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–+ servings

Simple Patatas Bravas

Classic patatas bravas, only healthier! Baked crispy potato wedges topped with a spicy tomato sauce. Keep vegan by omitting aioli and cheese. Fresh herbs make a bright, earthy finish. 10 ingredients. Perfect for a crowd.
Author Minimalist Baker
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Cast-iron skillet piled high with Patatas Bravas topped with Spicy Sauce
4.80 from 10 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Course Appetizer, Side
Cuisine Gluten-Free, Spanish-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

POTATOES

  • 1 1/2-2 pounds yukon or red skin potatoes (quartered into bite size pieces)
  • 1-2 Tbsp olive oil
  • 1 healthy pinch sea salt
  • 1 healthy pinch garlic powder

SAUCE

  • 1 Tbsp olive oil
  • 1/2 white or yellow onion (diced)
  • 3 cloves garlic (minced)
  • 1/2 tsp sea salt
  • 1/2 tsp paprika
  • 1 pinch cayenne or red pepper flake
  • 1 tsp garlic powder (plus more for potatoes)
  • 1 6-ounce can tomato paste*
  • 2-3 tsp hot sauce
  • 1 1/2 cups water

FOR TOPPING (optional)

US Customary - Metric

Instructions

  • Soak quartered potatoes in very hot water for 10-15 minutes. In the meantime, preheat oven to 450 degrees F (232 C).
  • Once potatoes are soaked, dry thoroughly and then add to a baking sheet with 1-2 Tbsp olive oil and a generous sprinkling of sea salt and garlic powder. Toss to coat.
  • Bake for 20-25 minutes or until golden brown and cooked through, stirring/tossing once. Test by spearing a potato with a toothpick – it should be easy to pierce and remove.
  • While the potatoes are baking, prepare your spicy tomato sauce. Heat 1 Tbsp olive oil in a large skillet over medium-low heat. Add onion and garlic and salt and stir. Cook for 7-8 minutes to slowly “sweat” until the mixture becomes translucent and very fragrant. If it begins brown, turn down the heat to low and stir frequently.
  • Add paprika, garlic powder, cayenne and stir. Then add tomato paste, hot sauce and water and stir. Cook for 10-12 minutes or until simmering and the flavors are well blended. Reduce heat if it begins to bubble too vigorously. Taste and adjust seasonings as needed. I added more hot sauce, sea salt and garlic powder.
  • For a smooth sauce (which I prefer), puree in a small blender or food processor until smooth. Otherwise, set aside.
  • Remove potatoes from oven and sprinkle with a bit more salt to taste. Place in a serving dishes and drizzle with tomato sauce (as original recipe is written // adjust number of serving dishes if altering batch size). Optional additional toppings include vegan parmesan cheese, more hot sauce, and fresh herbs.

Video

Notes

* You can sub 1 14-oz can crushed tomatoes and omit the water in place of 1 6-oz can tomato paste.
* Lightly adapted from Men’s Health
* Nutrition information is a rough estimate.

Nutrition (1 of 4 servings)

Serving: 1 g Calories: 256 Carbohydrates: 37 g Protein: 5.5 g Fat: 11 g Saturated Fat: 1.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 584 mg Fiber: 5 g Sugar: 7.7 g