Patatas Bravas

Created in partnership with Orlando Pride, this Patatas Bravas recipe is so tasty and comes together quick with a Spice World kick! Great for an appetizer or snack, this Spanish tapas favorite is sure to add some heat to your table.
Serves: 6
Total Time: 45 minutes


  • 4 russet potatoes
  • ¼ cup Italian parsley
  • 1 teaspoon kosher salt ( +more as needed)
  • ¼ cup extra-virgin olive oil
  • 1 red chile pepper
  • ½ cup Spice World Easy Onion
  • 1 tablespoon Spice World Ready-to-Use Minced Garlic
  • 2 tablespoons aged sherry vinegar
  • 1 (14.5 oz) can fire-roasted tomatoes
  • ¼ teaspoon pink Himalayan salt
  • ¼ teaspoon white pepper
  • Canola oil, for frying
  • Mayonnaise (optional, for serving)



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  • Combine a large pot of water and kosher salt; bring to a boil on high. Peel and halve the potatoes. Add potatoes to boiling water and cook for 10–12 minutes, until parboiled and slightly tender. Remove parsley leaves from stems; coarsely chop leaves. Drain the potatoes, then arrange them on a parchment-lined baking sheet in a single layer to cool slightly.
  • Heat oil in a medium saucepot on medium for 3–4 minutes. Slice chile pepper in half and remove seeds and membranes; finely chop. Add chile peppers, easy onion, and minced garlic to oil; cook for 3–4 minutes, stirring occasionally, until the chile peppers soften.
  • Pour vinegar into the pan and loosen the bits of food left on the bottom. Add undrained tomatoes and cook for 5–6 minutes, stirring occasionally, until the liquid has slightly reduced. Remove the pot from heat and blend the tomato mixture with an immersion blender until smooth. Season with kosher salt and keep warm.
  • Heat fryer oil to 350°F. Cut potatoes into large bite-size pieces. Fry potatoes (in batches) for 5-7 minutes until browned and crispy. Add fried potatoes to a large bowl and sprinkle with pink salt, white pepper, and parsley; toss to coat well. Serve potatoes garnished with warm sauce and drizzled with mayonnaise (if desired).






Patatas Bravas