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Smokey Patatas Bravas

Originating in Spain, Smokey Patatas Bravas combine crispy, oven-baked potatoes with a smokey tomato-based sauce. This tapas restaurant favorite is great served with other tapas items or can be served as a side dish. I love brining it to pot luck dinners, but I will confess that I prefer to eat the potatoes fresh out of the oven with the freshly made sauce. Delicious!
Prep Time25 mins
Cook Time45 mins
Course: Side Dishes
Servings: 6 -8 servings
Author: Jackelin


  • 2 lbs Yukon Gold potatoes peeled and diced into 1 ½” cubes
  • 1 red onion diced small
  • 6 tbs olive oil separated
  • 2-3 cloves garlic chopped coarsely
  • 2 ½ tsp smoked paprika
  • ⅛ - ¼ tsp cayenne pepper
  • kosher salt or coarse sea salt
  • Pepper
  • 1 - 8 oz can of fire-roasted diced tomatoes
  • 2 tbs chopped parsley for garnish optional


  • For the potatoes:
  • Preheat oven to 400° F.
  • In a large bowl, toss the cubed potatoes, 3 tbs of olive oil, and 1 tsp of salt. Arrange the potatoes on a cookie sheet and bake for about 45 (or until potatoes look golden and crispy). Be sure to turn the potatoes once mid-way through baking to ensure they crisp up evenly.
  • For the brava sauce:
  • Meanwhile, in a large skillet, saute the chopped onions on medium heat in 3 tbs of the olive oil for about 3 minutes. Add paprika and garlic and continue cooking until onions are translucent (adjusting heat down as needed to ensure garlic doesn’t burn - burned garlic turns bitter). At this point add the cayenne, salt and the chopped tomatoes. Stir and simmer for about 5 minutes. Turn the burner off and allow to cool for another five minutes. Place the tomato mixture into a blender and pulse a few times to a purée consistency (don’t liquify). Pour the brava sauce back into the skillet and simmer covered for another 10 minutes while the potatoes finish cooking). Adjust salt and add pepper to taste.
  • Once the potatoes have finished cooking, arrange them on a platter to serve, and top with about half the brava sauce. Garnish with parsley, and place the rest of the brava sauce in a separate bowl so people can add more sauce if they like.


I used Yukon Gold potatoes because I love the creamy texture and buttery flavor. Feel free to substitute the potatoes with whatever variety of white potatoes you have on hand.