Oven-Roasted Patatas Bravas with Smoky Tomato Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Tender potatoes roasted until golden brown served with a smoky, slightly spicy tomato sauce and garlic aioli for dipping. This Spanish recipe, ready in about 65 minutes, pairs russet potatoes, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pounds russet potatoes
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium, finely chopped onion
• 3 minced garlic cloves
• 1 cup canned crushed tomatoes
• 1 teaspoon hot Spanish chili powder
• 1 tablespoon red wine vinegar
• 1/2 cup mayonnaise
• 1 minced garlic clove
• 1 teaspoon lemon juice
• 1/4 teaspoon salt

Instructions

1. Step 1: Preheat oven to 425°F. Wash and peel 2 pounds russet potatoes, then cut into 1-inch cubes. Toss the potatoes with 3 tablespoons olive oil, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated. Spread on a baking sheet in a single layer and roast for 35-40 minutes, turning halfway, until golden and tender.
2. Step 2: While potatoes roast, heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 cup canned crushed tomatoes, 1 teaspoon hot Spanish chili powder, and 1 tablespoon red wine vinegar. Simmer the sauce for 15 minutes, stirring occasionally, until it thickens and deepens in color.
4. Step 4: For the aioli, whisk together 1/2 cup mayonnaise, 1 minced garlic clove, 1 teaspoon lemon juice, and 1/4 teaspoon salt in a small bowl until smooth.
5. Step 5: Serve the roasted potatoes hot with the smoky tomato sauce spooned over and a side of garlic aioli for dipping.