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
4 people
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.