Patatas Bravas (Spanish-Style Roasted Potatoes)

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Patatas Bravas Asadas (Spanish-Style Roasted Potatoes

Prep Time: minutes
Cook Time: minutes
Yields: servings


  • For the Spicy Sauce
  • 6 cloves garlic sliced
  • 1/2 medium onion sliced thin
  • 2 whole Roma tomatoes diced
  • 1 cup olive oil
  • 1 1/2 tablespoons smoked paprika
  • 1/4 cup Mayonnaise
  • 2 tablespoons sherry wine vinegar
  • 2 tablespoons lemon juice
  • 1 dash hot sauce
  • 1 teaspoon chile flakes
  • 1/2 teaspoon pepper
  • 1 pinch salt
  • For the Potatoes
  • 2 pounds Russet potatoes diced (not peeled)
  • 4 tablespoons olive oil
  • 1/2 teaspoon Garlic salt
  • 1/2 teaspoon smoked paprika
  • 1 pinch pepper
  • 1 pinch salt
These Spanish-style roasted potatoes are simple to make and pack a "brava" spicy kick!

Patatas Bravas (literally "angry potatoes") are kind of a staple now that I'm living in Spain, and they are served as a tapa (or appetizer) in most restaurants. I find that Spain is a bit light on spice, so when making this recipe I opted to add a little heat with chile flakes.

Typically, patatas bravas are fried, but I find roasting just as good and a bit healthier. For this version, I roasted the potatoes and served the sauce on the side as a dip, although drizzling it over the potatoes is just as good and also looks really pretty.

The sauce is rich and full of flavors. It also pairs super well with roast chicken, burgers, or as a dip for veggies.



  1. Preheat oven to 375°F. Toss the potatoes with 4 tablespoons of olive oil and spices so they are well coated.
  2. Arrange in one layer in a pan or rimmed baking tray and roast until browned, about 50 minutes. While the potatoes are roasting, make the sauce.
  3. Place the ingredients for the sauce in a blender or food processor and use pulse option so it does not become too watery.
  4. Serve on the side as a dipping sauce or drizzle over the top of the potatoes.

Chef Notes

If the sauce is too watery, thicken it up with Greek yogurt or mayo.

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