Spanish Potatoes (Patatas Bravas)
The ultimate potato experience: buttery soft middle, crispy skin, laced with spicy/smoky mayo sauce. Roasted to perfection and smothered in sauce, these spuds are just like their deep-fried cousins, but healthier (and easier to make).
This recipe was written for the Arizona Republic.
Native to Spain, Spanish potatoes (AKA, “patatas bravas”, “patatas a la brava”, and “papas bravas” – which all mean spicy potatoes) are cubed and fried white potatoes that are served with a spicy, mayo-based sauce. The dish is as fabulous as it is popular because the potatoes are soft and crispy and the sauce is satiny and spicy.
In my version, I decided to roast the potatoes instead of deep frying them in oil. And the result is divine. The potatoes are creamy/soft in the middle and golden brown and crispy on the outside.
Peeled potatoes is more traditional, but I like the flavor, texture, and added nutrients you get from the skins. The skins add great flavor and crunch (plus fiber and nutrients), but you can peel them before chopping if you want.
The sauce is quick and easy and comes together while the potatoes roast. My sauce is made with mayonnaise, hot sauce, sweet paprika, smoked paprika, and garlic. The hot sauce adds fire, the sweet paprika cools things down, and the smoked paprika adds an amazing smoky quality. It’s like no other patatas bravas sauce you’ve ever had.
You can adjust the heat level in the sauce. I used 2 to 3 dashes of hot sauce in my sauce and served more hot sauce at the table. If you like a lot of heat, add more hot sauce as desired.
This sauce is so good, I suggest you double the recipe and store leftovers in an airtight container in the refrigerator for up to 5 days. You’ll want to drizzle the creamy, smoky, fiery sauce over vegetables, chicken, steak, scrambled eggs, rice, beans, and more.
Spanish Potatoes (Patatas Bravas)
Ingredients
- 1 1/2 pounds Yukon gold potatoes, scrubbed clean (or peeled) and cut into 2-inch pieces
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 3 tablespoons mayonnaise
- 2-3 dashes hot sauce, or more/less to taste
- 3/4 teaspoon sweet paprika
- 3/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 2 teaspoons water
- Chopped fresh parsley for serving, optional
Equipment
Instructions
- Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil. Place the potatoes in a large bowl, add the olive oil and toss to coat. Season the potatoes with salt and black pepper and toss to coat. Transfer the potatoes to the prepared pan and spread out in a single layer. Roast for 25 to 35 minutes, until tender and golden brown.
- Meanwhile, to prepare the sauce, in a small bowl, whisk together the mayonnaise, hot sauce, sweet and smoked paprikas, and garlic powder. Whisk in the water until smooth and creamy. Season to taste with salt and black pepper.
- Drizzle the sauce over the warm potatoes, garnish with parsley (if using) and serve.