Keto Patatas Bravas

There are many renditions of this dish, so we did our best to translate it into a low-carb and Keto recipe. The dish starts with diced rutabaga instead of starchy potatoes. If you haven’t tried rutabaga, you will love it in this Keto diet Spanish recipe. The rutabaga is simmered in water until tender, then sauteed until nicely browned in extra virgin olive oil. Once browned, the rutabaga is dressed with a lovely chipotle mayo sauce made with garlic, smoked paprika, cayenne, and lemon juice. The final dish is topped with freshly chopped parsley which makes it fresh and delicious. You will need to add this to your list of Keto Spanish food!

Are there other low carb vegetables I can use to substitute for potatoes?

Yes, feel free to use turnips or daikon radish rather than rutabaga. We like to use rutabaga because it doesn’t have a strong smell, so it works the best to substitute for potatoes.

How do I serve this dish?

You can serve this dish with the fried rutabagas drizzled with mayo, or you can serve the mayo as a dipping sauce on the side. If you serve it with the dipping sauce on the side, you can easily consume more fats with the rutabaga, which is helpful if you need to hit specific macros.

Is this dish Paleo?

Keto Patatas Bravas can be Paleo as long as you use Paleo-friendly mayonnaise that doesn’t contain vegetable oils like soybean oil.

Serving suggestions

To make the ultimate pairing, serve Keto Patatas Bravas with other Keto Spanish food like our Keto Spanish Chicken with Rice and Chorizo:

https://www.carbmanager.com/recipe-detail/ug:b1a43dd6-e3d2-88d6-95f7-19b141f4710c/keto-spanish-chicken-with-rice-and-chorizo

Net Carbs

4.6 g
Fiber

1.8 g
Total Carbs

6.5 g
Protein

0.9 g
Fats

17.2 g

180 cals

Quantity

Serving Size

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Rutabaga, raw

1 lb
Bay leaf

0.25 tsp
Coarse Kosher Salt

2 tsp
Extra virgin olive oil

0.25 cup
Smoked Paprika

1 tsp
Cumin, ground

1 tsp
Coarse Kosher Salt

2 tsp
Black pepper

0.13 tsp
Mayonnaise

0.5 cup
Smoked Paprika

1 tsp
Chipotle Peppers in Adobo Sauce

1 peppers
Cayenne

0.13 tsp
Lemon

1 large - 2 3/8" diameter
Garlic

1 clove
Coarse Kosher Salt

2 tsp
Parsley, fresh

1 tsp, chopped

Step 1

Slice the rutabaga on both ends to make them flat. Turn the rutabaga on one of the flat ends, so it is stable. Using a sharp chef’s knife, peel the hard, waxy skin off of the root. Turn the rutabaga onto the other flat end and trim any spots that you may have missed. Cut the rutabaga into 1” cubes.
Step 2

Place the diced rutabaga into a medium saucepan with cold water. Bring the mixture up to a boil and then down to a simmer. Cook the rutabaga for 20 minutes or until softened when pierced with a knife.
Step 3

While the rutabaga is simmering, puree the mayonnaise, smoked paprika, chipotle pepper, cayenne pepper, lemon juice, garlic, and ¼ tsp kosher salt together until smooth. Taste and adjust seasoning, adding more lemon juice or sea salt if desired.
Step 4

Drain the now tender rutabagas very well. Allow them to sit for a couple of minutes to steam in the strainer as this will dry the outside of the cubes. You can set them over the pot they cooked in to catch any drips.
Step 5

Heat a large nonstick skillet over medium-high heat until hot but not smoking. Add in the olive oil and then turn the heat down to medium. Add in the rutabaga and cook on the first side for several minutes (about 6-7 minutes) or until they are nicely browned. Be sure not to let the pan get too hot, so the olive oil does not smoke. Give the cubes a flip and cook for another 6-7 minutes. Repeat until all sides are browned.
Step 6

Season the rutabaga with 1 teaspoon of smoked paprika, ground cumin, 1 teaspoon kosher salt, and black pepper. Then plate the rutabaga and drizzle it with the chipotle mayo. Sprinkle with chopped parsley and serve hot.