Patatas Bravas


  • Potatoes
  • 3 pounds Russet potatoes peeled and cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • Spicy Sauce
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 tablespoon tomato paste
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon salt
  • ½ cup water
  • 1 tablespoon apple cider vinegar


  1. Preheat the oven to 375°F.
  2. Place the potatoes in a large saucepan and cover with enough cold water to cover by 1 inch along with ½ teaspoon of salt. Bring to a boil over high heat and cook the potatoes for 5 minutes.
  3. Drain the potatoes and add back to the saucepan. Place the saucepan over medium heat and sprinkle ½ teaspoon of salt over them. Cook the potatoes for 5 minutes while stirring constantly until potatoes fluff up and dry.
  4. Place the potatoes on a baking sheet and drizzle them with the olive oil, salt and paprika then transfer the baking sheet to the oven and bake for 30 to 35 minutes until golden and crispy.
  5. Meanwhile, add the olive oil to a skillet and heat over medium-low heat. Add the garlic, tomato paste, smoked paprika, cayenne pepper and salt. Stir well and cook for 1 to 2 minutes until fragrant. Add the water and apple cider vinegar, whisk everything until well combined and simmer for 4 to 5 minutes until sauce thickens. Remove from heat and transfer to a bowl.
  6. Season the potatoes with salt and garnish with parsley if preferred. Serve them drizzled with sauce and mayonnaise.
  7. Notes
  8. Time the par-cooking. Only boil the potatoes for 5 minutes and only saute the potatoes for 5 minutes. You just need to soften them up a bit, not cook them. This step just helps them to roast better in the oven.
  9. Use a whisk. When making the sauce use a whisk to combine the ingredients. A whisk not only does a better job of blending, but it also is a good way to keep the sauce from sticking to the bottom of the pan.
  10. Make it less or more spicy. To make the spicy sauce mild you can either totally omit the cayenne or just use less. Yet, to make it spicier just use more! You could also use chili-infused olive oil if you like.
Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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