One of the world’s greatest dishes, Patatas Bravas. This is an East Coast Kitchen recipe I just love; one of the most made I have done. I really love this and I hope you do too.

A couple of years ago, before kids came along and changed everything, a group of friends and I took a trip to Spain. It was phenomenal. Some of the most fun I’ve ever had in my life. We traveled all over and ate ourselves crazy. We dined out everywhere and I took it all in. I fell in love with the Spanish dining culture, especially the tapas. Tapas are small snacks served at your table or at the bar when you order a drink. This dish, Patatas Bravas, was my favourite. There is nothing fancy about it. Generally, it’s fried potatoes, a smokey paprika tomato sauce, and a garlic aioli. A lovely little treat to enjoy with a cold beer or a glass of wine.

Patatas Bravas

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Prep Time 20 minutes
Ready in 1 hour
Servings 4


  • 1 small bag mini yellow potatoes
  • 2 tsp salt
  • ½ cup olive oil


  • ½ white onion diced
  • 5 cloves garlic, minced
  • 2 tsp butter
  • 1 tsp olive oil
  • 4 leaves fresh basil
  • 2 tbsp smoked paprika
  • 1 tbsp tomato paste
  • ½ 28oz can of crushed tomatoes
  • 1 tsp lemon juice
  • 2 tsp pepper
  • 2 pinch salt


  • 3 cloves garlic, finely minced
  • juice & zest of 1 lemon
  • 1 pinch salt
  • 1 cup mayo
  • ½ cup finely sliced chives


  • Bring a salted pot of water to boil. Add in potatoes and boil until they are soft enough to be easily pierced by a fork. Once soft, pull from water and place on a baking tray.
  • Preheat oven to 450F
  • Using the back of a fork, crush the potato.. don't smash.. just crush. Once all potatoes are crushed, generously (and I mean generously) douse the potatoes in olive oil and salt. Place in oven for 25-30 minutes and then flip all of the potatoes. Return to oven for another 25 minutes. You want the potatoes to be nice a crispy so don't rush this process.
  • Now tomato sauce. Add garlic, onions, olive oil, butter, and olive oil to small pot over medium heat. Saute until onion is translucent and then add in paprika. Stir and then add in tomato paste. Pause and enjoy that smell. Pour in crushed tomatoes, lemon juice, salt, and pepper. Allow to simmer for 15 minutes. Turn off heat.
  • Garlic Mayo. Add garlic, mayo, and lemon juice to a blender and blitz on high. If you don't have a blender, no worries just mix in a bowl. I always like to put the mixture into a squirt bottle once mixed.
  • Once potatoes are nice and crispy, place is a large bowl and spoon on half of the tomato sauce. Toss until potatoes are covered. If you want to make them saucier, go for it and add in more sauce.
  • Place potatoes on a plate and drizzle with mayo. Sprinkle on finely dice chives. Serve with tooth picks and a cold beer.
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