Patatas Bravas (Crispy Spiced Potatoes)

3 potatoes
1/2 onion, diced
1 tsp garlic paste (or 2 cloves)
1/2 tsp red chili powder
Salt and black pepper to taste
1 tbsp butter (optional)
2 tbsp olive oil
Chopped cilantro

For sauce:
1 tbsp Tabasco sauce
1 tbsp mayo
1 tbsp ketchup
Salt and black pepper to taste
Chopped cilantro


1. Let's make the sauce first. Mix 1 tbsp of Tabasco sauce with the ketchup and mayo, a pinch of salt and black pepper and a little bit of chopped cilantro. Mix together and set aside.
2. Place one potato at a time in a brown paper bag to cook in microwave. I used a paper towel since I did not have the paper bag. Cook for about 3 minutes in the microwave. When cools down, peel the potatoes and chop into one inch cubes.
3. Heat oil in pan. Add the onions and sautee until soft. Then add the garlic and continue to sautee. Add the salt, red chili powder and black pepper next.
4. Next, throw in the boiled, cubed potatoes and mix together. Cook for a few minutes to allow the flavors to come together. Add about 1 tbsp of butter and you're almost done. Remove from heat.
5. In another bowl, mix the cubed potatoes with the sauce, garnish with chopped cilantro and serve hot.

The original recipe calls for the onions and garlic be sauteed and mixed with the sauce. I tweaked it a little bit to combine those steps with cooking the potatoes. The original recipe also calls for deep frying the potatoes, and I wanted to make it healthier, with less oil.

I made a version of this for breakfast one day, which my sister called "Country Style Hashbrowns". It's basically the same steps except no sauce, just top off with cheese right before removing from heat. It tasted great!! So, you get double time with this recipe- breakfast and dinner!! Enjoy!

Overall, there is room for improvement on this recipe. My measurements were a little off on the sauce, so I have to work on that. Otherwise, we would have this again ..