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Patatas Bravas Recipe

Patatas Bravas Recipe
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★★★★★

5.3 from 30 reviews

Patatas Bravas is a classic Spanish tapa featuring crispy roasted potatoes served with a spicy and smoky tomato sauce and a creamy garlic aioli. This dish is a perfect blend of bold flavors and satisfying textures, making it an ideal snack or appetizer for any occasion.

Ingredients

Scale

Potatoes

  • 1 1/2 pounds red potatoes, peeled and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1/4 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Bravas Sauce

  • 2 tablespoons olive oil
  • 1/2 white or yellow onion, diced
  • 2–3 cloves garlic, minced
  • 14 ounce can diced tomatoes
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon chili powder (or to taste)
  • 1/4 teaspoon sugar (or to taste)
  • Salt and pepper to taste

Garlic Aioli

  • 1/4 cup mayonnaise
  • 1 clove garlic, pressed
  • 1 teaspoon lemon juice

Garnish

  • Fresh flat-leaf parsley, coarsely chopped (optional)

Instructions

  1. Prepare the potatoes: Preheat your oven to 425°F (220°C). Peel the potatoes, rinse them under cold water, and dry thoroughly with a paper towel. Cut into 1-inch cubes to ensure even roasting.
  2. Season and bake: Place the potato cubes on a large baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle paprika, salt, and black pepper over them. Toss to coat evenly and arrange in a single layer. Bake for 25 minutes.
  3. Stir and finish baking: After 25 minutes, remove the baking sheet from the oven and stir the potatoes to promote even browning. Return to the oven and bake for an additional 10 minutes, until the potatoes are golden brown, crisp, and tender when pierced with a fork.
  4. Make the bravas sauce: While potatoes are baking, heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add diced onion and minced garlic; sauté for 3-4 minutes until soft and translucent. Reduce heat to low and add canned diced tomatoes. Simmer gently for 15 minutes to develop flavors.
  5. Blend the sauce: Remove the sauce from heat and allow to cool slightly. Transfer the mixture to a blender or food processor and puree until smooth and creamy, about 1 minute. If the sauce is too thick, add a little water to reach desired consistency.
  6. Season the sauce: Stir in smoked paprika, chili powder, sugar, salt, and pepper to taste. Adjust seasoning as preferred for a balanced smoky, spicy, and slightly sweet flavor.
  7. Prepare the garlic aioli: In a small bowl, combine mayonnaise, pressed garlic clove, and lemon juice. Mix thoroughly until smooth and creamy for a flavorful, tangy aioli.
  8. Serve the dish: Transfer the roasted potatoes to a serving plate. Drizzle generously with the prepared bravas sauce and garlic aioli. Garnish with freshly chopped parsley for color and freshness. Serve immediately while hot and crisp.

Notes

  • For crispier potatoes, consider soaking peeled potato cubes in cold water for 30 minutes before baking to remove excess starch.
  • The chili powder can be adjusted or replaced with smoked paprika alone to control spiciness.
  • Mayonnaise in the aioli can be substituted with vegan mayo to make the dish vegan friendly.
  • Use fresh garlic for a stronger and more vibrant flavor in both sauce and aioli.
  • Leftover bravas sauce can be refrigerated for up to 3 days and used as a dip or in other dishes.

Nutrition

Keywords: Patatas Bravas, Spanish tapas, roasted potatoes, bravas sauce, garlic aioli, appetizer, Spanish recipe

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