Patatas Bravas


Preparation info

  • Difficulty


  • Serves


Appears in

The Forest Feast Mediterranean: Simple Vegetarian Recipes Inspired by My Travels

The Forest Feast Mediterranean

By Erin Gleeson

Published 2019

  • About

Most evenings in Barcelona, we took a walk to a nearby plaza where we would sit at an outdoor cafe to enjoy patatas bravas and a drink while the kids played. On more traditional menus, this was sometimes one of the only vegetarian options, so we ordered them often, perhaps even daily. They are usually just regular potato cubes that are probably deep-fried, but my adaptation includes sweet potatoes and is baked. The magic is in the sauce, which was sometimes on top, sometimes on the side. Sometimes there was also a white creamy sauce in addition to the red sauce, and sometimes the two seeemed to be combined. You can leave out the sriracha in my sauce recipe if you (or your kids) don’t like it spicy.


  • 2 waxy potatoes I use Yukon Gold
  • 2 small sweet potatoes no need to peel


Cube the potatoes into 1-in (2½-cm) pieces & spread out on a baking sheet with plenty of olive oil (at least 2 T) & a couple pinches of salt. Use your hands & toss to coat.

Roast at 425°F (220°C) for 40-45 min

Stir them a few times while they’re baking so that they get golden on all sides. Add a bit more oil if they are sticking.

For the sauce

Sauté ½ large onion (chopped) & 2 cloves garlic in 1 T olive oil on med/low until golden, about 10 min. Use an immersion blender to blend the onion mixture with 3 T mayo, 3 T tomato paste, 1 t sriracha & ½ t smoky paprika. Serve the sauce in a dish on the side, with toothpicks or forks for dipping.