Patatas Bravas

Patatas Bravas

Vicky Cohen and Ruth Fox


  •   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.


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.

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