• Skip to main content
  • Skip to primary sidebar

From A Chef's Kitchen logo

  • Home
  • About
    • Privacy Policy and Terms of Use
    • Accessibility Statement
    • Disclosure
    • Use of Content and Photography
  • Recipes
    • Appetizers and Snacks
    • Breads and Muffins
    • Breakfast and Brunch
    • Desserts
    • Pickles and Relishes
    • Main Course / Entrees
      • Beef
      • Chicken and Turkey
      • Fish and Seafood
      • Lamb
      • Main Course – Dinner Salads
      • Pork
    • Pizza and Pasta
    • Quiches and Tarts
    • Sandwiches
    • Sauces Dressings and Marinades
    • Side Dishes
      • Beans, Rice & Grains
      • Potatoes
      • Salads
      • Vegetables
    • Soups and Stews
    • Vegetarian / Vegan Entrees
    • Recipe Collections
      • Date Night Dinners
      • Grilling Favorites
      • Holiday Ideas
      • Ideas For Entertaining
      • Light and Healthy
      • Make Ahead and Meal Prep
      • One Pan / One Pot
      • Round-Ups
      • Slow Cooker Season Favorites
      • Weeknight Dinner Solutions
  • Work With Me
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
  • ×

    YOU ARE HERE: Home » Recipes » Side Dishes - Potatoes

    By Carol · Published: Aug 28, 2018 · Modified: Jul 14, 2021 · This post may contain affiliate links. Please read my disclosure.

    Patatas Bravas Chilenos [Chile Potatoes]

    Jump to Recipe
    4.34 from 3 votes
    45 minutes
    Patatas Bravas Chilenos is a Latin American interpretation of the classic Spanish tapas dish!  With fresh jalapeno peppers and a lively tomato dressing, it's the perfect side dish for meat, poultry or fish to make the "hot head" in your household happy! #progressiveeats #potatoes #jalapeno

    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!

    Photo of three Yukon Gold potatoes.

    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 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.

    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.

    More delicious potato recipes you’ll love!

    • Garlic Herb Muffin Pan Potato Galettes
    • Duck Fat and Rosemary Roasted Fingerling Potatoes with Sausage
    • Old Bay Roasted Potato Wedges with Vermont Cheddar Cheese Sauce
    • Skillet Salt-Roasted Baby Potatoes with Sour Cream Horseradish Sauce
    • Oven Fries with Spicy Pesto Aioli
    • Rosemary Garlic Crushed Potatoes with Lemon Chive Aioli
    • Perfect Roasted Potato Wedges
    Chile Potatoes (Patatas Bravas Chilenas) - Overhead hero shot in clay serving dish

    Patatas Bravas Chilenos (Chile Potatoes)

    4.34 from 3 votes
    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!
    PRINT RECIPE PIN RECIPE
    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Course Side Dishes - Potatoes
    Cuisine Latin American
    Servings 8
    Calories 214 kcal

    Equipment

    • Wusthof Paring Knife Set
    • Wusthof Chef Knife
    • Cutting Board
    • Saucepan
    • Set of Cast Iron Skillets

    Ingredients
      

    Achiote Paste Substitute

    • 1 clove garlic - minced
    • 1 ½ tablespoons Hungarian paprika
    • ¾ teaspoon dried Mexican oregano
    • ¼ teaspoon ground cumin
    • 1 tablespoon white vinegar

    Potatoes

    • salt - to taste
    • 2 pounds waxy potatoes - red or Yukon Gold, cut into ½-inch to 1-inch cubes
    • ½ 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

    Instructions
     

    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.

    Potatoes

    • 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.

    Notes

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

    Nutrition

    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.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.
    « Roasted Cherry Tomato Tart with Herbed Ricotta
    Italian Sausage and Bell Pepper Polenta Bake »
    341 shares
    • Share60
    • Tweet
    • Yummly
    • Email

    Reader Interactions

    Comments

    1. Anonymous says

      October 10, 2018 at 12:45 pm

      5 stars

      Reply
    2. Sheenam@Thetwincookingproject says

      September 12, 2018 at 9:00 am

      This looks so good!

      Reply
      • Carol says

        September 13, 2018 at 7:52 am

        Thanks so much, Sheenam! Hope you’ll give it a try!

        Reply
    3. Jane says

      August 28, 2018 at 11:31 pm

      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!

      Reply
      • Carol says

        August 29, 2018 at 10:27 am

        Thanks, Jane! I’m the same way! Everything in moderation!

        Reply
    4. Karen says

      August 28, 2018 at 6:46 pm

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

      Reply
      • Carol says

        August 29, 2018 at 10:28 am

        Thanks, Karen! I haven’t but I’ll keep an eye open for it.

        Reply
    5. Kristy Bernardo says

      August 28, 2018 at 2:26 pm

      I have always loooved patatas bravas! Whenever we go for tapas I always have to get them. Yours look fabulous!

      Reply
      • Carol says

        August 29, 2018 at 10:28 am

        Thanks, Kristy! They’re one of my favorites, too!

        Reply
    6. Liz says

      August 28, 2018 at 11:14 am

      A new dish for me, but these spicy, flavorful potatoes look fantastic!!

      Reply
      • Carol says

        August 28, 2018 at 11:40 am

        Thanks, Liz!

        Reply
    7. Laura Kumin says

      August 28, 2018 at 11:06 am

      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.

      Reply
      • Carol says

        August 28, 2018 at 11:11 am

        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!

        Reply
    8. Ansh says

      August 28, 2018 at 10:24 am

      These would be great for breakfast or lunch, or dinner! Deliciously yummy!

      Reply
      • Carol says

        August 28, 2018 at 10:34 am

        Hi, Ansh! With a fried egg or two would be amazing for sure! Thanks so much!

        Reply

    Leave a Comment, Rating or Question Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome and glad you’re here!

    Follow Me

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter

    AS SEEN ON

    Top 10 Reader Favorites

    Classic French Ratatouille in white Dutch oven garnished with fresh basil.

    Traditional Ratatouille Recipe

    Photo of Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing on white oval platter with serving utensils.

    Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing

    Kicked Up Canned Baked Beans - Overhead shot after spoon is inserted into the baked beans

    Kicked-Up Canned Baked Beans

    Garlic Herb Muffin Pan Potato Galettes - Straight-on hero shot on white background garnished with fresh thyme

    Garlic Herb Muffin Pan Potato Galettes

    Vegan Thai Green Sweet Potato Curry - Overhead hero shot of curry in white cooking vessel garnished with cilantro and lime wedges on pale blue background

    Vegan Thai Green Sweet Potato Curry

    Italian Pot Roast (Straccato) and Oven-Baked Gorgonzola Polenta - Overhead hero shot

    Italian Pot Roast (Stracotto) and Oven-Baked Gorgonzola Polenta

    Beef Braciole on gray-rimmed platter ready to serve with serving fork

    Beef Braciole Recipe (Braciola)

    Spicy Asian Pork Cabbage Rolls overhead shot of entire pan

    Spicy Asian Pork Cabbage Rolls

    Korean Braised Beef Short Ribs

    Korean Braised Beef Short Ribs Recipe

    Curry Braised Chicken Thighs hero shot in pan garnished with cilantro on dark wood surface with yellow striped towel

    Curry Braised Chicken Thighs

    Grilling Favorites!

    Mahi-Mahi with Cilantro - Ginger Pesto with jasmine rice on white plate garnished with lime wedge and cilantro.

    Grilled Mahi-Mahi with Cilantro – Ginger Pesto

    Grilled Marinated Skirt Steak with Peperonata - Overhead hero shot of dish on white oval platter with meat fork

    Grilled Marinated Skirt Steak with Peperonata

    Grilled Citrus Chicken with Spicy Basil Chimichurri

    Grilled Vegetable Kabobs with Charmoula - Overhead shot of finished meal on white background garnished with fresh parsley and lemon wedges

    Grilled Vegetable Kabobs with Charmoula

    Indian-Style Beef Kabobs with Cilantro-Coconut Sauce - Hero shot of kabobs on gray-rimmed platter with sauce in the background

    Indian-Style Beef Kabobs with Cilantro – Coconut Sauce

    Chicken Zucchini Feta Burgers with Jalapeño Tzatziki - Close-up hero shot

    Grilled Chicken Burgers with Jalapeño Tzatziki

    Southwestern Spice Grilled Pork Chops with Plum Jalapeño Salsa - Overhead hero shot of pork chops with salsa, chips and tea on white wooden background

    Southwestern Spiced Grilled Pork Chops with Plum Jalapeno Salsa

    Grilled Burgers with Smoked Gouda and Bacon Tomato Jam

    Grilled Burgers with Bacon Tomato Jam and Smoked Gouda

    Grilled Peaches with Vanilla Ice Cream and Honey Balsamic Drizzle - Some with ice cream, some drizzled with balsamic honey drizzle

    Grilled Peaches with Vanilla Ice Cream and Honey Balsamic Drizzle

    Cuban Style Mojo Marinated Pork Tenderloin with Black Beans - Overhead shot on blue background

    Cuban-Style Mojo Marinated Pork Tenderloin with Black Beans

    Summer is Salad Season!

    Mediterranean Quinoa and Grilled Vegetable Salad close-up shot on platter with gray border

    Mediterranean Quinoa and Grilled Vegetable Salad

    Cucumber Tomato and Red Onion Salad with Yogurt Mint Dressing and Feta Cheese - Hero shot of salad in pale green bowl with silver serving spoon

    Cucumber Tomato and Red Onion Salad with Yogurt Mint Dressing and Feta Cheese

    Tuscan Cherry Tomato and White Bean Salad in serving bowl garnished with fresh basil.

    Tuscan Cherry Tomato and White Bean Salad

    Cauliflower Antipasto Salad - Being served on wood serving plates

    Cauliflower Antipasto Salad

    Potato Green Bean Salad with Olives and Feta Cheese

    Potato Green Bean Salad with Olives and Feta Cheese

    Cool and Creamy Potato Salad - Straight-on close-up shot of salad in white bowl

    Cool and Creamy Potato Salad

    Mediterranean Barley Salad with Green Beans, Red Bell Pepper, Olives and Feta in serving bowl with serving spoon garnished with fresh parsley.

    Mediterranean Barley Salad with Green Beans, Red Bell Pepper, Olives and Feta

    Quinoa Tabbouleh with Grilled Vegetables

    Quinoa Tabbouleh with Grilled Vegetables

    Cover photo of four salads

    20 Super Side Salads for Your Summer Soiree!

    Warm Roasted Cauliflower and Chickpea Salad

    Warm Roasted Cauliflower and Chickpea Salad

    Footer

    About

    • Privacy Policy
    • Disclosure
    • Terms of Use
    • Accessibility Statement

    Newsletter

    • Sign Up for emails and updates!!

    Contact

    • Contact
    • Facebook
    • Pinterest
    • Instagram

    Copyright © 2021 From A Chef's Kitchen and A Thought For Food

    • 60Facebook
    • Twitter
    • Pinterest
    • Yummly
    • Email
    341 shares