Roasted Patatas Bravas with Sriracha Lime Sauce

Kenny and I love to travel, and are constantly trying to find new places that we want to visit. One of the main reasons we love to travel is the food. Although traveling gluten-free can be a challenge, we make it work. We love to try new things, whether it be the food, or just fun cultural experiences. When I saw this post by Dana at Minimalist Baker, it immediately brought me back to our honeymoon in Riviera Maya, Mexico.  I had totally forgotten about the amazing patatas bravas that I devoured ate at our resort there, and I just knew that I had to make my own.

Patatas Bravas

Patatas bravas are traditionally a food that you can find in Spain. But I can tell you from experience that they make a pretty amazing version in Mexico too. They are normally potatoes that are fried and served alongside some sort of spicy tomato sauce or mayonnaise/aioli dip. Pretty much like a different version of french fries and ketchup. But not. These are waaaaay better.

roasted patatas bravas with sriracha lime sauce

roasted patatas bravas with sriracha lime sauce

If you know me at all, you know that I am not about to fry my food. But trust me, baked is just as good. They get a little crispy on the outside, and super soft and wonderful on the inside. I also didn’t do the traditional tomato-style sauce either. I decided to get a little crazy and bring two completely different cultures together. Spain and Thailand are about to become BFF in this dish. The sauce is made up of Veganaise (you can use whatever kind of mayo you want), sriracha and lime. Oh snap, so dang good. They compliment each other so well.


I need to go to Spain just so I can have some real authentic Spanish patatas bravas. Dana, wanna make a trip to Spain with me? We could just live on potatoes the whole time. I think we may have an idea here.


Roasted Patatas Bravas with Sriracha Lime Sauce

Yield: Serves 4


  • 1 1/2 lbs red potatoes
  • 2 tbsp olive oil
  • pinch of salt and pepper
  • chopped parsley for topping
  • Sriracha Lime Sauce
  • 1/4 cup Veganaise (or any mayo you like)
  • 1-2 tbsp sriracha (less if you don't like it too spicy)
  • juice of 1/2 lime


  1. Preheat oven to 400 degrees.
  2. Place the quartered potato pieces onto a lined baking sheet and toss with the oil, salt and pepper.
  3. Roast the potatoes for about 30 minutes, until slightly golden brown.
  4. In the meantime make the sauce. In a small bowl, whisk together the Vegenaise, sriracha and lime. Be warned that sriracha is pretty spicy, so use less if you don't like it too spicy.
  5. Remove potatoes from the oven and top with the chopped parsley.
  6. Serve with the sauce on the side as a dip, or poured over top the potatoes.
  7. Enjoy!

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