Patatas Bravas

Patatas Bravas
Vicky Cohen and Ruth Fox

Ingredients

  •   5-6 medium-sized potatoes, cut into roughly 1-inch cubes
  • 1/4 Cup  extra-virgin olive oil
  • 1/2 Teaspoon  salt
  • 2 Tablespoons  regular or vegan mayonnaise
  •   2-3 dashes of hot sauce
  • 1 Teaspoon  sweet or smoked paprika
  • 1/8 Teaspoon  garlic powder
  • 1/4 Teaspoon  salt
  •   2-3 tablespoons water

This is a super simple, flavorful, and satisfying traditional tapas dish that you can easily make at home from store-bought ingredients. You can take the basic recipe and modify it however you like. Use vegan "mayonnaise" instead of regular, add more hot sauce if you like it really spicy, or fry the potatoes instead of baking them for extra crunch.

Click here to see A Vegetarian Thanksgiving.

Directions

Preheat the oven to 375 degrees.

Arrange the potatoes in a single layer on a large cookie sheet lined with parchment paper. Drizzle with the olive oil and season with the salt. Bake until golden brown, about 30 minutes. Meanwhile, prepare the "Bravas" sauce: Combine the mayonnaise, hot sauce, paprika, garlic powder, salt, and water in a small bowl and whisk until smooth and creamy. Spoon the sauce over the potatoes.

Nutrition

Calories per serving:

371 calories

Dietary restrictions:

High Fiber Sugar Conscious, Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

19%

Servings:

4
  • Fat 16g 25%
  • Carbs 52g 17%
  • Saturated 2g 11%
  • Fiber 7g 27%
  • Trans 0g
  • Sugars 2g
  • Monounsaturated 10g
  • Polyunsaturated 3g
  • Protein 6g 13%
  • Sodium 532mg 22%
  • Calcium 41mg 4%
  • Magnesium 73mg 18%
  • Potassium 1,254mg 36%
  • Iron 3mg 14%
  • Zinc 1mg 6%
  • Phosphorus 173mg 25%
  • Vitamin A 14µg 2%
  • Vitamin C 58mg 97%
  • Thiamin (B1) 0mg 16%
  • Riboflavin (B2) 0mg 6%
  • Niacin (B3) 3mg 16%
  • Vitamin B6 1mg 44%
  • Folic Acid (B9) 48µg 12%
  • Vitamin E 2mg 12%
  • Vitamin K 18µg 23%
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