Mexican Potatoes (Papas Bravas)

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Mexican Potatoes (Papas Bravas)

This easy Patatas Bravas (Papas Bravas) recipe features potatoes deep fried to crispy perfection, then dusted in bold Mexican spices. Enjoy as a side dish or snack with creamy savory sauces!

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Ingredients

Servings
  • 3 pounds Russet potatoes peeled and cut into 1 inch cubes
  • 2 teaspoons salt
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • olive oil for frying
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Instructions

  1. Set a large saucepot over medium-high heat. Attach a cooking thermometer to the side of the pot. Then pour 3 inches of olive oil into the pot.
  2. While the oil is heating, peel and chop the potatoes. Place the potato chunks in a colander and rinse well. Then set them out on paper towels to dry. Pat the tops so the potatoes are dry on all sides.
  3. Set a large bowl and the counter and line with paper towels. Then in a small bowl, mix the salt, smoked paprika, garlic powder, and cayenne.
  4. When the oil reaches 300-325 degrees, gently lower a third of the potatoes into the oil, using a skimmer or slotted spoon. Stir and fry for 5-6 minutes, until golden. Remove one chunk and check that the potato is fork-tender in the center. Then remove all the potatoes with the slotted spoon.
  5. Place the fried potatoes in the paper towel lined bowl. Sprinkle one-third of the seasoning mix over the potatoes and toss.
  6. Repeat the frying and seasoning two more times, until all the potatoes are cooked. Serve warm as-is, or with aioli or creamy ranchero sauce.

Notes

  • Use as an appetizer, side dish, in burrito bowls, or Mexican breakfast bowls, or in Patatas nachos!
  • Use as an appetizer, side dish, in burrito bowls, or Mexican breakfast bowls, or in Patatas nachos!
  • Like most fried foods, these crunchy potato chunks are best when eaten hot and fresh. However, they will keep well in the fridge for up to 4 days if stored in an airtight container. Reheat by baking in a 350 degree oven on a baking sheet for a few minutes, until warmed throughout.
  • Pro Tip: If you have time, cut the potatoes ahead of time and soak them in an ice-water bath for 1-2 hours, so they are extra crispy. Then make sure they are very dry before frying.

Nutrition Information

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Serving 0.75cup Calories 272kcal (14%) Carbohydrates 62g (21%) Protein 7g (14%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 1180mg (49%) Potassium 1436mg (41%) Fiber 5g (20%) Sugar 2g (4%) Vitamin A 276IU (6%) Vitamin C 19mg (21%) Calcium 46mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 272 kcal

% Daily Value*

Serving 0.75cup
Calories 272kcal 14%
Carbohydrates 62g 21%
Protein 7g 14%
Fat 1g 2%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Sodium 1180mg 49%
Potassium 1436mg 31%
Fiber 5g 20%
Sugar 2g 4%
Vitamin A 276IU 6%
Vitamin C 19mg 21%
Calcium 46mg 5%
Iron 3mg 17%

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

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