Name: Patatas Bravas
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 lbs (about 1 kg) potatoes, peeled and cut into 1-inch cubes; 4 tablespoons olive oil; Salt to taste; 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; 1/2 cup mayonnaise; 1/2 cup mayonnaise; 1 tablespoon lemon juice; Salt to taste

AuthorJulia ForesekCategoryAppetizers & Starters, Spanish, VegetarianDifficultyBeginner

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 tablespoon lemon juice

Salt to taste

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.

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.

Make the Aioli (Optional):

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

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 tablespoon lemon juice

Salt to taste

Directions

Roast the Potatoes:

Prepare the Bravas Sauce:

Make the Aioli (Optional):

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

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

Ingredients Directions

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