Patatas Bravas Recipe
Spanish · Appetizer · 40 min total
Crispy fried potatoes with a smoky, spicy tomato sauce and creamy garlic aioli, a classic Spanish tapas dish.
15
min prep
min prep
25
min cook
min cook
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 4 medium potatoes (about 1.5 lbs), peeled and cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (14 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 2 cloves garlic, minced
- 1 tablespoon sherry vinegar
- 1/2 cup mayonnaise
- 1 clove garlic, minced (for aioli)
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 425°F. Toss potato cubes with olive oil, salt, and pepper. Spread on a baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway, until golden and crispy.
- While potatoes roast, make the bravas sauce: In a small saucepan, combine diced tomatoes, tomato paste, smoked paprika, cayenne, and minced garlic. Simmer over medium heat for 10 minutes, stirring occasionally, until thickened. Stir in sherry vinegar and season with salt to taste.
- Make the aioli: In a small bowl, mix mayonnaise, minced garlic, and lemon juice. Season with salt if desired.
- To serve, arrange roasted potatoes on a platter. Drizzle with bravas sauce and aioli. Serve immediately.
Tips
- For extra crispiness, parboil the potatoes for 5 minutes before roasting.
- Adjust cayenne to your preferred spice level.
- Leftover sauce and aioli can be refrigerated for up to 3 days.
AI estimate may be inaccurate · Terms