Baked Patatas Bravas - Love is in my Tummy (2024)

The first time I had these Patatas Bravas was atEclipse di Luna– a Spanish Tapas place near me. I was still new to the country, and a little apprehensive about trying new things off the menu. So when I saw this potato dish, I figured, ah! Something safe. I figured it’d be just like french fries, plainand salted. Instead, what came to the table was this plate of gorgeously spiced crisp cubes of potato along with the creamiest Romesco sauce.

I had never enjoyed potatoes as much as I enjoyed these that day! Last week, I was sent a sample of the Bayou Black Cajun seasoning from Legion of Spice, and as soon as I read through the list of spices that went into making this particular seasoning, I immediately thought ofPattatas Bravas.

The Romesco sauce generally has a lot more ingredients that go into it, but using this seasoning, it was pretty close to what I tasted at Eclipse di Luna, and if I may say so – better!

I am usually not that particular about dips and sauces, but this one – oh my oh my oh my! Really brings life to the potatoes!

This is a perfect appetizer to make when you are expecting guests. Simply cook the potatoes before hand, and just as they are about to arrive, pop them into the oven, and they’ll walk in forareal treat!

First, start off by microwaving the potatoes in water seasoned with garlic powder, red chilli powder, bay leaf and salt. You can also do this over the stove, if you like.

Discard the bay leaf and run the cooked potatoes under cold water to bring down the temperature and stop it from cooking further in the residual heat. Toss in the oil and spices.

Pop it on a lined baking tray and bake!

In 20 minutes, you’ll have perfectly crispy skinned potato with that molten potato flesh within.

When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOSwith me through Facebook,Instagramor Twitter. I’d love to see what you cook from here and will share it with pride on my social media feeds.