Crispy Smashed Patatas Bravas with Avocado-Cilantro Dip
Smashed baby potatoes roasted to perfection with an irresistible golden crust, served with a creamy avocado and cilantro dip. The combination of intense crunch and smooth freshness makes this Spanish-inspired recipe an absolutely addictive appetizer.
🛒 Ingredients
4 servings
- 1.75 lbs baby potatoes
- 4 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- 1/2 tsp sweet paprika
- 1 tsp fine salt
- 1/2 tsp garlic powder
- Freshly ground black pepper
- 2 ripe avocados
- 1 large bunch fresh cilantro (about 1 oz)
- 5.3 oz whole milk Greek yogurt
- 2 tbsp lime juice (about 1 lime)
- 2 garlic cloves
- 1 fresh green chili (such as jalapeño or mild chili)
- 1/2 tsp salt
- 1 tbsp olive oil
- Fresh cilantro leaves and chili slices for garnish
Watch the original video
Watch on TikTokDirections
- 1
Preheat the oven to 425°F (convection). Line a large baking sheet with parchment paper.
- 2
Wash the baby potatoes thoroughly without peeling them. Place them in a pot of cold salted water, bring to a boil, and cook for 15 to 20 minutes until fork-tender.
- 3
Drain the potatoes and let them steam-dry for 5 minutes. Arrange them spaced out on the baking sheet.
- 4
Using the bottom of a glass or cup, gently smash each potato to flatten it to about 1/2 inch thick, without breaking it apart.
- 5
Drizzle generously with olive oil, then sprinkle evenly with salt, smoked paprika, sweet paprika, and garlic powder. Season with pepper to taste.
- 6
Bake for 25 to 30 minutes, flipping halfway through, until a golden and very crispy crust forms on both sides.
- 7
While the potatoes are baking, prepare the dip: halve the avocados, remove the pits, and scoop out the flesh.
- 8
Place the avocado flesh, washed and stemmed cilantro, Greek yogurt, lime juice, peeled garlic cloves, seeded chili (or keep seeds for more heat), salt, and olive oil into a blender or food processor.
- 9
Blend until smooth and creamy. Adjust seasoning: salt, lime, or chili to taste. If the texture is too thick, add a splash of water or lime juice.
- 10
Arrange the green dip in a bowl in the center of a large serving platter. Place the hot, crispy patatas bravas all around. Garnish with fresh cilantro leaves and chili slices. Serve immediately.
💡 Chef's Tip
The secret to the perfect crunch is twofold: you must dry the potatoes after boiling (moisture is the enemy of crispiness) and do not skimp on the olive oil when coating. For extra crispiness, increase the heat to 450°F for the last 5 minutes, keeping a close eye on them. Prepare the dip at the last minute and press plastic wrap directly onto the surface to prevent the avocado from oxidizing.
