Healthy Patatas Bravas [Roasted, Sauteed, Air Fried]

Name: Healthy Patatas Bravas [Roasted, Sauteed, Air Fried]
Prep time: 10 min
Cook time: 45 min
Total time: 1 h
Yield: 2 -4 servings
Ingredients: 2 medium Russet potatoes; 1 ½ teaspoons kosher salt; 2 tablespoons olive oil; 3 tablespoons ketchup; 1 tablespoon Sriracha; ¼ teaspoon of pimentón

User Reviews

5.0

270 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
2 -4 servings
Calories
316 kcal
Course
Appetizer
Cuisine
Spanish

Healthy Patatas Bravas [Roasted, Sauteed, Air Fried]

Xyla Rasmussen

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Potatoes say love in so many languages. This healthy take on traditional Patatas Bravas is perfectly crispy and comes out so delicious!

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Ingredients

Servings

2 medium Russet potatoes
1 ½ teaspoons kosher salt
2 tablespoons olive oil
3 tablespoons ketchup
1 tablespoon Sriracha or to taste
¼ teaspoon of pimentón (Spanish smoked paprika), optional

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Instructions

Preheat the oven to 425 degrees. Peel the potatoes, and cut into bite-sized pieces. Put the potatoes in a pot, add cold water to cover, and swirl the potatoes around with your hand to remove excess starch. Drain, then cover the potatoes with cold water, cover, put on the stove, and bring to a boil over high heat. Remove the cover, turn the heat down to medium high, and boil the potatoes until just barely tender, 5-8 minutes.
Drain the potatoes in a colander. Add the kosher salt, and toss with the salt. Transfer the potatoes to a bowl, add the olive oil, and toss to coat. Put the potatoes on a baking sheet (I lined mine with a Silpat so they didn't stick, but you could use parchment paper, or nothing). Put in the oven, and roast, turning and tossing occasionally, until crispy and golden brown, around 40-50 minutes.
Meanwhile, make the bravas sauce: put the ketchup, sriracha, and pimentón (if using) in a small bowl, and stir to combine.
When the potatoes are done, transfer them to a platter, add a little kosher salt, and serve with the bravas sauce on the side, or drizzled over the top.

Equipments used:

Notes

Don't crowd the potatoes: Otherwise, they'll steam rather than become crispy while cooking.
For crispier potatoes: Boil them with ½ tsp baking soda. This draws starch to the surface for crispier edges. Also, fluff up the edges when tossing them with salt and oil. This creates ridges to crisp up.
Ensure the potatoes are dry: Let them steam dry or pat dry before tossing them with oil/salt. Excess water will steam the potatoes instead of making them into crispy patatas bravas.
Tweak the sauce: Adjust the ratio of ingredients in the bravas sauce recipe to tweak the spiciness — no matter whether you make the quick 'cheat' version or the simmered one.

Nutrition Information

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Calories 316kcal (16%) Carbohydrates 45g (15%) Protein 5g (10%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Sodium 2131mg (89%) Potassium 967mg (28%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 251IU (5%) Vitamin C 18mg (20%) Calcium 33mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 2-4 servings

Amount Per Serving

Calories 316 kcal

% Daily Value*

Calories	316kcal	16%
Carbohydrates	45g	15%
Protein	5g	10%
Fat	14g	22%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	10g	50%
Sodium	2131mg	89%
Potassium	967mg	21%
Fiber	3g	12%
Sugar	6g	12%
Vitamin A	251IU	5%
Vitamin C	18mg	20%
Calcium	33mg	3%
Iron	2mg	11%