This is a sponsored post.

potatas bravasToday I am partnering with one of my favorite bacons to cook with, Farmland® Bacon, for this special Patatas Bravas con Bacon (Spicy Potatoes with Bacon) tapas recipe. (Truth: I love this bacon so much that I didn’t even need to go to the store to pick some up for this recipe because I already had some in my refrigerator).

I first had a taste of tapas while visiting Chicago with my then boyfriend, now husband. He was so metropolitan and knew his way around Chicago with great ease after living there for several years before making his way to the East Coast. One of the first meals we had in the windy city was from an awesome tapas bar where we nibbled on tapas (or small plates) and drank Sangria all afternoon. It was glorious.

Tapas are a great option when game time rolls around. You can easily create a wide variety of small plates to share amongst your guests with a little something for everyone. I am partial to Patatas Bravas so I thought why not take them up a notch with Patatas Bravas con Bacon because let’s be real, everything (and I mean EVERYTHING) is better with bacon – and especially Farmland® bacon which slow smoked over real hardwoods for maximum flavor. For decades, Farmland® has taken pride in perfecting their curing and smoking technique –a difference you’ll taste in every delicious bite.

To begin my tasty Patatas Bravas con Bacon game-time recipe, I grabbed a pack of Farmland® bacon and chopped about six slices into chunks.

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 Once sliced I fried the bacon up in a pan until crispy.

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From there I drained the bacon on a paper towel-lined plate before setting it aside.

I then began working on my potatoes. I chunked five potatoes (unpeeled) and tossed them in three tablespoons of olive oil and two crushed garlic cloves before baking in an 375 degree oven for 40 minutes or until soft (but still crispy).

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While the potatoes cooked I then made the brava sauce and the aioli sauce to finish the dish.

To serve, the cooked potatoes were plated before topping with brava sauce, aioli and crispy Farmland® bacon. I threw some sliced green onion on top for garnish and pop of color, but that is totally optional. I also like to serve these with little toothpicks so your guests can poke the potatoes and bacon and pop them right into their mouth. Yum!

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This dish is the perfect game-time dish. Easy finger-food style food but without the fingers, know what I mean? When planning your “big game” recipes, make sure you include my Patatas Bravas con Bacon on your menu – because it’s BACON!

Patatas Bravas con Bacon

A delicious game time recipe
Prep Time15 minutes
Cook Time40 minutes
Servings: 4
Author: Linda Arceo


  • 6 slices bacon fried
  • 5 potatoes
  • 5 tbs olive oil
  • 2 garlic cloves crushed
  • 8 oz tomato sauce
  • several pinches of salt
  • 1 tsp paprika
  • pinch of ground red pepper
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 tbs hot sauce
  • 2 oz water
  • 2 garlic cloves pressed
  • 1/4 teaspoon or more coarse kosher salt
  • 1/2 cup mayonnaise
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice


  • Slice and cook bacon. Drain on paper towels and drain
  • Chunk potatoes and bake in oven for 40 minutes.
  • While potatoes are baking, prepare brava sauce by pouring two tablespoons of olive oil in a large frying pan over medium heat. Pour 8 oz tomato sauce into frying pan. Add salt, paprika, ground red pepper, garlic powder, chili powder, hot sauce and water until thickened. Add salt to taste. Once brava sauce is cooked, prepare aioli sauce. Combine garlic, salt, mayonnaise, olive oil and lemon juice. Dish potatoes onto large serving dish. Top with brava sauce covering potatoes, drizzle aioli on top of brava sauce and cover dish entirely with cooked bacon. Garnish with sliced green onions for garnish (optional). Serve hot.
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This shop has been compensated by Farmland® bacon. Follow the hashtags #ForTheLoveOfTheGame and #FarmlandRecipes to see other great recipes and ideas from my fellow Latina Bloggers Connect bloggers.

This post has been written by Linda Arceo for Giggles, Gobbles and Gulps. All rights reserved.