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Patatas Bravas Recipe

Patatas Bravas

Dax Phillips
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Appetizers
Cuisine Spanish
Servings 2 -4


  • 1 lb baby yukon gold potatos cleaned
  • salted water
  • 1 cup of canola oil
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1 shallot minced
  • 1/2 cup tomato sauce
  • 1 tsp Sriracha or your favorite hot sauce
  • 1 tbsp Spanish paprika
  • 1/2 cup of mayonnaise
  • 1/4 tsp salt
  • pinch of cracked black pepper


  • Start by adding water to a medium sized pot. Add about a tablespoon of salt, then add in the whole potatoes. Bring this to a medium-high heat, and cook for about 25 minutes, or just until the potatoes begin to soften. Drain the potatoes and set aside to let them cool. Once the potatoes have cooled, cut them in half, then cut the halves in half. Basically you are shooting for cutting them into about one inch cubes.
  • During this time, make the sauce.
  • To another pot, add the olive oil, and bring to a medium-high heat. Add in the garlic and shallot and let those begin to sweat for a few minutes, stirring along the way. Toss in the paprika, hot sauce, and tomato sauce. Give a good stir and let the sauce simmer for a few more minutes, then set aside to cool. Once the sauce has cooled a bit, add in the mayonnaise. Stir, then season with salt and pepper, to taste. Cover and place in the refrigerator until you are ready to use on the potatoes.
  • Let’s just say the sauce is awesome, and you will want to start putting this on everything!
  • Heat a cup of canola oil on medium-high heat in a pot, or large skillet. After a few minutes, add in the chopped potatoes, and cook them, stirring along the way, until they are golden brown, and crisp. Remove them from the oil with a slotted spoon and let them drain on a plate lined with paper towel. Season the potatoes with salt and pepper.
  • Place the potatoes onto your serving dish, then drizzle the sauce all over the potatoes. Now, dig in!