Patatas Bravas

Traditionally, patatas bravas consist of fried potatoes that are sauteed in a spicy tomato sauce. Here, the sauce is served on the side, as a spicy accompaniment to flavorful roasted potatoes. Small new potatoes may also be used.

  • Servings: 8
Patatas Bravas

Photography: Lisa Hubbard

Source: Martha Stewart Living, July/August 2000


  • 1 tablespoon extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1 medium yellow onion, cut into 1/2-inch dice
  • 1 tablespoon all-purpose flour
  • One 14-ounce can low-sodium chicken stock, or homemade, skimmed of fat
  • One 15-ounce can tomato sauce
  • 2 tablespoons white-wine vinegar
  • 2 teaspoons paprika
  • 1/2 teaspoon crushed red-pepper flakes
  • 1 1/2 pounds fingerling potatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon chopped fresh oregano, for garnish


  1. Heat 2 teaspoons olive oil in a medium saucepan over medium heat. Add garlic and onion, and cook until translucent, about 4 minutes. Sprinkle with flour, and stir to coat. Add chicken stock, tomato sauce, vinegar, paprika, and red-pepper flakes. Bring to a boil, and reduce to a simmer. Let cook until slightly thickened and aromatic, about 30 minutes. Set aside, and keep warm.

  2. Meanwhile, cook the potatoes: Heat oven to 375 degrees. Cut the potatoes in half lengthwise. Toss in a bowl with remaining teaspoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

  3. Place the coated potatoes cut side down in a single layer on a large cookie sheet, and bake until golden brown and cooked through, about 35 minutes. Remove from oven, and serve with reserved warm tomato sauce, garnished with chopped oregano.


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