Patatas Bravas

Patatas Bravas


  • 4 medium potatoes cleaned, peeled, and diced
  • 1/4 cup Manchego cheese shredded
  • 2 slices prosciutto diced
  • 1 fresno pepper sliced
  • 1/2 bunch parsley minced
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • salt to taste
  • 1/2 cup bravas sauce

Bravas Sauce

  • 1 cup mayo
  • 1/4 cup chipotle in adobo
  • 1/4 cup tomato paste
  • 1 tbsp garlic minced
  • 1 1/2 tbsp honey
  • 1 tbsp Messina Hof Angel Late Harvest Riesling


Patatas Bravas

  • Heat the olive oil in a large skillet in medium heat.
  • Add the potatoes and adjust the heat to the lowest setting, allowing them to pre-cook for a few minutes.
  • Remove the potatoes and let them cool in the fridge for a few more minutes.
  • Turn the heat up to high and add the potatoes back to the pan.
  • Fry until crispy and golden.
  • Transfer the potatoes to a plate lined with paper towels to cool, and sprinkle with garlic powder, onion powder, and salt to taste.
  • To serve, drizzle the bravas sauce over the potatoes.
  • Using the same oil, crisp the prosciutto like bacon.
  • In the bottom of the dish, layer the potatoes, crispy prosciutto, and Manchego.  Top with the Fresno peppers and parsley for garnish.

Bravas Sauce

  • Puree the chipotle and the tomato paste together using an immersion blender or a food processor.
  • Add the minced garlic, Angel Late Harvest Riesling, and honey and pulse together.
  • Transfer to a bowl and stir in the mayo.
  • Refrigerate to chill.


A russet style potato will work best for this recipe.
Any oil can be used in place of the olive oil.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to Top