Patatas Bravas

This video shows you how to make patatas bravas — a delicious brunch recipe I enjoyed at Tasty N Sons in Portland. Also known as potatoes bravas, or papas bravas, this recipe is made from roasting yukon gold potatoes in a cast iron pan, then topping it with a spicy paprika sauce and fried egg. If you’re looking for something different to serve for breakfast or brunch, this is it.

Patatas Bravas

Serving Size: 4

Patatas Bravas


  • For Potatoes:
  • 2 pounds small red and gold potatoes, cut in halves or quarters
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper
  • For Sauce:
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • Salt
  • 1 1/2 cup chicken stock
  • 1/2 yellow onion, chopped
  • 1 tablespoon all purpose flour
  • 3 cloves garlic or 1 1/2 teaspoon garlic-shallot puree
  • 1 bay leaf
  • 1/2 teaspoon tomato paste
  • 2 tablespoons butter


  1. Wash potatoes, and cut into even sizes. Toss in a bowl with olive oil, salt and pepper.
  2. Place in 400 F oven in single layer, roast for about 1 hour. Turn once after 30 minutes.
  3. Over medium high heat, melt 2 tablespoons butter. Add chopped onions and sauté for 2 minutes. Add garlic and tomato paste.
  4. After 5 minutes, add bay leaf, smoked paprika, cayenne and flour. Mix well until incorporated.
  5. Whisk in chicken stock until it comes back to a boil.
  6. Set to simmer about 10 minutes, or until it slightly thickens. Remove bay leaf.
  7. Blend in blender or food processor until smooth.
  8. Remove potatoes from oven. Add potatoes to sauce and heat over medium heat. Season with pepper and salt to your taste.
  9. Serve potatoes topped with a fried egg, and add more sauce on top. Enjoy!

Recipe by Jason Hill /