Patatas Bravas



Serving size

6 ounces
60 minutes

This recipe can easily be multiplied but does not keep well. Serve with Romesco Sauce or Smoked Romesco Sauce or Roasted Garlic Alioli.

Patatas Bravas


4 quart Water
12 small (1-3/4 inch to 2-1/4 inch dia.) Yukon gold potatoes
1 tsp. Baking powder
2 tsp. Olive oil
1/16 tsp. Salt


Place the water in a large sauce pan over high heat.

While the water is coming to a boil, peel and cut the potatoes into chunks about 3/4 inch by 3/4 inch.

When the water begins to boil, reduce the heat to a simmer and add the baking powder while stirring gently. The water will foam slightly.

Add the potatoes and stir gently.

Let the potatoes cook for 10 minutes.

Remove the potatoes to a pan or plate lined with paper towels and let the potatoes cool.

Place a large cookie sheet (preferably non-stick) in the oven.

Preheat the oven to 400°F.

When the oven is hot, add the olive oil to the cookie sheet and then the potatoes.

Toss to coat well and then roast for 30 minutes. Shake the pan every 10 minutes.

Serve immediately topped with the salt.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

Patatas Bravas is a staple of Spanish Tapas menus worldwide. Generally the potatoes are deep fried, but often the better tapas bars oven roast the potatoes, sometimes in smaller batches. Traditionally these are served with Romesco Sauce, or try this Roasted Garlic Alioli.

"What I say is that, if a fellow really likes potatoes, he must be a pretty decent sort of fellow."

A. A. Milne