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Rosted Patatas Bravas


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Rosted Patatas Bravas


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Rosted Patatas Bravas

Typically the potatoes are fried in this dish, but roasting is easier and a little healthier.


  • Ready Time : 0 min



  • 6 fresh tomatoes
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons sugar
  • 1 bay leaf
  • 1 teaspoon smoked paprika
  • 1 pinch cayene pepper
  • 1 tablespoon red wine vinegar
  • salt to taste
  • 2 1/2 pounds potatoes, cut into chunks


Cut the tomatoes and puree them in a food processor.  Strain through a fine mesh sieve to remove the seeds and skin.
Pour the oil into a small pan and warm over a low flame.  Add the tomato puree, sugar, bay leaf, paprika and cayenne.  Raise heat to medium and cook until the mixture reduces by 2/3 and becomes a dark deep color red, about 20 minutes.
Remove from the heat. Add the vinegar, add salt to taste, and reserve.
Toss potatoes with oil just to coat and roast at 400 degrees for about 30-45 minutes until crisp.  When ready pour bravas sauce over the potatoes and serve immediately.


About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




One Response to Rosted Patatas Bravas

  1. I made this sauce with the roasted potatoes, but it was really good on just about everything. OH and I didn’t have fresh tomatoes so I used a large can of whole plum tomatoes.

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