Patatas Bravas are spicy potatoes, a traditional Spanish tapas, served in tapas bars across Spain and these days across our country as well. Roasted potatoes tossed with a mild spice blend and then served with a spicy tomato sauce gives you a warm appetizer that is the perfect way to begin any party or a delightful side dish for any dinner.
I have enjoyed Patatas Bravas many times over the years and each time they are a little different. Some are mild, some are spicy. Other times there is an aioli sauce and sometimes not. It all depends on the chef and how they prefer to make them.
I decided not to include an aioli sauce this time because I love the spicy flavors of the potatoes and want them to shine. You can add one if you prefer.
The spice blend can be adapted to suit your own tastes. Feel free to add more heat for a spicier bite, add more herbs for a different flavor twist, or keep it simple. The choice is yours.
If you want to speed up the sauce making component, you can use canned crushed tomatoes. You may get some seeds, but that isn’t a deal breaker.
This recipe calls for kosher salt. It is important to remember that kosher salt is lighter and less salty tasting than regular table salt. Be sure to use less if you are using table salt! Here is a good explanation of the different salts and how to measure them.
I hope you love these Patatas Bravas and enjoy every bite! Be sure to check out all the other recipes from my friends on the Progressive Eats team as we throw a virtual Tapas Party today!
Did you enjoy this recipe? Let me know in the comments, I love hearing from you!
Key Ingredients for Patatas Bravas:
- Potatoes, olive oil, fresh rosemary, salt, black pepper, smoked paprika
- Chili powder, chipotle powder, onion, carrots, garlic,
- White wine, cumin, hot sauce, bay leaf, tomatoes, thyme
- Sugar, sherry or apple cider vinegar
Which potatoes should I use?
You can use Yukon Golds, fingerlings, red-skinned, or Russet potatoes. Just be sure to peel the Russets, if using them, before cutting into small bite-sized pieces.
An easy way to season the roasted potatoes is to transfer them to a large mixing bowl and coating them with the spice mix. You can do this by tossing the potatoes by moving the bowl up and down, use a couple of spoons, or use your hands to disperse the seasonings.
How to make Patatas Bravas:
- Oven roast the cubed potatoes until fork tender
- Mix together the spice blend and season the hot cooked potatoes
- Make the spicy tomato sauce and cook while the potatoes are roasting; puree the sauce and adjust seasonings
- Place the seasoned potatoes on a serving platter, drizzle with some of the tomato sauce; pass additional sauce at the table
I chose to leave my sauce a little chunky instead of completely smooth. An immersion blender is the perfect tool for this but if you don’t have one, you can use a potato masher instead. Your sauce will be chunky and absolutely delicious!
Kitchen Tools I Use to Make This Recipe (affiliate links):
- Chef’s knife
- Cutting board
- Baking sheet
- Parchment paper sheets
- Medium saucepan
- Immersion blender (or stick blender)
Watch your seasoning spices in every recipe, some blends may contain gluten ingredients. I like Penzey’s and McCormick brands because they are so good at labeling ingredients. Do not use malt vinegar because it is made with barley, stick with sherry or apple cider vinegar. Huy Fong Food’s Sriracha is definitely gluten free. Tabasco is not labeled gluten-free but it doesn’t list any gluten ingredients.
Welcome to Progressive Eats, our virtual version of a progressive dinner party where each course is held at a different home. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. This month’s theme is a Tapas Party hosted by Coleen of The Redhead Baker. We have a great mix of recipes including a cocktail, appetizer, main courses, a side dish, and dessert. See the links below for more inspiration and great recipes!
- Merlot Sangria — Shockingly Delicious
- Mint Basil Ricotta Dip — Mother Would Know
- Spanish Tapas Chicken Thighs — Creative Culinary
- Tapas-Syle Meatballs (Albondigas en Salsa) — Karen’s Kitchen Stories
- Patatas Bravas (Gluten Free) — The Heritage Cook (you are here)
- Air Fried Apple Pie Empanadas — The Redhead Baker
- 3 lb Yukon Gold or Russet potatoes (peel Russets), cut into 1-1/2 inch cubes
- 3 tbsp extra virgin olive oil
- Kosher salt
- 2 tsp chopped fresh rosemary
- 1/2 tbsp kosher salt (1 tsp table salt), or to taste
- 1/2 tsp freshly ground black pepper
- 1/2 tsp smoked paprika or paprika if preferred (gluten-free if needed)
- 1/2 tsp chili powder (gluten-free if needed)
- 1/4 tsp ground chipotle powder (gluten-free if needed)
Spicy Tomato Sauce
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 small carrots, finely chopped
- 2 cloves garlic, peeled and sliced
- 1/2 cup dry white wine, dry vermouth, chicken stock, or water
- 1/4 tsp ground cumin
- 1/4 tsp chipotle powder (gluten-free if needed)
- 1/2 tsp Tabasco, Sriracha or other chili sauce (gluten-free if needed) or to taste
- 1 bay leaf, crumbled
- 2 cups peeled, seeded, and chopped tomatoes (about 1 pound/16 oz)
- 1/2 tsp fresh thyme leaves
- 1 tsp granulated sugar
- Kosher salt and freshly ground black pepper
- 1/4 tsp apple cider vinegar
- Cook the Potatoes: Heat the oven to 400°F with a rack in the center of the oven. Toss the potatoes with the olive oil and spread out on a baking sheet. Sprinkle lightly with the rosemary. Roast, turning the potatoes a few times, until they are evenly golden brown on all sides, 40 to 50 minutes or until tender when poked with the tip of a sharp knife.
- Make the Spice Blend: While the potatoes are roasting, combine all the spice blend ingredients in a small bowl and whisk until fully combined. Set aside until potatoes are done. When you pull the potatoes out of the oven, sprinkle the spice blend immediately over the top while they are hot, tossing to evenly coat each piece.
- Prepare the Spicy Tomato Sauce: While the potatoes are roasting, in a medium saucepan, heat the olive oil over medium heat. Add the onion, carrot, and garlic and cook, stirring frequently, until softened but not browned, about 5 minutes. Add the wine and let it reduce until almost evaporated, about 1 minute. Add the cumin, chipotle, and hot sauce, and stir for about 30 seconds. Add the tomatoes with their juices, thyme, sugar, 1/4 tsp kosher salt, and a few grinds of pepper.
- Reduce the heat to a gentle simmer and cook, uncovered, stirring occasionally, to reduce the sauce somewhat and intensify its flavor, about 45 minutes. Depending on how much tomato juice you started with, you may need to add up to 1/2 cup water during simmering to keep the consistency saucy rather than thick and dry.
- Purée the sauce with an immersion blender (or regular blender) until it’s smooth and creamy; you can thin with a little water if needed. Stir in the sherry vinegar. Taste and add salt and pepper, if needed. The sauce should be slightly spicy.
- To Serve: Transfer the seasoned potatoes to a serving platter and drizzle with a little of the tomato sauce. Pass additional sauce at the table.
- Recipe Source: The Heritage Cook
Amount Per Serving: Calories: 500Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 18mgSodium: 891mgCarbohydrates: 68gFiber: 8gSugar: 8gProtein: 15g
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