Kinda, sorta patatas bravas from Small Victories: Recipes, Advice + Hundreds of Ideas for Home-Cooking Triumphs (page 110) by Julia Turshen

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Notes about this recipe

  • jhavens on May 03, 2026

    These were delicious. I really liked the sauce with them. I made with regular potatoes and although that would probably be better, the regular red potatoes worked.

  • kirstencol on February 14, 2026

    Always a winner!

  • Babycarrot on July 03, 2023

    This was good, but I made a terrible user error and dumped way too much cayenne into the sauce making it reeeaally spicy for my palate. Won’t make that mistake again. The method of cooking the potatoes is a keeper. Subbed cilantro for parsley.

  • breakthroughc on April 29, 2023

    Absolutely delicious. I used baby Yukon gold potatoes. For my tastes the sauce needed some adjustments. As written the red wine vinegar was overpowering. I added extra mayonnaise and ketchup to balance it out. Great method for fixing roasted potatoes.

  • Rutabaga on December 22, 2020

    These are delicious! Definitely something to make again. My husband and I really liked the sauce, but the kids preferred them plain. Fortunately, leftover sauce can serve a variety of uses.

  • MollyB on November 18, 2019

    Great dish! Delicious as a side with grilled lamb chops - the sauce was good on the lamb, too. I did the recipe as written, with small, red potatoes and ketchup in the sauce. While the sauce would be great on basic roasted potatoes, I think the 2-step cooking process does give crispier results that I liked. We'll definitely be making this again!

  • pattyatbryce on February 10, 2019

    Really, really good. Not authentic, but a perfect side to a basic grilled meat and veg. Love this recipe. Just note the word 'divided" is missing in the paprika amount.

  • TrishaCP on April 04, 2018

    We loved these. The texture of the potatoes was perfect. We used fingerlings but I like the idea of using Yukon gold potatoes next time. We used ketchup instead of tomato paste.

  • clcorbi on February 03, 2018

    YUM. These may not be authentic, but they are super-delicious. I simplified the technique even further by using cubed Yukon Golds rather than fingerlings, and skipping the boiling step. 40 minutes' worth of roasting was more than enough time to tenderize them perfectly. I would definitely repeat these.

  • rglo820 on December 06, 2017

    I absolutely loved these. The sauce hit just about the same flavor profile as traditional patatas bravas, without the fuss of making two separate sauces. I'll definitely use the potato technique for other recipes as well; it produced a super-crispy potato evoking a fried one but using only a couple of tablespoons of oil.

  • raybun on March 28, 2017

    I can't compare to patatas bravas as I'm not sure I've eaten them before, but these are fabulous! I served them with Ottolenghi 's turkey & zucchini burgers, great combo!

  • hirsheys on March 05, 2017

    This is quite tasty and relatively easy. Not exactly patatas bravas, but the flavor does taste similar. A little heavy on the pimenton and I keep wondering if ketchup (adding a mild sweetness) would be better in the sauce. Overall, this is a keeper.

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