Photo of Roasted Patatas Bravas by WW

Roasted Patatas Bravas

Points® value
Total Time
45 min
15 min
30 min
This traditional Spanish tapas dish is usually made by deep-frying (or double deep-frying) potatoes and serving them with a smoky, slightly spicy tomato sauce and aioli. We skip the fryer and instead roast our potatoes at a moderately high temperature so they get browned and crisp on the outside. For the richest flavour, use fire-roasted tomatoes; if you can’t find them or don’t have them on hand, add an extra pinch of smoked paprika.


Cooking spray

4 spray(s)

Russet potato

1½ pound(s), peeled and cut into 1-inch chunks

Olive oil

1 tbsp(s)

Kosher salt

¾ tsp(s)


½ cup(s)


2 clove(s), large, minced

Canned diced tomatoes

¾ cup(s), fire-roasted, undrained

Smoked paprika

¾ tsp(s)

Cayenne pepper

¼ tsp(s)

Light mayonnaise

¼ cup(s)

Fresh lemon juice

2 tsp(s)


1 clove(s), large, grated


  1. Preheat the oven to 425°F. Coat a sheet pan with cooking spray. Arrange the potatoes on the pan. Drizzle the potatoes with the oil and sprinkle with the salt; toss well to coat. Roast until the potatoes are browned and tender, about 30 minutes, stirring after 15 minutes.
  2. Meanwhile, coat a medium or small nonstick skillet over with cooking spray. Heat the pan over medium. Add the onion; cook until lightly browned, about 5 minutes, stirring occasionally. Add the minced garlic and cook 2 minutes, stirring frequently. Stir in the tomatoes, paprika, and cayenne; cook until slightly thickened, about 2 minutes. Pour the tomato mixture into a mini food processor; process until pureed, about 30 seconds.
  3. In a small bowl, stir together the mayonnaise, lemon juice, and grated garlic. Serve the potatoes with the tomato sauce and mayonnaise sauce.
  4. Serving size: about ¾ cup potatoes, 3 tbsp tomato sauce, and 1 tbsp aioli