This Baked Patatas Bravas recipe is a lighter version of the classic. Patatas Bravas is one of my favorite Spanish tapas. Crispy potatoes smothers in a spicy tomato sauce and creamy garlic aioli. The potatoes are oven baked and served with a spicy homemade tomato sauce and a yogurt garlic sauce. A dish that is a lot lighter on the calories and still tastes just as good, or maybe even better?
Baked Patatas Bravas are a great side dish or starter, here in Spain it is a classic staple at the tapas table. There are a lot of different variations of this dish, every restaurant has its own spin on it. This is my healthier take on it. Easy to make vegan by using a vegan yoghurt for the sauce.
Some more great potato dishes to try are my curry roasted potatoes or these Roasted greek potatoes with tzatziki.
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Ingredients
Roasted Potatoes
- Russet potatoes, or another potato with a low starch content, also called waxy potatoes. Use a firm potato that holds its shape while roasting.
- Olive oil, or other neutral tasting oil like avocado oil.
- Salt and ground black pepper
Garlic sauce
- Greek yoghurt, unsweetened and preferably full fat. For a vegan dish, use a vegan greek style yoghurt.
- Mayonnaise (light or regular), for a vegan sauce, use a vegan mayonnaise alternative.
- Garlic, use 1-2 cloves depending on how strong garlic taste you like.
- Sea salt and ground black pepper
Brava sauce
- Olive oil, or other neutral tasting oil like avocado oil.
- Yellow onion, minced
- Garlic, minced
- Tomato frito or passata
- Spices, a mix of sweet paprika, smoked paprika and cayenne pepper for a little heat. If you like it spicy, add more.
- Sea salt and ground black pepper
See recipe card for quantities.
Instructions
Roasted Potatoes
Start by preheating the oven and line a baking sheet with parchment paper. Parboil the pealed and chopped potatoes in salted water. Drain and let the potatoes steam dry for a minute. Add the olive oil and a good pinch of salt and pepper. Shake the pan to mix and also to make the edges of the potatoes a little mushy.
Place the potatoes in one layer on a parchment paper lined baking sheet. Bake for about 30 minutes, stirring half way through. You want the edges nice and crisp and the potatoes golden brown while soft in the middle.
Garlic sauce
While the potatoes are baking, make the two sauces, start with the garlic sauce. In a bowl, stir all the ingredients together. Taste and adjust with more salt and pepper to taste. Set aside in the fridge while making the brava sauce.
Brava sauce
In a sauce pan, heat the olive oil over medium hight heat. Add the chopped onion and cook for a about 2-3 minutes until translucent, stir a few times. Add the garlic and dried spices, stir well and cook for another minute.
Add the tomatoes and stir until the sauce comes to a boil. Lower the heat to a simmer and cook for about 10 minutes or until the sauce has thickened. If you like a smooth sauce you can blend it with a hand held blender.
To serve
Place the warm potatoes on a serving plate. Top with spoonfuls of the brava sauce and dollops of the garlic sauce. Sprinkle a little chopped parsley on top (optional) and serve immediately. You will not need all of the sauces, they keep in the fridge for a couple of days.
For the full written recipe, see the recipe card.
Hint, This recipe serves 4 people as a side or tapa and will leave you with a little extra sauce left over, it keeps in the fridge for a couple of days. Or if you are feeding a crowd, double the amount of potatoes and use all the sauce.
Substitutions and variations
- Spicy – The brava sauce contains cayenne pepper, it is a spicy sauce. Taste it and if you like it really spicy, add a little more. For a milder sauce, start by adding only ¼ teaspoon of cayenne pepper and then add more to taste.
- Potatoes – use a potato with a low starch content, also called waxy potatoes. It is a firm potato that holds its shape while roasting. A baking potato or russet potatoes works great in this Spanish potatoes recipe.
- Vegan – For a vegan patatas bravas recipe, use a vegan greek style yoghurt and vegan mayonnaise.
For another great recipe with potatoes, try this Roasted Potatoes and Broccoli or these Pesto roasted potatoes.
Top Tip
Get some great roasting potatoes and if they are small, quarter them otherwise cut them in big cubes. Parboil them for that fluffy center and the roast them with a drizzle of good olive oil, sea salt and pepper. A good quality sea salt will really make a difference, potatoes needs a good pinch of salt!
If you like to make this into a meal, top with some fried eggs, it is a great, easy dinner!
Storage
This Spanish potatoes recipe serves 4 people as a side dish, or 2 larger portions. Depending on how much sauce you like, you will have a little extra sauce left over that can be stored in the fridge. Place the brava sauce and garlic sauce in separate airtight containers.
Cool down any leftover baked potatoes and store them preferably separate from the sauces. Place the potatoes in an airtight container or ziplock bag and then store them in the fridge.
The potatoes, brava sauce and garlic sauce will last for 3-5 days in the fridge.
The potatoes and the brava sauce can also be frozen in separate containers for about 4 months. I do not recommend freezing the garlic sauce.
More side dishes to try:
More potato recipes:
I WOULD LOVE TO HEAR FROM YOU!
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This Baked Patatas Bravas (Spanish potatoes) recipe is a lighter version of the classic. Crispy potatoes smothers in a spicy tomato sauce and creamy garlic aioli.
- 1 kilo (2,2 pounds) Russet potatoes, peeled and quartered or cubed depending on size
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ cup greek yoghurt
- ½ cup mayonnaise (light or regular)
- 1-2 clove of garlic, minced
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 teaspoon olive oil
- ½ yellow onion, minced
- 1 garlic clove, minced
- 400 g (14 ounces) tomato frito, passata or tomato sauce
- 1 tsp each, sweet paprika and smoked paprika
- 1 teaspoon cayenne pepper or more to taste
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
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Start by preheating the oven to 200C (390F) and line a baking sheet with parchment paper.
Parboil the pealed and chopped potatoes in salted water for 5 minutes. Drain and let the potato steam to dry for a minute. Add the olive oil and a good pinch of salt and pepper. Shake the pan to mix and also to make the edges of the potatoes a little mushy.
-
Place the potatoes in one layer on a parchment paper lined baking sheet. Bake for about 30 minutes, stirring half way through. You want the edges nice and crisp and the potatoes golden brown while soft in the middle.
-
While the potatoes are baking, make the two sauces, start with the garlic sauce. In a bowl, stir all the ingredients together. Taste and adjust with more salt and pepper to taste. Set aside in the fridge while making the brava sauce.
-
In a sauce pan, heat the olive oil over medium hight heat. Add the chopped onion and cook for a about 2-3 minutes until translucent, stir a few times. Add the garlic and dried spices, stir well and cook for another minute.
-
Add the tomatoes and stir until the sauce comes to a boil. Lower the heat to a simmer and cook for about 10 minutes or until the sauce has thickened. If you like a smooth sauce you can blend it with a hand held blender.
-
Place the warm potatoes on a serving plate. Top with spoonfuls of the brava sauce and dollops of the garlic sauce. Sprinkle a little chopped parsley on top (optional) and serve immediately.
You will not need all of the sauces, they keep in the fridge for a couple of days.
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