Patatas Bravas (Spanish-Style Crispy Potatoes with Smoked Paprika Tomato Sauce)
Crispy potatoes, smoky paprika tomato sauce, and a hint of heat — our Patatas Bravas bring Spanish flair to your Friday night. Pair with a glass of our Day 8 wine for a juicy, fruit-forward, and approachable start to the weekend.
Ingredients
Crispy Potatoes:
- 2 lb Yukon Gold or red potatoes, cut into 1-inch cubes
- 2-3 tbsp olive oil
- Salt to taste
Smoky Paprika Tomato Sauce:
- 1 cup canned crushed tomatoes
- 2 cloves garlic minced
- 1 tsp smoked paprika
- ½ tsp sweet paprika
- Pinch of chili flakes optional, for heat
- 1 tbsp olive oil
- Salt to taste
Optional Finishing:
- Garlic aioli or mayonnaise
- Chopped fresh parsley
Instructions
Prep the Potatoes
- Preheat oven to 425°F (220°C).
- Peel (optional) and cut potatoes into roughly 1-inch cubes for even cooking.
- Rinse in cold water and pat dry thoroughly — this helps them crisp.
- Toss potatoes in olive oil and a pinch of salt.
Roast the Potatoes
- Spread potatoes on a baking sheet in a single layer.
- Roast 30–35 minutes, flipping halfway through, until golden brown and crispy on the edges.
Make the Sauce
- While potatoes roast, heat 1 tbsp olive oil in a small skillet over medium heat.
- Sauté garlic for 30–60 seconds until fragrant (do not brown).
- Add crushed tomatoes, smoked paprika, sweet paprika, chili flakes (if using), and a pinch of salt.
- Simmer gently for 8–10 minutes, stirring occasionally, until slightly thickened. Adjust seasoning.
Assemble the Dish
- Transfer roasted potatoes to a serving dish.
- Spoon smoky paprika tomato sauce over the potatoes.
- Optional: drizzle garlic aioli or mayonnaise for a creamy contrast.
- Garnish with chopped parsley for color and freshness.
Notes
Tips for Success
Crispy potatoes: Drying potatoes before roasting is key. Don’t overcrowd the pan.
Smokiness: Smoked paprika gives classic bravas flavor — balance with sweet paprika for depth.
Make-ahead: Sauce can be made up to a day ahead; rewarm gently before serving.
Serving: Perfect with toothpicks for a tapas-style presentation alongside a glass of Grenache.
