it works beside ribs.
Can I make patatas bravas ahead of time?
You can make the bravas sauce and aioli a day ahead. Roast the potatoes just before serving so they stay crisp. Reheat the sauce gently if you prefer it warm.
Can I cook patatas bravas on the BBQ?
Yes. Cook the potatoes on a barbecue-safe tray over indirect heat with the lid down. Char the tomatoes and pepper on the barbecue too for a smokier sauce.
Is bravas sauce very spicy?
It’s usually gently spicy rather than fierce. This version has smoked paprika and hot paprika. Add more hot paprika or chilli flakes if you want extra heat.
What potatoes are best for patatas bravas?
All-rounder potatoes are ideal because they crisp outside and stay soft inside. Maris Piper works for a fluffier finish, while waxy potatoes give firmer cubes.
Can I serve bravas potatoes cold?
They’re best hot or warm, when the potatoes are crisp and the sauce tastes lively. Leftovers are still tasty, but the texture softens once chilled.
Do patatas bravas go with BBQ ribs?
Yes. The smoky tomato sauce and garlic aioli suit ribs with paprika, tomato, chilli, coffee or maple notes. They add sauce and crunch without copying barbecue glaze.
Can I make the aioli without raw garlic?
Yes. Use roasted garlic for a softer, sweeter aioli. You can roast the garlic cloves with the tomatoes and pepper, then mash one into the mayonnaise.
Tips for Success with Patatas Bravas Potatoes
Don’t drown the potatoes. I know the sauce is the fun bit, but crisp potatoes need space to stay crisp. I spoon sauce underneath and drizzle aioli over the top, then put extra sauce on the side. That gives you the first crunchy bite and still lets you drag pieces through smoky tomato when you want more.
Taste the sauce with the ribs in mind. If the ribs are sweet, add a little more sherry vinegar. If they’re smoky and dry-rubbed, keep the sauce rounder and sweeter. If the ribs are hot, soften the bravas with extra tomato or a bit more aioli. The sauce doesn’t need to shout. It needs to make the rib plate taste better.
Recipe variations for patatas bravas potatoes
For a hotter version, add ½ tsp chilli flakes or a chopped red chilli to the bravas sauce before blending. This works well with sweeter pork ribs because the heat cuts through glaze. You can also add a pinch of ground cumin for a warmer, earthier sauce, especially if the ribs are smoked low and slow.
For a richer version, crumble over a little feta or Manchego just before serving, though keep it light so the aioli still has room. For a greener finish, add chopped coriander, parsley and spring onion. If you want a sharper side, stir finely chopped cornichons into the aioli. That tiny pickle bite is excellent with sticky pork ribs.
Storage and Reheating Patatas Bravas Potatoes
Store leftover potatoes, bravas sauce and aioli separately if possible. The potatoes will keep in the fridge for up to 3 days, the sauce for 4 days and the aioli for 2 days. Once sauced, the potatoes soften quickly, so separation is worth the extra container.
Reheat the potatoes on a tray at 200°C for 12 to 15 minutes, or in an air fryer at 190°C for 6 to 8 minutes. Warm the bravas sauce gently in a small pan or microwave. Add aioli only after reheating, never before, or it will split and lose its cool garlic bite.
Health benefits and dietary swaps
For a vegan version, use vegan mayonnaise for the aioli. For gluten-free guests, this recipe is naturally suitable as long as your mayonnaise, vinegar and spices are gluten-free. For a lighter version, use half mayonnaise and half Greek yoghurt in the aioli, or serve the garlic sauce in a small bowl so people can add their own.
Patatas Bravas Potatoes with Charred Tomato Aioli Dip
Ingredients
- 1 kg potatoes peeled or unpeeled, cut into 3cm cubes
- 2 tbsp olive oil
- 1 tsp fine sea salt plus extra for boiling
- ½ tsp cracked black pepper
- 1 tsp smoked paprika
- ½ tsp garlic granules
For the charred tomato bravas sauce
- 350 g ripe tomatoes halved
- 1 red pepper halved and deseeded
- 1 small onion quartered
- 2 garlic cloves unpeeled
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp hot paprika
- 1 tbsp sherry vinegar
- 1 tsp tomato purée
- ½ tsp caster sugar
- ½ tsp fine sea salt
For the garlic aioli
- 120 g mayonnaise
- 1 small garlic clove finely grated
- 1 tsp lemon juice
- 1 tsp olive oil
- 1 Pinch of salt
To finish
- 10 g flat-leaf parsley chopped
- ½ tsp extra smoked paprika
- Lemon wedges optional
Instructions
Char the sauce vegetables
- Heat a grill, barbecue or very hot oven. Put the tomatoes, red pepper, onion and unpeeled garlic on a tray. Drizzle with olive oil and cook until the tomatoes slump, the pepper blisters and the onion edges darken. This usually takes 15 to 20 minutes under a hot grill or over indirect barbecue heat.
Blend the bravas sauce
- Squeeze the garlic from its skins. Blend it with the charred tomatoes, pepper, onion, smoked paprika, hot paprika, sherry vinegar, tomato purée, sugar and salt. Taste and adjust with more vinegar or salt. The sauce should be smoky, sharp and lightly hot.
Parboil the potatoes
- Put the potato cubes in a saucepan of cold salted water. Bring to the boil and simmer for 6 to 7 minutes. The edges should soften slightly, but the cubes should still hold together.
Steam dry and season
- Drain the potatoes well and leave them in the colander for 5 minutes. Toss with olive oil, salt, black pepper, smoked paprika and garlic granules.
Roast until crisp
- Spread the potatoes on a hot tray in a single layer. Roast at 220°C for 30 to 35 minutes, turning once, until crisp at the edges and golden all over.
Mix the aioli
- Stir the mayonnaise, grated garlic, lemon juice, olive oil and salt in a small bowl. Keep it chilled until serving. If it tastes too strong, add another spoonful of mayonnaise.
Sauce and serve
- Spoon the bravas sauce onto a plate, pile the potatoes over it and drizzle with aioli. Scatter with parsley and a pinch of smoked paprika. Serve extra sauce on the side if you like a proper dunk.
