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Spanish Tapas Potatoes (Patatas Bravas)

This patatas bravas recipe, an interpretation of the spicy Spanish classic tapas, gets a kick from two types of chili powder and ground red pepper.


    Makes 10-12 servings

  • 2 1/2
    poundssmall red potatoes, quartered
  • 1/3
    cup plus 2 tablespoonsolive oil, divided
  • 1 1/4
    teaspoonscoarse salt
  • 1/2
    teaspoondried rosemary
  • teaspoondried rosemary


  1. Preheat oven to 425F°. Combine potatoes, 2 tablespoons olive oil, 1 teaspoon salt and rosemary in large bowl; toss to coat. Spread in large shallow baking pan.
  2. Roast 35 to 40 minutes or until crisp and brown, turning every 10 minutes.
  3. Meanwhile, place tomatoes, remaining 1 / 3 cup olive oil, vinegar, garlic, chili powder, paprika, remaining 1 ⁄ 4 teaspoon salt, chili powder and red pepper in pitcher of KitchenAid® Torrent Blender. Cover and blend on medium speed 20 to 30 seconds or until smooth. Transfer to small saucepan. Cover and cook over medium-high heat 5 minutes or until slightly thickened. Cool slightly.
  4. Drizzle sauce over potatoes or serve sauce in separate bowl for dipping.
  • Note
  • Sauce can be made a day in advance. Cover and refrigerate. Bring to room temperature or reheat before serving.
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