Patatas Bravas (spicy potatoes)

LOOK AT THE CROSSHATCH PATTERN! THAT'S WERE YOU GET FABULOUS FLAVOR DEEP INTO THESE POTATOES!

Tim and I first had Patatas Bravas at a tapas restaurant while we were in Barcelona, but you certainly don’t have to travel to Spain to have these lovely, crispy, fiery potatoes.  They serve them in tapas restaurants everywhere but you can make this speedy version right in your own kitchen.


Traditional patatas bravas are fried and then have the spicy bravas sauce drizzled over top, but I prefer this spice blend with a cooling Thyme Honey Yogurt dipping sauce, which is the perfect pairing. Using the spice blend allows the potatoes to remain crispy so they’re great to set out for your own tapas party and will remain crispy for quite some time at room temperature.

SIMPLE SPICES GIVES THE BRAVAS FLAVOR THAT YOU RUB RIGHT INTO THE POTATO. SMOKED PAPRIKA, GARLIC POWDER, SALT, CHILI FLAKE

FIERY POTATOES NEED A COOLING SAUCE. YOGURT, HONEY, LEMON, THYME

I like my super shortcut of microwaving each potato wrapped in a damp paper towel for about 3 minutes.  This makes your potato tender enough to cut through once cool, and then they take less time to roast in the oven.  Perfect hack when you don’t want a lengthy roast time, but if you don’t microwave them, simply give the potatoes more time in the oven.


These are not just a tapas or appetizer, but make a great side dish to steak, meatloaf, or just about anything you’d pair potatoes with.  I’ve used any leftovers (if that should ever happen) in eggs the next morning or even cold on top of a salad.  The flavor bomb on these potatoes is out if this world.


Make a batch today and have a taste of Spain in your own home.

Patatas Bravas with Thyme Honey Yogurt Sauce


2 russet potatoes
1 teaspoon each smoked paprika, course sea salt & Aleppo chili flake (or your choice of chili flake)
1/4 teaspoon garlic powder
Olive oil


Preheat oven to 400 degrees.
I like my super shortcut of microwaving each potato wrapped in a damp paper towel for about 3 minutes.  This will make your potato tender enough to cut through, once cool, and then take less time to roast in the oven.  This is a perfect hack when you don’t want a lengthy roast time, but if you don’t microwave them, simply give the potatoes more time in the oven.




Once the potato is cooled, slice into coins about 1/2 inch thick.  Using a small pairing knife, make a crosshatch pattern on each side of the potato coin, being careful not to cut all the way through,  If you accidentally do cut them all the way through, no worries, they’ll still taste fabulous. (I know because I’ve made that error several times).


Drizzle a little olive oil a parchment lined baking sheet.  Sprinkle just a bit of the spice mixture over the baking sheet then place potato coins on top.  Make sure they’re evenly spaced for maximum roasting perfection.  Parchment paper isn’t necessary but certainly does make clean up easier and keeps the potatoes from sticking.  Drizzle more olive oil over the potatoes then sprinkle with remaining spice mixture and rub gently into the crosshatch surfaces.


Bake about 25 minutes until the potatoes are perfectly crispy (longer if you didn’t microwave your potatoes).  Serve with Thyme Yogurt Sauce for dipping and cooling your tongue.


Thyme Honey Yogurt Sauce
1/3 cup greek yogurt (full fat gives the best consistency)
juice of 1/2 lemon
1-2 teaspoons honey
1 teaspoon fresh thyme (you can use other fresh herbs of your choice like parsley or cilantro)
Mix the sauce ingredients together and let sit while the potatoes roast.


2 russet potatoes
1 teaspoon each smoked paprika, course sea salt & Aleppo chili flake (or your choice of chili flake)
1/4 teaspoon garlic powder
Olive oil


Preheat oven to 400 degrees.
I like my super shortcut of microwaving each potato wrapped in a damp paper towel for about 3 minutes.  This will make your potato tender enough to cut through, once cool, and then take less time to roast in the oven.  This is a perfect hack when you don’t want a lengthy roast time, but if you don’t microwave them, simply give the potatoes more time in the oven.




Once the potato is cooled, slice into coins about 1/2 inch thick.  Using a small pairing knife, make a crosshatch pattern on each side of the potato coin, being careful not to cut all the way through,  If you accidentally do cut them all the way through, no worries, they’ll still taste fabulous. (I know because I’ve made that error several times).


Drizzle a little olive oil a parchment lined baking sheet.  Sprinkle just a bit of the spice mixture over the baking sheet then place potato coins on top.  Make sure they’re evenly spaced for maximum roasting perfection.  Parchment paper isn’t necessary but certainly does make clean up easier and keeps the potatoes from sticking.  Drizzle more olive oil over the potatoes then sprinkle with remaining spice mixture and rub gently into the crosshatch surfaces.


Bake about 25 minutes until the potatoes are perfectly crispy (longer if you didn’t microwave your potatoes).  Serve with Thyme Yogurt Sauce for dipping and cooling your tongue.


Thyme Honey Yogurt Sauce
1/3 cup greek yogurt (full fat gives the best consistency)
juice of 1/2 lemon
1-2 teaspoons honey
1 teaspoon fresh thyme (you can use other fresh herbs of your choice like parsley or cilantro)
Mix the sauce ingredients together and let sit while the potatoes roast.