“Inside Out” Spanish Patatas Bravas Crisp Spiced Potatoes

By Jackie DeKnock  ,   

December 29, 2015

You’ll be filled with ‘Joy’ as you savour these crispy potatoes, they ARE that good!

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3 tablespoons of extra virgin olive oil

2 tablespoons minced onion

2 cloves garlic, minced

1½ tablespoons Spanish Smoked paprika (or ‘regular’ paprika is fine too)

¼ teaspoon Tabasco Sauce

¼ teaspoon ground thyme

¼ cup tomato sauce (or Ketchup if you prefer, your call)

½ cup mayonnaise

Sea Salt & freshly ground black pepper

4 large Russet potatoes, peeled, & cut to 1” cubes

1 cup extra virgin olive oil, for frying

¼ cup tomato sauce to drizzle on top


In a saucepan, heat 3 tablespoons olive oil over medium heat.

Add the onion and garlic and sauté until the onion is soft.

Turn off the heat, and add the paprika, Tabasco sauce, and thyme, stirring well.

Transfer to a bowl and add the ketchup and mayonnaise.

Season with salt/pepper to taste. Set aside.

Sprinkle potatoes lightly with salt/black pepper.

In a large skillet fry the potatoes in olive oil until cooked through and golden-brown, stirring occasionally (be careful when adding potatoes because the oil will splatter due to the salt).

Drain the potatoes on paper towels, check the seasoning, add more salt if necessary, and set it aside.

Mix the potatoes with the sauce immediately before serving to ensure that the potatoes retain their crispness.

Drizzle with tomato sauce and serve warm.

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