About this Recipe
This is not your traditional patatas bravas—and I’m totally okay with that. This is my fast, home-cook version of the iconic Spanish tapa. Inspired by many nights of pan con tomate, a glass of tinto de verano or a good sangría... I realized the one thing missing from my spread was patatas bravas—until now.
These crispy, golden potatoes are roasted (or air-fried!), smashed, and dusted with smoky spices, then drizzled with a creamy, paprika-forward bravas-style sauce. It’s bold, comforting, and ready in under an hour.
Why you’ll love this recipe
- Faster and easier than traditional patatas bravas—no frying, no fuss.
- Uses pantry ingredients you already have.
- Great for tapas night, game day, or any cozy gathering.
- That bravas-inspired sauce? Put it on everything.
- Works with oven or air fryer!
Ingredient notes
- Small potatoes – Baby Yukon gold or red potatoes. Look for ones that are roughly the same size so they roast evenly.
- Olive oil & kosher salt
- Smoked paprika & garlic powder – The spice blend you toss on after smashing adds layers of warm, smoky flavor.
- Step 1: Roast the potatoes
- Step 2: Make the sauce
- Step 3: Smash & season
- Step 4: Serve!
Bravas-style sauce – My quick version is made with mayo (vegan or not), ketchup or tomato paste, olive oil, paprika, red wine or vinegar, and garlic powder. It’s creamy, tangy, and so flavorful.
Home cook to home cook tips
- Use what you have: No red wine? Sherry vinegar or lemon juice works great.
- Batch-friendly: Double the spice mix and keep it on hand for roasted veggies or fries.
- Serving idea: Pair with olives, hummus, or pan con tomate and pour yourself a little glass of sangria.
Patatas Bravas (My Way)
These roasted patatas bravas are my quick and easy take on the classic Spanish tapa. Made with crispy smashed potatoes, smoky spices, and a creamy, paprika-rich sauce, this version skips the deep frying but delivers all the bold flavor. Perfect for tapas night, game day, or whenever the craving hits.
Ingredients
Equipment
Ingredients
For the potatoes
- 1½ lbs about 700g small potatoes (baby Yukon Gold or red potatoes)
- 2 tablespoons olive oil
- Kosher salt to taste
For the seasoning mix (to sprinkle after roasting)
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
For the bravas-style sauce
- 1 tablespoon ketchup or tomato paste
- 3 tablespoons mayonnaise vegan or regular
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon sweet paprika pimentón dulce
- 1 tablespoon red wine or red wine vinegar
- 1 teaspoon garlic powder
- Kosher salt to taste
Instructions
Roast the potatoes (oven method):
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Wash and dry the potatoes, then place them on the sheet. Drizzle with olive oil, sprinkle with kosher salt, and toss to coat. Roast for 30–35 minutes or until tender and golden brown. Flip once halfway through.
Make the bravas-style sauce:
- While the potatoes are roasting, whisk together the ketchup (or tomato paste), mayonnaise, olive oil, smoked and sweet paprika, red wine or vinegar, garlic powder, and a pinch of salt. Adjust seasoning to taste and set aside.
Smash and season:
- Once the potatoes are cool enough to handle, use the bottom of a glass or measuring cup to gently smash them. In a small bowl, mix the smoked paprika, garlic powder, and salt. Sprinkle this mix over the hot smashed potatoes.
Optional crisping:
- For crispier edges, return the smashed potatoes to the oven or under the broiler for 5–10 minutes.
Serve:
- Arrange the potatoes on a serving platter and drizzle with the bravas-style sauce. Serve warm or at room temperature.
Notes
Air Fryer Instructions
- Preheat air fryer to 390°F (200°C).
- Toss potatoes with olive oil and salt. Air fry for 20–25 minutes, shaking halfway, until golden and fork-tender.
- Smash and season as above.
- Return to air fryer for an additional 5–7 minutes if desired for extra crispiness.
- Serve with sauce on top or on the side.
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Soy Ale Graf, mexicana en Texas y la creadora de AleCooks y Piloncillo&Vainilla, donde comparto recetas fáciles, deliciosas y para toda la familia — algunas mexicanas, en su mayoría basadas en plantas — pensadas para disfrutarse todo el día, todos los días. Con una licenciatura en Historia del Arte y una Certificación como Chef Profesional en Cocina Basada en Plantas, llevo más de una década creando contenido donde se unen mis dos pasiones: la comida y el storytelling.
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
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