Patatas Brava

Do you ever wake up feeling like your foundation is a bit wobbly? Sometimes taking a step back allows you to see the bigger picture. Today we are going back to the basics with potatoes, but trust me when I say that this is a foundational recipe you’ll want to know.

Patatas Brava - aka Spanish French Fries - are one of my favorite tapas to share with friends. Small Yukon gold potatoes are par-boiled, then peeled and cooled. Afterwards the potatoes are baked in a hot oven until crispy and browned to perfection. Serve with a smoky paprika sauce and mayonnaise for a delicious appetizer that will bring down the house.

Patatas Brava

Preheat the over to 425˚ 

Make the brava sauce – In a medium saucepan, heat the olive oil. Add the Fresno chili, shallot, red pepper and garlic. Cook over medium heat for 5-7 minutes until tender. Add the tomatoes, smoked paprika, rice wine vinegar, salt and agave. Cover, reduce the heat and simmer for 10-12 minutes, stirring occasionally.  Let cook for 10 minutes then purée in a food processor until finely chopped. Spoon into a small serving bowl

Make the potatoes – In a large saucepan, par boil the potatoes for 3-5 minutes. Remove from the heat and rinse with cold water. Peel the potatoes and cut in half. Using a fork, lightly scrape the outside edges of each potato. Drizzle with 2 tbsp of olive oil and toss to combine. Place in a baking dish and bake for 25-30 minutes until golden brown, shaking the pan every 10 minutes for even browning.

To serve – Sprinkle with Maldon salt flakes and serve with the brava sauce.

serves 4


  • 1 tbsp olive oil
  • 1 Fresno chili, chopped
  • 1 medium shallot, chopped
  • half a red pepper, chopped
  • 1 large clove garlic, peeled
  • ½ cup chopped tomatoes
  • 1 tsp smoked paprika, or more to taste
  • 1 tbsp rice wine vinegar
  • ½ tsp salt
  • 1 tsp agave 


  • 1.8 lbs small Yukon gold potatoes
  • 2 tbsp olive oil
  • Maldon salt flakes, for serving