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    Home » Recipes

    Easy Oven Baked Patatas Bravas

    Published: Oct 18, 2016 · Modified: May 14, 2021 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 6 Comments

    Jump to Recipe

    These easy Oven Baked Patatas Bravas are an addictive & tasty tray baked potato dish that we make over and over, whether we are having a tapas night or not!

    The delicious smokey, slightly spicy patatas bravas flavour that we all love to eat in every tapas place you have ever tried is here, however instead of frying, I coat the potato chunks in a mix of smoked paprika, mild chilli and olive oil before baking them until crunchy & crispy on the outside & soft & fluffy in the interior. 

    Plain oven baked patatas bravas in a bowl with olives and glasses of wine in the background. this recipe
    Jump to:
    • 👩‍🍳Handy How To Instructions
    • ❓FAQ
    • 🥗Serving Ideas
    • 📖 Recipe
    • 💬 Comments

    This oven baked patatas bravas recipe is so simple to make, and can be customised with other herbs or spices, according to what you love!

    I've been known to throw in whole garlic cloves to the pan whilst roasting, and often ad-lib with extra dried herbs for a pretty zing. The best bit is, that like most tray bakes, you can get on with whatever else you're cooking and just stir it about a bit half way through.

    Be sure to use a good quality smoked paprika, it makes the world of difference to the flavour! I use a sweet Spanish one like this (affiliate link) and add in my own chilli for heat, but you can also get a hot spiced paprika and use that instead.

    Patatas Bravas with vegan ailoli

    👩‍🍳Handy How To Instructions

    • Choose 2 or 3 large potatoes per person.
    • Chop into 2cm cubes
    • Sprinkle over smoked paprika, chilli powder, salt & olive oil. Mix to combine and put in oven for 25-30 mins. Turning once.

    ❓FAQ

    What kind of Smoked Paprika do you use?

    I use a sweet Spanish one like La Chinata this (affiliate link) But you can also use the spicy type.

    I don't want to make my own vegan Alioli, what can I use instead?

    You can just use some vegan mayo mixed with garlic. Or even buy some pre-made vegan alioli (this one is yummy -affiliate link)

    Which type of potatoes are best?

    A floury or all-purpose potato works perfectly to make the crunchy outside and fluffy inside. Try Maris Piper, King Edward or Desiree

    🥗Serving Ideas

    To make these oven baked Patatas Bravas even more authentically Spanish I like serving it with a good dollop of vegan Alioli. I use my basic Aquafaba mayo recipe & increase the garlic even more to get that gorgeously garlicky flavour. Alternatively, I like to drizzle over a Tahini, garlic, and lemon sauce.

     I'd like to say that I just  serve this as a side or as part of a tapas spread, but, truth is, often we just scarf these smokey, paprika spiked potatoes on their own with a glass of wine. 

    But if you want to make some tapas to go with them, why not try these recipes:

    Vegan Chorizo Croquettes with Alioli & Stuffed Tomatoes

    Vegan Cheesy Spinach Triangles

    Baked Harissa Mushrooms

    Note: These oven-baked Patatas Bravas are excellent the next day, so allow for at least two medium potatoes per person!

                       

    📖 Recipe

    Oven baked Patatas Bravas in a tapas bowl with alioli.

    Easy Oven Baked Patatas Bravas

    Louise-Claire Cayzer
    These easy Oven Baked Patatas Bravas are an addictive & tasty tray baked potato dish that we make over and over. Perfect easy to make for a vegan tapas night, or just to have as an easy side dish
    5 from 2 votes
    Prevent your screen from going dark
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    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Course main, Snack, Tapas
    Cuisine Spanish, Vegan
    Servings 2
    Calories 457 kcal

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    • 4 Medium Potatoes (, cut into 2-3 cm cubes.)
    • 2 teaspoons Smoked Paprika
    • 2 tablespoon Olive oil
    • Flaky Sea Salt to taste

    OPTIONAL but delicious

    • 1 teaspoon medium chilli powder (add as much or as little as you like, depending on your heat tolerance.)
    • 1 teaspoon dried thyme or oregano
    • whole cloves garlic
    • Tabasco or other chilli sauce.

    Instructions

    • Dice the potatoes. I like to leave the skin on.
    • On a baking tray, lay the potatoes out in a layer
    • Slick with the oil, then sprinkle over the paprika, herbs and chilli sauce if using.
    • Mix around so the potatoes are evenly covered
    • Bake in the oven for 10 mins at Gas Mark 7 / 220C
    • Turn & return to the oven for another 10 mins.
    • Check if crispy, if not, turn the oven up a bit and crispify a bit more.
    • Add the alioli or tahini sauce of your choice and eat.

    Notes

    Allow 2 Medium Potatoes Per Person, or even more. Leftovers are perfect for using with a tofu scramble, or eaten cold out of the fridge when you get home ravenous from work. (shhhh)

    Nutrition

    Calories: 457kcalCarbohydrates: 76gProtein: 9gFat: 15gSaturated Fat: 2gSodium: 27mgPotassium: 1839mgFiber: 10gSugar: 4gVitamin A: 994IUVitamin C: 84mgCalcium: 56mgIron: 4mg
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

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    Comments

      5 from 2 votes (1 rating without comment)

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    1. Emma says

      October 21, 2016 at 10:54 am

      5 stars
      YUM! Makes me want to go back to Spain 🙂

      Reply
      • louise says

        October 21, 2016 at 9:12 pm

        I love Spanish food, and I love Spain too! Yum!

        Reply

    Primary Sidebar

    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you! So why not stay a while, check out some of my recipes and try one or two for yourself...Find out more on my About Me page.

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