(Sweet) Patatas Bravas

November 17, 2017
4 Stars
Photo by Rocky Luten
Author Notes

Imagine patatas bravas as the Spanish one-up to French fries. Crispy potatoes, “special sauce.” Here, that means a smoky, spicy tomato dressing with garlicky mayo. Back home, patatas bravas are a late-night go-to at tapas bars (easy to understand if you’ve ever been a little sloshed and anywhere near French fries). Because this version swaps in hearty, squashy sweet potatoes, it's equally lovely as a side and an entree. —Emma Laperruque

  • Serves 3 to 4
  • 2 pounds sweet potatoes
  • 3 tablespoons olive oil, divided
  • 1 1/4 teaspoons kosher salt (I use Morton's)
  • 2 tablespoons tomato paste
  • 2 tablespoons sherry vinegar
  • 1 1/2 tablespoons hot sauce
  • 1 1/2 teaspoons smoked paprika
  • 1/3 cup mayonnaise
  • 1 large garlic clove (or 2 small), minced
In This Recipe
  1. Preheat the oven to 425 degrees F. Peel the sweet potatoes and chop into large (roughly 1 1/2-inch) chunks. Add to a naked, rimmed sheet tray, then toss with 2 tablespoons olive oil and the salt. Roast—stirring the potatoes halfway through—until they're just tender and beginning to brown, about 24 minutes.
  2. Meanwhile, mix the tomato paste, sherry vinegar, hot sauce, and smoked paprika in a bowl. In another bowl, mix the mayonnaise, garlic, and remaining 1 tablespoon olive oil. (Both sauces can be prepared days in advance, then refrigerated!)
  3. When the potatoes are done, let them hang out for about 10 minutes. Drizzle with the tomato dressing and gently toss. Transfer to a platter and zigzag with the garlicky mayo. Serve warm.

See what other Food52ers are saying.

  • Emma Laperruque
    Emma Laperruque
  • Darian
  • Lexica
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in November 2021!). And see what she's up to on Instagram at @emmalaperruque.

3 Reviews

Darian February 20, 2022
This was a great way to use a random leftover sweet potato! Perfect for 2 for dinner alongside some chicken.
Lexica November 26, 2017
I had to make a substitution (WAIT! I know how this kind of comment usually goes but keep reading) because we were out of tomato paste and it was a holiday so the stores were closed. I substituted the adobo sauce from a can of chipotles for the tomato paste+hot sauce, and it turned out delicious. Will definitely make again and expand to other suitable vegetables.
Author Comment
Emma L. November 27, 2017
Yes, please! That sounds so, so good. I bet rutabagas or parsnips would make a great swap.