These Patatas Bravas are made easy with Little Potatoes. They are served up with a smoky spicy tomato sauce and a simple aioli.

20 mins
30 mins


  • Baking sheet
  • Medium skillet
  • Small bowl
  • Whisk


  • 1.5 lbs Little Potatoes
  • 4 Tbsp Spanish or Italian olive oil
  • (To taste) kosher salt
  • 3 tsp garlic, minced
  • 1 (28 oz) can San Marzano tomatoes
  • 1/2 tsp smoked paprika
  • 1/2 tsp sweet paprika
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1/4 tsp red pepper flakes


  • 2 tsp garlic, minced
  • (To taste) kosher salt
  • 1/2 cup mayonnaise
  • 2 Tbsp olive oil
  • 1 Tbsp lemon juice, freshly squeezed
  • (To garnish) parsley


  • Step 1

    Preheat oven to 400 °F. Place potatoes on a rimmed baking sheet. Pour on two tablespoons olive oil and season generously with kosher salt. Roast for 30 minutes or until tender and golden brown.

  • Step 2

    Meanwhile, place the remaining two tablespoons olive oil in a medium skillet on medium heat and sauté garlic. Add tomatoes and simmer for 10 minutes, stirring and breaking up tomatoes. Add in the smoked paprika, sweet paprika, salt, sugar and red pepper flakes. Continue to cook and reduce to thicken while potatoes roast.

  • Step 3

    While the sauce is cooking and the potatoes are roasting whisk the aioli ingredients together. Place in a squeeze bottle if available and refrigerate.

  • Step 4

    Serve the potatoes over the tomato sauce with the aioli drizzled on and add the parsley as a garnish.