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Mexican Patatas Bravas

Patatas bravas are served everywhere in Spain, and for good reason. It’s basically crispy potatoes smothered with a delicious tomato sauce.

We had a sneaky suspicion our chipotle ketchup would work well, and decided to roast the potatoes – rather than the traditional frying – to make them less greasy.

We were delighted with how tasty it was, and how simple to make!

This Mexican Patas Bravas recipe is a great side for either our Mexican Roast Chicken or our slow cooker chicken tinga recipe.  

  • Prep time

    30 mins

  • Cook time

    1 hr

  • Total time

    1 hr 30 min

  • Ideal for


  • Make it


  • Serves


How to make it

  1. Preheat the oven to 200°C (400°F, Gas 6).
  2. Scrub the potatoes, then chop them into bite-sized chunks, with the skin on, trying to keep them similar in size.
  3. Put them into a pan and pour over some boiling water. Leave them for about 15 minutes (not on the heat). Meanwhile, drizzle the olive oil into a roasting tray and place in the oven to heat up.
  4. Drain away the water and tip the potatoes into the roasting pan with some garlic and rosemary, a big slug of olive oil and season well with salt and pepper.
  5. Roast in the oven for 45 minutes or until nice and crispy, shaking things up once or twice (but taking care not to break them up).
  6. Dollop over the chipotle ketchup, some finely chopped parsley and a little grated Parmesan.

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