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POTATOES: Patatas Bravas

Side Dishes

From our friend,
Chef Laurie Erickson, CE, CSN, CFT


  • 1 pound baby new potatoes or small fingerlings
  • 2 tablespoons garlic, minced
  • 1/4 cup Butter (flavor) Olive Oil
  • salt to taste
  • pepper to taste


  1. Pre-heat oven to 425o.
  2. Line a cookie sheet with parchment paper.
  3. Place potatoes on parchment in a single layer.
  4. Sprinkle chopped garlic evenly over the potatoes.
  5. Lightly spritz with olive oil (Chef Laurie spritzers available at The Crescent Olive) and sprinkle with salt and pepper.
  6. Roast until potatoes are lightly browned and cooked through (about 25 minutes).