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Patatas Bravas served in a parchment-lined basket. Front view.
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Patatas Bravas Recipe

Delicious, Spanish comfort food for a snack or light meal.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Appetizer, Snack
Cuisine: Spanish
Servings: 4 servings
Calories: 368kcal

Ingredients

Potatoes

  • 4 large potatoes (Russett or Yukon Gold - peel or not peeled, cut into fries, wedges, or chunks.)
  • 3 tbsps. extra virgin olive oil
  • ½ tsp. salt (plus more if needed at serving)

Bravas Sauce

  • ¼ cup extra virgin olive oil
  • 2 tsp. smoked paprika
  • 1 tsp. regular paprika
  • 2 tsp. red wine vinegar
  • 1 tbsp. balsamic vinegar
  • 1 cup chicken broth (or vegetable broth)
  • salt (to taste)
  • 1 tbsp. cornstarch (+ 2 tbsp cold water - mix into slurry)
  • ¼ tsp. ground cumin

Instructions

  • Preheat oven to 425°F (220°C).
    425 degrees set on an oven display.
  • Line a large baking sheet with parchment paper.
    Parchment paper lining a baking sheet.
  • In a large bowl, toss the potato wedges with oil and salt.
    Adding salt to potato wedges and oil in a metal mixing bowl.
  • Spread the potatoes out evenly on the baking sheet, making sure they’re not crowded.
    Raw potato wedges on a parchment-lined baking pan.
  • Bake for 35–40 minutes, flipping halfway, until crispy and golden.
    Baked potato wedges on a parchment-lined baking pan.
  • Combine all the sauce ingredients except for the slurry, in a small saucepot and bring to a simmer.
    Bravas sauce ingredients added to a pot.
  • Once the sauce simmers, stir in the cornstarch slurry. Simmer and stir for 1–2 minutes until thickened. It will continue to thicken a bit as it cools down.
    Finished Bravas sauce in a pot with a whisk. Overhead focus.
  • Pile baked potatoes on a plate or serving dish.
    Baked potato wedges inn a parchment-lined basket.
  • Spoon over the Bravas sauce. Garnish as you like and serve.
    Overhead view. Patatas Bravas in a parchment-lined basket.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.25the recipe | Calories: 368kcal | Carbohydrates: 33g | Protein: 4g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 1mg | Sodium: 522mg | Potassium: 769mg | Fiber: 4g | Sugar: 2g | Vitamin A: 745IU | Vitamin C: 34mg | Calcium: 29mg | Iron: 2mg