Spanish Potatoes Recipe

Few foods are more comforting — or more versatile — than the humble potato.

Patatas bravas, spicy Spanish potatoes, are no exception. Chunks of potato are fried in extra virgin olive oil until perfectly crisp on the outside, and tender on the inside. The potatoes are then drizzled or drenched (your call) in a vibrant, perfectly smoky bravas sauce. It’s the perfect sharing snack to enjoy with friends and family, perhaps with a jug of sangria or a lemony cocktail.

Whether you’re baking potato wedges, whipping them with garlic, or frying them like in today’s recipe, potatoes are so easy to turn into whatever you need them to be. A main, a side, a snack, or a tapa — the potato can do it all!

Ingredients
2 lbs (907.18 g) potatoes, cut into even sized cubes
3 tbsp (3 tbsp) avocado oil
2 tbsp (2 tbsp ) white vinegar
2 tbsp (2 tbsp ) tomato paste

For the spanish seasoning

1 tbsp (1 tbsp) chili powder
2 tsp (2 tsp) dried parsley
1 tsp (1 tsp) smoked paprika
1/2 tsp (1/2 tsp) garlic powder
1/2 tsp (1/2 tsp) sea salt
1/2 tsp (1/2 tsp ) pepper

Equipment

Sheet pan

Instructions

1. Preheat oven to 400° Fahrenheit and line a large sheet pan with parchment paper.
2. Chop potatoes as noted and place them in a bowl.
3. Mix together the avocado oil, tomato paste and white vinegar. It should turn into a ketchup-like consistency. Pour the mixture over the potatoes and toss to coat.
4. Mix together the spanish seasonings in a small bowl. Sprinkle the seasoning mixture over the potatoes and toss to coat.
5. Spread the potatoes out evenly on the sheet pan. Place in the oven to bake for 30-35 minutes, or until the potatoes are soft when pierced with a fork.
6. Remove from the oven and serve.