Crispy Papas Bravas

Crispy Papas Bravas Inspired by Little Palm Island

One unforgettable dinner at Little Palm Island planted the seed for this recipe. Among the candlelight and sea breeze, a plate of papas bravas arrived—golden, crispy, unapologetically bold. The kind of dish that demands your attention and doesn’t let go. I’ve been chasing that perfect plate ever since.

Papas bravas is a beloved Spanish tapas dish made from chunks of potato, traditionally deep fried to a crisp and served with a smoky, spicy sauce. It’s rustic and vibrant—comfort food with flair. But as much as I love a deep fryer’s magic, I leave that to the pros and their restaurant-grade equipment. At home, the oven has to do the heavy lifting. And with the right technique, it absolutely can.

Roasting potatoes sounds simple, but getting that ultra-crisp exterior and creamy interior isn’t always straightforward. For the longest time, I turned out tray after tray of “almost” potatoes—too soft, too dry, not crisp enough. That is, until I stumbled on the trick: a pre-roast boil with baking soda.

The science is simple but brilliant. Boiling potatoes in water laced with baking soda starts breaking down the surface starch, creating a kind of starchy paste on the outside. When you roast them, that layer transforms into golden, shatteringly crisp edges while the inside stays luxuriously soft. It’s kitchen sorcery.

To take it even further, I toss them in garlic and rosemary-infused duck fat, plus a generous hit of salt and cracked black pepper. It’s rich, savory, and impossible to stop eating. Serve with a side of smoky chipotle mayo, and you’ll understand why “bravas” translates to “courageous.” These potatoes don’t hold back—and neither should you.

Let’s Make Crispy Papas Bravas

Pre-heat the oven to 400 using convection heat. Peel two pounds of russet potatoes and cut them into bite-size chunks.

Bring 2 quarts of water with salt and baking soda to a rolling boil, then add the potatoes and stir. When it returns to a boil, lower the heat to a high simmer and cook until you can insert a knife with little resistance – about 10-12 minutes. Do not overcook the potatoes to the point they fall apart.

While the potatoes are boiling, combine the duck fat with the rosemary, garlic and a few grinds of black pepper in a wok or small saucepot over medium heat. Cook while swirling the pan constantly about 3 minutes. Remove from heat, strain through a fine mesh sieve and set aside. Reserve the garlic and rosemary separately.

When the potatoes are cooked, pour out the water and let the potatoes set in the hot pot for 30 seconds or so to allow excess moisture to evaporate. Notice the slurry on the outsides of the potatoes.

Transfer the potatoes to a large bowl, toss and season with the salt and pepper, then drizzle in the reserved, infused duck fat while tossing and shaking the bowl vigorously to create a layer of mashed-potato like paste on the chunks.

Spread the potatoes evenly on a large rimmed baking sheet. Place them in the oven and roast for 20 minutes.

Remove and turn them over with your fingers and use a metal spatula to dislodge any stuck potatoes. Return to the oven and finish roasting another 30 minutes until they are browned and crispy all over.

Remove from the oven and place them back n the large bowl you have wiped clean. Season with the remaining salt, pepper, reserved garlic and rosemary and the chopped parsley.

Toss the potatoes and serve with the spicy chipotle aioli on the side for dipping.

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