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!
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? 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 eat them! Patatas Bravas Chilenos!
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 of that classic dish.
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!
What makes this 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 Epicurious.com.
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.
- Saute the cooked potatoes in oil until golden brown and crispy all over.
- Add the tomato-jalapeno-achiote combination and toss with the potatoes.
- Garnish with salty black olives which adds another pop of flavor!
- And serve immediately!
…And with that, it’s Progressive Eats time! It’s our virtual version of a Progressive Dinner Party. Each recipe in our menu this month features the flavors of Latin America and our host this month is Karen who blogs at Karen’s Kitchen Stories.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious summer dishes!
Flavors of Latin America!
- The Caipirinha – Brazil’s Signature Cocktail – Creative Culinary
- Chimichurri Chicken Bites – The Wicked Noodle
- Yukka Empanadas with Jalapeño Cilantro Salsa – SpiceRoots
- Pan Blanco Cuencano – Karen’s Kitchen Stories
- Instant Pot Chicken Filled Arepas (Gluten-Free) – The Heritage Cook
- Patatas Bravas Chilenas (Chile Potatoes) – From a Chef’s Kitchen You’re here!
- Easy Colombian Patacones or Green Plantains – Mother Would Know
- Tres Leches Cake – That Skinny Chick Can Bake
- 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 red or yellow potatoes, cut into 1/2-inch to 1-inch cubes
- 1/2 cup olive oil, divided
- 3 large Roma (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.
In the same large skillet you used for the potatoes, 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.
Potatoes can be boiled one day ahead. Cool and refrigerate.