The first time I had these Patatas Bravas was at Eclipse di Luna – a Spanish Tapas place near me. I was still new to the country, and a little apprehensive about trying new things off the menu. So when I saw this potato dish, I figured, ah! Something safe. I figured it’d be just like french fries, plain and salted. Instead, what came to the table was this plate of gorgeously spiced crisp cubes of potato along with the creamiest Romesco sauce.
I had never enjoyed potatoes as much as I enjoyed these that day! Last week, I was sent a sample of the Bayou Black Cajun seasoning from Legion of Spice, and as soon as I read through the list of spices that went into making this particular seasoning, I immediately thought of Pattatas Bravas.
The Romesco sauce generally has a lot more ingredients that go into it, but using this seasoning, it was pretty close to what I tasted at Eclipse di Luna, and if I may say so – better!
I am usually not that particular about dips and sauces, but this one – oh my oh my oh my! Really brings life to the potatoes!
This is a perfect appetizer to make when you are expecting guests. Simply cook the potatoes before hand, and just as they are about to arrive, pop them into the oven, and they’ll walk in for a real treat!
First, start off by microwaving the potatoes in water seasoned with garlic powder, red chilli powder, bay leaf and salt. You can also do this over the stove, if you like.
Discard the bay leaf and run the cooked potatoes under cold water to bring down the temperature and stop it from cooking further in the residual heat. Toss in the oil and spices.
Pop it on a lined baking tray and bake!
In 20 minutes, you’ll have perfectly crispy skinned potato with that molten potato flesh within.
When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here and will share it with pride on my social media feeds.
Baked Patatas Bravas
- Prep Time:5m
- Cook Time:25m
- Total Time:30m
- Serves: 2
- Yield: About 2 cups
Ingredients
To cook the potatoes
- 340 g (12 oz) potatoes, peeled and chopped
- 1 bay leaf
- 1/2 tsp. red chilli powder
- 1/8 tsp. garlic powder
- water, enough to immerse the potatoes in
- Salt, to taste
To bake the potatoes
- 1 tbsp. vegetable oil
- 1 tsp. bayou black seasoning (substitute with any cajun seasoning)
- 1/8 tsp. garlic powder
- a pinch of fried red chilli flakes
For the sauce
- 1/2 c mayonnaise (substitute with vegan mayo)
- 1/2 tsp. bayou black seasoning (substitute with any cajun seasoning)
- 1/4 tsp. garlic powder
- a pinch of salt, to taste
- a pinch of fried red chilli flakes
Instructions
Boil the potatoes
- Place the chopped potatoes in a microwave-safe bowl and pour water just enough to completely immerse it. Add a bay leaf, red chilli powder, garlic powder and a bit of salt and microwave until a fork or a tooth-pick goes through without any effort.
- Once the potatoes are cooked, drain the water and discard bay leaf. Run through cold water to prevent over cooking as it sits.
Now we bake!
- Preheat oven to 425°F/220°C. Line a medium baking tray with foil.
- Toss the drained and cooked potatoes in vegetable oil, cajun seasoning, garlic powder and a pinch of fried red chilli flakes and salt. Make sure the potatoes are compeltely coated in the spice mix and oil.
- Place on the baking sheet, spaced apart and bake at 425°F/220°C for 20 minutes.
- Serve hot with the garlic sauce below!
Make the sauce
- Simply combine all the ingredients listed under Sauce in a small bowl. Dunk the potatoes generously and enjoy!
pudding_stitch says
It looks delicious and I know it takes a lot of of love and effort as I am trying to master Spanish Tortilla .
Tina Dawson says
The journey you are on is as delicious as it will be enlightening! Let me know if you ever try these!
cakespy says
This is absolutely brilliant. I love patatas bravas!
Tina Dawson says
Yaay! Thanks so much! Remember, this is baked! Even better! 🙂
The Food Hunter says
Love the sauce with these! pinning
Tina Dawson says
Thanks a lot! I am sure you’ll love this!
Manikanta says
Simply superb,
Tina Dawson says
Thanks Manikanta!
peter @Feed Your Soul Too says
My kids were the first to introduce me to potato bravas when they came back from Israel. It is simple and very tasty. I really like your cajun dipping sauce.
Tina Dawson says
Thanks Peter! This is just a treat, isn’t it?
Tara | Deliciously Declassified says
Wow! These potatoes and that sauce sound divine! I need to try these.
Tina Dawson says
You absolutely must Tara! <3
sue | theviewfromgreatisland says
Our family LOVES tapas and these are new to me — that sauce sounds amazing!
Tina Dawson says
It really was Sue, you’re gonna love these!
Boastful Food says
Patas bravas, Spain, Yes! I love your technique of cooking the potatoes first with the spices. I bet these taste as amazing as they look!
Tina Dawson says
It was SO incredibly good! You must try it!