Papas Bravas!

Good afternoon sunshine!

Throwing you off with the delayed post, aren’t I? (We’re you salivating in anticipation?)  Don’t worry, your wait was not in vain!  This week’s recipe is one that I’ve wanted to do for some time now, as it’s one that I used to love to get when I lived in Spain: Papas Bravas!


There’s just something about those fingerlings drizzled in a creamy sauce that just get me every time. (You can keep your mind in the gutter.)

Listed below are the 8 ingredients you’ll need to make these.



3 Lbs fingerling potatoes

3-4 T. of oil (canola or olive) decisions… decisions…

6 Cloves of garlic – minced (3-4 for potatoes and 2-3 for aioli)

2 T. of mayo

1-2 tsp. of Frank’s Red Hot

1 tsp. of paprika

Salt – to taste

Ketchup (optional)

First, preheat your oven to 350F and then wash your fingerlings.   Pat them dry with a clean towel, cloth or paper (choose wisely), and then cut them in half lengthwise.  Next, put them in a large mixing bowl, add the oil, salt and minced garlic and stir together until the potatoes are completely coated.


Next, take a sheet pan (aka baking sheet) and cover it with aluminum foil and evenly spread the oiled down potatoes so that there’s just one layer.


Bake in the oven for 30 minutes, and then use a high heat spatula to flip over the potatoes and let them bake for an additional 30-40 minutes, or until they are tender.

Just a Little Tip (JLT): Your potatoes may need a little less, or a little more time, depending on the size of them.  That’s okay. Just be attentive and test them with a fork every now and then, and once they are tender remove them from the oven.


Now for the aioli!  Combine the mayo, remainder for garlic, Frank’s Red Hot, paprika, ketchup (optional) in a small bowl and mix together thoroughly.  If you need to, add a little more, or remove a little of any of the ingredients to get the aioli to your taste.

Last, but certainly not least, plate it!


As always, I hope you enjoyed this post and look forward to seeing you next Friday for our next recipe!  In the meantime, if you would like to reach out, please feel free to leave a comment below, or follow  me on Instagram @starknakedcooking.

Have a great weekend!

Buen provecho!



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