Crispy roasted potatoes get transformed with a fiery paprika sauce. Patatas bravas are served in restaurants and bars throughout Spain; this version uses baked potatoes instead of fried. Use the leftover paprika sauce as a topping for veggies or mix with mayo to create a spread for a sandwich or wrap., August 2022


Credit: Ali Redmond

Recipe Summary

15 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Line a baking sheet with parchment paper.

  • Spread potatoes on the prepared baking sheet. Drizzle the potatoes with 2 tablespoons oil and sprinkle with 1/4 teaspoon salt; massage the oil into the potatoes. Roast, flipping once halfway, until golden and crispy, 40 to 45 minutes. 

  • Meanwhile, heat the remaining 4 tablespoons oil in a small saucepan over low heat. Increase heat to medium-high; whisk in flour, sweet paprika, hot paprika and the remaining 3/4 teaspoon salt until smooth, about 1 minute. Whisk in broth and vinegar; cook, whisking frequently, until the sauce thickens to a consistency that's good for drizzling, 4 to 5 minutes. Set aside.

  • Transfer the potatoes to a serving dish. Drizzle with 2 tablespoons sauce (reserve the remaining sauce for another use) and sprinkle with parsley.

To make ahead

Pour leftover sauce in ice cube trays and freeze until solid. Transfer the frozen cubes to a freezer-safe bag, seal and freeze for up to 1 month. To reheat sauce, place the sauce cubes in a small pan over low heat. Add vegetable broth as needed until desired consistency is reached.


Parchment paper


If you can't find hot smoked paprika, replace it with sweet Hungarian paprika and add 1/8 teaspoon cayenne pepper for heat.

Nutrition Facts

about 1/2 cup
128 calories; protein 2g; carbohydrates 18g; dietary fiber 3g; sugars 2g; fat 6g; saturated fat 1g; mono fat 4g; poly fat 1g; vitamin a iu 122IU; vitamin c 24mg; folate 1mg; vitamin k 10mg; sodium 136mg; calcium 2mg; iron 1mg; phosphorus 1mg; potassium 4mg.