These patatas bravas are crispy even though they are baked not fried! Topped with a delicious smoky salsa brava and garlic aioli, they are totally addictive!

Patatas Bravas

These patatas bravas are crispy even though they are baked not fried! Topped with a delicious smoky salsa brava and garlic aioli, they are totally addictive!
5 from 10 votes
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Course: Appetizers, Beverages, Breakfast, Brunch, Gluten Free, Sides, Snacks
Cuisine: Spanish
Keyword: Easy Recipes, Game Day, Papas Bravas, Patatas Bravas, Vegetarian recipes
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 Servings
Calories: 492kcal


For The Potatoes:

  • 2 and 1/2 pounds yukon gold potatoes cut into a 3/4 inch dice
  • 1/2 teaspoon baking soda
  • 1/4 cup olive oil
  • salt
  • pepper
  • chopped parsley for garnish, optional

For The Salsa Brava:

  • 2 tablespoons olive oil
  • 28 ounce can crushed tomatoes
  • 3 garlic cloves minced
  • 1 sweet or yellow onion diced
  • 2 teaspoons spanish smoked paprika
  • 1/4 teaspoon cayenne pepper or to taste
  • 2 to 3 dashes hot sauce to taste
  • salt

For The Garlic Aioli:

  • 1/4 cup good quality mayonnaise
  • 1 garlic clove grated or pressed
  • 1 teaspoon lemon juice


For The Potatoes:

  • Place a large baking sheet in cold oven and preheat oven to 500 degrees Fahrenheit.*
  • Add baking soda and salt to a pot of water and bring to a boil. When boiling, add potatoes, cover, and bring back to boil. As soon as water is boiling, set a timer for 1 minute. After potatoes have been boiling for one minute, drain in a colander.
  • Return potatoes to pot and stir for 30 seconds, then add 1/4 cup olive oil, salt and pepper, stir to make sure potatoes are fully coated.
  • Carefully remove hot baking sheet from oven and pour potatoes onto the hot baking sheet, arranging them in a single layer.
  • Return to oven and bake for 15 minutes.
  • Remove sheet from oven and use a spatula to flip the potatoes, then return to the oven for another 15-25 minutes, or until potatoes are golden and crispy.

For The Salsa Brava:

  • Heat olive oil in a saute pan over medium heat.
  • Add onion and sauté until soft and golden, about 8 minutes. Add garlic and stir for 30 seconds, until fragrant. Add tomatoes, salt, paprika, cayenne pepper and hot sauce, stir to combine and bring to a simmer.
  • Reduce heat and allow to simmer on low for about 20 minutes, stirring occasionally. Taste and adjust seasonings if needed.
  • If you want, you can leave the sauce chunky, or if you would like it smooth as I did, transfer to a food processor to puree. Allow sauce to cool a bit before pulsing in food processor.

For The Garlic Aioli:

  • Add mayonnaise, lemon juice and garlic to a bowl and stir to combine. Add salt and pepper if desired.

To Serve:

  • You can keep the sauces on the side or drizzle salsa brava and garlic aioli over potatoes and serve with more of each sauce on the side for dipping. Top with fresh chopped parsley for garnish if desired.


*cooking times may vary depending on your oven and equipment. If you use a darker baking sheet, the cooking time will be shorter. Use your best judgment and keep an eye on them to avoid burning.


Serving: 1g | Calories: 492kcal | Carbohydrates: 99.2g | Protein: 13.6g | Fat: 26.2g
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
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