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+ servings

Alicante Style Patatas Bravas - Brave Potatoes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 1 Large Yukon Gold Potato
  • 1 Cup Tomato Puree
  • 1 Clove of Garlic
  • 1 Small Dried Cayenne Pepper
  • 1/2 Tsp Smoked Paprika
  • 1/4 Tsp White Sugar
  • 2 Tbsp Extra Virgin Spanish Olive Oil
  • Fresh Parsley
  • Sea Salt
  • Freshly Cracked Black Pepper


  1. Pre-heat your oven with the bake/broil option to its highest setting
  2. Finely mince 1 clove of garlic and 1 small cayenne pepper
  3. Heat a small sauce pan with a medium heat and add 1 tablespoon of extra virgin Spanish olive oil
  4. Once the oil get´s hot, add the minced garlic and the minced cayenne pepper to the pan, mix, and after 15 seconds add 1 cup of tomato puree, 1/2 teaspoon of smoked paprika, a pinch of white sugar, season with sea salt and freshly cracked black pepper, mix everything together, and lower the fire to a LOW heat
  5. Thinly slice 1 large yukon gold or russet potato into thin rounds that are about 1/16 of an inch in thickness
  6. Add the sliced potatoes to a baking tray lined with parchment paper in a single layer, drizzle a kiss of extra virgin Spanish olive oil on top of each potato slice and season with sea salt, then add to the oven for 20 minutes
  7. Once the potatoes are cooked, add the potato slices to a dish, pour the tomato mixture on top of the potatoes and garnish with fresh parsley
  8. Enjoy!

Recipe Notes

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