Spanish Patatas Bravas with Memphis

Spanish Patatas Bravas with Memphis

  • 5 medium potatoes

For potatoes:

  • 5 medium potatoes
  • 3 tbsp extra virgin olive oil
  • ¾ tsp sea salt
  • Black pepper, to taste
  • Parsley, for garnishing

For the bravas sauce:

  • 1 cup cashews
  • ¼ cup extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp yellow mustard
  • 1 tsp maple syrup
  • 2 tsp Memphis blend
  • 6 tbsp water


  1. Soak cashews in water overnight. If you have a high-speed blender you can also soak them 1 hour before the making.
  2. Preheat oven to 450 degrees F.
  3. Take a large bowl and mix potatoes chunks with olive oil, sea salt and black pepper.
  4. Roast the potatoes for half an hour until they are nicely cooked and get golden brown.
  5. To prepare the bravas sauce, drain the cashews that you have soaked prior to the recipe. Blend all the ingredients for the sauce with the cashews in a high-speed blender until you get a nice creamy sauce.
  6. Serve hot potatoes with parsley garnishing on top. The Memphis in bravas sauce is the secret to the most delicious Spanish patatas bravas ever. Serve and enjoy!