Paleo Patatas Bravas (GF)

paleo-patatas-bravas-perchancetocook-2I love Spanish tapas! It is just so fun to try many flavors and to share several dishes during a meal. I’ve found that good tapas restaurants are hard to find, or at least they have been hard to find for me! So, I was beyond thrilled when I went to the Julian Serrano restaurant in Las Vegas last month. It was soo delicious! I just loved the chicken croquettes and the patatas bravas there… yum yum yum! I’ve had spanish tapas on my mind ever since! 

paleo-patatas-bravas-perchancetocook-4Patatas bravas are normally made with regular potatoes that are topped with a tomato sauce and either mayonaise or cream. This is not Paleo, and thus would just not do. Especially now that I couldn’t stop thinking about them! And thus began my quest to make a Paleo version.

paleo-patatas-bravas-perchancetocookI started off by roasting some sweet potatoes covered in a paprika/rosemary mix of spices.

paleo-patatas-bravas-perchancetocook-1While the potatoes were cooking, I made a spicy tomato sauce full of garlic, onions, and spices. I added a bit of coconut cream to the sauce for a smooth finish.

paleo-patatas-bravas-perchancetocook-5I then topped a bowl of sweet potatoes in the tomato sauce and dug right in. It was hard not to! These Paleo Patatas Bravas are sweet yet spicy and are jam packed with flavor!

paleo-patatas-bravas-perchancetocook-7They make a great side dish… and an even better appetizer to share!

paleo-patatas-bravas-perchancetocook-6So grab a toothpick, or two or three— and enjoy!


Paleo Patatas Bravas
Cook time
Total time
Serves: 4
For the Sweet Potatoes
  • 2½- 3 sweet potatoes cubed
  • 1 tsp olive oil
  • ½ tsp salt
  • ½ tsp garlic powder
  • ¼ tsp black pepper
  • ½ tsp dried rosemary
  • ¼ tsp paprika
For the Tomato Sauce
  • 3 Tbs minced shallots (this was 2 shallots for me)
  • 1 heaping tbs minced garlic ( this was 3 cloves of garlic for me)
  • 1 tsp olive oil
  • 1 Tbs tomato paste
  • 1 cup crushed tomatoes (Pomi)
  • ⅛ tsp crushed red peppers
  • ¼ tsp paprika
  • 1 Tbs honey
  • 1 Tbs lemon juice
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 Tbs coconut cream
  • 1 Tbs water
  1. Preheat the oven to 425 degrees.
  2. Cover a cookie sheet in aluminum foil and pour 1 tbs of olive oil onto the pan. Use a silicone bbq basting brush to evenly distribute the olive oil on the aluminum foil.
  3. Put the cubed sweet potato pieces onto the pan.
  4. In a small bowl, mix the salt, pepper, garlic powder, dried rosemary, and paprika together. Sprinkle the mixed spices evenly onto the potatoes in the pan.
  5. Cook for 30 minutes, mixing the potatoes half way through (around the 15 minutes mark, mix the potatoes around with a spatula so that they cook evenly).
  6. While the potatoes cook, make the tomato sauce.
  7. Start by cooking the minced garlic and onions in 1 tbs of olive oil over medium heat. Let them cook for about 4 minutes.
  8. Add the tomato paste, crushed tomatoes, crushed red peppers, paprika, honey, lemon juice, salt, and pepper and let the mixture boil for 4 minutes.
  9. Add the 2 tbs of coconut cream and 1 tbs of water and let the mixture boil for another minute.
  10. The tomato sauce should be thick at this point. Remove from heat and pour over the roasted sweet potatoes. Enjoy!

2 thoughts on “Paleo Patatas Bravas (GF)

  1. Ohh, wonderful! I’ve been meaning to make patatas bravas at home for a while now – I didn’t think sweet potatoes would work so well as regular but you’ve made me keen to give it a try!:)

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