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Patatas Bravas

Patatas bravas means “fierce potatoes,” and hot smoked Spanish paprika gives the sauce for these roasted spuds an addictive bite. Spoon the sauce over the potatoes, or serve in a bowl along with toothpicks for dunking the potato wedges.

Ingredients: 

Ingredients: 

Ingredient Line: 
1 ½ lb. red potatoes, cut into 1-inch-thick wedges
Ingredient Line: 
3 Tbs. olive oil, divided
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3 tsp. minced garlic, divided
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1 tsp. hot smoked paprika, or more to taste
Ingredient Line: 
¾ cup canned crushed tomatoes

Instructions: 

1. Preheat oven to 425°F. Toss potatoes with 2 Tbs. oil on large baking sheet. Season with salt and pepper, if desired; cover tightly with foil; and roast 20 minutes. Remove foil, and continue roasting 12 minutes, or until potatoes are golden on bottom. Carefully turn potatoes, and roast 8 minutes more, or until browned. Sprinkle 1 tsp. garlic over potatoes, and transfer to serving dish.
2. Meanwhile, heat remaining 1 Tbs. oil in small saucepan over medium heat. Add remaining 2 tsp. garlic, and sauté 30 seconds, or until just fragrant.
Add paprika, sauté 10 seconds, then stir in tomatoes. Season with salt and pepper, if desired, and simmer
10 minutes. Serve potatoes with sauce.

Nutrition Information: 

Calories: 
172
Protein: 
3 g
Total Fat: 
7 g
Saturated Fat: 
1 g
Carbohydrates: 
23 g
Cholesterol: 
0 mg
Sodium: 
49 mg
Fiber: 
2 g
Sugar: 
0 g
Yield: 
Serves 6

Comments on this Recipe

Good

The sauce is perfection. I decided to upgrade the texture of the patatas bravas by deep frying the potatoes lightly, letting them cool, and then refrying them as guests arrived. This gives them the texture you'd find in a nice tapas bar, and the hot potatoes with the smokey sauce made for a memorable dish.

Loved this. Added cayenne to the sauce. Soaked the potatoes in water until I baked them to add crispiness, a trick I learned from another recipe on this website.