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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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 272 kcal
Course:
Side Dish , Appetizer , Snacks
Cuisine:
South American , Mexican
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Place the fried potatoes in the paper towel lined bowl. Sprinkle one-third of the seasoning mix over the potatoes and toss.
- 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.
Cup of Yum
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
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
% 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.