Description
Patatas Bravas is a classic Spanish tapas dish featuring crispy roasted potato cubes served with a spicy tomato-based bravas sauce and creamy garlic aioli. This flavorful appetizer or side dish combines smoky, spicy, and tangy elements, perfect for sharing or complementing any meal.
Ingredients
Scale
Potatoes
- 4 medium russet potatoes (peeled and cut into 1-inch cubes)
- 3 tablespoons olive oil (divided)
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
Bravas Sauce
- 2 tablespoons olive oil
- 1 small onion (finely chopped)
- 3 garlic cloves (minced)
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon tomato paste
- 1 (14-ounce) can crushed tomatoes
- 1 teaspoon sugar
- Salt and pepper to taste
Aioli
- ½ cup mayonnaise
- 1 garlic clove (minced)
- 1 tablespoon lemon juice
- Salt to taste
- 1 tablespoon water (to thin, if needed)
- Fresh parsley (for garnish)
Instructions
- Prepare the potatoes: Preheat your oven to 425°F. Toss the potato cubes with 2 tablespoons of olive oil, salt, smoked paprika, and black pepper to coat evenly. Spread them out in a single layer on a parchment-lined baking sheet. Roast for 30 to 35 minutes, flipping halfway through, until they turn golden brown and crispy on the outside.
- Make the bravas sauce: While the potatoes roast, heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the finely chopped onion and minced garlic, sautéing until softened and fragrant. Stir in smoked paprika, cayenne pepper, and tomato paste, cooking for 1 minute to release their flavors. Add the crushed tomatoes, sugar, salt, and pepper, then simmer gently for 10 to 15 minutes to thicken the sauce. Optionally, blend the sauce until smooth for a refined texture.
- Prepare the aioli: In a small bowl, combine mayonnaise, minced garlic, lemon juice, and salt. Add water a little at a time to thin the aioli to your desired consistency.
- Assemble and serve: Place the roasted potatoes on a serving platter, drizzle generously with the spicy bravas sauce, and add dollops of garlic aioli on top. Garnish with freshly chopped parsley and serve immediately, enjoying this classic Spanish tapas dish.
Notes
- For a healthier alternative, air-fry the potatoes at 400°F for 20–25 minutes instead of roasting.
- Adjust the spiciness of the bravas sauce by modifying the amount of cayenne pepper to your taste.
- Serve immediately to maintain the crispiness of the potatoes.
- Patatas Bravas works well as an appetizer or a side dish complementing various meals.
