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).

Course Appetizer, Side Dish

Cuisine American, Spanish

Diet Gluten Free, Dairy Free Diet, Vegetarian

Keyword mayonnaise, roasted potatoes, spanish food, spicy sauce

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 267kcal

Author Robin Miller

Equipment

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

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.

Nutrition