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5.0 from 270 votes

Healthy Patatas Bravas [Roasted, Sauteed, Air Fried]

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Meanwhile, make the bravas sauce: put the ketchup, sriracha, and pimentón (if using) in a small bowl, and stir to combine.
  4. 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.

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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.