Snack · 40 min · spanish

Patatas Bravas

Spanish flavors, weeknight effort. Russet potatoes meets olive oil in a 40-minute snack worth keeping in rotation. The macros do the talking: 3g protein, 17g carbs, and 34g fat in every 378-calorie serving. Naturally vegetarian, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 2 lbs Russet potatoes
• 1/3 cup Olive oil
• 2 tsp Smoked paprika
• 1/2 cup Tomato sauce
• 1/3 cup Mayonnaise
• 1 clove Garlic
• 1 tsp Lemon juice

Steps

1. Cut the potatoes into 1-inch cubes, rinse them under cold water, and pat them very dry — surface moisture is the enemy of crispness.
2. Toss the cubes with half the olive oil and a big pinch of salt; spread on a sheet pan and roast at 425°F (220°C) for 30-35 minutes, flipping once, until golden and crackling.
3. While the potatoes roast, simmer the tomato sauce with 1 teaspoon of smoked paprika and a pinch of salt for 10 minutes until it thickens into the brava sauce.
4. Whisk the mayonnaise with the grated garlic, lemon juice, and remaining paprika for the aioli.
5. Pile the hot potatoes in a dish, spoon over the brava sauce, and zigzag the aioli across the top.
6. Serve immediately — bravas wait for no one and go soft within minutes.

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