Patatas Bravas with Spicy Tomato Sauce and Garlic Aioli Recipe

Introduction

Patatas Bravas is a classic Spanish tapa featuring crispy roasted potatoes served with a spicy, smoky tomato sauce and a creamy garlic aioli. This flavorful dish is perfect as an appetizer or a tasty side to any meal.

Ingredients

• 1 1/2 pounds red potatoes, peeled and cut into bite-sized wedges or cubes (about 1 to 1.5 inches)
• 2 tablespoons olive oil (for potatoes)
• 1/4 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons olive oil (for sauce)
• 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
• 1/4 cup mayonnaise
• 1 clove garlic, pressed
• 1 teaspoon lemon juice
• Fresh flat-leaf parsley, coarsely chopped (optional, for garnish)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). Peel and rinse the potatoes, then dry them thoroughly with paper towels. Cut into 1-inch cubes or wedges.
2. Step 2: Place the potatoes on a large half-sheet baking pan. Drizzle with 2 tablespoons of olive oil and season with paprika, salt, and black pepper. Toss to coat evenly, then arrange in a single layer.
3. Step 3: Bake the potatoes for 25 minutes. Remove from the oven and stir well, then return to bake for another 10 minutes until golden, crispy, and tender when pierced with a fork. Remove from the oven and set aside.
4. Step 4: To make the bravas sauce, heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the diced onion and minced garlic and sauté for 3-4 minutes until soft and translucent.
5. Step 5: Reduce heat to low and add the canned diced tomatoes. Let the sauce simmer gently for 15 minutes to develop flavor.
6. Step 6: Remove the sauce from heat and allow it to cool slightly. Transfer to a blender or food processor and puree until smooth. If the sauce is too thick, add a little water to reach your desired consistency.
7. Step 7: Stir in smoked paprika, chili powder, sugar, salt, and pepper to taste. Mix until well combined.
8. Step 8: For the garlic aioli, combine the mayonnaise, pressed garlic, and lemon juice in a small bowl. Stir until smooth.
9. Step 9: To serve, arrange the roasted potatoes on a serving dish. Drizzle generously with the bravas sauce and garlic aioli, then sprinkle with chopped fresh parsley if desired.

Tips & Variations

• For extra crispiness, soak the cut potatoes in cold water for 30 minutes before drying and roasting to remove excess starch.
• Adjust the chili powder and smoked paprika in the sauce to control the heat level to your preference.
• Substitute mayonnaise with vegan mayo for a dairy-free garlic aioli alternative.
• Serve with crusty bread to scoop up the flavorful sauce and aioli.

Storage

Store leftover potatoes and sauces separately in airtight containers in the refrigerator for up to 3 days. Reheat the potatoes in a hot oven or skillet to restore crispness. Warm the bravas sauce gently on the stove. Garlic aioli is best served fresh but can be refrigerated for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for Patatas Bravas?

Yes, you can use Yukon Gold or Russet potatoes, but red potatoes hold their shape well and provide a nice texture for this dish.

Is Patatas Bravas traditionally spicy?

It usually has a mild to moderate heat from smoked paprika and chili powder, but you can adjust the spice level by altering the amount of chili powder or adding fresh chili for more heat.