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Baked Patatas Bravas with Sauce

The trend for tapas has gained a lot steam the past few, leading to some new favorites for fans of this Spanish cuisine. One of the most popular dishes at any Spanish restaurant has got to be patatas bravas- well-seasoned potato cubes that are fried to a golden brown. In this simplified version you skip the laborious frying step in favor of a hot oven.

The end result is not only a great option for busy nights, but it’s such a tasty way to enjoy some potatoes.

Baked Patatas Bravas with Sauce

Along with the potatoes is an easy-to-make sauce that’s ideal for dipping- it’s creamy and tangy and contrasts with the paprika-infused potatoes well. The traditional bravas sauce is made from tomato and paprika, but this one is a creamy take on that idea.

To ensure that your potatoes are fully cooked boil them for 10 minutes before draining and tossing with the spices, including garlic and paprika. This is the first step before baking them.

Baked Patatas Bravas with Sauce

For the best results you want your oven to be hot when the potatoes go in. This means they start the second phase of cooking immediately and it helps to crisp up the outsides of each potato piece.

For extra crispy results leave them in the a couple minutes longer (but don’t over do it).

Baked Patatas Bravas with Sauce

These baked patatas bravas offer a quicker path to crisp, golden, perfectly-spiced potatoes. These are a must-try if you’re a fan of Spanish food.

Serves 6

20m prep time

35m cook time

456 calories

Allergens: Eggs

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Ingredients
  • 8 Yukon Gold potatoes, cut into 1-1/2-inch cubes
  • 2 teaspoons salt, plus more to season
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 tablespoon smoked paprika
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon dried thyme
  • black pepper to taste
  • 1/4 teaspoon crushed red pepper flakes (optional)
Ingredients
  • 1 1/2 cups mayonnaise
  • 2 tablespoons lemon juice
  • 1/4 teaspoon prepared brown mustard
  • 3 garlic cloves, pressed
  • 1 tablespoon minced fresh chives
  • 1 teaspoon red wine vinegar
  • 1 teaspoon tomato paste
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Preparation
  1. Preheat oven to 375˚F. Add potatoes to saucepan or stockpot with 2 teaspoons salt and just enough water to cover potatoes. Bring to boil and cook for 10 minutes. Drain and set aside.
  2. In large bowl combine olive oil, garlic, paprika, chili powder, cumin, salt, and black pepper. Add potatoes and toss to coat. Pour onto 11”x15” baking sheet and spread into single layer.
  3. Bake for 28-33 minutes, stirring halfway through cooking.
  4. While potatoes cook whisk together sauce ingredients. Sprinkle potatoes with red pepper flakes just before serving (if using). Serve potatoes piping hot with sauce on the side to dip in.

Recipe adapted from Taste of Home.