Description
Patatas Bravas is a classic Spanish tapa featuring crispy roasted potatoes tossed in a smoky, spicy tomato bravas sauce, often served with a garlic aioli. This recipe combines perfectly roasted russet potatoes with a rich, flavorful sauce made from smoked paprika, cayenne, and crushed tomatoes, offering a delicious and authentic taste of Spain.
Ingredients
Scale
Potatoes
- 2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Bravas Sauce
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 tablespoon tomato paste
- ½ cup crushed tomatoes
- ½ teaspoon sugar
- Salt to taste
- 1 tablespoon red wine vinegar
Optional Aioli
- ½ cup mayonnaise
- 1 garlic clove, finely grated
- 1 teaspoon lemon juice
Instructions
- Preheat and Prepare Potatoes: Preheat your oven to 425°F (220°C). In a large bowl, toss the cubed potatoes with olive oil, smoked paprika, salt, and black pepper until evenly coated.
- Roast Potatoes: Spread the seasoned potatoes in a single layer on a baking sheet. Roast in the oven for 35–40 minutes, flipping halfway through, until the potatoes are golden brown and crispy outside but tender inside.
- Make Bravas Sauce: While the potatoes are roasting, heat 2 tablespoons of olive oil in a pan over medium heat. Add the finely chopped onion and cook for 5–7 minutes until soft and translucent. Stir in the minced garlic, smoked paprika, cayenne pepper, and tomato paste, cooking for an additional minute to release aromas.
- Simmer the Sauce: Add the crushed tomatoes, sugar, and a pinch of salt to the pan. Let the sauce simmer gently for 10–15 minutes until it thickens. Remove from heat, stir in the red wine vinegar, and optionally blend the sauce until smooth for a velvety texture.
- Prepare Aioli (Optional): In a small bowl, whisk together mayonnaise, finely grated garlic, and lemon juice until combined. This adds a creamy and flavorful contrast to the spicy sauce.
- Serve: Once the potatoes are roasted, transfer to a serving dish, drizzle generously with the bravas sauce, and add a spoonful of aioli if using. Serve immediately to enjoy the perfect combination of crispy potatoes with spicy, tangy sauce.
Notes
- For extra crispy potatoes, parboil the cubed potatoes for 5 minutes before roasting to soften the interior and enhance crispness.
- You can pan-fry the potatoes in olive oil instead of roasting for a more traditional texture and flavor.
- Adjust the amount of cayenne pepper in the sauce to control the spice level according to your preference.
