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Crunchy Smashed Potatoes with Salsa Brava

It's one of my fav Spanish tapas: Patatas Bravas, well with a few twists, as I never stick to the rules 😉

This one might not be extremely healthy, but it's deliciously spicy and amazingly crunchy 😋

🍽 Serves 2-3

🕘 1h


  • 1-1.5 kg potatoes

  • 2 Tbsp extra virgin olive oil

  • 1 tsp salt

Salsa brava:

  • ½ cup mayo I used organic mayo @ceresorganics

  • ¼ cup tomato sauce/ketchup

  • ½ Tbsp chilli powder

  • 1 big pinch of salt

  • 1 tsp paprika powder

  • 1 tsp extra virgin olive oil

  • 1 tsp garlic powder

  • ½ tsp vegetable stock


  1. To prepare the potatoes: scrub them if dirty and rinse. Place the potatoes in a large pot filled with water and a big pinch of salt. Make sure all the potatoes are covered. Bring them to boil and continue cooking until the potatoes are soft (check the biggest potato with a fork). Approx. 20-25min. Preheat the oven to 200’C.

  2. Drain the potatoes, place them in a large bowl. Add olive oil (1-2 Tbsp) and 1 tsp salt. Mix well, but carefully.

  3. Place the potatoes on a baking tray and smash them with a glass (see video). Place them in the oven and bake for 30min until golden and crispy. If your potatoes are smaller, they will need less time, 20-25min might be enough.

  4. To make the sauce: In a medium bowl mix mayo, tomato sauce, chili powder, paprika, vegetable stock, garlic powder, olive oil and salt.

  5. Remove the potatoes from the oven. Let them cool for a few minutes. Serve in a bowl covered with salsa brava.

  6. Enjoy!


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