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Spanish potatoes
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5 from 1 vote

Spanish Potatoes

Spanish potatoes, or patatas bravas, are a tomato-based "spicy potato" recipe. Oil-free and simply delicious, this Spanish potato recipe is perfect as a side dish, a tapa, or as the base for a vegan bowl full of vegetables.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: Spanish
Diet: Vegan
Servings: 6 servings
Calories: 111kcal


  • 1.5 pounds baby red potatoes cut in half or quartered uniform sized
  • ½ medium yellow onion chopped
  • 3 garlic cloves chopped
  • ¼ cup white wine
  • 2 Tablespoons tomato paste
  • ¼ cup vegetable broth
  • 10 ounces Rotel tomatoes
  • 1 teaspoon Chalupa or hot sauce of choice
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon maple syrup


  • Wash and cut the potatoes in halves or quarters depending on sizes. You want the pieces approximately the same size, so they cook uniformly.
  • Parboil the potatoes by placing them in a pot and covering them with water; add a teaspoon of salt. Bring water to a boil and cook for 5 minutes. 
  • Drain potatoes in a colander. This step allows for the potatoes to be soft on the inside and get crispy on the outside
  • Preheat oven to 375°F. Arrange the parboiled potatoes in a single layer on a baking sheet lined with parchment paper or a silicone mat
  • Roast for 30 minutes.
  • Sauté onions and garlic in a skillet while the potatoes are roasting sautéeing the chopped onions and garlic, stirring occasionally, for 4-5 minutes, or until they begin to brown on the edges. Add a small amount of vegetable broth to avoid sticking.
  • Add the white wine to the pan and turn the heat to high. Boil on a high boil until the wine is reduced by half, then add the tomato paste and stir to combine.
  • Add the Rotel tomatoes, hot sauce, salt, maple syrup, and smoked paprika. Stir well and reduce the heat to a bare simmer.
  • Let the sauce cook slowly while the potatoes roast. If you want, you can use a blender or an immersion blender to purée the sauce until smooth ( I did), but you can also leave the sauce more chunky if you prefer.
  • Remove the potatoes from the oven.
  • In a casserole dish, combine roasted potatoes and spicy sauce.
  • Toss potatoes with sauce, and return the casserole pan, uncovered to roast in the oven for an additional 10-15 minutes until the sauce dries out a bit, and the sauce sticks to the potatoes.
  • Serve as a side dish, tapa or an entree.


Because this recipe can be made mild, medium, or spicy, I began with a mild version so that you can spice it up based on your individual heat level. 
For instance, the original recipe provided is a mild Spanish potato recipe. As a result, you can always add heat, but you can't take it away. 
So, I suggest you begin with the base recipe and then add heat. 


Calories: 111kcal | Carbohydrates: 24g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 513mg | Potassium: 697mg | Fiber: 3g | Sugar: 5g | Vitamin A: 331IU | Vitamin C: 17mg | Calcium: 36mg | Iron: 2mg