Patatas bravas, often served with salsa brava, originated in Spain.
The dish is a classic Spanish tapa: potatoes are cut into substantial cubes, fried, and served hot with a spicy brava sauce. It is especially associated with Madrid, where the dish became popular in neighborhood bars during the 20th century.
The sauce varies considerably. Traditional versions often use olive oil, flour or another thickener, paprika, and stock or vinegar; some modern recipes add tomato. In parts of eastern Spain, bravas may also be served with alioli, which can make the dish look quite different from the Madrid style.
A common mix-up is confusing patatas bravas with papas arrugadas, a Canarian potato dish served with mojo, or with ordinary fries topped by ketchup. The word bravas refers to the spicy character of the sauce, while tapas describes the small-serving tradition in which the dish is commonly served.