Patatas Bravas (Spicy Spanish Potatoes)
Prep time
Cook time
Total time
Serves: 3-6
  • For the potatoes:
  • 2 pounds small yellow potatoes, cut into bite-size pieces (unpeeled)
  • 2 tablespoons olive oil
  • Pinch of salt
  • For the tomato sauce:
  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 2 large cloves garlic, minced
  • 1 14 oz. can diced tomatoes
  • 1 tablespoon pureed tomatoes
  • 2 tablespoons water
  • 2 teaspoons smoked paprika (regular paprika is fine if you can't find smoked)
  • ½ teaspoon cayenne pepper
  • 1 teaspoon granulated sugar
  • ½ teaspoon salt
  • Optional garnishes:
  • Mayonnaise
  • Chopped parsley
  1. Pre-heat the oven to 400 degrees.
  2. Add the chopped potatoes to a large baking sheet. Drizzle with olive oil and season with salt. Roast the potatoes for 40-50 minutes, flipping them halfway through.
  3. In the meantime, prepare the tomato sauce. Add the olive oil and onion to a large pan and cook over medium heat for about five minutes. Add the garlic and cook for about one more minute, stirring often.
  4. Add all of the remaining ingredients to the pan and increase the heat. Let the sauce bubble for about 10 minutes, stirring often, and then reduce the heat to allow the sauce to simmer.
  5. Once the potatoes have reached a desired crispness, add them to a large bowl. Pour the tomato sauce over the potatoes, and garnish with a dollop of mayonnaise or aioli and some chopped parsley. Serve immediately.
Recipe by Orchard Street Kitchen at