Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
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

The refrigerator light goes on...

Patatas Bravas is a staple of Spanish Tapas menus worldwide. Generally the potatoes are deep fried, but in my experience the better tapas bars oven roast the potatoes, sometimes in smaller batches. Traditionally these are served with Romesco Sauce, or try this Roasted Garlic Alioli.

This technique of precooking the potatoes in the water with the baking powder works wonders. The baking powder contains some cornstarch along with both baking soda and either sodium acid pyrophosphate or sodium aluminum sulfate. These three create a coating on the outside of the potato that helps them crisp better and is definitely worth taking the extra step. It adds a bit of sodium to the potatoes. While I am not certain exactly how much will be in the cooked potatoes for the purposes of the nutrition facts, my estimate is no more than 1/4 of the amount actually used in the recipe.  


Patatas Bravas

Servings: 2 | Serving Size: 6 ounces

Cooking time: 60 minutes

This recipe can easily be multiplied but does not keep well. Serve with Romesco Sauce or Smoked Romesco Sauce or Roasted Garlic Alioli.

4 quarts water
12 ounces Yukon gold or other small waxy potato
1 tsp. baking powder
2 tsp. olive oil
1/16 tsp. salt

Patatas Bravas recipe from Dr. Gourmet

Place the water in a large sauce pan over high heat.

While the water is coming to a boil, peel and cut the potatoes into chunks about 3/4 inch by 3/4 inch.

When the water begins to boil, reduce the heat to a simmer and add the baking powder while stirring gently. The water will foam slightly.

Add the potatoes and stir gently.

Let the potatoes cook for 10 minutes.

Remove the potatoes to a pan or plate lined with paper towels and let the potatoes cool.

Place a large cookie sheet (preferably non-stick) in the oven.

Preheat the oven to 400°F.

When the oven is hot, add the olive oil to the cookie sheet and then the potatoes.

Toss to coat well and then roast for 30 minutes. Shake the pan every 10 minutes.

Serve immediately topped with the salt.

Nutrition Facts

Serving size: 6 ounces potatoes

Servings: 2

Amount Per Serving

Calories 170 Calories from Fat 23
% Daily Value
Total Fat 2.5g 3%
    Saturated Fat 0g 0%
    Monounsaturated Fat 1.5g
    Trans Fat 0g
Cholesterol 0mg 0%
Sodium 200mg 9%
Total Carbohydrates 34g 12%
    Dietary Fiber 3g 12%
    Sugars 2g
Protein 3g
Vitamin A 0% Vitamin C 14%
Calcium 6% Iron 4%
Vitamin K 5mcg Potassium 600mg