Smashed Patatas Bravas

Crispy potatoes plus a next-level sauce. Where could you go wrong?

By Tina MartinezPublished: May 16, 2025

Be the first to review!

mike garten

Yields:

Total Time:

1 hr 5 mins

Cal/Serv:

283

Jump to recipe

This Spanish tapas fave is crisp with none of the deep-frying. How, you ask? Boil, then smash and roast potatoes to replicate that crunch factor.

Advertisement - Continue Reading Below

Ingredients

2 lb.
small new (or creamer) potatoes
Kosher salt
5 Tbsp.
olive oil, divided
3
large cloves garlic, finely chopped
1
14-oz can whole peeled San Marzano tomatoes, pureed with immersion blender
1/2 tsp.
Pimentón de La Vera (see Recipe Tip)
Pinch of cayenne pepper
1 tsp.
sherry vinegar
1/4 cup
aioli

Directions

1. Step 1Place potatoes in large pot. Add enough water to cover by 2 inches and bring to a boil. Add 1 tablespoon salt, reduce heat, and simmer until just tender, 20 to 25 minutes. Drain.
2. Step 2Meanwhile, arrange oven rack 6 inch from broiler and heat oven to 450°F. Onto rimmed baking sheet, pour 2 tablespoons oil and tilt to coat. Add drained potatoes and, using bottom of sturdy glass, gently press each potato until crushed to about 1/4 inch thick but still slightly intact. Brush tops with 1 tablespoon oil and roast on upper rack until browned and crisp on bottom, 22 to 25 minutes.
3. Step 3Meanwhile make sauces: Heat 1 tablespoon oil in large skillet on medium. Add garlic and cook, stirring occasionally, until golden brown, 2 to 4 minutes. Add tomatoes, pimentón, cayenne, and 1/4 teaspoon salt. Cook, stirring occasionally, until reduced by half and color has deepened, 9 to 12 minutes. Remove from heat and stir in vinegar. Transfer to liquid measuring cup; using immersion blender (or mini food processor), puree until smooth.
4. Step 4Remove baking sheet and heat broiler. Brush potatoes with remaining tablespoon oil, then broil on upper rack until deep golden brown and crisp, 3 to 5 minutes. Sprinkle with 1/4 teaspoon salt.
5. Step 5Arrange potatoes on large platter. Drizzle with some of pimentón sauce and aioli and serve with remaining sauces.

Recipe Tip Pimentón de La Vera is a smoked Spanish paprika that comes in sweet, hot, and bittersweet styles. You can use it to season roasted chickpeas, soups, and stews as well as chicken and other meats.

NUTRITIONAL INFORMATION (per serving): About 283 calories, 18.5 g fat (2.5 g saturated), 4 mg cholesterol, 404 mg sodium, 28 g carbohydrates, 5 g fiber, 3.5 g sugar (0 g added sugar), 3 g protein

Did you make this recipe? Comment below!

Advertisement - Continue Reading Below