Patatas Bravas, Greek Style
Recipe type: Greek Meze/Spanish Tapa
Serves: 4
For the sauce:
  • 2 sweet red peppers, seeded and chopped
  • 1 spicy red pepper, seeded and chopped*
  • 2-3 sprinkles of chili flakes—more for more heat
  • 2 teaspoons smoked paprika
  • ½ cup extra virgin olive oil
  • 4 ounces soft feta cheese
  • ½ cup Greek yogurt
  • 2 garlic cloves, minced
  • 2 teaspoons red wine vinegar
For the potatoes:
  • 4 medium russet potatoes, peeled and cut into 1-inch cubes
  • ½ teaspoon baking soda
  • Salt and pepper, to taste
  • ¼ cup extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 2 teaspoons dried oregano
  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and place in the oven.
  2. For the sauce: Add half the olive oil to a medium frying pan over medium heat. Add all of the chopped peppers and the chili flakes and paprika. Sauté until the peppers have softened.
  3. In a food processor or mixer, add feta, yogurt, garlic, vinegar, and the grilled peppers, along with the oil accumulated from the pan.
  4. Mix everything together in the food processor until you have a smooth texture. With the mixer on medium speed, gradually add the remaining olive oil. Check for flavor and add more chili flakes for more spice, or more yogurt for a creamier texture. Cover and set sauce aside while potatoes cook.
  5. For the potatoes: Bring eight cups of water to a boil in a large pot. Add potatoes, baking soda, and one teaspoon of salt. Bring the water back to a boil and then reduce to a simmer. Cook for 5-10 minutes.
  6. Drain the potatoes and transfer to a large bowl. Coat well with olive oil, oregano, paprika, and salt and pepper. Carefully remove the baking sheet from oven and arrange the potatoes in a single layer.
  7. Bake until the potatoes are golden and crisp, about 25-30 minutes.
  8. Once potatoes are ready, remove from the oven and transfer to a serving bowl. Sprinkle with salt and paprika to taste. Then, drizzle the spicy sauce on top and serve.
Recipe by Eleni Saltas at