This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
“What I say is that, if a fellow really likes potatoes, he must be a pretty decent sort of fellow.” -A. A. Milne
Patatas Bravas is a staple of Spanish Tapas menus worldwide. Generally the potatoes are deep fried, but oven roasted are just as good in my opinion. It certainly seems that some of the best patatas bravas I have eaten in tapas bars in Spain oven roast the potatoes, often in smaller batches so they are very fresh.
These are often served with Romesco Sauce, or sometimes just mayonnaise or a garlic aioli.
Servings: 2 | Serving size: 6 ounces potatoes
Cooking time: 45 minutes
|2 tsp.||olive oil|
|12 ounces||Yukon gold or other small waxy potato|
Cut the potatoes into wedges about 1 inch by 1/2 inch.
Place a large pan with raised sides (perhaps a roasting pan or a cookie sheet, preferably non-stick) in the oven.
Preheat the oven to 350°F.
When the oven is hot, add the olive oil and then the potatoes and stir to coat the potatoes with the oil.
Roast for 30 to 40 minutes. Shake the pan every 10 minutes.
Serving size = 6 ounces potatoes
Servings = 2
Amount Per Serving
|Calories 159||Calories from Fat 45|
|% Daily Value|
|Total Fat 5g||7%|
|Saturated Fat 1g||3%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 27g||9%|
|Dietary Fiber 3g||12%|
|Vitamin A 0%||Vitamin C 25%|
|Calcium 2%||Iron 8%|
|Vitamin K 8mcg||Potassium 774mg|