I really love this recipe, not just because I love potatoes, but because they are easy to prepare and make a great side-dish in a pinch. This recipe is such a versatile side that it can be served with all different kinds of main dishes, not just for tapas. Sometimes I make these with gluten free/ diary free sausages, chicken, steak or baked tofu.

The spices I included in the recipe are ones I already had on-hand in my spice collection. Feel free to substitute or omit certain spices if you don’t have them. The reason I believe these are successful is the smoky chipotle spice. You could substitute a smoky paprika instead, which is a more traditional Spanish spice. I have a sensitivity to Bell Peppers and sometimes too much paprika bothers me a bit. In my opinion, Spanish cooking seems to have a bit more smokiness to it.

Patatas Bravas

3 Tablesoons                      Extra Virgin Olive Oil

6 (med/ large sized)        Yellow Potatoes

1 teaspoon                         Salt

½ teaspoon                         Chipotle Chile Pepper Powder

1 teaspoon                         Garlic Powder (not Garlic Salt)

1 teaspoon                         Chili Powder

¼ teaspoon                         Cumin

½ teaspoon                        Onion Powder (not Onion Salt)

¼ teaspoon                        Turmeric

Instructions:

Preheat the oven to 400 degrees F.

Cut the potatoes into approximately 1 ½ inch cubes. In a mixing bowl, toss cubed potatoes with olive oil until coated. Mix all the spices and salt into a small bowl then add to the potatoes. Stir with a spatula until coated with spices.

Spread the spiced potatoes in a single layer on a baking sheet (with sides). Bake for 20 minutes, then stir/ flip the potatoes then continue baking for 20 minutes or until the potatoes are soft in the middle and crispy/ brown on the outside.  Enjoy!