Patatas Bravas
Smokey paprika and tangy tomatoes with a hint of chili pepper make up the sauce for this easy to make classic Spanish tapas Patatas Bravas, made healthier by roasting the potatoes instead of frying them as is traditional.
Ingredients
Bravas Sauce:
- 1 14 oz / 400g can crushed or diced tomatoes
- 1 tbsp olive oil
- ½ medium onion finely chopped
- 3 cloves garlic minced
- 3 tbsp smoked paprika
- ¼ to ½ tsp cayenne pepper to taste
- 2 tbsp tomato paste
- ⅓ cup mayonnaise regular or vegan
- Salt and pepper to taste
Potatoes:
- 4 large potatoes good for roasting (Yukon Gold or Russet work well)
- 5 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
To finish:
- Fresh flat-leaf parsley roughly chopped (optional)
Instructions
Bravas Sauce:
- Heat olive oil in a small saucepan over medium heat. Add onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Add garlic, smoked paprika, cayenne, and tomato paste. Cook for 1–2 minutes, stirring, until fragrant.
- Pour in canned tomatoes, season with salt and pepper, and cook until the sauce thickens, 15–20 minutes.
- Remove from heat and blend smooth with a stick blender or in a food processor. Stir in mayo until fully incorporated. Taste and adjust seasoning. The sauce can be served warm or at room temperature.
Potatoes:
- Preheat oven to 425°F (220°C).
- Dice potatoes into ½" to 1" cubes. Place in a large bowl, drizzle with olive oil, and season with oregano, salt, and pepper. Toss to coat.
- Spread in a single layer on a baking sheet — don't crowd them or they'll steam instead of crisp.
- Roast 20–25 minutes, flipping once halfway through, until golden and crispy on the outside and tender inside.
- Transfer to a serving dish, spoon bravas sauce generously over the top, and scatter parsley if using. Serve immediately.
Notes
Oven temperature: 425°F / 220°C is correct. Don't go lower or the potatoes won't crisp properly.
Make-ahead: Sauce keeps refrigerated for up to 5 days and actually improves overnight. Make it the day before for tapas parties.
Vegan option: Swap regular mayo for Just Mayo, Chosen Foods, or any vegan mayo you like. Add it in gradually and taste as you go — vegan mayo brands vary in strength.
Heat level: Start with ¼ tsp cayenne, taste the sauce, and add more from there. The smoked paprika adds depth; the cayenne adds heat. Both matter.
Potato variety: Yukon Gold gives you a creamy interior with crispy edges. Russet works well too. Avoid waxy potatoes (like red or fingerling) — they don't crisp the same way.
Air fryer option: Cook potato cubes at 400°F for 18–20 minutes, shaking halfway through, for extra-crispy results with less oil.
Nutrition (per serving as tapas, approximately): Calories: ~280 | Total Fat: 18g | Saturated Fat: 2.5g | Carbohydrates: 28g | Fiber: 4g | Sugar: 5g | Protein: 4g | Sodium: ~480mg (Calculated with regular mayo. Vegan mayo will vary slightly.)
