Low Fat Patatas Bravas
Savor the bold flavors of Spain with this healthier twist on the classic patatas bravas! Our Low Fat Patatas Bravas recipe brings a guilt-free spin to your favorite tapas dish, featuring oven-roasted potatoes tossed with smoky paprika and a touch of olive oil for a golden, crispy finish. A vibrant homemade tomato sauce, infused with garlic, onions, chili powder, and a hint of red wine vinegar, packs a punch of spice without extra calories. The dish is elevated with a zesty low-fat lemon aioli and a sprinkling of fresh parsley, creating a perfect balance of heat and creaminess. Ready in less than an hour, this light yet satisfying recipe is perfect for entertaining or indulging in a flavorful Spanish-inspired meal. Healthy, delicious, and easy to prepare—this recipe proves that comfort food can still be low-fat!
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Recipe Information
Ingredients
- 4 pieces medium-sized potatoes
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium, finely chopped onion
- 2 minced garlic cloves
- 1 cup canned crushed tomatoes
- 1 tablespoon red wine vinegar
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon chili powder
- 2 tablespoons low-fat mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon, chopped fresh parsley
Instructions
Preheat your oven to 425°F (220°C).
Wash and peel the potatoes, then cut them into bite-sized cubes.
In a large bowl, toss the potato cubes with 1 tablespoon of olive oil, 1/2 teaspoon of smoked paprika, and a pinch of salt and black pepper.
Spread the potatoes out on a baking sheet in a single layer and roast for 30-35 minutes, turning halfway through, until they're golden and tender.
While the potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a pan over medium heat. Add the chopped onion and cook for 5 minutes or until softened.
Add the minced garlic and cook for another minute, stirring frequently.
Stir in the crushed tomatoes, red wine vinegar, cayenne pepper, the remaining 1/2 teaspoon of smoked paprika, chili powder, and a pinch of salt.
Simmer the sauce for 10-15 minutes, stirring occasionally, until thickened. Adjust seasoning to taste.
In a small bowl, mix the low-fat mayonnaise with lemon juice thoroughly to make a light aioli.
Once the potatoes are done roasting, transfer them to a serving dish.
Pour the warm tomato sauce over the potatoes, followed by a drizzle of the lemon aioli.
Garnish with chopped fresh parsley and serve immediately.
Nutrition Facts
Calories |
1043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 3011 mg | 131% | |
| Total Carbohydrate | 167.0 g | 61% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 24.8 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 4329 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
