Wondering what to do with leftover roast potatoes from a Sunday lunch? This easy patatas bravas recipe is perfect for using up leftover potatoes and is yummy with chorizo and fried eggs.
*This post may contain affiliate links to products I find useful when making this recipe. As an Amazon Associate, I earn from qualifying purchases.*
I love roasted potatoes. They are crispy on the outside, fluffy on the inside, golden brown, and absolutely delicious.
I can’t get enough of them, and luckily for me, Jim makes the best roast potatoes ever in the world.
We do tend to make pretty huge Sunday roasts. I love to make meals with leftover meat on Mondays, so it’s nice to have plenty left over.
If there are only a few roast potatoes left, I’ll typically have them with a sandwich or as part of a veggie and leftover roast potatoes hash or curry, which are incredible.
However, if you’ve got more than a few potatoes left over, you might want to do more with them.
In which case, what could ever be better than patatas bravas with leftover roast potatoes?
What to do with Leftover Roast Potatoes
There are a few different things that you can do with leftover roasted potatoes.
While Patatas Bravas recipe with leftovers is great, you could also try some other roast potato recipes like:
- Leftover roast potatoes curry – adding potatoes to a leftover beef curry is a fantastic way to bulk it out if you don’t have much meat.
- Bombay Potatoes
- Leftover roast potatoes and veg hash
- Leftover roast potatoes frittata
How Long Are Leftover Roast Potatoes Good For?
Leftover cooked potatoes will be fine kept in the fridge for 3-4 days.
Storing Cooked Roast Potatoes
Leave your potatoes to cool by removing them from the roasting tray and leaving them on the side, in a lidded tub, uncovered.
Once they are cool, cover them and place them in the fridge.
Can Cooked Roast Potatoes Be Frozen?
Yes, cold roast potatoes can be frozen.
But freezing potatoes can change the texture a little, so don’t be surprised if they feel a little different when you reheat them.
To freeze your potatoes, leave them to cool before sealing, just like you would to store them in the fridge.
Then freeze for up to 2 months, and thaw in the fridge when you are ready to reheat them.
Can Cooked Roast Potatoes be Reheated
Yes. To reheat frozen roast potatoes, first, thaw thoroughly in the fridge.
Then, if you are making something like this patatas bravas with chorizo recipe, you can reheat it by frying gently.
Another option is reheating on a baking sheet in the oven for 10-20 minutes, depending on the size of the potatoes.
Can You Use Leftover Roast Potatoes in Bubble and Squeak?
Personally, I like to use mashed potato in bubble and squeak because it binds it all together.
You could certainly add chopped-up leftover roast potatoes to the mix as well, though.
What is Patatas Bravas?
Patatas Bravas is a popular Spanish potato recipe. It’s often served as a small tapas dish and means “spicy potatoes”.
It’s yummy, and a quick and easy bravas sauce is the perfect way to give leftover roast potatoes new life.
Making Patatas Bravas with Leftover Roast Potatoes
Patatas Bravas is basically crispy fried potatoes covered in a slightly spicy tomato sauce. This means leftover roast potatoes are perfect.
They are already fantastically crispy, so you just need to chop them a little smaller once they are cool and fry them in a pan for a few minutes to warm them up before covering them in the sauce.
Ingredients for Bravas Sauce
My bravas sauce is fairly mild, tomatoey and really yummy.
I use:
Cooking Spray – Swap for a tbsp olive oil if you prefer
Red Onion
Garlic
Tinned Chopped Tomatoes
Tomato Puree
Smoked Paprika
Paprika
Chilli Powder
Sugar
Salt
Can You Make Patatas Bravas with a Small Portion of Leftover Roast Potatoes?
Yes. My bravas sauce is a fairly big portion, but you can easily halve it or just use what you need and freeze the leftovers in a sealed tub or bag.
Another option is parboiling some extra potatoes before finishing them by frying in a saucepan until crispy or even using a bag of store-bought frozen roast potatoes.
Just cook these in the oven to packet instructions before chopping them into smaller pieces and adding them to your leftover potatoes.
How to Serve Patatas Bravas with Leftover Roast Potatoes
As you can see from my pictures, I served my patatas bravas with chorizo and eggs.
This is an awesome meal, whether you are having a big bowl of it or eating it as tapas. Served like this, it reminds me of my chorizo and potato salad.
As a Side
If you prefer to serve your potatoes as a side, simply make the bravas sauce in a pan, and fry your chopped potatoes in a frying pan in a little oil until they are warm.
Drizzle the sauce over the potatoes to taste.
When it comes to what to serve with patatas bravas, literally anything you’d typically have potatoes with.
Patatas Bravas with Chorizo and Egg
Spanish Potatoes with Chorizo and Egg is a fantastic dinner.
In my recipe below, I explain how to cook Potato and chorizo together before topping with egg.
I will admit, though, that I cheat on my recipe for patatas bravas with chorizo and cook my egg in a small pan separately (affiliate link) before placing it on top either in the pan to take to the table or once the patatas bravas has been served in a bowl.
Patatas Bravas with Leftover Roast Potatoes
Ingredients
- 800 g Leftover Roast Potatoes
- 200 g Chorizo (Sliced)
- 4 Medium Eggs
- Cooking Spray
- ½ Red Onion (Finely Diced)
- 3 Cloves Garlic (Peeled and Crushed)
- 200 g Tinned Chopped Tomatoes
- 1 Tablespoon Tomato Puree
- 2 Teaspoons Smoked Paprika
- 1 Teaspoon Paprika
- ½ Teaspoon Chilli Powder
- ½ Teaspoon Sugar
- Pinch Salt
Instructions
- Chop the cold roast potatoes into small 1-2cm chunks.
- Mist a small saucepan with cooking spray and heat on the hob over medium heat.
- Add the onion and fry for 5 minutes until soft, stirring often.
- Add the crushed garlic and cook for a further 3 minutes, stirring often.
- Pour in the chopped tomatoes and add the puree, paprikas, chilli, sugar and salt and stir together well.
- Bring to a simmer and reduce the heat.
- Cook on a low simmer for 10 minutes, stirring often.
- If you want a smooth sauce, whizz it in a food processor or with a stick blender, adding a little water if it’s too thick.
- While the sauce is simmering, in a large frying pan over a medium heat, fry the sliced chorizo until it’s crispy and has released lots of oil.
- Add the chopped potatoes and stir well.
- Fry for 10 minutes, until the potatoes are warm, stirring occasionally so that they don’t stick.
- In another pan, fry the eggs carefully in a little oil until fully cooked.
- Spoon the potatoes and chorizo into a sharer bowl or individual dishes, drizzle over the warm bravas sauce and spoon on the fried eggs to serve.
Video
Notes
- If you prefer, make the sauce in advance and reheat gently on the hob, or in the microwave when you are ready.
- If you just want patatas bravas with leftover potatoes, skip the chorizo and egg, and simply fry the potatoes in a little cooking oil before drizzling over the sauce.
- If you have fewer potatoes, either reduce the quantities for the sauce, freeze the leftover sauce in a sealed tub, or cook up some frozen roast potatoes to packet instructions to add to yours.
Nutrition
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
“Made with Leftovers” is an amazing category lol! Just pinned some of the posts so I will not waste our leftovers again! Thanks for sharing!
Just made these and they were so tasty! Instead of chorizo, we had some leftover roast chicken, so after I blended the sauce I added the chicken and some frozen veg and simmered it (covered) to cook it through. Super tasty! Thanks so much.
Oh excellent! I have it with leftover chicken sometimes too.