Tapas Night at Home: Patatas Bravas-Style Potatoes, Garlicky Tomato Toast, and Crispy Croquette Bites

Bring the best kind of chaos to the kitchen: warm toast, smoky tomato sauce, and crispy bite-size “croquettes” (easy chicken-and-cheese style) ready to pass around. This platter is designed for home cooking—high flavor, clear doneness cues, and smart timing so you can serve everything together.

Recipe at a glance

• Yield: About 4 servings (platter for 8–10 appetizer-size bites)
• Prep time: 30 minutes
• Cook time: 35 minutes (plus frying time as needed)
• Chill time: 20 minutes (helps the bites hold their shape)
• Total time: ~1 hour 25 minutes

Ingredients

Part 1: Patatas bravas–style potatoes + smoky tomato-red sauce

• 2 lb Yukon Gold potatoes, cut into 1-inch chunks
• Kosher salt, for boiling and seasoning
• 1 to 1 1/2 lb (about 6 cups) neutral oil, for frying (or enough for shallow-frying)
• 2 tbsp olive oil
• 1/2 small onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp crushed red pepper flakes (optional)
• 1 can (14.5 oz) crushed tomatoes
• 1 tbsp red wine vinegar (or sherry vinegar)
• 1 to 2 tsp sugar (optional, to balance acidity)
• Black pepper, to taste
• 2 to 3 tbsp chopped fresh parsley, for serving

Part 2: Garlicky tomato toast

• 1 baguette (or ciabatta), sliced into 1/2-inch thick rounds
• 1/3 cup extra-virgin olive oil, divided
• 3 cloves garlic, finely minced (or grated)
• 1 can (14.5 oz) diced tomatoes, drained well
• 1/2 tsp kosher salt (plus more to taste)
• 1/4 tsp black pepper
• 1 tsp dried oregano (or 1 tbsp chopped fresh)
• 1 to 2 tbsp tomato paste (optional, for deeper tomato flavor)
• Optional: 1/4 cup crumbled queso fresco or feta
• Optional: a drizzle of honey for balancing (tiny amount)

Part 3: Crispy croquette-style bites (chicken + cheese)

• 2 tbsp butter
• 1/2 small onion, finely diced
• 2 tbsp all-purpose flour
• 2 cups milk (whole or 2%), divided
• 1 1/2 cups shredded cooked chicken (rotisserie works)
• 1 cup shredded sharp cheddar (or a mix of cheddar + manchego-style cheese)
• 1/2 tsp kosher salt (to taste)
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg (optional, classic béchamel flavor)
• 1 tsp smoked paprika (optional)
• 1/2 cup all-purpose flour (for coating)
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• Oil, for frying (or use about 2–3 tbsp neutral oil for pan-frying)

Instructions

Part 1: Make the smoky tomato-red sauce

1. Cook the base: Heat 2 tbsp olive oil in a saucepan over medium heat. Add onion and cook 5–7 minutes until softened and translucent. Stir in garlic and cook 30 seconds.
2. Toast tomato flavor: Add tomato paste, smoked paprika, cumin, and red pepper flakes (if using). Cook 1 minute, stirring, until fragrant.
3. Simmer: Pour in crushed tomatoes. Bring to a simmer and cook 10–12 minutes until slightly thickened. Stir in vinegar and season with black pepper. Taste and add a pinch of sugar if it seems sharp. Keep warm on low.

Part 2: Crisp the potatoes

1. Parboil: Place potato chunks in a pot and cover with cold water. Salt generously. Bring to a boil and cook 7–9 minutes until you can pierce a chunk with a fork but it still holds shape.
2. Rough up the edges: Drain well and let steam-dry 3–5 minutes. Shake the colander gently so edges roughen (that helps crisping).
3. Fry/shallow-fry: Heat oil to 350°F (or medium-high; a breadcrumb sizzles immediately). Fry potatoes in batches 6–10 minutes until deep golden and crisp on the outside. For shallow-frying, cook in 2 or 3 turns until all sides are browned.
4. Drain and sauce: Drain on a rack or paper towels. Spoon warm sauce over potatoes just before serving (or serve sauce on the side for dipping).

Part 3: Assemble garlicky tomato toast

1. Toast the bread: Heat oven to 425°F. Arrange bread slices on a sheet pan and drizzle lightly with olive oil. Bake 6–10 minutes until golden at edges and crisp in the center.
2. Make topping: In a bowl, combine diced tomatoes, garlic, salt, pepper, oregano, and optional tomato paste. Add 1–2 tsp olive oil as needed to help it cling.
3. Top and melt (optional): Spoon topping over hot toast. If using cheese, sprinkle now and return to oven 1–2 minutes just to warm/melt.

Part 4: Make crispy croquette-style bites

1. Build the filling: In a skillet over medium heat, melt butter. Add onion and cook 4–5 minutes until soft. Stir in flour and cook 1 minute.
2. Thicken béchamel-style: Whisk in 1 cup milk gradually. Cook 3–5 minutes until thick and smooth. Add remaining milk if needed to reach a thick paste consistency.
3. Flavor and add chicken/cheese: Stir in chicken, cheddar, salt, pepper, and nutmeg (and smoked paprika if using). Cook 1–2 minutes until cheese melts and mixture pulls away from the pan. Turn off heat and cool 10 minutes.
4. Chill: Transfer to a container, cover, and refrigerate 20 minutes (until scoopable and not runny).
5. Shape: Scoop into 12–16 bite-size cylinders or balls. Lightly coat hands with flour if needed.
6. Coat: Set up three bowls: flour, beaten eggs, and panko. Roll each bite in flour, dip in egg, then coat with panko. Press gently so crumbs adhere.
7. Fry (crispest): Heat oil to 350°F. Fry 2–3 minutes per batch until deeply golden. Remove to a rack.
8. Optional pan method: For less oil, use a thin layer of oil in a skillet and pan-fry, turning often, until evenly golden and heated through.

Quick tips

• Doneness cues: Potatoes should be deep golden and audibly crisp when you bite. Sauce should be spoon-coating thick (not watery). Croquette bites should be golden all around and feel set in the center.
• Timing: Bake toast while potatoes parboil. Fry croquette bites last so they stay crisp.
• Make it your own: Swap the shredded chicken for shredded ham, turkey, or sautéed mushrooms for a different take.
• Storage-saving shortcut: If you want easier cleanup, refrigerate the croquette mixture up to 24 hours before shaping and frying.

Serving ideas

• Plate potatoes in a loose mound, spoon sauce over the top, and scatter parsley.
• Serve tomato toast standing upright on a board so it doesn’t steam itself soft.
• Place croquette bites on a platter with a small bowl of extra smoky sauce for dipping (or a garlic aioli if you like).
• For a full tapas feel, add a simple olive-and-cheese board and a crisp salad.

Storage notes

• Cool fast: Let leftovers cool no more than 2 hours at room temperature, then refrigerate promptly.
• Refrigerate: Store potatoes, sauce, toast topping, and croquette bites separately in airtight containers.
• How long: Cooked leftovers are best used within 3–4 days in the refrigerator.
• Reheat to regain texture: Re-crisp potatoes and croquettes in a 400°F oven (or air-fryer) until hot and slightly crisp. Rewarm sauce gently on the stove. Assemble toast fresh for best crunch.
• Food-safety reminder: Follow refrigerator safety guidance from FDA and USDA FSIS for chilling and leftovers.

Sources

• FDA: Are you storing food safely?
• USDA FSIS: How do I handle leftovers safely?