Patatas Bravas Chilenos (Chile Potatoes)

4.80 from 10 votes
45 minutes
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Patatas Bravas Chilenos is a Latin American interpretation of the classic Spanish tapas dish, Patatas Bravas.  With fresh jalapeno peppers and a tangy tomato dressing, these spicy potatoes are the perfect side dish for meat, poultry or fish sure to make the “chilehead” in your household happy!

Photo of Patatas Bravas Chilenos in clay serving dish.

I’m always excited to find a new potato side dish!  Potatoes have not exactly been the darling of the food blogging or the Pinterest world lately.  They’re neither low-carb, Paleo or keto and tend to get a bad rap nutritionally.

However, potatoes are high in vitamins B6, C and potassium.

And hot damn, is there anything more comforting than eating potatoes?  Especially spicy potatoes?  I’m thinking the world would be a much happier place if everyone would just eat a potato every now and then.  Here’s a delicious way to enjoy them!  Patatas Bravas Chilenos!

Overhead shot of potatoes in white colander

What is patatas bravas?

Patatas bravas are a classic Spanish tapas dish where the potatoes are boiled and then fried to golden brown perfection.  This recipe for Patatas Bravas Chilenos is a Latin American interpretation.

This Patatas Bravas Chilenos recipe is based on one from The Latin American Kitchen by Elisabeth Luard.  (Affiliate link.)  I won’t get into the nuances of Spanish patatas bravas versus Latin American patatas bravas.  That would be like getting into the nuances of Italian American cooking versus traditional Italian cooking and that’s a topic for another day!

Photo of Patatas Bravas Chilenos in clay serving dish on beige towel.

What makes these Patatas Bravas Chilenos purely Latin American is the addition of achiote (or annatto), a spice frequently used in the Yucatan.

You’re probably wondering, “WHAT?  I have to find some sort of exotic ingredient to make these potatoes???”

Don’t worry, I’ve got your back.  I understand because the last thing I want to do for a recipe is drive all over town looking for an exotic ingredient.  Or, order it online and then have to wait for it.  I also don’t want something sitting in my pantry I may only use once.  To solve that, I found this great achiote paste substitute made from things I already had in my spice cabinet and pantry on

How to make Patatas Bravas Chilenos:

  • Combine garlic, paprika, oregano, cumin and white vinegar to make the achiote paste substitute.
  • Cook the potatoes in salted water.
  • Cook the tomatoes and jalapenos.  Add the achiote paste substitute.
Photo of sauce for potatoes being stirred in cast iron skillet.
  • Saute the cooked potatoes in oil until golden brown and crispy all over.
Photos of browned potatoes in cast iron skillet.
  • Add the tomato-jalapeno-achiote combination and toss with the potatoes.
Close-up photo of potatoes being stirred with sauce in cast iron skillet with wooden spoon.
  • Garnish with salty black olives which adds another pop of flavor!
Close-up photo of Patatas Bravas Chilenos in clay bowl with serving spoon.
  • And serve these delicious spicy potatoes immediately!
Photo of Patatas Bravas Chilenos in clay serving dish.

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Chile Potatoes (Patatas Bravas Chilenas) - Overhead hero shot in clay serving dish

Patatas Bravas Chilenos (Chile Potatoes)

4.80 from 10 votes

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By: Carol | From A Chef’s Kitchen
Patatas Bravas Chilenos is a Latin American interpretation of the classic Spanish tapas dish. With fresh jalapeno peppers and a tangy tomato dressing, it’s the perfect side dish for meat, poultry or fish sure to make the “chilehead” in your household happy!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Side Dishes – Potatoes
Cuisine Latin American
Servings 8
Calories 214 kcal


Achiote Paste Substitute

  • 1 clove garlic - minced
  • 1 1/2 tablespoons Hungarian paprika
  • 3/4 teaspoon dried Mexican oregano
  • 1/4 teaspoon ground cumin
  • 1 tablespoon white vinegar


  • salt - to taste
  • 2 pounds waxy potatoes - red or Yukon Gold, cut into 1/2-inch to 1-inch cubes
  • 1/2 cup olive oil - divided
  • 3 large plum tomatoes - seeded and diced
  • 2 jalapeno peppers - thinly sliced
  • 3 cloves garlic - minced
  • Freshly ground black pepper
  • 2 tablespoons chopped Kalamata - or other black olive


Achiote Paste Substitute

  • Combine the garlic, paprika, oregano, cumin, white vinegar and salt to taste in a small bowl to form a paste. Set aside.


  • Place potatoes in a pot of salted water to cover. Bring to a boil and cook potatoes until they can be easily pierced with a knife but not falling apart as they will be cooked again. Drain and set aside.
  • Heat 2 tablespoons olive oil in a cast-iron or other heavy skillet over medium-high heat. Add the tomatoes and jalapenos. Cook 4-5 minutes or until the tomatoes form a “sauce” and the jalapenos are tender.
  • Add the garlic and cook 30 seconds more. Stir in the achiote paste substitute. Transfer to a bowl and wipe out skillet.
  • In the same large skillet you used to cook the tomatoes and jalapenos, heat remaining oil over medium heat. Add the potatoes, season with salt and black pepper and cook until beginning to brown. Stir the potatoes every 2-3 minutes, allowing them to brown on the bottom after each stir. Continue until the potatoes are as golden brown as you like.
  • Add the tomato-jalepeno mixture and stir to coat.
  • Transfer to a serving bowl and sprinkle with black olives. Serve immediately.


MAKE AHEAD:  Potatoes can be boiled one day ahead. Cool and refrigerate.


Serving: 1 | Calories: 214kcal | Carbohydrates: 21g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 54mg | Potassium: 620mg | Fiber: 3g | Sugar: 2g | Vitamin A: 898IU | Vitamin C: 18mg | Calcium: 25mg | Iron: 1mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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Recipe Rating


  1. 5 stars
    I love potatoes – any way you want to serve them LOL – and especially these Patatas Bravas Chilenos!! They are gorgeous and my mouth is most definitely drooling!

  2. This sounds so delicious! and I totally love potatoes! Have you ever seen the Ore-Ida commercial “justice for potatoes league!” So cute!

  3. I love patatas bravas – both the Spanish and the Latin American versions. Noted restauranteur and humanitarian Jose Andres started out his restaurant empire in DC and ever since I tasted patatas bravas at his first restaurant, Jaleo, I’ve been a huge fan. With your recipe, I can make this dish as well as they at Jaleo. While I’ll still enjoy meals there, maybe I can satisfy my patatas bravas cravngs at home now and stop ordering it every time I visit Jaleo.

    1. Thanks, Laura! I would LOVE to eat at his restaurant! Yes, these are super easy to make at home and the achiote paste substitute makes it ever easier!