Ingredients
Potatoes
- 900 g Yukon Gold or russet potatoes about 2 lb, scrubbed and cut into 1-inch cubes
- 2 tablespoons olive oil for roasting
- 1/4 teaspoon fine salt about 1.5 g
- 1/4 teaspoon black pepper
Paprika sauce
- 1 tablespoon olive oil
- 2 cloves garlic minced, about 6 g
- 1 tablespoon all-purpose flour about 8 g
- 2 teaspoons sweet smoked paprika
- 1/4 teaspoon cayenne pepper or less to taste
- 3/4 cup water 180 ml, plus a splash if needed
- 1 teaspoon sherry vinegar
- 1/4 teaspoon fine salt about 1.5 g
- 1 tablespoon chopped parsley optional garnish
Equipment
- Large rimmed baking sheet
- Small saucepan and whisk
- Large mixing bowl
Instructions
Roast the potatoes
- Heat the oven to 425°F (220°C). Dry the scrubbed potato cubes thoroughly with a clean towel. Toss with 2 tablespoons olive oil, 1/4 teaspoon salt and black pepper.
- Spread in one uncrowded layer on a large rimmed baking sheet. Roast for 35–45 minutes, turning after about 20 minutes, until golden at the edges and easily pierced through the center. Use two sheets if needed and rotate them midway.
Make the sauce and serve
- When potatoes are nearly done, warm 1 tablespoon oil in a small saucepan over medium-low heat. Stir in garlic for 30 seconds without browning. Whisk in flour and cook for 1 minute.
- Remove the pan from the heat and stir in paprika and cayenne. Gradually whisk in the water. Return to low heat and simmer, whisking, for 4–6 minutes until smooth and lightly coating a spoon. Thin with a splash of water if needed.
- Stir sherry vinegar and the remaining 1/4 teaspoon salt into the sauce. Taste for heat. Spoon over the hot potatoes immediately before serving; add optional parsley and serve remaining sauce alongside.
Nutrition
Calories: 271kcalCarbohydrates: 42gProtein: 5gFat: 10.4gSaturated Fat: 1.5gSodium: 295mgFiber: 3.5gSugar: 1.7g
Video
Notes
Video credit: Spain on a Fork. The linked demonstration shows baked patatas bravas with a different mayonnaise-based sauce; follow this card for the warm paprika-flour sauce and exact quantities.
Store potatoes and sauce separately in shallow covered containers in the refrigerator within 2 hours; use within 3–4 days. Reheat leftovers to 165°F. Oven reheating helps potatoes regain some crispness.
Nutrition is an estimate for one-quarter of the full recipe including all sauce and 3 g salt, excluding optional garnish. Calculated from 900 g potatoes using the FDA/Potatoes USA raw-potato nutrition basis, 3 tablespoons olive oil and the measured flour, garlic and spices. Brands and salt measurements change the result. Cost is an illustrative ingredient budget, not a live price quote.