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Patatas Bravas Recipe

Servings 4 as a side course, 6-8 as part of a tapas spread


  • 6 medium Russet potatoes peeled and cut into 1-1/2" cubes (about 12 cubes per potato - cut the potato in half, then each half in thirds)
  • 2 cloves garlic, divided
  • 1/4 cup high quality or homemade mayonnaise (preferably made with avocado oil)
  • 2 Tb + 2 tsp olive oil, divided
  • 1 tsp + 1/2 tsp salt, divided (or less according to your taste/health preferences)
  • 2 Tb Mesa de Vida Smoky Latin Cooking & Seasoning Sauce
  • 1 Tb Sherry wine or use Sherry vinegar
  • 1 -2 pinches cayenne pepper, optional


  • Preheat your oven to 500 degrees. Bring a large saucepot of water to a boil. Add the cubed potatoes to the boiling water, and simmer for 10 minutes.
  • Meanwhile make the aioli by mixing together one clove of the finely minced garlic with the mayonnaise, then set aside.
  • After the potatoes have boiled for 10 minutes, rinse and drain them very well. Toss the dry, par-cooked potatoes with 2 Tb olive oil and 1 tsp salt (or to taste). Spread the potatoes out evenly on a large parchment paper-lined baking sheet. Bake for 15 minutes, then carefully turn the potatoes over. Reduce the heat of your oven to 475 degrees and cook the potatoes 15-20 minutes longer, or until deeply golden brown and crispy.
  • Meanwhile, rinse the saucepot out and make the brava sauce in the same pot: Place the remaining 2 tsp olive oil, remaining clove of minced garlic, Mesa de Vida Smoky Latin Cooking & Seasoning Sauce, Sherry wine, 1/2 tsp salt (or to taste), and a pinch of cayenne pepper (if using) into the pan. Cook, stirring constantly, over medium heat until the sauce thickens just a bit, about 3-4 minutes. Set aside.
  • When the potatoes are golden brown and crispy, toss them with your brava sauce.
  • Place the potatoes into your serving dish. Drizzle with the garlicky aioli, or serve on the side for dipping.
  • Enjoy!