Patatas Bravas

AuthorJulia ForesekCategory, , DifficultyBeginner
Yields4 Servings
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins
For the Potatoes:
 2 lbs (about 1 kg) potatoes, peeled and cut into 1-inch cubes
 4 tablespoons olive oil
 Salt to taste
For the Bravas Sauce:
 2 tablespoons olive oil
 1 small onion, finely chopped
 3 cloves garlic, minced
 1 can (14 oz or 400g) diced tomatoes, drained
 1 tablespoon tomato paste
 1 teaspoon smoked paprika
 1/2 teaspoon cayenne pepper (adjust according to heat preference)
 1/2 teaspoon sugar
 Salt to taste
Optional for Aioli (Garlic Mayo):
 1/2 cup mayonnaise
 1/2 cup mayonnaise
 1 tablespoon lemon juice
 Salt to taste
1

Roast the Potatoes:

Preheat your oven to 400°F (200°C).
Toss the potato cubes with olive oil and salt. Spread them in a single layer on a baking sheet.
Roast for 40-45 minutes, turning halfway through, until golden and crispy.

2

Prepare the Bravas Sauce:

Heat olive oil in a saucepan over medium heat. Sauté the onion and garlic until softened.
Add the diced tomatoes, tomato paste, smoked paprika, cayenne pepper, sugar, and salt. Simmer for 15-20 minutes until the sauce thickens.
Blend the sauce until smooth using an immersion blender or a regular blender. Adjust seasoning if necessary.

3

Make the Aioli (Optional):

Combine mayonnaise, minced garlic, lemon juice, and salt in a bowl. Stir until well blended.

4

Serve:

Plate the roasted potatoes, drizzle with the bravas sauce, and optionally, add a dollop of aioli on top or on the side.
Garnish with chopped parsley if desired.

Ingredients

For the Potatoes:
 2 lbs (about 1 kg) potatoes, peeled and cut into 1-inch cubes
 4 tablespoons olive oil
 Salt to taste
For the Bravas Sauce:
 2 tablespoons olive oil
 1 small onion, finely chopped
 3 cloves garlic, minced
 1 can (14 oz or 400g) diced tomatoes, drained
 1 tablespoon tomato paste
 1 teaspoon smoked paprika
 1/2 teaspoon cayenne pepper (adjust according to heat preference)
 1/2 teaspoon sugar
 Salt to taste
Optional for Aioli (Garlic Mayo):
 1/2 cup mayonnaise
 1/2 cup mayonnaise
 1 tablespoon lemon juice
 Salt to taste

Directions

1

Roast the Potatoes:

Preheat your oven to 400°F (200°C).
Toss the potato cubes with olive oil and salt. Spread them in a single layer on a baking sheet.
Roast for 40-45 minutes, turning halfway through, until golden and crispy.

2

Prepare the Bravas Sauce:

Heat olive oil in a saucepan over medium heat. Sauté the onion and garlic until softened.
Add the diced tomatoes, tomato paste, smoked paprika, cayenne pepper, sugar, and salt. Simmer for 15-20 minutes until the sauce thickens.
Blend the sauce until smooth using an immersion blender or a regular blender. Adjust seasoning if necessary.

3

Make the Aioli (Optional):

Combine mayonnaise, minced garlic, lemon juice, and salt in a bowl. Stir until well blended.

4

Serve:

Plate the roasted potatoes, drizzle with the bravas sauce, and optionally, add a dollop of aioli on top or on the side.
Garnish with chopped parsley if desired.

Patatas Bravas
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