An aromatic packed-with-flavor appetizer or side dish, Spanish spicy potatoes are easy to make and wonderful to share. The traditional preparation of this dish uses only white potatoes and those potatoes are fried. We’ve lightened up the dish and made it better-for-us by replacing some of white potatoes with antioxidant-rich sweet potatoes and roasting the delicious combo.

YES! There are a lot of spices used in this recipe. But many are probably already in your cabinet. Bonus: the seasoning mix is not only wonderful on potatoes – it’s also great on so many things – including fish or chicken or even corn on the cob, right off the grill. Roll the corn in a little unsalted butter and then sprinkle on the Spanish Spice Rub.

Smoked paprika is one of our favorite spices. It’s got a great smoky aroma and meaty taste. It rocks with any kind of veggie dish, and meat, poultry or fish. It tastes like bacon – without the meat! It’s also a good source of four different carotenoids which all function as strong antioxidants. Paprika has an active ingredient called capsaicin which gives the “heat.” This has been shown to help boost metabolism, relax blood vessels, and lower blood pressure.

Patatas Bravos – Spicy Potatoes with Smoked Spanish Paprika

  • 2 LBs Fingerling Potatoes, either very small, or cut in half
  • 2 LBs Sweet Potatoes, peeled and chopped into the same size as the potatoes
  • 3 TB Extra Virgin Olive Oil
  • 2 – 3 TBs of the Recipe *Spanish Spice Rub
  • 2 TB Chives and 2 TB Parsley, Chopped

Toss the potatoes in the olive oil and spice rub and spread out on an aluminum foil lined sheet pan. Place the spice rubbed potatoes in a 400F oven and roast for 35 – 45 minutes, or until browned on the edges. Remove from the oven and sprinkle with chives and parsley to serve.

*Spanish Spice Rub

  • 1 TB Coriander Seed
  • 1 TB Cumin Seed
  • 1 TB Fennel Seed
  • 1 TB Mustard Seed
  • 1 TB Dried Oregano
  • 1 TB Onion Powder
  • 1 TB Garlic Powder
  • 1 TB Kosher Salt
  • ½  TB Black Pepper
  • 2 TB Smoked Paprika

In a dry pan over medium heat, toast the first four ingredients until fragrant. Add to the rest of the spices and grind well in a spice grinder.


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