Spanish Patatas Bravas – Crisp Spiced Potatoes

By Jackie DeKnock  ,

November 26, 2015

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3 tablespoons of extra virgin olive oil

2 tablespoons minced onion

2 cloves garlic, minced

1½ tablespoons Spanish Smoked paprika

¼ teaspoon Tabasco Sauce

¼ teaspoon ground thyme

½ cup Tomato Sauce (or Ketchup)

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

Chopped parsley, to garnish


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. (Caution 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.

Garnish with chopped parsley and serve warm.

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